Photo credit Sheri Silver

Blue Crinkle Cookies Recipe for Hanukkah

Chewy colored cookies perfect for the Hanukkah and the holiday season.

In many homes, there is a tradition to bake Hanukkah cookies this time of year. Whether it’s the sugar and butter mixing in the mixer, the blue and white sprinkles, or the festive menorah cookie cutters, there is something about cookie baking that propels us into the holiday spirit.

This year, I wanted a new Hanukkah cookie to share with family and friends. Although I love the classic sugar cookie with sprinkles, sometimes it’s nice to have a really easy and delicious cookie with limited frill and fuss.

These blue crinkle cookies fit the bill perfectly! They are the delicious, soft and chewy cookies we adore, with blue coloring for Hanukkah.

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crinkle cookies
Photo credi Sheri Silver

Blue Crinkle Cookies

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

5 from 2 reviews

These crinkle cookies are a Hanukkah spin on a delicious classic.

  • Total Time: 25 minutes
  • Yield: 20 cookies


  • 1 stick (8 Tbsp) unsalted butter, at room temperature

  • 1½ cups granulated sugar, divided

  • zest and juice from one large lemon, separated

  • 1 large egg, room temperature

  • 1 tsp vanilla extract

  • 2 cups all-purpose flour

  • 2 tsp baking powder

  • ¼ tsp kosher salt

  • blue gel food coloring

  • ½ cup confectioner’s sugar


  1. Preheat the oven to 350°F. Line two baking sheet with parchment paper.
  2. Beat the butter, 1 cup of the granulated sugar and lemon zest in your mixer till light and fluffy; scrape down the sides. Add the lemon juice, egg and vanilla and beat again; scrape down the sides. Add the flour, baking powder and salt and beat again till ingredients are well combined.
  3. Add a bit of food coloring to the dough and beat until the color is completely incorporated. Add more color, a bit at a time, till the desired shade is reached. 
  4. Place the remaining ½ cup of granulated sugar in a small bowl, and the confectioner’s sugar in another bowl.
  5. Use a tablespoon or cookie scoop to scoop the batter right into the granulated sugar. Gently turn so that the scoop is completely covered in the sugar, then roll into a ball. Place the ball into the confectioner’s sugar, turn to coat and roll into a ball again. Place on your prepared baking sheet. Repeat with the remaining batter.
  6. Bake for 8-10 minutes, or till the cookies are puffed up and the edges are just set. Transfer to a wire rack to cool completely.
  • Author: Rachel Kor
  • Prep Time: 15 minutes
  • Cook Time: 10 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: Hanukkah


Leave a Comment

Recipe rating 5 Stars 4 Stars 3 Stars 2 Stars 1 Star

    • Shannon Sarna

      Store them in an airtight container for up to a few days.

  • Miki

    The unsolicited comment from my 28 year old niece was “these cookies are really good!” Everyone else concurred. I will definitely make them again.

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