Description
Colorful and delightful pastel crinkle cookies, featuring a crisp exterior and a soft, chewy center, perfect for any occasion.
Ingredients
Scale
- 2 1/4 cups all-purpose flour (270 g)
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon fine salt
- 3/4 cup unsalted butter (softened, 170 g)
- 1 cup granulated sugar (200 g)
- 1 large egg
- 1 large egg yolk
- 2 teaspoons vanilla extract
- 1/2 teaspoon almond extract (optional)
- 1/4 cup cream cheese (softened, 60 g)
- 1/2 cup granulated sugar for rolling
- 1 cup powdered sugar for rolling
- Gel food coloring in 3–4 pastel shades (like pink, blue, lavender, and mint)
Instructions
- Prepare your dry ingredients: In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
- Mix your wet ingredients: In a large mixing bowl, beat the softened butter and granulated sugar using an electric mixer until light and fluffy.
- Add the whole egg and egg yolk, mixing until smooth; then add vanilla, almond extracts, and cream cheese.
- Combine the wet and dry ingredients, mixing just until no streaks of flour remain.
- Color your dough: Divide it into bowls and add gel food coloring until each portion is vibrant.
- Chill the dough: Cover and refrigerate for at least 2 hours or overnight.
- Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper.
- Roll the dough into balls, coating them first in granulated sugar and then in powdered sugar.
- Bake for 10–12 minutes, until edges are set and tops begin to crackle.
- Cool on a wire rack after allowing to set on the baking sheets.
Notes
Chill the dough properly to avoid flat cookies. Customize with different flavors or add-ins.
- Prep Time: 30 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 120
- Sugar: 7g
- Sodium: 50mg
- Fat: 6g
- Saturated Fat: 3.5g
- Unsaturated Fat: 2.5g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 0g
- Protein: 1g
- Cholesterol: 25mg