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Berry Crinkle Cookies

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Berry Crinkle Cookies are soft, chewy cookies packed with concentrated berry flavor and coated in powdered sugar for a dramatic crackled finish. Freeze-dried berries provide bright fruit flavor and natural color while keeping the centers tender and slightly fudgy.

Ingredients

  • 1 3/4 cups all-purpose flour
  • 1/2 cup freeze-dried strawberries, raspberries, or mixed berries
  • 1 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 cup unsalted butter, softened
  • 3/4 cup granulated sugar
  • 1/4 cup packed light brown sugar
  • 1 large egg
  • 1 large egg yolk
  • 1 teaspoon vanilla extract
  • 1 teaspoon fresh lemon juice
  • 1/2 teaspoon finely grated lemon zest, optional
  • 1/4 cup granulated sugar, for coating
  • 3/4 cup powdered sugar, for coating

Instructions

  1. Place the freeze-dried berries in a food processor or blender and process into a fine powder. Sift if necessary to remove larger seeds or pieces.
  2. Whisk together the flour, berry powder, baking powder, baking soda, and salt in a medium bowl. Set aside.
  3. Beat the softened butter, granulated sugar, and brown sugar in a large mixing bowl for 2–3 minutes until creamy and slightly fluffy.
  4. Beat in the whole egg, followed by the egg yolk. Add the vanilla extract, lemon juice, and optional lemon zest and mix until smooth.
  5. Gradually add the dry ingredients to the butter mixture, mixing only until a soft dough forms and no obvious streaks of flour remain.
  6. Cover the dough and refrigerate for 1–2 hours, until firm enough to shape easily.
  7. Preheat the oven to 350°F (175°C) and line baking sheets with parchment paper. Place the 1/4 cup granulated sugar and powdered sugar in separate small bowls.
  8. Scoop approximately 1 1/2 tablespoons of dough and roll into a ball. Coat lightly in granulated sugar, then generously coat in powdered sugar.
  9. Arrange the coated dough balls approximately 2 inches apart on the prepared baking sheets.
  10. Bake for 10–12 minutes, until the tops are crackled and the edges are set while the centers remain slightly soft.
  11. Let the cookies cool on the baking sheet for about 5 minutes, then transfer them to a wire rack to cool completely.

Notes

  • Use freeze-dried rather than fresh or conventionally dried berries to provide concentrated flavor without adding excessive moisture to the dough.
  • Strawberries, raspberries, blueberries, or a mixture of freeze-dried berries can be used.
  • Chilling the dough helps control spreading, makes the dough easier to roll, and encourages a better crinkle pattern.
  • Coat each dough ball first in granulated sugar and then generously in powdered sugar to help the white coating remain visible during baking.
  • White chocolate chips can be folded into the dough for a berry-and-chocolate variation.
  • Increase the lemon zest or substitute orange zest for additional citrus flavor.
  • Store completely cooled cookies in an airtight container at room temperature for up to 4–5 days, placing parchment paper between layers to protect the sugar coating.
  • Baked cookies can be frozen for up to 2 months. For a fresher crinkle appearance, freeze uncoated dough portions and apply both sugar coatings shortly before baking.

Nutrition

Find it online: https://thefamilycooking.com/berry-crinkle-cookies/