Easter Crinkle Cookies
Easter Crinkle Cookies are a soft sugar cookie rolled in powdered sugar to get a crinkle top! They are sweet, fun and perfect for Easter!
Servings: 4 dozen
Ingredients
- 1 cup butter, softened (not melted)
- 2 cups white sugar
- 4 eggs
- 4 tbsp lemon juice
- 1 1/2 tsp vanilla extract
- 4 tsp baking powder
- 4 1/2 cups flour
- food coloring for coloring the dough *I use pink, purple, blue and yellow
- 1/2 cup powdered sugar, for rolling before baking
Instructions
- In a mixer (or using a hand mixer, or by hand), cream together the butter and sugar. Add in the eggs and cream again.
- Add in the lemon juice and vanilla. Mix well.
- Add in the baking powder and the flour. Mix well.
- Divide the dough in 4 equal parts. Color each portion of dough your desired color. I color mine blue, yellow, pink and purple. Place each portion in its own zip top bag and chill for at least 3 hours or overnight.
- When you are getting ready to bake your cookies, preheat your oven to 350° Line a baking/cookie sheet with parchment paper, or grease your pan. Measure out your 1/2 cup of powdered sugar in a bowl.
- After the dough has chilled, take it out of the zip top bag and roll it into dough balls. Each cookie dough ball should be about a rounded tablespoon. ***I get 12 cookies out of each color, making 4 dozen cookies total.
- Roll each cookie dough ball in the powdered sugar and place them on your lined baking sheet. Make sure they are about 2 inches apart for baking so they don't bake into each other.
- Bake the cookies for 8-10 minutes. Remove from the oven when done baking and enjoy!
Notes
Recipe slightly adapted from Two Sisters recipe.