Vanilla Crinkle Cookies

This recipe makes crinkle cookies just like those I used to eat when I was a kid. These vanilla cookies are soft, a little chewy, and have a delicate exterior that is coated with powdered sugar. Mmm.

Crinkle cookies go well with the name they have – they are actually cookies with cracks and splits all over the surface. This is not because of a baking mistake, but a way of preparing delicious and eye-pleasing cookies!

They actually look quite pretty and have that classic vanilla flavor. They’re perfect for a fresh-brewed pot of coffee, with afternoon tea, or anytime you need a sweet treat.

You can’t go wrong with these vanilla crinkle cookies, so let’s get to making them!

How to Make the Crinkle Effect

The usual method is to roll the cookie dough balls through the powdered sugar. Still if you want to go a step further to make the cookies even crispier, you can roll the cookies through granulated sugar, and then through the powdered sugar.

The texture helps the powdered sugar adhere better to the cookie dough making it extra crispy.  

Use Quality Ingredients

As with any cookies, you have to choose good ingredients. To ensure that you have a perfect cookie, always use fresh ingredients, sifted flour, and quality butter.

Flour

For this recipe I used all-purpose flour, which I sift first just to ensure that there are no flour clumps. Clumps are not dangerous, but they look very unappealing.

For variations on these cookies, you can use certified gluten-free flour, or try using an oatmeal flour to add a new flavor note.

Butter

I use a plain, unsalted butter. The butter gives these cookies that mild buttery taste. For a vegan option, you can use a dairy-free vegetable shortening in the same amount. I tried it myself once and they turned out perfect.

Vanilla

As mentioned earlier, you can use vanilla extract or vanilla seeds. There are other options like the vanilla seeds paste or vanilla powder, so use the one you feel the most comfortable with.

When you want to go a step beyond vanilla extract, you can use vanilla seeds. To get vanilla seeds, split a vanilla bean in half and scrape the seeds out with the back of your knife.

Afterwards, add them into the mixture and once baked you will have not only the gourmet vanilla flavor, but also you may have a vanilla seed through the cookies which look very decorative. 

When using the vanilla seeds, make sure you have scraped out all the seeds with the back side of a knife. I know people usually scrape with a sharp side of a knife, and I used to as well, until I once cut through the vanilla pod! It is not an issue at all, but it is harder to work with short pieces rather than one long. 

Special Tip: As the pods are very fragrant, you can make vanilla sugar. Fill a container with 4 cups of sugar and insert in the scraped vanilla pod. You will have vanilla sugar ready for deserts.

However, I normally stick with classic vanilla extract when making these cookies as it is the easiest to use, and I always have it in my cupboard.

Powdered Sugar

Always sift your powdered sugar. The sugar has a tendency to clump once opened because it absorbs the moisture. If you are not using freshly open powdered sugar, sift it always.

Eggs

When making any dessert, eggs have to be fresh. The eggs will make the cookies rise a bit, but you won’t get that with old eggs.

If you are eating a vegan diet, you can substitute eggs with the flax seeds – use 1 tbsp of ground flax seeds per egg – like I did with these eggless vanilla muffins.

Granulated Sugar

I use a granulated sugar here for beating up the butter and for coating. Go with plain granulated sugar. If you are making the vegan version, you can use pure cane sugar instead of the butter and granulated sugar duo.

Baking Powder

I add a ½ teaspoon of baking powder just to make these cookies a bit airy. You can use baking powder as well, or some baking soda. 

Related Questions

Are My Cookies Too Soft?

This is the thing I hear often. Yes, after baking almost every cookie will be soft. The butter inside the cookies is making them soft, but as they cool down, they will become firmer. 

Why Didn’t the Cookies Crinkle?

This can happen if you did not coat your cookies properly. The sugar crystals absorb the moisture from the cookie, then turn into syrup and as they remain baking, the cookies begin to recrystallize.

With new crystal formation, the moisture is drawn out again, and it causes the cookie to crinkle. The verdict – the cookie with a faster drying surface is more prone to cracking. 

Why Do My Cookies Look Bad?

The temperature plays an important role. While most cookies bake at 375 Fahrenheit, these crinkle cookies are best baked at 325 Fahrenheit.

If the cookies are baked at higher temperatures, the outside bakes and hardens more quickly and does not allow the cookie to spread a bit. The spreading of the dough is also essential for the crack too.

How To Make Vanilla Crinkle Cookies

Step 1

Heat oven to 325 Fahrenheit.

In a mixing bowl, beat butter and granulated sugar.

Step 2

Add egg and vanilla. Beat until smooth.

Add in flour mixture and stir to combine. You should have a smooth dough at the end.

Shape 30 cookies from the dough.

Step 3

Roll the balls through the reserved granulated sugar and next through the powdered sugar. 

Arrange the cookies on two or more baking sheets.

Step 4

Bake the cookies for 12-14 minutes.

Cool for 2 minutes on a baking sheet, then continue cooling on a wire rack for 15 minutes.

You can dust the cookies with more powdered sugar before serving.

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