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Pastel Rainbow Crinkle Cookies

Soft, pillowy, and vibrant pastel crinkle cookies coated in sweet powdered sugar. The perfect fun, colorful, and easy treat for parties, spring gatherings, or baking with kids!
Print Recipe
Prep Time 20 minutes
Cook Time 12 minutes
Chilling Time 2 hours
Total Time 2 hours 32 minutes
Servings: 24 cookies
Course: Dessert, Snack, Treat
Cuisine: American, Baking
Calories: 160
Ingredients Equipment Method Notes

Ingredients
  

Cookie Dough
  • 3 cups all-purpose flour spooned and leveled
  • 2 tsp baking powder
  • 0.5 tsp salt
  • 0.5 cup unsalted butter softened to room temperature
  • 0.25 cup neutral oil canola or vegetable
  • 1.25 cups granulated sugar
  • 3 large eggs room temperature
  • 2 tsp vanilla extract
  • 1 dash gel food coloring assorted pastel colors (pink, blue, green, etc.)
Sugar Coating
  • 0.5 cup granulated sugar for initial rolling
  • 1 cup powdered sugar confectioners' sugar, for final coating

Equipment

  • Stand Mixer or Hand Mixer
  • Mixing bowls
  • Baking sheets
  • Parchment paper

Method
 

  1. In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
  2. In a large mixing bowl, beat the softened butter, oil, and 1 1/4 cups granulated sugar until light and fluffy (about 3 minutes).
  3. Add the eggs one at a time, beating well after each. Mix in the vanilla extract.
  4. Gradually add the dry flour mixture to the wet ingredients, mixing on low speed just until combined.
  5. Divide the dough evenly into separate bowls. Add a drop of different gel food coloring to each bowl and mix until the color is vibrant and uniform.
  6. Cover the bowls with plastic wrap and chill the dough in the refrigerator for at least 2 hours.
  7. Preheat oven to 350°F (175°C) and line baking sheets with parchment paper. Place granulated sugar and powdered sugar in two separate small bowls.
  8. Scoop 1.5 tablespoons of chilled dough and roll into a ball. Roll first in the granulated sugar, then generously coat it in the powdered sugar.
  9. Place dough balls 2 inches apart on the baking sheets. Bake for 10-12 minutes until they puff up and crack.
  10. Let cookies cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.

Notes

Do not skip rolling the dough in granulated sugar first; this prevents the powdered sugar from melting into the dough while baking. Store cooled cookies in an airtight container at room temperature for up to 5 days.