Tasty vanilla crinkle cookies are a holiday staple that make a wonderful addition to Christmas cookie swaps, Easter desserts, or just because! They're easy enough to make that you don't need an excuse like a holiday to whip up these tender cookies any day of the year!
In a large mixing bowl or the bowl of your stand mixer cream together the softened butter and granulated sugar until light and fluffy, about 1 minute. Beat the eggs in one at a time, just enough to fully incorporate the eggs. Add the vanilla extract, baking powder, baking soda, and salt then mix to combine.
1 cup butter, 1 ½ cups sugar, 2 large eggs, 2 teaspoon vanilla extract, 2 teaspoon baking powder, ½ teaspoon baking soda, ½ teaspoon salt
Add the flour and mix until fully combined, then cover your bowl with plastic cling film and set aside for 15 minutes while the oven preheats.
3 cups all-purpose flour
Preheat your oven to 325°F (163°C) and line a baking sheet(s) with parchment paper or a silicone baking mat.
Put the confectioners' sugar in a small bowl or shallow dish, then shape the dough into 1-inch balls. Roll each ball of dough in the confectioners' sugar before placing them onto your prepared baking sheets, leaving 2-inches of spacing between the cookies. *Shake or tap off any excess confectioners' sugar if needed.
1 cup confectioners' sugar
Bake at 325°F (163°C) for 12-14 minutes or until the cookie bottoms are just beginning to turn a light golden color. Allow the cookies to cool on the baking sheet for a few minutes then transfer to a wire cooling rack to cool completely.
Store vanilla crinkle cookies in an airtight container at room temperature. Place parchment paper sheets between layers if stacking.
If you want to sprinkle additional confectioners' sugar over the cookies, wait at least 15-20 minutes so that they are cool enough that the sugar won't melt.