Aloha Dreams
Fabulous Recipes, Cooking for a Crowd, & Dream Home Design
Vanilla Sugar Crinkle Cookies
Classic sugar cookies are a timeless favorite, and these vanilla sugar crinkle cookies elevate that tradition with a crackled, powdered-sugar coating and a tender, buttery interior. Real vanilla seeds add depth and warmth while the combination of baking powder and baking soda creates the characteristic crinkled top and light texture.
For best results, let the dough come to room temperature before baking. Room-temperature dough spreads and “crinkles” more readily because the butter softens and melts sooner in the oven. Cold dough may set too quickly and produce fewer cracks, so you can save time by skipping a lengthy refrigeration step.
Rolling the dough first in sanding or granulated sugar and then in powdered sugar helps develop the signature crackle: the granulated sugar absorbs moisture and dissolves early in the bake, and the powdered sugar re-crystallizes as the cookie cools, creating more visible crinkles and a snowy finish.
Like it? Please tell your friends…
If you enjoyed this recipe, please share it with friends and family who like baking. A quick recommendation helps others discover recipes they can rely on for gatherings or cozy afternoons at home.
Pin for Later
Or Make Now
Vanilla Sugar Cookie Crinkles
Course: Dessert
Servings: 60 cookies
Author: Betsy Edwards
Prep Time: 25 mins
Cook Time: 12 mins
Total Time: 37 mins
Ingredients
- 3 cups (360 g) all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 1/2 cups granulated sugar
- 1 cup butter, softened
- 2 vanilla beans, split and seeds scraped
- 2 large eggs
- 1 1/2 cups sanding sugar or extra granulated sugar
- 1 1/2 cups powdered sugar
Instructions
- Preheat the oven to 325°F (163°C). Line baking sheets with parchment paper and set aside.
- In a medium bowl, whisk together the flour, baking powder, baking soda and salt. Set aside.
- In a large bowl, beat the granulated sugar, softened butter and vanilla bean seeds with an electric mixer on medium speed until fluffy, about 1 minute. Scrape down the sides of the bowl.
- Add the eggs one at a time, beating until just combined. On low speed, gradually beat the flour mixture into the sugar mixture until fully incorporated. Cover and let the dough rest at room temperature for 10 minutes.
- Shape the dough into approximately 60 balls (about 1 1/4-inch each). Place the sanding or granulated sugar in one bowl and the powdered sugar in another. Roll each dough ball first in the sanding sugar, then in powdered sugar. Place the coated balls about 2 inches apart on prepared baking sheets.
- Bake 12 to 14 minutes, or until the edges are lightly golden. Allow cookies to cool on the baking sheet for 2 minutes, then transfer to a cooling rack. Once completely cool (about 15 minutes), dust with additional powdered sugar if desired.
Make Ahead Note
Cookies can be made ahead and stored layered between wax paper in an airtight container for up to 3 days at room temperature or up to 3 months in the freezer.