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Springtime Crinkle Cookies

Bright, tender, and fun to bake for any spring gathering, these cookies feature soft centers, crackled tops, and pretty pastel colors.
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Prep Time 30 minutes
Cook Time 10 minutes
Total Time 40 minutes
Servings: 24 cookies
Course: Dessert, Snack
Cuisine: American
Calories: 120
Ingredients Method Notes

Ingredients
  

Dry Ingredients
  • 2 cups all-purpose flour
  • 1.5 teaspoons baking powder
  • 0.25 teaspoon salt
Wet Ingredients
  • 0.5 cup unsalted butter, softened
  • 1 cup granulated sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 0.5 teaspoon almond extract (optional)
Coating and Color
  • 0.5 cup powdered sugar, for coating
  • to taste gel food coloring in pastel shades

Method
 

Preparation
  1. Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.
  2. Whisk together flour, baking powder, and salt in a medium bowl.
  3. In a large bowl, beat butter and sugar until light and fluffy. Add eggs one at a time, mixing well after each addition.
  4. Stir in vanilla and almond extracts, then gradually fold in the dry ingredients to form a thick dough.
  5. Divide dough into portions and add pastel gel food coloring to each, mixing until colors are even. Chill for at least 30 minutes.
Baking
  1. Roll tablespoon-sized balls of dough in powdered sugar until fully coated. Place 2 inches apart on the baking sheet.
  2. Bake for 10–12 minutes or until tops crack and edges are set. Let cool on the sheet for a few minutes before transferring to a cooling rack.

Notes

Store baked cookies in an airtight container at room temperature for up to 5 days. For longer storage, freeze baked cookies in a freezer-safe bag for up to 3 months. Thaw at room temperature for 30 minutes before serving.