These Strawberry Crinkle Cookies are pure joy in every bite, boasting a bold pink hue, soft centers, and a powdered sugar crust that cracks into perfect ridges. These Pink Berry Bites deliver authentic strawberry flavor from freeze-dried fruit and a touch of extract, baking in under 15 minutes without any cake mix. Perfect for adding a pop of color to your dessert tray or a quick treat that tastes as bright as it looks.
Why You’ll Love Strawberry Crinkle Cookies
This Strawberry Crinkle Cookies recipe is a standout Pink Berry Bites:
- Vivid Flavor: Real strawberry taste shines through.
- Perfect Texture: Soft inside with a crisp sugar coating.
- Quick Bake: Ready in minutes for instant gratification.
- Eye-Catching: Pretty pink cracks steal the show.
- I baked these for a summer picnic, and they were the ultimate Pink Berry Bites hit!
Ingredients for Strawberry Crinkle Cookies
Here’s what you’ll need for Strawberry Crinkle Cookies (makes ~24 cookies):
- For the Cookie Dough:
- ½ cup unsalted butter, softened
- ¾ cup granulated sugar
- 1 large egg
- 1 tsp strawberry extract
- 1 tsp vanilla extract
- 1¾ cups all-purpose flour
- 1 tsp baking powder
- ¼ tsp salt
- ½ cup freeze-dried strawberries, coarsely chopped
- 2–3 drops pink or red gel food coloring
- For the Coating:
- ¼ cup granulated sugar
- ½ cup powdered sugar
- 1 tsp cornstarch
Ingredient Tips:
- Butter: Use unsalted for flavor control; soften, don’t melt.
- Freeze-Dried Strawberries: Provide intense flavor without moisture.
- Gel Food Coloring: Prevents dough from becoming watery.
- Cornstarch: Keeps powdered sugar coating bright and crisp.
- Equipment: Mixer, baking sheets, parchment paper, small bowls for coating.
Directions for Strawberry Crinkle Cookies
Let’s bake these delightful Strawberry Crinkle Cookies!
Prepare Dough
- In a large bowl, I cream ½ cup softened butter and ¾ cup granulated sugar for 2–3 minutes until light and fluffy.
- I add 1 egg, 1 tsp strawberry extract, and 1 tsp vanilla extract, mixing until smooth.
- In another bowl, I whisk 1¾ cups flour, 1 tsp baking powder, and ¼ tsp salt.
- I gradually add the dry ingredients to the wet, mixing until just combined.
- I fold in ½ cup chopped freeze-dried strawberries and 2–3 drops pink gel food coloring for a vivid hue.
- If the dough is too soft, I chill it for 15–20 minutes.
Coat Dough Balls
- I preheat the oven to 350°F (175°C) and line two baking sheets with parchment paper.
- In a small bowl, I mix ½ cup powdered sugar with 1 tsp cornstarch.
- In another bowl, I place ¼ cup granulated sugar.
- I scoop tablespoon-sized dough portions, roll into balls, coat in granulated sugar, then roll in the powdered sugar mixture for the signature crinkle of Strawberry Crinkle Cookies.
Bake Cookies
- I place dough balls 2 inches apart on the baking sheets.
- I bake for 10–12 minutes until the tops crack, edges set, and centers remain soft.
- I cool the Strawberry Crinkle Cookies on the sheets for 5 minutes, then transfer to a wire rack to cool completely.
Serve
- I serve these Strawberry Crinkle Cookies fresh, enjoying their soft centers and crisp, sugary crust.
Nutrition
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Chill Time: 15 minutes (optional)
- Total Time: ~42 minutes
- Servings: ~24 cookies
- Calories: ~110 kcal per cookie
- Macros per Serving: 16g carbs, 1g protein, 5g fat, 0g fiber
Variations for Strawberry Crinkle Cookies
Try these twists on Strawberry Crinkle Cookies:
- Lemon Zest: Add 1 tsp lemon zest to the dough for a citrusy kick.
- White Chocolate: Mix in ¼ cup white chocolate chips for sweetness.
- Raspberry Swap: Use freeze-dried raspberries for a tart twist.
- No Coloring: Skip food coloring for a natural, pale pink hue.
- Sprinkle Top: Add colorful sprinkles to the coating for extra fun.
Storage
I store Strawberry Crinkle Cookies in a loosely covered container at room temperature for up to 5 days to maintain the sugar coating’s crispness. For longer storage, I freeze uncoated dough balls on a tray, then transfer to a freezer bag for up to 2 months, coating and baking from frozen with an extra 1–2 minutes. I layer cookies with parchment to prevent sticking.
Serving Ideas
Make your Strawberry Crinkle Cookies a star Pink Berry Bites:
- Classic: Serve as Pink Berry Bites with a glass of iced tea or milk.
- Garnish: Dust with extra powdered sugar for a snowy effect.
- Pairing: Enjoy with strawberry lemonade or vanilla ice cream.
- Presentation: Stack in a clear jar for gifting or a vibrant display.
- Occasion: Perfect for baby showers, birthdays, or summer gatherings.
FAQs
Why use freeze-dried strawberries instead of fresh?
Freeze-dried strawberries add intense flavor without excess moisture, preventing flat cookies.
Can I skip the strawberry extract?
Yes, but the strawberry flavor will be subtler; increase freeze-dried strawberries to ¾ cup.
Why did my cookies spread too much?
Chill the dough for 15–20 minutes before rolling to firm it up and reduce spreading.
How do I keep the sugar coating white?
Mix cornstarch with powdered sugar to prevent it from dissolving during baking.
Can I make these gluten-free?
Use a 1:1 gluten-free flour blend in place of all-purpose flour.
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Conclusion
These Strawberry Crinkle Cookies are a joyful treat with vibrant pink cracks, soft centers, and bold strawberry flavor that shine in every bite. Perfect for festive occasions or a quick snack, these Pink Berry Bites are easy to bake and sure to delight. Whip up a batch and enjoy the bright, fruity charm of these cookies.
Strawberry Crinkle Cookies
Ingredients
- 1 ¾ cups 220g all-purpose flour
- 1 teaspoon baking powder
- ¼ teaspoon salt
- ½ cup 1 stick unsalted butter, softened
- ¾ cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- ⅓ cup finely chopped freeze-dried strawberries
- 2 teaspoons strawberry extract optional but recommended
- Pink or red gel food coloring start with 2–3 drops
- ½ cup powdered sugar
- 2 tablespoons cornstarch
Instructions
- PREHEAT THE OVEN: Set the oven to 350°F (175°C) and line two baking sheets with parchment paper or silicone baking mats.
- MIX DRY INGREDIENTS: In a medium bowl, whisk together the all-purpose flour, baking powder, and salt. Set aside.
- CREAM BUTTER AND SUGAR: In a large mixing bowl, use a hand mixer or stand mixer to beat the softened butter and granulated sugar until the mixture is light and fluffy, about 2 to 3 minutes.
- ADD EGG AND EXTRACTS: Beat in the egg, vanilla extract, and strawberry extract if using. Mix until fully incorporated and smooth.
- FOLD IN STRAWBERRIES AND COLORING: Gently stir in the chopped freeze-dried strawberries. Add 2 to 3 drops of pink or red gel food coloring and mix until the color is evenly distributed. Add more drops as needed to achieve your preferred shade.
- COMBINE WET AND DRY MIXTURES: Gradually add the dry ingredients to the wet mixture, mixing just until combined. The dough should be soft but not sticky. If it feels too soft to shape, chill it in the refrigerator for about 20 minutes.
- MAKE THE SUGAR COATING: In a small bowl, mix the powdered sugar and cornstarch together. This helps keep the sugar coating bright white after baking.
- SHAPE AND COAT DOUGH BALLS: Scoop tablespoon-sized portions of dough and roll each into a ball. Optional: roll each ball lightly in granulated sugar. Then roll generously in the powdered sugar mixture until fully coated.
- BAKE THE COOKIES: Arrange the coated dough balls on the prepared baking sheets, spacing them about 2 inches apart. Bake for 10 to 12 minutes, or until the tops are cracked and the edges look set. The centers should remain soft.
- COOL THE COOKIES: Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Notes
- To keep the color vibrant, use gel food coloring instead of liquid.
- Make sure to use freeze-dried strawberries, not fresh or frozen, to prevent excess moisture in the dough.
- The strawberry extract is optional but helps intensify the flavor.
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