Ingredients
- 2 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 teaspoon almond extract (optional)
- Gel food coloring (pastel shades)
- 1/2 cup powdered sugar (for coating)
Instructions
- Preheat oven to 175°C (350°F) and line a baking sheet with parchment paper.
- In a bowl, whisk together flour, baking powder, and salt.
- In another bowl, beat butter and sugar until light and fluffy.
- Add eggs one at a time, mixing well after each addition.
- Stir in vanilla extract and almond extract if using.
- Gradually mix dry ingredients into wet ingredients to form a thick dough.
- Divide dough and mix in gel food coloring for desired pastel shades.
- Cover and chill dough for at least 30 minutes.
- Roll dough into tablespoon-sized balls and coat generously in powdered sugar.
- Place on baking sheet spaced apart.
- Bake for 10–12 minutes until crackled on top and edges are set.
- Cool slightly on the pan, then transfer to a wire rack.
Notes
- Chilling dough is essential for proper texture and cracking.
- Use gel food coloring for vibrant colors without altering consistency.
- Coat generously in powdered sugar for best crinkle effect.
- Store in airtight container for up to 5 days.
- Dough can be made ahead and refrigerated or frozen.
- Do not overbake to keep centers soft.
- Prep Time: 20 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 cookie
- Calories: 120 kcal
- Sugar: 9g
- Sodium: 60mg
- Fat: 5g
- Saturated Fat: 3g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 17g
- Fiber: 0g
- Protein: 2g
- Cholesterol: 25mg
