Why make this recipe
Strawberry Crinkle Cookies are bright, soft, and easy to bake. They use freeze-dried strawberries for a strong strawberry taste without extra liquid. These cookies look pretty with powdered sugar and crackled tops. They are good for snacks, gifts, or a quick dessert.
introduction
This recipe makes chewy, sweet cookies with real strawberry flavor. They bake fast and do not need special tools. If you enjoy fruit cookies, you might also like brown sugar rhubarb cookies for another fruity twist.
how to make Strawberry Crinkle Cookies
Make the dough, fold in strawberries and chips, form balls, coat in powdered sugar, then bake. Cool on a rack and serve.
Ingredients :
- 1 cup freeze-dried strawberries
- 1 cup granulated sugar
- 1/2 cup unsalted butter, softened
- 1 egg
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 cup white chocolate chips
- Powdered sugar for coating
Directions :
- Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a mixing bowl, beat the sugar and butter until creamy.
- Add the egg and vanilla extract, and mix well.
- In another bowl, combine the flour, baking powder, and salt. Gradually add to the wet ingredients until just combined.
- Fold in the freeze-dried strawberries and white chocolate chips.
- Scoop tablespoons of dough and roll them into balls.
- Roll each ball in powdered sugar to coat.
- Place on the prepared baking sheet and bake for 10-12 minutes, or until the edges are set and the tops have cracks.
- Allow to cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.
how to serve Strawberry Crinkle Cookies
Serve at room temperature. They go well with milk, tea, or coffee. Put them on a plate for guests or pack in a box for a gift.
how to store Strawberry Crinkle Cookies
Store cookies in an airtight container at room temperature for up to 4 days. For longer storage, freeze in a sealed bag for up to 2 months. Thaw at room temperature before serving.
tips to make Strawberry Crinkle Cookies
- Crush the freeze-dried strawberries to small pieces before folding in.
- Do not overmix the dough. Mix until just combined.
- Chill the dough 10–15 minutes if it feels too soft to roll.
- Use a small cookie scoop for even cookies.
- Watch the oven near the end so the tops crack but do not brown too much.
variation (if any)
- Swap white chocolate chips for dark chocolate or milk chocolate.
- Add a teaspoon of lemon zest for a brighter flavor.
- Replace half the flour with almond flour for a nuttier taste (texture will change).
FAQs
Q: Can I use fresh strawberries instead of freeze-dried?
A: Fresh strawberries add moisture and can change dough texture. If you use fresh, chop small and drain extra liquid. You may need to chill the dough longer.
Q: Why do my cookies not crack on top?
A: If dough is too wet, tops may not crack. Chill dough and roll well in powdered sugar. Bake at the right temperature.
Q: Can I make the dough ahead?
A: Yes. Store dough in the fridge for up to 2 days or freeze balls of dough for up to 2 months. Bake from frozen, add a minute or two to baking time.
Q: How do I make the cookies more pink?
A: Use more freeze-dried strawberry powder or add a drop of red food coloring to the dough.
Q: Can I omit the white chocolate chips?
A: Yes. The cookies still taste great without chips, or you can add chopped nuts instead.
Strawberry Crinkle Cookies
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Total Time: 27 minutes
- Yield: 24 cookies 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
Bright, soft, and chewy cookies infused with freeze-dried strawberries and coated in powdered sugar for a sweet treat.
Ingredients
- 1 cup freeze-dried strawberries
- 1 cup granulated sugar
- 1/2 cup unsalted butter, softened
- 1 egg
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 cup white chocolate chips
- Powdered sugar for coating
Instructions
- Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a mixing bowl, beat the sugar and butter until creamy.
- Add the egg and vanilla extract, and mix well.
- In another bowl, combine the flour, baking powder, and salt. Gradually add to the wet ingredients until just combined.
- Fold in the freeze-dried strawberries and white chocolate chips.
- Scoop tablespoons of dough and roll them into balls.
- Roll each ball in powdered sugar to coat.
- Place on the prepared baking sheet and bake for 10-12 minutes, or until the edges are set and the tops have cracks.
- Allow to cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.
Notes
For longer storage, freeze in a sealed bag for up to 2 months.
Nutrition
- Serving Size: 1 cookie
- Calories: 130
- Sugar: 10g
- Sodium: 60mg
- Fat: 6g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 20mg
