Strawberry Crinkle Cookies are a delightful and easy-to-make treat perfect for any occasion, offering a burst of fruity flavor with a charming cracked exterior. This recipe is incredibly useful for anyone looking to whip up a batch of homemade cookies that are both visually appealing and incredibly delicious, bringing a touch of homemade joy to your kitchen.
Key Ingredients for Strawberry Crinkle Cookies
- 1 cup (2 sticks) unsalted butter, softened
- 1 ½ cups granulated sugar, divided
- 2 large eggs, at room temperature
- 1 teaspoon vanilla extract
- 1 cup freeze-dried strawberries, finely crushed into powder (about 2 oz)
- 2 ½ cups all-purpose flour, spooned and leveled
- 1 teaspoon baking powder
- ½ teaspoon salt
- ½ cup powdered sugar for rolling
How to Make Strawberry Crinkle Cookies
Get ready for a dessert experience that’s as fun to make as it is to eat! These Strawberry Crinkle Cookies are remarkably simple, requiring no fancy techniques but delivering an explosion of sweet, fruity goodness with every bite. The vibrant pink hue and signature crinkled top make them a showstopper, perfect for bake sales, parties, or just a delightful afternoon pick-me-me-up. Preparation time is approximately 20 minutes of active work with an additional 30 minutes for chilling and baking.
Step-by-Step Instructions
- Cream the Butter and Sugar: In a large mixing bowl, cream together the softened unsalted butter and 1 cup of granulated sugar using an electric mixer on medium speed until light and fluffy, about 2-3 minutes. Scrape down the sides of the bowl as needed.
- Add Wet Ingredients: Beat in the two large eggs one at a time, ensuring each is fully incorporated before adding the next. Stir in the vanilla extract.
- Incorporate Strawberry Powder: In a separate small bowl, whisk together the finely crushed freeze-dried strawberries, flour, baking powder, and salt. Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Be careful not to overmix; stop as soon as no dry streaks remain. The dough will be soft and potentially a little sticky.
- Chill the Dough: Cover the bowl with plastic wrap and refrigerate for at least 30 minutes, or until the dough is firm enough to roll into balls. This chilling step is crucial for preventing the cookies from spreading too much during baking and helps achieve that perfect crinkle.
- Prepare for Rolling: While the dough is chilling, place the remaining ½ cup of granulated sugar and the ½ cup of powdered sugar into two separate shallow bowls.
- Preheat Oven and Prep Baking Sheets: Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper or silicone baking mats.
- Form the Cookie Balls: Once the dough is chilled, scoop rounded tablespoons of dough (about 1.5 tablespoons each) and roll them into smooth balls.
- Coat the Cookie Balls: First, roll each ball in the granulated sugar until evenly coated. Then, roll it again in the powdered sugar, ensuring a thick, snowy coating. This double sugar coating is key to creating the signature crinkled surface.
- Bake the Cookies: Place the sugar-coated dough balls about 2 inches apart on the prepared baking sheets.
- Bake to Perfection: Bake for 10-12 minutes, or until the edges are lightly golden and the centers are still slightly soft. The cookies will puff up and then settle, creating beautiful cracks as they bake.
- Cool the Cookies: Let the Strawberry Crinkle Cookies cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely. As they cool, the crinkles will become more pronounced.
Why You’ll Love This Strawberry Crinkle Cookies
You’ll absolutely adore making and indulging in these delightful Strawberry Crinkle Cookies, a true celebration of simple baking at its finest. Their most captivating feature is undoubtedly their gorgeous, whimsical cracked exterior, reminiscent of a snowy landscape kissed by strawberry blush, which perfectly complements the soft, chewy interior bursting with natural strawberry flavor. Unlike store-bought cookies that can be expensive and lacking in fresh taste, these homemade gems offer incredible value, allowing you to create a large batch of superior quality, budget-friendly treats for a fraction of the cost.
The subtle sweetness from the strawberry powder transforms a classic crinkle cookie into a vibrant, fruity sensation, making them a delightful alternative to traditional chocolate chip or sugar cookies. You’ll find yourself reaching for this recipe again and again for any sweet craving or gathering. So, why not impress your friends and family with these easy-to-make, bursting-with-flavor Strawberry Crinkle Cookies that are sure to become a new favorite? Give them a try today and discover the joy of homemade!
Storing and Reheating Tips
To keep your delightful Strawberry Crinkle Cookies fresh and delicious for as long as possible, proper storage is key. Once completely cooled, store them in an airtight container at room temperature. They will stay wonderfully fresh for up to 3-5 days. Ensure the container is truly airtight to prevent the cookies from drying out or becoming stale, especially important for maintaining that lovely soft interior and chewy texture.
If you find yourself with an abundance of these delectable treats and want to enjoy them even further into the future, freezing is an excellent option. You can freeze the baked and cooled cookies in a single layer on a baking sheet until firm, then transfer them to a freezer-safe bag or container for up to 2-3 months. To reheat, simply let them thaw at room temperature, or gently warm them in a low oven (around 250°F or 120°C) for a few minutes to revive their freshness and soft texture.
Final Thoughts
These Strawberry Crinkle Cookies are a perfect fusion of visual charm and delectable taste, making them a must-try for any cookie enthusiast. They offer a delightful fruity twist on a classic favorite, providing a joyful baking experience and a wonderfully satisfying treat. Gather your ingredients, get baking, and enjoy the sweet rewards!
Strawberry Crinkle Cookies
Ingredients
Equipment
Method
- In a large mixing bowl, cream together the softened unsalted butter and 1 cup of granulated sugar using an electric mixer on medium speed until light and fluffy, about 2-3 minutes. Scrape down the sides of the bowl as needed.1 cup unsalted butter, 1 ½ cups granulated sugar
- Beat in the two large eggs one at a time, ensuring each is fully incorporated before adding the next. Stir in the vanilla extract.2 large eggs, 1 teaspoon vanilla extract
- In a separate small bowl, whisk together the finely crushed freeze-dried strawberries, flour, baking powder, and salt. Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Be careful not to overmix; stop as soon as no dry streaks remain. The dough will be soft and potentially a little sticky.1 cup freeze-dried strawberries, 2 ½ cups all-purpose flour, 1 teaspoon baking powder, ½ teaspoon salt
- Cover the bowl with plastic wrap and refrigerate for at least 30 minutes, or until the dough is firm enough to roll into balls. This chilling step is crucial for preventing the cookies from spreading too much during baking and helps achieve that perfect crinkle.
- While the dough is chilling, place the remaining ½ cup of granulated sugar and the ½ cup of powdered sugar into two separate shallow bowls.1 ½ cups granulated sugar, ½ cup powdered sugar
- Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper or silicone baking mats.
- Once the dough is chilled, scoop rounded tablespoons of dough (about 1.5 tablespoons each) and roll them into smooth balls.
- First, roll each ball in the granulated sugar until evenly coated. Then, roll it again in the powdered sugar, ensuring a thick, snowy coating. This double sugar coating is key to creating the signature crinkled surface.1 ½ cups granulated sugar, ½ cup powdered sugar
- Place the sugar-coated dough balls about 2 inches apart on the prepared baking sheets.
- Bake for 10-12 minutes, or until the edges are lightly golden and the centers are still slightly soft. The cookies will puff up and then settle, creating beautiful cracks as they bake.
- Let the Strawberry Crinkle Cookies cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely. As they cool, the crinkles will become more pronounced.