Description
Looking for a dessert that’s as dazzling as a 4th of July fireworks display and fun for the whole family to make? These Patriotic Crinkle Cookies are your perfect pick! With vibrant red, white, and blue dough swirled together, coated in snowy powdered sugar for that signature crinkle effect, they’re a festive treat that screams Independence Day.
Ingredients
A batch of Patriotic Crinkle Cookies needs simple ingredients for about 24 cookies. Here’s what you’ll need:
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Dough:
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2 cups (240g) all-purpose flour
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2 tsp baking powder
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½ tsp salt
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½ cup (113g) unsalted butter, room temperature
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1 cup (200g) granulated sugar
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2 large eggs, room temperature
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2 tsp vanilla extract
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Why it matters: Flour provides structure; baking powder ensures a puffy rise; salt balances sweetness; butter and sugar create a creamy base; eggs and vanilla add richness and flavor.
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Substitutions: Use a 1:1 gluten-free flour blend for gluten-free cookies. Swap butter for margarine or coconut oil (dairy-free). Use a sugar substitute like monk fruit (per package conversion) for less sugar.
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Coloring:
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Red gel food coloring
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Blue gel food coloring
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Why it matters: Gel food coloring creates vibrant red and blue dough for the patriotic theme without altering texture.
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Substitutions: Use liquid food coloring (5-7 drops) sparingly to avoid thinning dough. Natural colorants (e.g., beet powder for red, blueberry powder for blue) work but may affect flavor.
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Coating:
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1 cup (120g) powdered sugar
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Why it matters: Powdered sugar creates the iconic crinkle effect and adds sweetness.
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Substitutions: No direct substitute, but ensure sugar is lump-free for even coating.
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Tip: Use room-temperature butter and eggs for smooth mixing. Gel food coloring gives vibrant colors; use sparingly (5-10 drops per bowl) to avoid over-dyeing. Have extra powdered sugar ready for generous coating.
Instructions
Step 1: Cream the Butter and Sugar
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In a large bowl, beat ½ cup room-temperature unsalted butter and 1 cup granulated sugar with a hand mixer or stand mixer on medium speed until light and fluffy (about 2-3 minutes).
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Tip: Scrape the bowl to ensure even creaming. Mix until the mixture is pale and creamy for a light cookie texture.
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Step 2: Add Eggs and Vanilla
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Add 2 large eggs, one at a time, beating well after each addition (about 30 seconds each).
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Add 2 tsp vanilla extract and mix until combined, forming a smooth, creamy base.
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Tip: Ensure eggs are fully incorporated for a cohesive dough. Use room-temperature eggs to prevent curdling.
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Step 3: Whisk Dry Ingredients
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In a separate bowl, whisk 2 cups all-purpose flour, 2 tsp baking powder, and ½ tsp salt until evenly combined.
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Tip: Whisk thoroughly to distribute baking powder. Sift if flour is clumpy for a smoother dough.
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Step 4: Combine Wet and Dry Ingredients
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Gradually add the dry ingredients to the butter mixture, mixing on low speed just until combined (about 1 minute).
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Avoid overmixing to maintain a soft, tender dough.
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Tip: Stop mixing as soon as no flour streaks remain. Overmixing can make cookies tough.
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Step 5: Divide and Color the Dough
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Divide the dough evenly into three bowls (about 1 cup each).
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Leave one bowl plain (white). Add 5-10 drops red gel food coloring to the second bowl and 5-10 drops blue gel food coloring to the third bowl.
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Mix each colored bowl until the dye is fully incorporated, using a spatula or your hands.
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Tip: Start with 5 drops of coloring and add more for desired vibrancy. Wear gloves to avoid staining hands.
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Step 6: Form Multicolor Dough Balls
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Pinch off a small piece (about 1 tbsp) from each colored dough (red, white, blue).
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Gently press the pieces together to form a single ball, then roll lightly between your palms until the edges blur slightly but colors remain distinct.
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Tip: Keep balls about 1.5 inches for uniform cookies. Don’t over-roll to maintain the marbled effect.
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Step 7: Coat with Powdered Sugar
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Place 1 cup powdered sugar in a shallow bowl.
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Roll each dough ball thoroughly in the powdered sugar to coat completely, ensuring a thick layer for the crinkle effect.
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Tip: Roll generously; extra sugar creates the best cracks. Shake off excess gently to avoid clumping.
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Step 8: Arrange and Bake
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Preheat the oven to 350°F (175°C) if not already done.
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Place coated dough balls on a parchment-lined baking sheet, spacing 2 inches apart to allow for spreading.
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Bake for 10-12 minutes, until cookies are puffed, cracked, and set around the edges but soft in the center.
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Tip: Bake one sheet at a time for even cooking. Check at 10 minutes; cookies should look slightly underbaked for chewiness.
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Step 9: Cool and Serve
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Let cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely (about 20 minutes).
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Serve as is or with extra red, white, and blue sprinkles for a 4th of July touch.
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Tip: Cool fully to set texture. Store in a single layer to preserve the crinkle look.
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