Red and green Christmas crinkle cookies are an easy way to infuse holiday cheer into any cookie tray. Soft and chewy like a sugar cookie, these festive ‘Kris Krinkles’ are bursting with vanilla and almond notes but can be flavored however you like. Simple tips ensure these from-scratch cookies remain soft and picture-perfect for days.

Cream together softened butter, granulated sugar and brown sugar in a mixing bowl with an electric mixer for 2 minutes, or until smooth and creamy. Beat in the egg, vanilla extract and almond extract.

In a separate bowl, whisk together flour, baking soda, cream of tartar and salt until well combined.

Add dry ingredients to bowl with wet ingredients and mix until combined and no dry streaks remain.

Divide dough into two equal halves between the two mixing bowls. Mix one half of the dough with green food coloring and the other with red food coloring. Cover bowls snugly with plastic wrap and chill in the refrigerator for at least 3 hours, up to overnight.

When ready to bake, preheat oven to 350°F and line baking sheet(s) with parchment paper. Pour 3 Tbsp. granulated sugar and ¾ cup confectioners’ sugar separately into two small bowls.

Working with one color dough at a time (leave the other refrigerated), scoop roughly 1 ½-Tbsp. of dough and roll into a ball with your hands.

Roll each ball of dough into the granulated sugar to coat it completely, then roll it in confectioners’ sugar until it is generously coated. You want a thick layer of confectioners’ sugar. Place balls on the lined baking sheets, leaving at least 2 to 2 ½ inches between them as they spread.

Bake on the middle rack of the oven for 11-12 minutes, or until the edges have set, but aren’t yet brown. The centers may still look a bit soft but that’s okay.

Notes

Extracts: Almond extract can be replaced with more vanilla or substitute in something else: peppermint extract, orange extract, etc.

Storage instructions: Once cool, store Kris Krinkles in an air-tight container at room temperature for up to one week. Stack with parchment paper between layers.

Freezing Instructions:

Cookie dough — Wrap dough in plastic wrap and seal in an air-tight freezer bag before freezing for several months. Thaw dough in the refrigerator before scooping, rolling and baking.

Cookies — Baked cookies can also be frozen. Freeze in a sealable freezer bag or air-tight container with parchment paper between layers for up to 3 months (longer and they can take on a stale flavor). Thaw at room temperature shortly before serving.

OWC notes:

The cookies in our test cooked faster. Watch the baking process carefully.

Yield: 29 cookies