Strawberry Crinkle Cookies

Chef Amber

Soft, fudgy pink cookies with a snowy powdered sugar coating and a burst of strawberry flavor.

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Prep Time 10

Cook Time 10

Chill 30

Total Time 50

Calories: 140

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.

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.

Nutrition Facts (per serving):
Carbs: 22g | Protein: 2g | Fat: 6g