Strawberry Crinkle Cookies
These soft strawberry cookies get rolled in powdered sugar before baking, which creates that signature crinkled look when they puff up in the oven. The freeze-dried strawberries give you real strawberry flavor without adding moisture that would mess up the texture.
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.
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