How to make Pastel Colored Crinkle Cookies | Chef Darlene

unsalted butter

🥗Healthier: coconut oil

💰Cheaper: margarine

Coconut oil provides a healthier fat option while margarine can reduce costs.

granulated sugar

🥗Healthier: coconut sugar

💰Cheaper: white sugar

Coconut sugar has a lower glycemic index while white sugar is often less expensive.

all-purpose flour

🥗Healthier: whole wheat flour

💰Cheaper: cake flour

Whole wheat flour adds fiber and nutrients; cake flour can be cheaper depending on the brand.

powdered sugar

🥗Healthier: erythritol

💰Cheaper: granulated sugar

Erythritol is a low-calorie sweetener, while granulated sugar can be used for cost savings.

In a bowl, combine 1/2 cup softened butter and 1 cup granulated sugar, then mix until completely combined.

Add 2 eggs and mix well.

Add 2 tbsp lemon juice and 2 tsp vanilla powder, mixing until fully incorporated.

Add 1 tsp baking powder and mix.

Gradually mix in 2 cups all-purpose flour, adding it a little at a time.

Split the dough into four portions and add three drops each of red, yellow, blue, and green liquid food coloring to each portion, mixing well to ensure even distribution.

Refrigerate the dough for 2 hours or overnight.

Preheat the oven to 350°F (175°C).

Roll one tablespoon of dough into balls and dredge in powdered sugar until completely covered.

Place the dough balls on a baking tray lined with parchment paper or foil, spacing them apart without pressing down on them.

Bake for 10 minutes; the cookies will come out soft but will harden as they cool.

Allow to cool on the cookie sheet for 5 minutes before transferring to wire racks to cool completely.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens