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crinkle cookies
Photo credi Sheri Silver

Blue Crinkle Cookies

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