Ingredients
2 1/2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup unsalted butter, softened
1/4 cup vegetable oil
1 1/2 cups granulated sugar
2 large eggs
2 teaspoons vanilla extract
Gel food coloring (pink, blue, yellow, green)
1 cup powdered sugar for rolling
Instructions
1. In a large bowl, beat softened butter, vegetable oil, and granulated sugar until light and fluffy.
2. Add eggs one at a time, mixing well after each addition, then stir in vanilla extract.
3. In a separate bowl, whisk together flour, baking powder, and salt.
4. Gradually mix dry ingredients into wet ingredients until just combined.
5. Cover dough and refrigerate for at least 2 hours or overnight.
6. Divide chilled dough into separate bowls and mix in gel food coloring until evenly tinted.
7. Preheat oven to 350°F (175°C) and line baking sheets with parchment paper.
8. Scoop 1-tablespoon portions of dough and roll into smooth balls.
9. Roll each dough ball generously in powdered sugar until thickly coated.
10. Place cookies 2 inches apart on prepared baking sheets.
11. Bake for 10–12 minutes, until edges are set and tops have cracked.
12. Allow cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Notes
Chilling the dough is essential for achieving deep, defined crinkles.
Use gel food coloring for vibrant pastel shades without thinning the dough.
For extra crackle, roll dough first in granulated sugar, then heavily in powdered sugar.
Do not overbake; centers should remain soft for the best chewy texture.
Store in an airtight container at room temperature for up to 5 days or freeze for up to 3 months.
- Prep Time: 20 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 cookie
- Calories: 170
- Sugar: 14g
- Sodium: 75mg
- Fat: 7g
- Saturated Fat: 3g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 0g
- Protein: 2g
- Cholesterol: 25mg