These Soft & Chewy Strawberry Crinkle Cookies are the ultimate treat for fruit lovers. Imagine a cookie that tastes exactly like a strawberry milkshake but with the texture of a fudgy brownie. They are vibrant pink, coated in a snowy layer of powdered sugar, and have that signature crackled top that makes them look as good as they taste. If you loved our Classic Chocolate Chip Cookies , you are going to obsess over this fruity twist that is perfect for Valentine’s Day, baby showers, or just a sweet afternoon pick-me-up.
Why You’ll Love This Recipe
You will fall in love with these cookies because they strike the perfect balance between texture and flavor. The edges are slightly crisp and sugary, while the center remains incredibly soft, gooey, and almost under-baked. Unlike recipes that use artificial cake mixes, these are made from scratch to deliver an authentic, bright strawberry taste without that chemical aftertaste. Plus, they are incredibly easy to make; the dough comes together in minutes, and watching them “crinkle” in the oven is like magic.
The Science of the “Crinkle”
- How do these cookies get their signature cracks?
- The secret lies in the interaction between the moisture in the dough and the sugar coating. Granulated sugar is Hygroscopic, meaning it absorbs moisture from the surface of the cookie dough. This causes the top layer to dry out and “set” faster than the inside of the cookie. As the leavening agents (baking powder) cause the cookie to expand and rise in the oven, this dried outer shell cracks apart, creating those beautiful fissures or “crinkles” that reveal the soft, pink interior.
Ingredients You Need
- All-Purpose Flour: The structural base of the cookie.
- Baking Powder: Essential for the rise that creates the cracks.
- Salt: A pinch is needed to balance the sweetness.
- Butter & Sugar: Softened unsalted butter and granulated sugar creamed together for aeration.
- Egg: Provides structure and richness.
- Strawberry Flavor: High-quality Strawberry Extract or Emulsion gives that punchy flavor (you can also use freeze-dried strawberry powder).
- The Coating: You need generous amounts of Granulated Sugar (first roll) and Powdered Sugar (second roll) to create that snowy, crackled finish.
How to Make It (Step-by-Step)
Step 1: Cream Butter and Sugar. In a large bowl or stand mixer, beat the softened butter and granulated sugar together for 2-3 minutes until light and fluffy. Add the egg, strawberry extract, and a drop of pink gel food coloring (if you want a deeper color). Mix until combined.
Step 2: Dry Ingredients & Chill. Whisk the flour, baking powder, and salt in a separate bowl. Gradually add this to the wet ingredients, mixing just until no flour streaks remain. Do not overmix. Cover the bowl with plastic wrap and chill in the refrigerator for at least 30 minutes (up to overnight).
Step 3: Roll in Sugar. Preheat your oven to 350°F (175°C). Scoop the chilled dough into 1-inch balls. Roll each ball first in a bowl of granulated sugar, and then heavily coat it in a bowl of powdered sugar. The granulated sugar helps the powdered sugar stick and prevents it from melting away.
Step 4: Bake. Place the coated balls on a parchment-lined baking sheet, spaced 2 inches apart. Bake for 10-12 minutes. The edges should be set, but the centers will still look slightly soft. Let them cool on the baking sheet for 5 minutes before transferring to a wire rack.
3 Mistakes That Ruin Crinkle Cookies
- Skipping the Double Roll: If you only roll them in powdered sugar, the moisture from the cookie will dissolve the sugar, and you won’t get that stark white contrast. Always do granulated sugar first.
- Baking Warm Dough: If you skip the chilling step, the cookies will spread into flat, greasy puddles instead of puffy, crinkled domes.
- Overbaking: These cookies are meant to be fudgy. If you bake them until they are hard, they lose their signature chewy texture.
What to Serve with Cookies
These cookies are the perfect sweet ending to a light dinner like our Air Fryer Garlic Parmesan Salmon. If you are hosting a party, create the ultimate dessert platter by serving them alongside our Classic Chocolate Chip Cookies to offer guests a choice between fruity and chocolatey flavors. They also pair wonderfully with a cold glass of milk or hot coffee.
Strawberry Crinkle Cookies
Ingredients
Method
- Step 1: Cream Butter and Sugar. In a large bowl or stand mixer, beat the softened butter and granulated sugar together for 2-3 minutes until light and fluffy. Add the egg, strawberry extract, and a drop of pink gel food coloring (if you want a deeper color). Mix until combined.
- Step 2: Dry Ingredients & Chill. Whisk the flour, baking powder, and salt in a separate bowl. Gradually add this to the wet ingredients, mixing just until no flour streaks remain. Do not overmix. Cover the bowl with plastic wrap and chill in the refrigerator for at least 30 minutes (up to overnight).
- Step 3: Roll in Sugar. Preheat your oven to 350°F (175°C). Scoop the chilled dough into 1-inch balls. Roll each ball first in a bowl of granulated sugar, and then heavily coat it in a bowl of powdered sugar. The granulated sugar helps the powdered sugar stick and prevents it from melting away.
- Step 4: Bake. Place the coated balls on a parchment-lined baking sheet, spaced 2 inches apart. Bake for 10-12 minutes. The edges should be set, but the centers will still look slightly soft. Let them cool on the baking sheet for 5 minutes before transferring to a wire rack.
Notes
Carbs: 22g | Protein: 2g | Fat: 6g
