Spring Cookies Recipe
Soft and chewy pastel crinkle cookies perfect for spring gatherings.
Ingredients
Ingredients
- 2 1/4 cups all purpose flour
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon salt
- 3/4 cup unsalted butter softened
- 1 cup granulated sugar
- 2 large eggs
- 1 tablespoon vanilla bean paste
- Gel or liquid food coloring assorted pastel colors
- 1/2 cup powdered sugar
Instructions
- In a medium bowl, whisk together the flour, baking powder, and salt until well combined, then set aside.
- In a large mixing bowl, beat the softened butter and granulated sugar with a hand mixer on medium speed for 2 to 3 minutes until pale, creamy, and slightly fluffy.
- Add the eggs one at a time, mixing on low speed after each addition just until incorporated, then mix in the vanilla bean paste.
- Add the dry ingredients to the wet ingredients in 2 to 3 additions, mixing on low speed just until a soft dough forms and no dry streaks of flour remain.
- Divide the dough evenly between 4 or 5 small bowls, depending on how many colors you want.
- Add a few drops of food coloring to each bowl and gently fold with a spatula or spoon until the color is evenly distributed, stopping as soon as you reach the desired pastel shade.
- Cover each bowl tightly with plastic wrap and refrigerate for at least 30 minutes, until the dough is cool and slightly firm.
- Near the end of the chilling time, preheat the oven to 350 F and line 2 baking sheets with parchment paper.
- Place the powdered sugar in a shallow bowl. Scoop tablespoon sized portions of chilled dough, about 20 g each, and roll between your palms to form smooth balls.
- Roll each dough ball generously in the powdered sugar until fully coated, then place on the prepared baking sheets, spacing about 2 inches apart.
- Bake one sheet at a time for 10 to 12 minutes, until the cookies have spread, the tops are cracked, and the edges look set while the centers still appear slightly soft and glossy.
- Let the cookies cool on the baking sheet for 5 minutes, then transfer them carefully to a wire rack to cool completely before serving or storing.
Notes
- Use gel food coloring for the most vibrant pastel shades without thinning the dough.
- Do not skip chilling the dough, as it helps prevent over spreading and creates well defined crinkles.
- For evenly sized cookies, use a small cookie scoop or weigh portions to about 20 g each.
- Store completely cooled cookies in an airtight container at room temperature for up to 4 days.
- Do not skip chilling the dough, as it helps prevent over spreading and creates well defined crinkles.
- For evenly sized cookies, use a small cookie scoop or weigh portions to about 20 g each.
- Store completely cooled cookies in an airtight container at room temperature for up to 4 days.