Strawberry Crinkle Cookies
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.
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.