Description

Blue Crinkle Cookies are delightful, festive treats perfect for any occasion. These easy-to-make cookies have a vibrant blue color with a signature crinkled icing sugar coating, delivering a soft and chewy texture with a subtle vanilla flavor. Ideal for holiday celebrations or a fun baking project, they will impress everyone with their eye-catching appearance and delicious taste.

Ingredients

Scale

Dry Ingredients

2 cups all-purpose flour (Substitute with gluten-free flour for a parve option.)
2 teaspoons baking powder
1/2 teaspoon salt
1 cup granulated sugar

Wet Ingredients

1/2 cup vegetable oil (Can be swapped with melted coconut oil.)
2 large eggs
1 teaspoon vanilla extract
1 teaspoon blue gel food color

For Rolling

1 cup icing sugar

Cook Mode Prevent your screen from going dark

Instructions

Mix Dry Ingredients: In a large bowl, combine the all-purpose flour, baking powder, salt, and granulated sugar. Stir them thoroughly to ensure even distribution of ingredients.
Mix Wet Ingredients: In a separate bowl, gently mix the vegetable oil, large eggs, vanilla extract, and blue gel food color until well blended and the color is evenly incorporated.
Combine Mixtures: Gradually add the wet ingredient mixture to the dry ingredients. Stir gently until a consistent dough forms without overmixing.
Chill the Dough: Wrap the cookie dough in plastic wrap and place it in the refrigerator for at least 2 hours. This chilling step is crucial to develop the crinkle texture and make the dough easier to handle.
Preheat Oven: About 30 minutes before baking, preheat your oven to 350°F (175°C) to ensure it reaches the proper temperature.
Prepare Dough Balls: Scoop out small portions of the chilled dough and roll them generously in icing sugar to create a thick sugar coating.
Bake: Arrange the coated dough balls on baking sheets lined with parchment paper or silicone mats. Bake in the preheated oven for 10 to 12 minutes until the cookies have risen with characteristic cracks and slightly set edges.
Cool Cookies: Allow the cookies to cool on the baking sheets for a few minutes, then transfer them to a wire rack to cool completely. This prevents them from becoming soggy and helps retain their texture.

Notes

For a parve (dairy-free) option, substitute all-purpose flour with gluten-free flour and use coconut oil instead of vegetable oil.
Use gel food coloring for the best, vibrant blue color without altering the dough’s consistency.
Do not skip the refrigeration step as it is essential for the crinkle effect.
Rolling the dough balls generously in icing sugar creates that signature crinkle look.
Store cookies in an airtight container at room temperature for up to one week.
These cookies can also be frozen after baking. Thaw at room temperature before serving.