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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.

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

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

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