These strawberry crinkle cookies are chewy strawberry cookies with white chocolate chips rolled in powdered sugar. They are delicious strawberry cookies with the classic powdered sugar crinkle look on top. The freeze-dried strawberries bring a strong strawberry flavor you will love.
These cookies are perfect for strawberry lovers. They have an amazing strawberry flavor that is complemented by the white chocolate chips. It is also one of the easiest cookie recipes to bring for a fool-proof dessert for Valentine's day, a baby shower, or any event!
For other crinkle cookie recipes, try Lemon Crinkle Cookies, Chocolate Crinkle Cookies, and Brownie Crinkle Cookies.
Jump to:
Why This Strawberry Crinkle Cookie Recipe Works
- Strawberry flavor- These cookie use freeze-dried strawberries to pack a strong strawberry flavor into them without compromising the texture.
- White chocolate chips- Strawberry and white chocolate are a perfect combination. The white chocolate chips are the perfect addition.
- Easy recipe- These are very easy strawberry crinkle cookies that you will want to make all the time!
- Soft texture- These fudgy cookies have a soft chewy texture that makes it hard to stop eating them!
Ingredient Notes for Easy Strawberry Crinkle Cookies
Here are some notes on the ingredients. For a full list of ingredients, check out the recipe card below.
- Unsalted butter- Take this out 2 hours before baking to get to room temperature.
- Large Eggs- Pull these out 2 hours before baking to get room temperature ingredients.
- Powdered sugar- Make sure to sift the powdered sugar to avoid clumps. Confectioners' sugar is the same thing.
- Food dye- If you use food coloring make sure to use a high quality gel food dye. Cheaper dyes require more dye to get the same color and can affect the taste.
- Freeze-dried strawberries- Freeze-dried strawberries are used for this recipe as fresh strawberries or frozen strawberries introduce extra moisture into the cookie. In a crinkle cookie it is extra important to limit the moisture as the powdered sugar for the crinkles can easily melt with too much.
Ingredient Substitutions
- Dairy free- You can use your favorite dairy free options for this recipe!
- Gluten free- I haven't tested this gluten free. Let me know if you do.
Step By Step Instructions
Here is how to make and bake these strawberry crinkle cookies.
STEP 1: Dry ingredients. Mix the all purpose flour, baking soda, salt, and cornstarch in a medium bowl. Set it aside. Then, blend the freeze-dried strawberries in a food processor until they are a fine crumb.
STEP 2: Wet ingredients. Beat the butter and sugar on high speed for 2 minutes in a large bowl. Then, add the vanilla extract, eggs, freeze dried strawberries, and 2 drops of a pink food dye. Mix them together until they are combined.
STEP 3: Combine. Add the dry ingredients to the wet and mix them together on low speed until just combined. Add the white chocolate chips and mix them in.
STEP 4: Prep. Preheat the oven to 350°F. Meanwhile, line 2 cookie sheets with parchment paper. Also, place the sugar in a small bowl and the powdered sugar in a separate bowl.
STEP 5: Scoop. Use a small cookie scoop (1TBSP or 1oz) to scoop cookie dough balls. Next, roll balls in the granulated sugar first until they are lightly covered. Then, roll each ball of dough in the powdered sugar and apply a full coating. Place 12 cookie balls of dough per prepared baking sheet.
STEP 6: Bake cookies. Bake 1 sheet at a time for 8-10 minutes. The cookies are done when the edges are set.
STEP 7: Cool. Let the cookies cool in the hot pans for 4 minutes before transferring them to a wire rack to cool completely.
Expert Baking Tips
- Properly measure your flour- Make sure the flour is spooned and leveled. If you stick the measuring cup directly into the flour, it will compact the flour giving you too much flour. Compacted flour can cause the cookies to not spread.
- If the cookies are spreading too much, make sure you are using parchment paper on the ungreased cookie sheet. If they are still spreading too much this could be the butter was too warm before adding the ingredients. If it still spreads too much, you chill the cookie dough balls for 10-15 minutes.
- If you live at high altitude, add an extra 2 Tablespoons of flour. This will help with the spread.
- The cookies should be slightly underdone at first, because they will continue to cook as they cool. This helps to make sure they have a soft center.
- Make sure the powdered sugar coating is thick or it may melt. This is even more important if you have high humidity as the powdered sugar is extra vulnerable to absorbing too much moisture.
FAQ
The powdered sugar coating can melt if too much moisture gets into them. This can be an issue in high humidity, so try to make them on a day the humidity is not too high if possible. You also need to make sure the granulated sugar and powdered sugar layers are thick. The granulated sugar reduces the moisture that leaks into the powdered sugar and there needs to be enough powdered sugar to coat the cookie after it spreads.
Yes they can! Store the cookie dough balls in an airtight container or use plastic wrap. Store in the freezer for 30 days. Let the cookie dough balls thaw before coating in sugar and baking.
Yes you can. However, I recommend making them into cookie dough balls first before chilling overnight. Wrap them in plastic wrap. Make sure they come to room temperature before coating them and baking.
Recipe Variations
- No white chocolate- You can skip the white chocolate chips. The cookies will be less sweet, but will still be delicious strawberry cookies.
Special Tools
- Parchment paper: I use premade sheets of parchment paper vs the roll of parchment paper. It makes baking a lot easier!
- Small cookie scoop: I love this Wilton cookie scoop.
Storing and Freezing
Store the strawberry crinkle cookies at room temperature in an air-tight container such as a zip lock bag up to 5 days.
Freeze the baked cookies in an airtight container, such as freezer bags, and freeze up to 30 days. Thaw for 1-2 hours before eating.
Other Cookie Recipes To Try
Try these delicious cookies recipes too!
- Fluffernutter Cookies
- French Silk Pie Cookies
- Oatmeal Chocolate Chip Cookies
- Nutella Cookies
- Lemon Blackberry Cookies
Make sure to leave a STAR REVIEW if you loved this recipe! Make sure to tag me on Instagram @stephaniesweettreats. To get more ideas follow me on Pinterest.
📖 Recipe
Strawberry Crinkle Cookies
Ingredients
- 1 ½ cups All-purpose flour
- ½ teaspoon Baking soda
- ½ teaspoon Salt
- 1 teaspoon Cornstarch
- ½ cup Unsalted butter room temperature
- ¾ cup White granulated sugar
- 1 teaspoon Pure vanilla extract
- 2 Large eggs room temperature
- 1 oz Freeze dried strawberries grounded
- Pink food dye
- ½ cup White chocolate chips
- 3 tablespoon White granulated sugar
- â…“ cup Powdered sugar
Instructions
- In a medium bowl, mix the flour, baking soda, salt, and cornstarch. Set aside. Use a food processor to blend the freeze dried strawberries into a fine crumb.1 ½ cups All-purpose flour, ½ teaspoon Baking soda, 1 teaspoon Cornstarch, ½ teaspoon Salt
- Using a mixer, beat the butter and sugar on high speed for 2 minutes. Add in the vanilla, eggs, freeze dried strawberries, and 2 drops of pink food dye. Mix on medium speed until combined.½ cup Unsalted butter, ¾ cup White granulated sugar, 1 teaspoon Pure vanilla extract, 2 Large eggs, 1 oz Freeze dried strawberries, Pink food dye
- Add in the dry ingredients and mix on low speed until just combined. Add in the white chocolate chips.½ cup White chocolate chips
- Preheat the oven to 350℉. Line two cookie sheets with parchment paper. Place the sugar in one bowl and the powdered sugar in another bowl.3 tablespoon White granulated sugar, ⅓ cup Powdered sugar
- Use a small cookie scoop to scoop the dough. Place each cookie dough ball in the granulated sugar and cover lightly. Then, apply a good coating of powdered sugar.
- Bake one sheet at a time. Bake for 8-10 minutes until the edges are set.
- Cool on the hot pans for 4 minutes before transferring to a cooling rack.
Leave a Reply