Pastel Crinkle Cookies (Print Version)

Soft, chewy pastel cookies with crackled powdered sugar coating. Perfect spring treat.

# What You Need:

→ Cookie Dough

01 - 2 cups all-purpose flour
02 - 1½ teaspoons baking powder
03 - ¼ teaspoon salt
04 - ½ cup unsalted butter, softened
05 - 1 cup granulated sugar
06 - 2 large eggs
07 - 2 teaspoons vanilla extract
08 - ¼ cup whole milk

→ For Coloring

09 - Pink, yellow, green, and blue gel food coloring

→ For Rolling

10 - ¾ cup powdered sugar

# Directions:

01 - Preheat oven to 350°F. Line two baking sheets with parchment paper.
02 - Whisk together flour, baking powder, and salt in a medium bowl. Set aside.
03 - Beat butter and granulated sugar in a large bowl until light and fluffy.
04 - Beat in eggs one at a time, then add vanilla extract. Mix until well combined.
05 - Add flour mixture to wet ingredients in two parts, alternating with milk, mixing until just combined.
06 - Divide dough evenly into 3 or 4 bowls. Tint each portion with gel food coloring, mixing gently to achieve pastel shades.
07 - Chill dough for 20 minutes if it feels too soft to handle.
08 - Scoop tablespoon-sized balls of dough, roll in powdered sugar until well coated, and place 2 inches apart on prepared baking sheets.
09 - Bake for 10-12 minutes until edges are set and tops are crackled but still soft in the center.
10 - Let cookies cool on baking sheet for 5 minutes before transferring to a wire rack to cool completely.

# Insider Tips:

01 -
  • The texture is absolutely divine with that perfect crackly exterior giving way to an impossibly soft chewy center
  • They make any celebration feel instantly more magical and colorful without requiring fancy decorating skills
  • The dough comes together in minutes but looks like you spent hours creating something special
02 -
  • Do not skip the powdered sugar coating step because it is what creates those beautiful cracks as the cookies expand in the oven
  • Work quickly when rolling the colored dough in sugar as the warmth from your hands can make it sticky
  • Gel food coloring is much better than liquid here because it adds intense color without thinning your dough
03 -
  • Room temperature ingredients are non negotiable here because cold ingredients will prevent proper creaming and affect your final texture
  • Under bake slightly rather than over bake because these continue cooking on the hot baking sheet and you want them to stay soft

Go Back