Spring is finally here and the sun is shining. The flowers are starting to bloom in the garden. It is the perfect time for a bright and cheerful treat. These strawberry crinkle cookies are exactly what your kitchen needs right now.
You will love how these cookies light up your table. They are pink, pretty, and smell like a dream. Your family will come running to the kitchen. The sweet scent of berries is simply irresistible. This is a recipe that brings everyone together.
Why You’ll Love This Recipe
These cookies are more than just a sweet treat. They are incredibly soft and chewy on the inside. The powdered sugar creates a beautiful crackle on top. It looks like a fancy bakery cookie. But you can make them easily at home.
This recipe is perfect for busy spring days. You can prep the dough ahead of time. It is a great way to involve the kids. They love rolling the dough in the sugar. It feels like a fun craft project you can eat. Plus, the pink color is so festive.
You only need a few simple ingredients. Most are likely in your pantry right now. It is a budget-friendly way to make a big impression. Whether it is for Easter or a birthday, these shine. Everyone always asks for the recipe at potlucks.
Simple Method
Making these cookies is a very simple process. You start by mixing your dry ingredients together. Then you cream the butter and sugar until fluffy. This step is key for a light texture. Do not rush the creaming process.
Next, you add the flavor and the color. The strawberry extract gives it that nostalgic taste. A tiny bit of food coloring makes them pop. Even if you are a beginner, you can do this. The dough needs a little nap in the fridge.
Chilling the dough is the most important part. It makes the dough easy to handle. It also helps the cookies stay thick and soft. Once chilled, you just roll, coat, and bake. It is a stress-free baking experience for any home cook.
Ingredients You’ll Need
This recipe uses simple staples and a few special extracts for flavor.
- 2 1/4 cups all-purpose flour
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, softened
- 1 cup granulated white sugar
- 1 large egg, room temperature
- 1 teaspoon vanilla extract
- 1 teaspoon strawberry extract
- 2 drops pink food coloring gel
- 1/2 cup confectioners’ sugar
Step-by-Step
- In a medium bowl, sift together the all-purpose flour, baking powder, and salt to ensure even distribution of leavening agents.
- In a stand mixer fitted with a paddle attachment, cream the butter and granulated sugar on medium-high speed until pale and aerated, approximately 3 minutes.
- Add the egg, vanilla extract, strawberry extract, and food coloring, mixing until the emulsion is smooth.
- Reduce mixer speed to low and gradually incorporate the dry ingredients until the dough is just combined.
- Cover the bowl with plastic wrap and refrigerate for at least 60 minutes to stabilize the fats and prevent excessive spreading.
- Preheat a convection oven to 350°F (175°C) and line a heavy-gauge baking sheet with parchment paper.
- Divide the chilled dough into 20-gram portions and roll into spherical shapes.
- Dredge each sphere thoroughly in confectioners’ sugar until a heavy, even coating is achieved.
- Place the spheres on the prepared baking sheet with 2 inches of spacing between each unit.
- Bake for 10 to 12 minutes until the cookies have expanded to create the crinkle pattern and the edges are set.
- Transfer the baking sheet to a wire rack and allow the cookies to cool for 5 minutes before handling.
Best Ways to Enjoy It
These cookies are best enjoyed with a cold glass of milk. The creamy milk balances the sweet strawberry flavor. You can also serve them with herbal tea. A light hibiscus tea pairs beautifully with the berries. It makes for a lovely afternoon break.
If you are hosting a party, arrange them on a white platter. The pink color really stands out. They are perfect for a Mother’s Day brunch. Set the table with fresh flowers and these treats. Your guests will feel so special and loved.
For a fun twist, make an ice cream sandwich. Use strawberry ice cream between two cookies. This is a huge hit during the summer. It is a refreshing and fun way to serve them. Your kids will think you are a hero.
Storage & Reheating
You can keep these cookies fresh in an airtight container. They stay soft for up to five days at room temperature. Make sure the container is sealed tightly. This keeps the chewy texture just right. You can also store them in the fridge.
If you want to save them for later, use the freezer. Place the baked cookies in a freezer bag. They will last for up to three months. Just thaw them at room temperature when ready. They still taste fresh and delicious after freezing.
You can also freeze the cookie dough balls. Roll them into balls but do not add sugar. Freeze them on a tray first. Then move them to a bag for storage. When you want a cookie, roll in sugar and bake. Add two minutes to the baking time.
Tips for Best Results
- Don’t skip the chilling step or cookies will spread.
- Use gel food coloring for the most vibrant pink color.
- Measure your flour by spooning it into the cup.
- Make sure your butter is soft but not melted.
- Coat the dough balls very heavily in powdered sugar.
- For a holiday twist, add some white chocolate chips.
- Use a cookie scoop for perfectly even 20-gram portions.
- Bake on the middle rack for even heat distribution.
Ways to Switch It Up
- Swap strawberry extract for lemon for a citrus version.
- In summer, add a bit of lemon zest to the dough.
- Dip half of the baked cookie in melted dark chocolate.
- Use a gluten-free flour blend for a gluten-free option.
- Replace the pink coloring with blue for a different look.
Common Questions
Can I use fresh strawberries?
Fresh strawberries add too much moisture to this specific dough. It is better to use the extract for the best crinkle. If you want real fruit, try adding finely crushed freeze-dried strawberries.
Why didn’t my cookies crinkle?
This usually happens if the dough was too warm. Make sure you chill the dough for the full hour. Also, ensure your baking powder is fresh for a good rise. A heavy coat of sugar is also essential.
Can I make these without a stand mixer?
Yes, you can use a hand mixer and a large bowl. Just make sure you cream the butter and sugar very well. It might take a minute longer by hand. The result will still be tender and delicious.
I hope these cheerful cookies bring a smile to your face. They are a little bite of spring in every mouthful. Happy baking to you and your family!
— Lidia
Irresistible Strawberry Crinkle Cookies
Ingredients
- 2 1/4 cups all -purpose flour
- 1 teaspoon baking powder
- 1/4 teaspoon sal t
- 1/2 cup unsalted butter, softened
- 1 cup granulated white sugar
- 1 large egg , room temperature
- 1 teaspoon vanilla extract
- 1 teaspoon strawberry extract
- 2 drops pink food coloring gel
- 1/2 cup confectioners ' sugar
Instructions
- In a medium bowl, sift together the all-purpose flour, baking powder, and salt to ensure even distribution of leavening agents.
- In a stand mixer fitted with a paddle attachment, cream the butter and granulated sugar on medium-high speed until pale and aerated, approximately 3 minutes.
- Add the egg, vanilla extract, strawberry extract, and food coloring, mixing until the emulsion is smooth.
- Reduce mixer speed to low and gradually incorporate the dry ingredients until the dough is just combined.
- Cover the bowl with plastic wrap and refrigerate for at least 60 minutes to stabilize the fats and prevent excessive spreading.
- Preheat a convection oven to 350°F (175°C) and line a heavy-gauge baking sheet with parchment paper.
- Divide the chilled dough into 20-gram portions and roll into spherical shapes.
- Dredge each sphere thoroughly in confectioners' sugar until a heavy, even coating is achieved.
- Place the spheres on the prepared baking sheet with 2 inches of spacing between each unit.
- Bake for 10 to 12 minutes until the cookies have expanded to create the crinkle pattern and the edges are set.
- Transfer the baking sheet to a wire rack and allow the cookies to cool for 5 minutes before handling.
