Description
These Strawberry Sugar Crinkle Cookies are soft, chewy, and full of sweet strawberry flavor. Rolled in sugar before baking, they develop a beautiful crinkled top and a sparkly finish. With their bright pink color and melt-in-your-mouth texture, these cookies are as fun to make as they are to eat!
Ingredients
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1/2 cup unsalted butter, softened
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3/4 cup granulated sugar
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1 large egg
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1 tsp vanilla extract
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1/2 tsp strawberry extract (optional for extra flavor)
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1/4 cup strawberry preserves or jam
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1-2 drops pink or red food coloring (optional)
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1 3/4 cups all-purpose flour
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1/2 tsp baking powder
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1/4 tsp baking soda
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1/4 tsp salt
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1/4 cup powdered sugar (for rolling)
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1/4 cup granulated sugar (for rolling)
Instructions
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Preheat Oven:
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Preheat oven to 350°F (175°C).
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Line baking sheets with parchment paper.
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Mix Wet Ingredients:
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In a large bowl, cream together butter and sugar until light and fluffy.
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Add egg, vanilla extract, strawberry extract (if using), and strawberry preserves. Mix until well combined.
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Stir in food coloring, if using.
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Mix Dry Ingredients:
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In a separate bowl, whisk together flour, baking powder, baking soda, and salt.
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Combine:
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Gradually mix the dry ingredients into the wet mixture until a soft dough forms.
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Chill dough for 20–30 minutes for easier handling.
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Roll and Coat:
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Scoop 1-tablespoon sized dough balls and roll into a ball.
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First roll in granulated sugar, then in powdered sugar for that classic crinkle effect.
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Bake:
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Place dough balls 2 inches apart on prepared baking sheet.
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Bake for 10–12 minutes, or until cookies are set and crinkled but still soft in the center.
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Let cool on the baking sheet for 5 minutes before transferring to a wire rack.
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Notes
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Strawberry extract is optional but boosts the fruity flavor.
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You can swap preserves for freeze-dried strawberry powder (about 2 tbsp) for a punchier taste.
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These cookies stay soft for several days in an airtight container.