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Freshly baked springtime crinkle cookies dusted with powdered sugar

Springtime Crinkle Cookies

Bright and festive cookies with colorful centers and a signature crackled, powdered-sugar crust, perfect for celebrating the arrival of spring.
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Prep Time 30 minutes
Cook Time 12 minutes
Total Time 42 minutes
Servings: 24 cookies
Course: Dessert, Snack
Cuisine: American, Baked Goods
Calories: 120
Ingredients Method Notes

Ingredients
  

Dry Ingredients
  • 2 cups all-purpose flour Use unbleached flour for best results.
  • 1.5 teaspoons baking powder
  • 0.25 teaspoon salt
Wet Ingredients
  • 0.5 cup unsalted butter, softened Use higher-fat butter for better results.
  • 1 cup granulated sugar Fine sugar helps aerate when creamed.
  • 2 large eggs Use room-temperature for best results.
  • 1 teaspoon vanilla extract
  • 0.5 teaspoon almond extract (optional)
For Rolling
  • 0.5 cup powdered sugar Use fresh powdered sugar for a good coating.
  • Gel food coloring (pink, yellow, green, purple, or any colors of choice) Adjust based on desired colors.

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.
  2. In a medium bowl, whisk together the flour, baking powder, and salt.
  3. In a large mixing bowl, cream the softened butter and granulated sugar until light and fluffy.
  4. Add eggs one at a time, mixing well after each addition, then stir in the vanilla and almond extract if using.
Mixing
  1. Gradually add the dry mixture to the wet mixture, stirring until just combined.
  2. Divide the dough into bowls and add gel food coloring to each, mixing until fully incorporated.
  3. Cover each bowl and refrigerate for at least 30 minutes.
Baking
  1. Scoop tablespoon-sized portions of the dough, roll them into balls, and coat each ball in powdered sugar.
  2. Arrange the dough balls on the prepared baking sheet, spacing them about 2 inches apart.
  3. Bake for 10–12 minutes until cookies puff up and crack.
  4. Let cookies rest on the baking sheet for a few minutes before transferring to a wire rack.

Notes

Store baked cookies in an airtight container in the refrigerator for up to 5 days. Freeze cookies for up to 3 months.