Irresistible Springtime Crinkle Cookies
Delightfully colorful and chewy, these spring-themed cookies are perfect for any gathering, bringing joy and flavor to your table.
Ingredients
Cookie Base Ingredients
- 2 cups all-purpose flour Can be substituted with gluten-free flour.
- 1.5 teaspoons baking powder
- 0.25 teaspoon salt
- 0.5 cup unsalted butter, softened For vegan, substitute with plant-based butter.
- 1 cup granulated sugar
- 2 large eggs For vegan, substitute with flax eggs.
- 1 teaspoon vanilla extract
- 0.5 teaspoon almond extract (optional) Can be omitted.
- 0.5 cup powdered sugar (for rolling)
- Gel food coloring (colors of choice) Use different colors for vibrant cookies.
Instructions
Preparation
- Gather all your ingredients and ensure butter is softened.
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a medium bowl, whisk together flour, baking powder, and salt.
- In a large mixing bowl, cream together the butter and granulated sugar until light and fluffy.
- Add the eggs one at a time, mixing in well after each addition, then mix in the vanilla and almond extracts.
- Gradually stir the dry mixture into the wet mixture until just combined.
- Divide the dough into portions based on the number of colors desired and mix in gel food coloring.
- Chill the dough for at least 30 minutes.
Baking
- Roll tablespoon-sized portions of chilled dough into balls and coat in powdered sugar.
- Arrange the balls on the prepared baking sheet with space in between.
- Bake for 10-12 minutes, until puffy and cracked on top.
- Let the cookies cool on the baking sheet for a few minutes before transferring to a wire rack.
Notes
Store cookies in an airtight container at room temperature. For freezing, flash freeze them first before placing in a zip-lock bag.