Berry Crinkle Cookies
User Reviews
5
Berry Crinkle Cookies
Description
These cookies feature ground freeze-dried berries mixed with granulated sugar and a neutral oil base, which helps produce a moist cookie without the greasiness butter sometimes brings. Eggs and vanilla extract add richness and depth, while leavening agents ensure a light texture. The dough is tinted with gel food coloring for visual appeal, although it can be omitted with mild effect on appearance.
After shaping and coating the dough balls in sifted powdered sugar, baking at 350°F creates crinkled tops where powdered sugar cracks attractively. The combination of tart berry flavor and sweetness from sugar creates complex fruity notes. The cookie balance of moisture and crumb holds shape without toughness.
Served as a snack or dessert, these cookies pair well with tea or coffee. Using powdered sugar rather than granulated on the exterior enhances the crackled cookie look. The recipe accommodates freeze-dried berries easily available at most supermarkets.
Oil was chosen over butter to avoid steam that traps moisture and causes soggy exteriors. Readers experimenting with food coloring have found it optional; omitting it yields a subtle mauve cookie color.
Ingredients
- 3/4 cup granulated sugar white
- 1 1/2 cup strawberry or a combo of the both, freeze-dried, or raspberries
- 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 egg
- 1 teaspoon vanilla extract pure
- 1 drop Food Coloring optional, fuchsia, gel
- 4 drops red food coloring gel form
- 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.
Notes
- Use neutral oils like avocado or vegetable oil for better texture compared to butter in these cookies.
- Freeze-dried strawberries or raspberries can be used alone or in combination, finely ground for best dough consistency.
- Food coloring is optional; omitting it results in a natural mauve tone from berries.
- Sifting powdered sugar before rolling the dough ensures a smooth coating that cracks attractively during baking.
- Line baking sheets with parchment for easy cookie removal and better baking results.
Nutrition Information
Show DetailsNutrition 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.
User Reviews
Overall Rating
5
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