Strawberry Crinkle Cookies

5 from 2 reviews

These strawberry crinkle cookies are chewy strawberry cookies with white chocolate chips rolled in powdered sugar.

Prep Time15

Cook Time9

Total Time24

Servings: small cookies

Calories: 157kcal

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 1/2 cups All-purpose flour, 1/2 tsp Baking soda, 1 tsp Cornstarch, 1/2 tsp 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.
1/2 cup Unsalted butter, 3/4 cup White granulated sugar , 1 tsp 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.
1/2 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 TBSP White granulated sugar, 1/3 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.

Flour- Make sure flour is spooned and leveled or use a kitchen scale. Compacted flour can dry out the cookies

High altitude baking- Add an extra 1 TBSP of flour.

Pull out dairy ingredients 2 hours before baking.