Vanilla Crinkle Cookies

This recipe creates crinkle cookies like the ones I used to take as an infant. Vanilla cookies are soft, a bit chewy, and have an elegant exterior covered with sugar powder. Mmm.

Crinkle cookies fit well with their name. They’re cookies with cracks and splits across the surface. It’s not due to an oven error. However, it’s a method of making delicious and attractive cookies!

They are pretty attractive and are a classic vanilla taste. They’re perfect for freshly brewed coffee, along with afternoon tea, or whenever you need some sweet treats.

There’s no reason not to love these vanilla crinkle cookies, so let’s make these!

How to Make Vanilla Crinkle Cookies

The standard procedure is to roll the dough balls of cookies through powdered sugar. If you wish to go further to give the cookies a more crispy appearance, it is possible to roll the cookies in powdered sugar and then that powdered sugar.

The texture makes powdered sugar stick better to the dough, which makes it extra crisp.

Make Use of Quality Ingredients

Like all cookies you bake, picking high-quality ingredients is essential. To ensure you get an excellent cookie, use fresh ingredients, freshly sifted flour, and high-quality butter.


In this recipe, I made use of all-purpose flour. I first sift to ensure there aren’t any flour lumps. They aren’t dangerous; however, they appear unpleasant.

To make different versions of these cookies, use a certified gluten-free dough or oatmeal-based flour to create a unique taste.


I prefer a simple butter that is unflavored and salted. The butter provides these cookies with a mild buttery flavor. If you want to go vegan, it is possible to use a dairy-free shortening made from vegetables with the exact quantity. I’ve tried it for myself, and they were perfect.


As mentioned earlier, you can use vanilla extract or vanilla seeds. There are alternatives to that vanilla seed paste or powder; choose the one you are most comfortable with.

If you’re looking to go one step further than vanilla extract, it is possible to utilize vanilla seeds. To harvest vanilla seeds cut vanilla beans in two and scrape the seeds away by using the back of a knife.

Then, you can add them to the batter and bake. You’ll not only have the delicious vanilla flavor but as well as vanilla seeds in the cookies that look attractive.

If you use vanilla seeds, ensure that you’ve scraped all the seeds using the reverse side of an ice cube. It is common to scrape using the sharp side of a knife. I did as well until I cut into an entire vanilla pod! This isn’t a problem for me; however, it’s harder to work with smaller pieces than a single long.

Special Tips: Because vanilla pods smell wonderful and aromatic, you can create vanilla sugar. Fill a container with 4 cups of sugar and place in the scraped vanilla pod. The vanilla sugar will be ready for desserts.

But I generally prefer classic vanilla extract for cookies because it’s the easiest to work with, and I always keep it in my pantry.

Powdered sugar

Always make sure to sift the powdered sugar. Sugar tends to form clumps once it is opened since it absorbs moisture. If you do not use freshly opened powdered sugar, make sure to sift it regularly.


In the making of any dessert, eggs should be fresh. Eggs will help the cookies rise; however, you will not get the same result with old eggs.

If you’re on vegan food, You can replace eggs with flax seeds; use 1 tablespoon of ground flax seeds for each egg, as I used to make this eggless vanilla cupcake.

Granulated Sugar

I make use of grated sugar for beating up butter and also to coat. Use simple sugar granulated. If you’re doing your vegetarian version, you can make it with raw cane sugar in place of butter, as well as the coarse sugar combo.

Baking Powder

I also add 1/2 teaspoon of baking powder to make the cookies airy. You can also use baking powder in addition or baking soda.

Other Questions Asked

Are My Cookies Soft?

This is a phrase I hear frequently. After baking, almost all cookies will appear soft. The butter in the cookies makes them soft, but once they cool, they’ll become more firm.

Why didn’t the cookies Crackle?

This could happen if you haven’t coated your cookies in a proper manner. Sugar crystals absorb moisture from the cookie. Later, they turn into syrup. While baking, the cookies start to crystallize.

The new crystals form that is formed, and the moisture draws out once more, which results in the cookies wrinkling. The result – is the cookie that has a quicker dry surface is more vulnerable to cracking.

What’s the problem? Do My Cookies Seem Dirty?

The temperature plays a significant aspect. While the majority of cookies are baked at 375 F, Crinkle cookies, however, are ideal for baking at 325 degrees Fahrenheit.

If cookies bake at higher temperatures, the outer gets baked faster and sets more quickly, and prevents the cookie from expanding a little. The spread of the dough is crucial for the crack to be able to spread.

How to Make Vanilla Crinkle Cookies

Step 1

Heat oven to 325 Fahrenheit.

Mixing bowl, beat sugar and butter.

Step 2

Add vanilla and egg. Beat until smooth.

Add the flour mixture in and mix to combine. You should have a nice dough by the final.

Form 30 cookies with the dough.

Step 3

The balls are then rolled through the sugar granulated in reserve and then through the sugar powdered.

Place the cookies on baking sheets.

Step 4

Cookies are baked for between 12 and 14 mins.

Let it cool for two hours on the baking tray and then cool on an air-tight rack to cool for another 15 minutes.

The cookies can be sprinkled with additional powdered sugar prior to serving.

Vanilla Crinkle Cookies

The vanilla crinkle cookies are soft, chewy, and appealing dessert!


  • 1 1/2 cup all-purpose flour
  • 1/2 1 tsp baking powder
  • 3/4 cup of granulated sugar (3 Tbsp. to be reserved)
  • 1/2 cup butter softened
  • 1 1/2 tsp vanilla extract
  • 1 egg
  • 1 cup of powdered sugar
  • 1 teaspoon of salt


  1. The oven should be heated up to 325 F.
  2. Mixing bowl, beat together granulated sugar and butter.
  3. Add vanilla and egg. Beat until smooth.
  4. Mix in the flour and mix to combine. You should have a nice dough by the final.
  5. Create 30 cookies out of the dough.
  6. The balls are then rolled through the reserved sugar granulated and then through that powdered sugar.
  7. Place the cookies on baking sheets.
  8. The cookies are ready to bake for about 12-14 mins.
  9. Allow to cool for 2 seconds on a baking tray and then cool on the wire rack to cool for another 15 minutes.


The cookies can be sprinkled with additional powdered sugar prior to serving.

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