There’s something truly magical about baking cookies, isn’t there? The smell wafting through the kitchen, the anticipation as they puff up in the oven… it’s pure bliss! Now, let’s talk about *Strawberry Crinkle Cookies*. These beauties have such a delightful crinkled appearance that you can’t help but smile when you see them. I remember the first time I made these for a family gathering. Everyone gathered around, eyes wide with excitement as I pulled them from the oven, dusted with powdered sugar like little snow-capped mountains. The vibrant pink and the sweet aroma of strawberries made them irresistible! Trust me, each bite is a burst of strawberry flavor, and they’re perfect for sharing, or not—no judgment here if you want to keep them all to yourself!
Ingredients List
- 1 cup fresh strawberries, pureed (the riper, the better for that sweet flavor!)
- 1/2 cup unsalted butter, softened (make sure it’s at room temperature for easy mixing)
- 1 cup granulated sugar (this will give your cookies that lovely sweetness)
- 1 egg (big or medium works fine, just make sure it’s fresh!)
- 1 teaspoon vanilla extract (for that warm, inviting flavor)
- 2 cups all-purpose flour (sifted if you want to be extra fancy!)
- 1 teaspoon baking powder (this helps our cookies rise and get that crinkle)
- 1/4 teaspoon salt (just a pinch to balance out the sweetness)
- 1/2 cup powdered sugar for dusting (this makes them look oh-so-pretty!)
How to Prepare Strawberry Crinkle Cookies
Prepare the Dough
Alright, let’s dive into making this delicious dough! Start by preheating your oven to 350°F (175°C). In a medium-sized bowl, cream together the softened unsalted butter and granulated sugar until the mixture is light and fluffy. This step is super important because it helps incorporate air into the dough, making those cookies nice and tender. Now, add in the egg, vanilla extract, and the pureed strawberries. Mix everything together until it’s well combined and you can’t see any streaks of butter or sugar. In another bowl, whisk together the all-purpose flour, baking powder, and salt. Gradually add this dry mixture to the wet ingredients, stirring just until combined. You don’t want to overmix it!
Chill the Dough
Now comes the fun part—chilling the dough! Cover the bowl with plastic wrap and pop it in the fridge for about 30 minutes. Chilling is key here because it makes the dough easier to handle and helps the cookies maintain their shape while baking. Plus, it enhances the flavors too! While you’re waiting, you could take a moment to clean up your workspace or maybe sneak a taste of that leftover strawberry puree—yum!
Form and Bake the Cookies
Once the dough has chilled, it’s time to get your hands a little messy! Scoop out tablespoon-sized portions of the dough and roll them into balls. Next, roll each ball in the powdered sugar until they’re generously coated. This is what gives them that lovely crinkle effect as they bake! Place the sugar-coated balls on a baking sheet lined with parchment paper, making sure to leave some space between each cookie. Bake them in your preheated oven for about 10-12 minutes. You’ll know they’re ready when the edges are set, but the centers might still look a little soft—that’s perfect! Let them cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely. And there you have it—gorgeous, crinkly strawberry cookies!
Tips for Success
To really nail these *Strawberry Crinkle Cookies*, there are a few tricks I always keep in mind. First, always use ripe strawberries! They add that sweet, intense flavor that makes these cookies pop. If you can, try to puree them right before baking to capture all that freshness. Also, don’t skip the chilling step! Chilling the dough not only helps with handling but also makes sure your cookies don’t spread too much in the oven—nobody wants flat cookies, right? Finally, keep an eye on them while baking; every oven is a little different. You want those edges set but still slightly soft in the middle. Trust me, letting them cool properly will lead to the perfect texture. Happy baking!
Nutritional Information
Before we dig into those scrumptious cookies, let’s talk nutrition! Keep in mind that nutritional values can vary based on the specific ingredients and brands you use, so these numbers are just a guideline. Each *Strawberry Crinkle Cookie* contains approximately:
- Calories: 120
- Sugar: 10g
- Sodium: 50mg
- Fat: 5g
- Saturated Fat: 3g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 1g
- Protein: 1g
- Cholesterol: 20mg
These cookies are a delightful treat, and while they’re not a health food, they’re perfect for a sweet indulgence. Enjoy responsibly!
FAQ Section
Can I use frozen strawberries instead of fresh? Yes, you can! Just make sure to thaw and drain them well before pureeing, as excess moisture can affect the dough.
What should I do if my dough is too sticky? If you find the dough a bit sticky after chilling, don’t worry! Just dust your hands and the work surface with a little flour while forming the cookie balls.
How should I store the cookies? Keep those delicious cookies in an airtight container at room temperature for up to 5 days. If you want to keep them longer, they freeze beautifully! Just layer them with parchment paper in a freezer-safe container.
Can I substitute the egg? Absolutely! For a vegan option, try using 1/4 cup of unsweetened applesauce or a flax egg (1 tablespoon ground flaxseed mixed with 2.5 tablespoons water, let it sit for a few minutes until it thickens).
What if I want to change the flavor? Feel free to get creative! You can swap the strawberries for other fruits like raspberries or blueberries, or even add some lemon zest for a refreshing twist. Just keep the same ratios.
Why did my cookies not crinkle? If your cookies didn’t crinkle, it might be due to not chilling the dough long enough or not rolling them in powdered sugar generously. Make sure to coat them well before baking!
Can I double the recipe? Yes, you can definitely double the recipe if you’re planning to share (or not!). Just make sure you have enough space on your baking sheets for all those lovely cookies!
Why You’ll Love This Recipe
- Quick and easy to whip up, perfect for any baking level!
- Deliciously sweet and bursting with fresh strawberry flavor.
- Visually stunning with their charming crinkle effect.
- Great for sharing at parties, picnics, or just enjoying at home.
- They stay soft and chewy for days—if they last that long!
Storage & Reheating Instructions
To keep your delicious *Strawberry Crinkle Cookies* fresh, store them in an airtight container at room temperature for up to 5 days. If you want to enjoy them later, they freeze beautifully! Just layer them with parchment paper in a freezer-safe container and they’ll last for up to 2 months. When you’re ready to indulge, simply let them thaw at room temperature—no reheating needed! Trust me, they’ll taste just as delightful as the day you baked them!
Call to Action
I’d love to hear how your *Strawberry Crinkle Cookies* turn out! Did you make any fun variations? Share your thoughts and experiences in the comments below—your feedback means the world to me! If you enjoyed this recipe, please consider sharing it on social media or giving it a rating. Let’s spread the joy of baking together! Happy baking, and can’t wait to see your beautiful cookies!
Print
Strawberry Crinkle Cookies: 5 Reasons You’ll Adore Them
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Total Time: 57 minutes
- Yield: 24 cookies 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
Delicious strawberry-flavored cookies with a crinkled appearance.
Ingredients
- 1 cup fresh strawberries, pureed
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 1 egg
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 cup powdered sugar for dusting
Instructions
- Preheat your oven to 350°F (175°C).
- In a bowl, mix butter and granulated sugar until creamy.
- Add egg, vanilla extract, and strawberry puree; mix well.
- In another bowl, combine flour, baking powder, and salt.
- Gradually add the dry ingredients to the strawberry mixture.
- Chill the dough for 30 minutes.
- Form dough into balls and roll in powdered sugar.
- Place on a baking sheet lined with parchment paper.
- Bake for 10-12 minutes or until edges are set.
- Let cool before serving.
Notes
- Use ripe strawberries for better flavor.
- Chilling the dough helps with easier handling.
- Store cookies in an airtight container.
Nutrition
- Serving Size: 1 cookie
- Calories: 120
- Sugar: 10g
- Sodium: 50mg
- Fat: 5g
- Saturated Fat: 3g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 1g
- Protein: 1g
- Cholesterol: 20mg
Keywords: Strawberry Crinkle Cookies