Strawberry Crinkle Cookies Recipe

Why You’ll Love This Recipe

I love these Strawberry Crinkle Cookies because they combine a soft center with a slightly crisp exterior and plenty of sweet strawberry flavor. The powdered sugar coating creates a beautiful contrast against the pink cookies, so I can make an impressive-looking dessert without complicated decorating.

I also appreciate how simple the recipe is to customize. I can enhance the strawberry flavor with freeze-dried strawberries, add white chocolate chips, or include a little lemon for a fresh strawberry-lemon variation.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• All-purpose flour
• Baking powder
• Salt
• Unsalted butter, softened
• Granulated sugar
• Large eggs
• Vanilla extract
• Strawberry extract
• Freeze-dried strawberries, finely crushed
• Pink or red gel food coloring, optional
• Powdered sugar
• Cornstarch

Directions

1. I preheat my oven to 350°F (175°C) and line large baking sheets with parchment paper.
2. I whisk the flour, baking powder, and salt together in a medium bowl and set the mixture aside.
3. I place the freeze-dried strawberries in a food processor or sealed bag and crush them into a fine powder.
4. In a large mixing bowl, I beat the softened butter and granulated sugar together until light and creamy.
5. I add the eggs one at a time, mixing well after each addition. I then mix in the vanilla extract and strawberry extract.
6. I add the crushed freeze-dried strawberries. If I want a brighter pink color, I mix in a small amount of pink or red gel food coloring.
7. I gradually add the dry ingredients and mix just until a soft dough forms. I avoid overmixing the dough so my cookies stay tender.
8. I cover the dough and refrigerate it for about 30–60 minutes. I find that chilling makes the dough easier to roll and helps control how much the cookies spread.
9. In a shallow bowl, I combine the powdered sugar and cornstarch.
10. I scoop the chilled dough into approximately 1½-tablespoon portions and roll each portion into a ball.
11. I generously coat each ball in the powdered sugar mixture. I make sure the coating is thick because I want a clearly defined crinkle pattern after baking.
12. I arrange the cookies on the prepared baking sheets, leaving about 2 inches of space between them.
13. I bake the cookies for approximately 10–12 minutes, until the edges are set and the centers still look slightly soft.
14. I let the cookies cool on the baking sheet for about 5 minutes before transferring them to a wire rack to cool completely.

Servings and Timing

This recipe makes approximately 24 cookies.

• Prep time: 20 minutes
• Chilling time: 30–60 minutes
• Bake time: 10–12 minutes per batch
• Cooling time: 15 minutes
• Total time: about 1 hour 30 minutes
• Yield: approximately 24 cookies

Variations

For strawberry lemon crinkle cookies, I add fresh lemon zest to the dough and a small amount of lemon extract or juice. I love the combination of sweet strawberry and bright citrus flavors.

For white chocolate strawberry cookies, I fold white chocolate chips into the finished dough before chilling it. The creamy sweetness of white chocolate works especially well with the fruity strawberry flavor.

When I want even more strawberry flavor, I add extra finely crushed freeze-dried strawberries. I prefer freeze-dried fruit over fresh strawberries because it adds concentrated flavor without introducing too much moisture into the cookie dough.

For a chocolate-covered strawberry variation, I drizzle the cooled cookies with melted semisweet or dark chocolate.

I can also make smaller crinkle cookies for parties and dessert trays. I portion the dough into smaller balls and reduce the baking time slightly, watching the cookies carefully so they stay soft.

Storage/Reheating

I store completely cooled Strawberry Crinkle Cookies in an airtight container at room temperature for up to 4–5 days. I place parchment paper between layers to help preserve the powdered sugar coating.

For longer storage, I freeze the baked cookies in an airtight freezer-safe container for up to 2–3 months. I let them thaw at room temperature before serving.

I can also freeze the unbaked dough balls. I freeze them before adding the powdered sugar coating, then transfer the frozen portions to a freezer-safe container. When I’m ready to bake, I let the dough soften slightly, coat each ball generously in powdered sugar, and bake as directed.

These cookies don’t require reheating. I prefer serving them at room temperature so the centers remain soft and the powdered sugar coating stays attractive.

FAQs

Can I use fresh strawberries in Strawberry Crinkle Cookies?

I prefer freeze-dried strawberries because they provide concentrated strawberry flavor without adding excess moisture. Fresh strawberries can release water into the dough and significantly change its consistency and spread.

Why aren’t my Strawberry Crinkle Cookies crinkling?

I make sure the dough is properly chilled and coat each ball generously with powdered sugar. As the chilled dough expands during baking, the surface separates and produces the characteristic cracks.

How do I keep the powdered sugar from disappearing?

I use a generous coating of powdered sugar rather than a light dusting. Mixing a little cornstarch into the powdered sugar can also help maintain the bright white coating as the cookies bake.

Can I make Strawberry Crinkle Cookies ahead of time?

Yes. I can prepare the dough a day ahead and keep it covered in the refrigerator. When I’m ready to bake, I portion and coat the dough in powdered sugar. I can also bake the cookies several days in advance and store them in an airtight container.

How do I keep Strawberry Crinkle Cookies soft?

I remove them from the oven when the edges are set but the centers still look slightly soft. I let them finish setting on the warm baking sheet for a few minutes rather than baking them until completely firm.

Conclusion

Strawberry Crinkle Cookies are a colorful and delicious treat I love making when I want something fruity, soft, and visually impressive. The combination of strawberry flavor, a tender pink center, and a snowy powdered sugar coating makes every cookie stand out.

Strawberry Crinkle Cookies Recipe

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Strawberry Crinkle Cookies are soft, chewy pink cookies packed with sweet strawberry flavor and finished with a snowy powdered sugar coating. Their beautiful crinkle pattern makes them perfect for Valentine’s Day, spring celebrations, parties, and dessert trays.

• Author: Laura
• Prep Time: 20 minutes
• Cook Time: 10–12 minutes
• Total Time: 1 hour 30 minutes
• Yield: 24 cookies
• Category: Dessert
• Method: Bake
• Cuisine: American
• Diet: Vegetarian

Ingredients

• 2 1/2 cups all-purpose flour
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• 1/2 cup unsalted butter, softened
• 1 cup granulated sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• 1 teaspoon strawberry extract
• 1/2 cup freeze-dried strawberries, finely crushed
• Pink or red gel food coloring, optional
• 3/4 cup powdered sugar
• 1 tablespoon cornstarch

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Instructions

1. Preheat the oven to 350°F (175°C) and line large baking sheets with parchment paper.
2. Whisk the flour, baking powder, and salt together in a medium bowl and set aside.
3. Crush the freeze-dried strawberries in a food processor or sealed bag until they form a fine powder.
4. Beat the softened butter and granulated sugar in a large mixing bowl until light and creamy.
5. Add the eggs one at a time, mixing well after each addition. Mix in the vanilla and strawberry extracts.
6. Add the crushed freeze-dried strawberries. Mix in a small amount of pink or red gel food coloring if a brighter color is desired.
7. Gradually add the dry ingredients and mix just until a soft dough forms.
8. Cover and refrigerate the dough for 30–60 minutes, until firm enough to shape easily.
9. Combine the powdered sugar and cornstarch in a shallow bowl.
10. Scoop the chilled dough into approximately 1 1/2-tablespoon portions and roll each portion into a ball.
11. Generously coat each dough ball in the powdered sugar mixture, creating a thick white coating.
12. Arrange the cookies about 2 inches apart on the prepared baking sheets.
13. Bake for 10–12 minutes, until the edges are set but the centers still look slightly soft.
14. Cool on the baking sheets for about 5 minutes, then transfer the cookies to a wire rack to cool completely.

Notes

• Freeze-dried strawberries provide concentrated fruit flavor without adding the excess moisture of fresh berries.
• Chill the dough for at least 30 minutes to make shaping easier and help control spreading.
• Use a generous powdered sugar coating for a clearly defined crinkle pattern.
• For strawberry lemon cookies, add fresh lemon zest and a small amount of lemon extract.
• White chocolate chips can be folded into the dough before chilling.
• A drizzle of melted semisweet or dark chocolate creates a chocolate-covered strawberry variation.
• Store cooled cookies in an airtight container at room temperature for up to 4–5 days or freeze for up to 2–3 months.

Nutrition

• Serving Size: 1 cookie
• Calories: 150 kcal
• Sugar: 15 g
• Sodium: 75 mg
• Fat: 4 g
• Saturated Fat: 3 g
• Unsaturated Fat: 1 g
• Trans Fat: 0 g
• Carbohydrates: 26 g
• Fiber: 1 g
• Protein: 2 g
• Cholesterol: 27 mg