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Springtime Crinkle Cookies Recipe

Springtime Crinkle Cookies

Soft, colorful crinkle cookies with vanilla and almond flavors, coated in powdered sugar for a delicate crackled surface and vibrant pastel hues.
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Prep Time 20 minutes
Cook Time 12 minutes
Total Time 32 minutes
Course cookie, Dessert
Cuisine American
Servings 24 people
Calories 121 kcal

Equipment

  • 1 oven
  • 1 baking sheet lined with parchment paper
  • 1 Mixing bowls for dry and wet ingredients
  • 1 electric mixer for creaming butter and sugar
  • 1 wire rack for cooling cookies

Ingredients
  

  • 2 cups all-purpose flour
  • 1 ½ teaspoons baking powder
  • ¼ teaspoon salt
  • ½ cup unsalted butter softened
  • 1 cup granulated sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • ½ teaspoon almond extract optional
  • ½ cup powdered sugar for rolling
  • Gel food coloring pink, yellow, green, purple, or choice of colors

Instructions
 

  • Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
  • Whisk together flour, baking powder, and salt in a medium bowl and set aside.
  • In a large bowl, beat softened butter and granulated sugar until light and fluffy.
  • Add eggs one at a time, mixing well after each addition, then stir in vanilla and almond extracts if using.
  • Gradually combine dry ingredients into wet mixture, stirring until just combined; dough will be thick and slightly sticky.
  • Divide dough into portions based on desired colors, add gel food coloring, and mix fully.
  • Cover dough and refrigerate for at least 30 minutes to firm up.
  • Scoop tablespoon-sized portions, roll into balls, and coat generously in powdered sugar.
  • Place coated dough balls 2 inches apart on the prepared baking sheet.
  • Bake for 10-12 minutes until cookies puff and crack; centers should remain slightly soft with set edges.
  • Allow cookies to rest a few minutes on the baking sheet, then transfer to a wire rack to cool completely.

Notes

  • Use gel food coloring for richer colors without affecting dough consistency.
  • Dust hands with powdered sugar to prevent dough sticking when rolling.
  • Store dough airtight in refrigerator up to 24 hours; bring to room temperature before baking.
  • Baked cookies keep fresh in airtight container at room temperature for 5 days or freeze up to 3 months.