vanilla crinkle cookies
Vanilla crinkle cookies are soft and chewy treats with a distinct crackled appearance, coated in powdered sugar. Their buttery vanilla flavor makes them perfect for any occasion.
Equipment
- 1 mixing bowl
- 1 electric mixer optional
- 1 baking sheet
- 1 parchment paper
- 1 small bowl for powdered sugar
- 1 whisk or spatula
- 1 cookie scoop or tablespoon
Ingredients
- 2 cups all-purpose flour
- 1 ½ teaspoons baking powder
- ½ teaspoon salt
- ½ cup unsalted butter, softened (1 stick)
- 1 cup granulated sugar
- 2 large eggs
- 1 tablespoon vanilla extract
- ½ teaspoon almond extract (optional)
- 1 cup powdered sugar (for coating)
Instructions
- Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.
- In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
- In a large mixing bowl, beat the softened butter and granulated sugar using an electric mixer (or whisk by hand) until light and fluffy.
- Add the eggs one at a time, mixing well after each addition. Then, stir in the vanilla extract and almond extract (if using).
- Gradually add the flour mixture to the wet ingredients, mixing until just combined. The dough will be thick.
- Cover the dough and refrigerate for about 30 minutes to help it firm up, making it easier to handle.
- Once chilled, use a cookie scoop or tablespoon to portion out the dough. Roll each portion into a ball, then roll it in the powdered sugar until fully coated.
- Place the coated dough balls on the prepared baking sheet, spacing them about 2 inches apart.
- Bake in the preheated oven for 10-12 minutes, or until the edges are lightly golden and the tops are cracked.
- Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Notes
The cookies will firm up as they cool.
You can store these cookies in an airtight container for up to a week.
For a fun twist, try adding chocolate chips or sprinkles to the dough before baking.