Description
Delightfully soft and chewy Strawberry Crinkle Cookies feature a burst of fresh strawberries folded into a tender cookie dough, coated in a sweet powdered sugar crinkle exterior. These charming cookies are perfect for springtime treats or any berry lover’s craving, combining fruity freshness with classic cookie comfort in every bite.
Ingredients
Scale
Dry Ingredients
- 2 cups all-purpose flour
- 2 tsp baking powder
- 1/4 tsp salt
Wet Ingredients
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs, room temperature
- 1 cup fresh strawberries, chopped
Coating
- 1/2 cup powdered sugar (for coating)
Instructions
- Preheat the oven: Set your oven to 350°F (175°C) and line two baking sheets with parchment paper to prevent sticking and ensure even baking.
- Mix dry ingredients: In a mixing bowl, whisk together the all-purpose flour, baking powder, and salt until well combined and aerated.
- Cream butter and sugar: In another large bowl, use a mixer to cream the softened unsalted butter with the granulated sugar until the mixture becomes fluffy and light in color, indicating good incorporation.
- Add eggs and strawberries: Add the eggs one at a time to the creamed butter and sugar mixture, beating well after each addition. Then gently fold in the chopped fresh strawberries to evenly distribute without breaking them down too much.
- Combine wet and dry ingredients: Gradually add the dry ingredient mixture to the wet ingredients, mixing gently until just combined to avoid overworking the dough which could toughen the cookies.
- Shape and coat dough balls: Using a tablespoon, scoop portions of dough and roll them into balls. Then roll each ball generously in powdered sugar to create the signature crinkle effect when baked. Place the dough balls on the prepared baking sheets spaced about two inches apart to allow spreading.
- Bake and cool: Bake the cookies in the preheated oven for 12-15 minutes or until the edges turn slightly golden brown. Remove from the oven and allow the cookies to cool on the baking sheets for a few minutes before transferring to a wire rack to cool completely for best texture.
Notes
- Ensure eggs are at room temperature for better incorporation and fluffier texture.
- Handle the dough gently after adding strawberries to maintain small chunks and avoid bleeding color.
- Chilling the dough for 30 minutes before baking can reduce spreading if desired.
- Store cookies in an airtight container at room temperature for up to 3 days to maintain freshness.
- For a more intense strawberry flavor, consider using freeze-dried strawberry powder mixed into the dough.