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Festive Red, White, and Blue Crinkle Cookies for Summer Fun

Delight in these vibrant red, white, and blue crinkle cookies, perfect for summer festivities.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 12 minutes
Chilling Time 1 hour
Total Time 1 hour 32 minutes
Servings: 24 cookies
Course: Cookies
Cuisine: American
Calories: 120
Ingredients Equipment Method Notes

Ingredients
  

For the Cookie Dough
  • 2 cups all-purpose flour Measured accurately for best results
  • 1 cup granulated sugar Can be swapped for brown sugar
  • 1/2 cup vegetable oil Melted butter can be used for richer flavor
  • 2 large eggs Acts as a binder and adds moisture
  • 2 teaspoons baking powder For slight puffiness
  • 1/4 teaspoon salt Omit if following specific dietary restrictions
  • 1 teaspoon vanilla extract Almond extract can be a tasty alternative
For the Coloring
  • 1 teaspoon red gel food coloring Best for vibrant color without texture alteration
  • 1 teaspoon blue gel food coloring For bold blue color
For the Rolling
  • 1 cup powdered sugar For coating cookies

Equipment

  • mixing bowls
  • whisk
  • Cookie scoop
  • Baking sheets
  • parchment paper
  • Plastic wrap

Method
 

Step-by-Step Instructions
  1. In a large mixing bowl, combine 1/2 cup of vegetable oil and 1 cup of granulated sugar. Whisk together until smooth and glossy, then mix in 2 large eggs and 1 teaspoon of vanilla extract.
  2. In another bowl, whisk together 2 cups of all-purpose flour, 2 teaspoons of baking powder, and 1/4 teaspoon of salt. Gradually incorporate this dry mix into wet ingredients.
  3. Divide the dough into three bowls. Color one with red gel food coloring, another with blue gel food coloring, and leave one uncolored.
  4. Cover the bowls with plastic wrap and refrigerate for at least 1 hour.
  5. Preheat oven to 350°F (175°C) and line baking sheets with parchment paper.
  6. Scoop 1-inch portions of each color of dough, roll into balls, and coat in powdered sugar.
  7. Place rolled balls on prepared baking sheets with 2 inches of space between them. Bake for 10-12 minutes and cool on the baking sheet for 5 minutes before transferring to a wire rack.

Notes

Store cookies in an airtight container for up to 5 days. Use gel coloring for best results and avoid overmixing when adding colors.