Strawberry Crinkle Cookies are thick, chewy, puffy, and soft strawberry-flavored cookies which are homemade using ingredients you already have on hand. They have a gorgeous dome, the cracked exterior that is classic to a crinkle cookie, and are the perfect shade of pink!
What are Crinkle Cookies?
Crinkle cookies are cookies which are rolled in powdered sugar before baking and sport defined cracks in the top of the cookies. They normally have a soft, slightly cakey texture as opposed to a chewy cookie. These Homemade Strawberry Crinkle Cookies are-
- soft with a slightly crunchy outside
- strawberry flavored to pay homage to one of the greatest fruits ever
- sweet as ever with two rounds of rolling in powdered sugar
- thick and gorgeously domed
- colored with pink food gel
Strawberry Cookie Ingredients
All Purpose Flour: This recipe uses simple, plain all purpose flour. It’s important to measure it accurately by using a kitchen scale or by spooning the flour into your measuring cups before leveling off the top of the measuring cup with a knife. If you simply pack the flour into measuring cups, you’ll end up with hard, dry cookies.
Baking Soda: Baking soda is the leavening agent in these cookies and creates thick, domed, puffy cookies!
Salt: Salt brings out sweetness in cookies and completes the flavor!
Unsalted Butter: You’ll need cool unsalted butter for this recipe to help these cookies maintain their structure. This means you can leave the butter out of the fridge for about 10 minutes before baking, and you should be good to go!
Granulated Sugar: Granulated sugar adds sweetness to the cookies, creates moisture, and ensures the cookies have some structure.
Egg: An egg at room temperature adds chewiness and stability to the cookies.
Vanilla Extract: You’ll need pure vanilla extract in these cookies. Though they rock the strawberry flavor, vanilla extract just rounds everything out!
Strawberry Extract: These cookies get their strawberry flavor from strawberry extract. I found it tough to get a deep strawberry flavor in cookies naturally without adding several steps, so I think it’s best to keep it simple and effective with strawberry extract.
Pink Food Coloring: The strawberry crinkle cookies get their color from pink food dye. I recommend using gel, as you’ll only need a touch of the gel to create a deep color!
Powdered Sugar + Corn Starch: A mixture of powdered sugar and corn starch creates the perfect topping for these cookies. You’ll roll the cookies in this mixture twice before baking for best coverage.
Crinkle Cookie Process
*PLEASE SEE RECIPE CARD BELOW FOR FULL, DETAILED INSTRUCTIONS*
- Preheat your oven and line your baking sheets with parchment paper
- Whisk dry ingredients together in a medium bowl
- Beat unsalted butter and granulated sugar together for at least 3 minutes to create a light and fluffy base
- Add egg, vanilla extract, and strawberry extract and beat until smooth
- Mix in pink food coloring until desired color is reached
- Slowly add dry ingredients to the wet and mix only until just combined to avoid overmixing
- Roll the balls into 1 tablespoon balls before rolling in the powdered sugar and corn starch mixture
- Roll the balls in the powdered sugar mixture an additional time
- Bake for 10-13 minutes until the cookies are puffy, cracked, and slightly soft and shiny on top
Crinkle cookies are rolled in a powdered sugar topping and have defined cracks in the top of the cookies. By being rolled in powdered sugar, it draws out the moisture in the tops of the cookies to create the classic crinkle look.
If your cookies fall flat, you either undermeasured your flour or underbaked your cookies. Either refers to a lack stability and structure in your cookies, leading them to spread or fall flat while baking or after baking.
If you overmix the batter, specifically when adding the dry ingredients to your wet ingredients, you risk baking flatter cookies. These cookies will likely be drier in texture too.
Expert Tips & Tricks
Measuring Properly: To ensure these cookies come out as they are intended to, you’ll want to be intentional about measuring your ingredients. Specifically, when measuring your flour, do so by using a kitchen scale or by spooning flour into your measuring cups before leveling off the tops with a knife. Additionally, be cautious when adding your leavening agent, as small changes can have major results.
Baking Cookies: You’ll want to bake these cookies until they look domed, have defined cracks in the top, and are slightly soft in the center. When you touch the outside rim of the cookie, it should have slight structure and should not fold into the cookie.
Storing Crinkle Cookies: Do not store the cookies until they have fully cooled to ensure the cookies maintain their shape and texture. Once cooled, place in an airtight container, zippable bag, or tightly covered at room temperature for up to 4 days. You can also store them in the freezer for up to 4 months.
Strawberry Crinkle Cookies are thick, puffy, and soft strawberry-flavored cookies. They have a gorgeous dome, the cracked exterior that is classic to a crinkle cookie, and are the perfect shade of pink!
- 1 2/3 cups (234g) all purpose flour
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup (110g) butter, cool
- 2/3 cup (140g) granulated sugar
- 1 large egg (50g), room temperature
- 1/2 teaspoon vanilla extract
- 2 teaspoons strawberry extract
- 1/2 teaspoon pink food coloring
- 1/2 cup (60g) powdered sugar
- Preheat your oven to 375 degrees Fahrenheit. Line your baking sheets with parchment paper to ensure the cookies come off cleanly after baking and cooling and to make your cleanup easier.
- In a medium bowl, whisk all purpose flour, baking soda, and salt together until combined.
- In a large bowl with an electric hand mixer or in the bowl of your stand mixer that is fitted with a paddle attachment (preferred), beat cool unsalted butter and granulated sugar together on high speed for at least 3 minutes until light and puffy.
- Add your room temperature egg, vanilla extract, and strawberry extract to the batter and beat on medium speed until smooth. Add your pink food gel to reach your desired color. Use a rubber spatula to scrape down the sides and the bottom of the bowl before mixing again to ensure the ingredients are incorporated throughout.
- Carefully, add your dry ingredients to your wet ingredients over low speed in a few additions to ensure the dry ingredients do not spill out of the bowl. Beat only until you see the dry ingredients mix into the wet. Mixing past this point could lead to dry cookies.
- Roll the dough into about 1 1/2 tablespoon-sized balls (35-40g). Roll the dough balls in powdered sugar mixture before placing on your prepared baking sheets at least 2 inches apart. Roll the dough balls in the powdered sugar mixture an additional time for best results.
- Bake the cookies for 8-11 minutes or until the tops are domed, cracked, and slightly soft in the centers. The edges of the cookies should be slightly firm.
- Allow the cookies to cool on the sheet for about 5-10 minutes before transferring to a wire cooling rack or plate. Do not store until fully cooled.
Keywords: Strawberry Cookies, Strawberry Crinkle Cookies, Crinkle Cookies