Description
Delight in these charming Strawberry Crinkle Cookies, offering a perfect blend of sweet white chocolate and tangy freeze-dried strawberries wrapped in a soft, crinkled exterior. Soft on the inside with a lightly crisp edge, these cookies are ideal for pink-themed parties or a fun homemade treat.
Ingredients
Dry Ingredients
- 1 1/2 cups All-purpose flour
- 1/2 tsp Baking soda
- 1/2 tsp Salt
- 1 tsp Cornstarch
Wet Ingredients
- 1/2 cup Unsalted butter (room temperature)
- 3/4 cup White granulated sugar
- 1 tsp Vanilla bean paste
- 2 Large eggs (room temperature)
- Pink food dye (2 drops)
Special Ingredients
- 1 oz Freeze dried strawberries (ground into a fine crumb)
- 1/2 cup White chocolate chips
Coating Sugars
- 3 TBSP White granulated sugar
- 1/3 cup Powdered sugar
Instructions
- Mix Dry Ingredients: In a medium bowl, mix the all-purpose flour, baking soda, salt, and cornstarch together. Set this aside for later use. Meanwhile, use a food processor to pulse the freeze dried strawberries into a fine powder or crumb.
- Beat Wet Ingredients: Using an electric mixer, beat the unsalted butter and 3/4 cup granulated sugar on high speed for 2 minutes until the mixture is light and fluffy. Add vanilla bean paste, eggs, powdered strawberry crumbs, and 2 drops of pink food dye. Mix on medium speed until everything is well combined.
- Combine Ingredients: Gradually add the dry ingredient mixture to the wet ingredients while mixing on low speed to prevent overmixing. Once just combined, fold in the white chocolate chips evenly throughout the dough.
- Prepare for Baking: Preheat the oven to 350°F (175°C). Line two cookie sheets with parchment paper to prevent sticking and for easy cleanup. In separate bowls, place 3 tablespoons of granulated sugar in one, and 1/3 cup powdered sugar in another for coating the cookie dough.
- Scoop and Coat: Use a small cookie scoop to portion the dough into balls. First, gently roll each ball in the granulated sugar to lightly cover it, then roll the same dough ball in powdered sugar for a generous coating ensuring the classic crinkle cookie look.
- Bake: Place the coated cookie dough balls on prepared cookie sheets, spacing them sufficiently apart. Bake one sheet at a time in the preheated oven for 8 to 10 minutes, or until the edges of the cookies are set but the centers remain soft.
- Cool: After baking, allow the cookies to cool on the hot pans for 4 minutes to firm up before transferring them to a wire rack to cool completely. This prevents breakage and helps them hold their shape.
Notes
- For best texture, ensure butter and eggs are at room temperature before starting.
- Use freeze-dried strawberries instead of fresh for concentrated flavor without extra moisture.
- The double sugar coating is essential for that signature crackled surface.
- If you don’t have vanilla bean paste, pure vanilla extract is a good substitute.
- Store cookies in an airtight container at room temperature for up to 5 days or freeze for longer storage.
- Prep Time: 12 minutes
- Cook Time: 8-10 minutes per batch
- Category: Dessert
- Method: Baking
- Cuisine: American
