Springtime Crinkle Cookies
Soft and colorful vanilla almond crinkle cookies, rolled in powdered sugar with pastel centers.
Ingredients
Ingredients
- 2 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon salt
- 1/2 cup unsalted butter softened
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla bean paste
- 1/2 teaspoon almond extract
- Gel food coloring assorted pastel colors
- 1/2 cup powdered sugar
Instructions
- Preheat the oven to 350°F and line 2 baking sheets with parchment paper.
- In a medium bowl whisk together the flour, baking powder, and salt until well combined.
- In a large bowl beat the softened butter and granulated sugar with a hand mixer on medium speed until pale and fluffy, about 2 to 3 minutes.
- Add the eggs one at a time, beating just until each egg is incorporated, then mix in the vanilla bean paste and almond extract.
- Add the dry ingredients to the wet ingredients in 2 to 3 additions, mixing on low speed just until no streaks of flour remain and a thick, slightly sticky dough forms.
- Divide the dough evenly among small bowls, one for each desired color, and tint each portion with a few drops of gel food coloring, stirring until the color is fully blended.
- Cover each bowl and refrigerate the dough for at least 30 minutes until firm enough to roll.
- Place the powdered sugar in a shallow bowl. Scoop tablespoon portions of dough, roll each portion into a smooth ball with your hands, then roll each ball generously in powdered sugar to coat completely.
- Arrange the coated dough balls on the prepared baking sheets spaced about 2 inches apart.
- Bake for 10 to 12 minutes, until the cookies are puffed, cracked on top, and just set at the edges while the centers still look slightly soft.
- Cool the cookies on the baking sheets for 5 minutes, then transfer them to a wire rack to cool completely before serving.
Notes
- Use gel food coloring for vibrant pastel shades that do not thin the dough.
- Chill the dough thoroughly to help the cookies puff and develop clear crinkles.
- Do not overbake so the centers stay soft and tender.
- Store cooled cookies in an airtight container at room temperature for up to 4 days.
- Chill the dough thoroughly to help the cookies puff and develop clear crinkles.
- Do not overbake so the centers stay soft and tender.
- Store cooled cookies in an airtight container at room temperature for up to 4 days.