Crinkle cookies are delicious, cake-like cookies coated in a layer of powdered sugar. Normally, you’d find recipes online for these cookies that use cake mix. And I am an advocate of making everything from scratch! This recipe is super easy and makes about 3 dozen cookies per batch! Enough to feed a small crowd of 1! (Just kidding) I love eating these fresh out of the oven when they’re warm and goey and the combination of powdered sugar to cookie just melts in your mouth. Or, you can save them and dip them with a tall glass of milk as a perfect treat to end the day. However you eat these cookies, they will, no doubt, satisfy whatever sweet craving you have. These cookies are favorites to whoever I feed them to, and I’m sure they’ll turn into your favorites as well!
Ingredients: Makes 36 cookies
1. Preheat your oven to 375 degrees. Line 2 cookie pans with parchment paper, set aside. 2. Put all the powdered sugar into a bowl, and set aside. 3. Whisk together all your dry ingredients until they are thoroughly combined. 4. Add your butter and powdered sugar into a small bowl. Begin beating the 2 for about 3 minutes, or until they are both nice and creamy. As you can see, I was way too lazy to use my stand mixer for this recipe, as the bowl is kind of heavy, so I used my good ol’ hand mixer. 5. After you’ve beaten your butter and sugar, beat in your egg, one at a time, until the mixture is a light and fluffy consistency, and a pale yellow color. 6. Next, add in your food coloring, vanilla, and buttermilk. I was out of buttermilk, so I substituted with some sour cream I had in the refrigerator. You could also use some lemon or lime squeezed into the milk, and set it aside until it curdles. Beat the food coloring, vanilla, and buttermilk into your egg and butter mixture until just combined. It will look like you amputated an arm in your bowl. 7. Add in all your dry ingredients, and gently beat the wet and dry ingredients together until just combined. If you overbeat these cookies, they will turn overly cakey, and not good at all! 8. Cover the bowl with plastic wrap and refrigerate for at least and hour. This makes the cookie batter workable, and it melds the flavors together. Plus, the cookies start to rise up and instead of spread out during baking. 9. After an hour, remove the plastic wrap from the bowl. Scoop about a tablespoon of dough and roll the dough in powdered sugar. Then, place the rolled cookie dough ball onto your parchment paper and set it in the oven for about 12 minutes.
10. Bake these cookies until the powdered sugar begins to crack on top, about 12-14 minutes. The cookies will be very soft, so leave them on the pan for about 2 minutes to cool before placing the cookies on cooling racks.
Good luck, and Happy Baking!