Strawberry Sugar Crinkle Cookies
Make delicious Strawberry Sugar Crinkle Cookies with freeze-dried strawberry powder and a signature sugar crust. Soft, chewy, and perfect for any occasion.
Equipment
- electric mixer
- mixing bowl
- whisk
- oven
- baking sheet
- parchment paper
- measuring cups
- measuring spoons
- cookie scoop
- shallow bowls
- plastic wrap
- wire rack
Ingredients
Wet Ingredients
- 1 cup unsalted butter softened at room temperature
- 1.5 cups granulated sugar
- 2 large eggs at room temperature
- 2 tsp pure vanilla extract
Dry Ingredients
- 3 cups all-purpose flour
- 1 tsp baking powder
- 0.5 tsp baking soda
- 0.5 tsp salt
- 0.5 cup freeze-dried strawberries finely ground into a powder
For Rolling
- 0.5 cup granulated sugar for rolling
- 0.5 cup powdered sugar for rolling
Instructions
- In a large mixing bowl, use an electric mixer on medium speed to beat the softened butter and 1 1/2 cups granulated sugar together for 2 to 3 minutes, until the mixture is light and fluffy. Beat in the eggs one at a time, then the vanilla extract, until the batter is smooth and creamy.
- In a separate medium bowl, whisk together the all-purpose flour, baking powder, baking soda, salt, and the finely ground freeze-dried strawberry powder until they are fully combined.
- Gradually add the dry flour mixture to the wet butter mixture, mixing on low speed just until a soft, cohesive dough forms and no dry streaks of flour remain. Avoid overmixing. Cover the bowl with plastic wrap and chill the dough in the refrigerator for at least 1 hour, until it is firm enough to scoop and roll.
- Preheat your oven to 350°F (175°C) and line two large baking sheets with parchment paper. Place the 1/2 cup of granulated sugar and the 1/2 cup of powdered sugar in two separate shallow bowls.
- Use a medium cookie scoop or tablespoon to portion the chilled dough into 1 1/2-inch balls. Roll each ball first in the granulated sugar, then generously in the powdered sugar until fully coated. Place the coated dough balls about 2 inches apart on the prepared baking sheets.
- Bake the cookies, one sheet at a time, for 10 to 12 minutes, or until the edges are just set and the tops have developed signature crinkles. The centers will still look soft. Let the cookies cool on the baking sheet for 5 minutes, then transfer them to a wire rack to cool completely. The cookies will firm up as they cool.