Berry Crinkle Cookies
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5.0
30 reviews
Excellent
Berry Crinkle Cookies
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Berry Crinkle Cookies are soft and cake-y with crackly tops. They are a delicious twist from your usual crinkle cookies with the addition of freeze-dried strawberries and raspberries for a robust berry flavor. They are great for gift giving, Valentine’s Day or summer treats! With just a few ingredients and no chilling required they will be ready to serve with a glass of Strawberry Cashew Milk in a little over 30 minutes!
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Ingredients
- 3/4 cup white granulated sugar
- 1 1/2 cup freeze-dried strawberries or raspberries (or a combo of the both)
- 1 2/3 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon kosher salt
- 1/2 cup neutral oil (avocado oil or vegetable oil)
- 2 large eggs
- 1 teaspoon pure vanilla extract
- 1 drop fuchsia food coloring gel (optional)
- 4 drops red food coloring gel
- 1/2 cup powdered sugar
Instructions
- Preheat oven to 350 degrees F. Line two baking sheets with a sheet of parchment and set aside.
- To a blender, add the sugar and freeze-dried strawberries/raspberries (if using a combination of the two). Blend until the freeze-dried berries are ground up, a few teeny bits of freeze-dried strawberries are ok.
- To the medium bowl, add the all-purpose flour, baking powder, baking soda and salt. Whisk together until combined.
- To the bowl of a stand-up mixer (or you could use a large bowl with an electric- hand mixer), add the sugar/strawberry mixture and oil. Beat until light and sort of fluffy, about 1 minute. With the machine running on low speed, add one egg at a time. And then add the vanilla extract, fuchsia food coloring gel and red food coloring gel. Mix until combined.
- Add the flour mixture and mix just until no flour speckles appear and the dough is cohesive, about 30 seconds to a minute.
- Sift the powdered sugar into a small to medium bowl. This will smooth out any pesky lumps that are in the powdered sugar.
- Using a medium cookie scoop, scoop out balls of dough, rolling them in between your palms until balls form. Roll them in the sifted powdered sugar.
- The powdered sugar should be on there pretty thick. I think it’s our instinct to brush off the excess powdered sugar but leave it on! Transfer the dough ball to the lined baking sheet. Repeat with the remaining dough, spacing the cookies about 2 inches a part. They don’t spread very much so you can fit about 8 per baking sheet.
- Transfer the first baking sheet to the oven to bake for about 10 to 12 minutes, until they appear crackily and puffed up. Remove from the oven and allow them to cool on the baking sheets for at least 5 minutes before transferring them to a cooling rack. You’ll notice that they’ll fall a bit as they cool—this is good!Serve with milk or coffee.
Equipments used:
Notes
- Equipment:
- Baking Sheets | OXO Medium Cookie Scoop | Parchment Sheets | Stand-Up Mixer | Stainless Steel Mixing Bowls |
- Oil vs butter? What we did find from our numerous tests that oil worked way better than butter in these types of cookies. Butter created steam, resulting in a cookie with wet powdered sugar on the outside.
- Freeze-Dried Berries:You can usually find them in the dried fruit and nuts part of your local supermarket. These were tested with all freeze-dried strawberries and they work great. So feel free to use all strawberries.
- Food coloring. The fuchsia food coloring is optional. The red is too! A few of readers have made it completely without food coloring and the cookies come out a pretty mauve color so food coloring is very optional!
Nutrition Information
Show Details
Serving
22g
Calories
185kcal
(9%)
Carbohydrates
31g
(10%)
Protein
2g
(4%)
Fat
6g
(9%)
Saturated Fat
1g
(5%)
Polyunsaturated Fat
1g
Monounsaturated Fat
4g
Trans Fat
0.002g
Cholesterol
17mg
(6%)
Sodium
58mg
(2%)
Potassium
241mg
(7%)
Fiber
2g
(8%)
Sugar
20g
(40%)
Vitamin A
25IU
(1%)
Vitamin C
197mg
(219%)
Calcium
12mg
(1%)
Iron
4mg
(22%)
Nutrition Facts
Serving: 22cookies
Amount Per Serving
Calories 185 kcal
% Daily Value*
| Serving | 22g | |
| Calories | 185kcal | 9% |
| Carbohydrates | 31g | 10% |
| Protein | 2g | 4% |
| Fat | 6g | 9% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 4g | 20% |
| Trans Fat | 0.002g | 0% |
| Cholesterol | 17mg | 6% |
| Sodium | 58mg | 2% |
| Potassium | 241mg | 5% |
| Fiber | 2g | 8% |
| Sugar | 20g | 40% |
| Vitamin A | 25IU | 1% |
| Vitamin C | 197mg | 219% |
| Calcium | 12mg | 1% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
30 reviews
Excellent
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