Ingredients (24 cookies)
- 2 cups all-purpose flour
- 3/4 tsp baking soda
- 3/4 tsp salt
- 1 1/2 tsp cornstarch
- 2/3 cup unsalted butter, room temperature
- 1 cup white granulated sugar
- 1 1/2 tsp pure vanilla extract
- 3 large eggs, room temperature
- 1 1/2 oz freeze-dried strawberries
- 3-4 drops pink food dye
- 2/3 cup white chocolate chips
- 1/4 cup white granulated sugar (for rolling)
- 1/2 cup powdered sugar (for rolling)
Process the Strawberries and Mix Dry Ingredients
Toss the freeze-dried strawberries into a food processor and pulse until they’re ground into a fine powder – this takes ~30-45 seconds.
In a medium bowl, whisk together the flour, baking soda, salt, and cornstarch; set aside.
The strawberry powder is what gives these cookies their flavor without making the dough wet and sticky.
Cream Butter and Sugar, Add Wet Ingredients
Using a stand mixer or hand mixer, beat the butter and 1 cup sugar on high speed for 2 minutes until light and fluffy.
Add the vanilla, eggs, ground strawberries, and 3-4 drops of pink food dye; mix on medium speed until everything’s combined.
You want just enough food coloring to give the dough a light pink tint – don’t go overboard or the cookies will look unnatural.
Combine Dough and Add Chocolate Chips
Add the dry ingredients to the wet mixture and mix on low speed until just combined – don’t overmix or the cookies will be tough.
Fold in the white chocolate chips by hand or with a few pulses of the mixer.
The dough will be soft and slightly sticky, which is exactly what you want.
Prep for Baking and Roll the Cookies
Preheat your oven to 350F and line two baking sheets with parchment paper.
Set up two shallow bowls – put the 1/4 cup granulated sugar in one and the 1/2 cup powdered sugar in the other.
Using a small cookie scoop or tablespoon, portion the dough into balls about 1 1/2 inches across.
Roll each ball first in the granulated sugar to coat lightly, then roll generously in the powdered sugar until completely covered.
Bake the Cookies
Place the sugar-coated dough balls on the prepared baking sheets, spacing them about 2 inches apart.
Bake one sheet at a time for 8-10 minutes until the edges are set but the centers still look slightly underbaked.
The cookies will puff up and the powdered sugar will crack, creating that signature crinkled look.
Let them cool on the hot pans for 4-5 minutes before transferring to a wire rack – they’ll be too soft to move immediately.
Strawberry Crinkle Cookies
Ingredients
Ingredients (24 cookies)
- 2 cups all-purpose flour
- 3/4 tsp baking soda
- 3/4 tsp salt
- 1 1/2 tsp cornstarch
- 2/3 cup unsalted butter room temperature
- 1 cup white granulated sugar
- 1 1/2 tsp pure vanilla extract
- 3 large eggs room temperature
- 1 1/2 oz freeze-dried strawberries
- 3-4 drops pink food dye
- 2/3 cup white chocolate chips
- 1/4 cup white granulated sugar for rolling
- 1/2 cup powdered sugar for rolling
Instructions
- Pulse freeze-dried strawberries in food processor until finely ground, about 30-45 seconds.
- Whisk together flour, baking soda, salt, and cornstarch in a medium bowl.
- Beat butter and 1 cup sugar on high speed for 2 minutes until fluffy.
- Add vanilla, eggs, ground strawberries, and pink food dye; mix on medium until combined.
- Add dry ingredients and mix on low until just combined.
- Fold in white chocolate chips.
- Preheat oven to 350F and line two baking sheets with parchment paper.
- Place 1/4 cup granulated sugar in one shallow bowl and 1/2 cup powdered sugar in another.
- Scoop dough into 1 1/2-inch balls.
- Roll each ball first in granulated sugar, then generously in powdered sugar.
- Place dough balls 2 inches apart on baking sheets.
- Bake one sheet at a time for 8-10 minutes until edges are set but centers look slightly underbaked.
- Cool on pans for 4-5 minutes, then transfer to wire rack.
