Ingredients
Method
1. Build the Base
Grab a medium bowl and stir together the flour, baking powder, and salt. Set it aside for later. In a separate large bowl, beat the butter and sugar until creamy and pale—about 2 minutes does the trick. Add the eggs one at a time, mixing after each, then blend in the vanilla.
2. Bring It Together
Slowly add the dry ingredients into the wet mixture. Mix just until everything comes together into a soft, smooth dough. Don’t overdo it—less mixing = better cookies.
3. Color Time
Split the dough into 4–5 portions, depending on how many pastel shades you want. Add a small amount of food coloring to each bowl and gently mix until the color looks even. Stop once the color sets—overmixing can dull the dough.
4. Chill Out
Cover each bowl and refrigerate for at least 30 minutes. This step matters. Cold dough rolls easier and creates those signature cracks once baked.
5. Roll & Sugar-Coat
Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper. Scoop about a tablespoon of dough, roll it into a ball, then coat it generously in powdered sugar. Place cookies about 2 inches apart.
6. Bake to Perfection
Bake for 10–12 minutes until the cookies puff, spread, and crack on top. Let them rest on the baking sheet for 5 minutes before transferring to a cooling rack.
Notes
Personal Touches & Serving Ideas
I love storing these cookies in a clear jar when hosting—those pastel colors instantly steal the show. Serve them with iced milk, herbal tea, or even a light lemon tea for spring vibes. Flavor-wise, these cookies play well with others. Almond extract pairs beautifully with pink or purple dough, while a little citrus zest wakes up yellow batches with a fresh aroma.Helpful Notes
- Gel food coloring works best for bold pastel shades without thinning the dough. If using liquid coloring, add it slowly.
- Chilling is non-negotiable for that crinkle effect. If the dough softens while rolling, pop it back in the fridge for 10–15 minutes.
- Bake on parchment and keep spacing consistent for even results.
- Store cooled cookies in an airtight container at room temperature for up to 5 days.
- To freeze, lay cookies flat until firm, then transfer to a freezer-safe container. Thaw at room temp before serving.