Berry Crinkle Cookies

Cakes, Desserts, Quick and Easy, Spring, Summer, Winter

Berry Crinkle Cookies are soft, cake-y cookies with a crackly top. They have a robust flavor  that come from freeze-dried strawberries and raspberries. They are delicious to eat and even beautiful as a gift. Berry Crinkle Cookies

Crinkle cookies have always been super illusive to me. How do they crinkle? Why do they crinkle? Are they good? Would Berry Crinkle Cookies be delicious?

I have to say, they’ve always looked good to me. But how would they taste, I would question? The answer is…kinda good! I mean the chocolate ones are delicious. Like chocolate cake-y cookies (these look delightful!). What could be bad about them? Nothing. Absolutely nothing.

I’ve always wanted to make them around the holidays but have never gotten around to it. The time is now!

Berry Crinkle Cookies

But the internet has a lot of chocolate crinkle cookies and I try and add value to this world, you know. So if I was going to make my own version, I wanted it to be special, unique, and cute. Enter: berry crinkle cookie.

What are Crinkle Cookies?

Crinkle Cookies have a fudge-y, cake-like texture. Most of the time these types of cookies are flavored with chocolate, almost mimicking brownies. My version uses freeze-dried raspberries and strawberries though–in order to deliver a powerful berry punch.

These would be amazing for around the holidays, too, given their red color and all. And even in the summer when you want everything to be berry-infused.

Berry Crinkle Cookies

How the Berry Flavor Implemented In These Crinkle Cookies!

I implemented the berry flavor in these like how I always do—with freeze-dried strawberries and raspberries. You could actually do these with ALL strawberries or ALL raspberries. I did a mix. It’s totally up to you.

There is no way to even think of doing this with fresh raspberries or strawberries given how much water those two things hold. Using freeze-dried berries give you all of the flavor but without the baggage of moisture.

Berry Crinkle Cookies

Grind up freeze-dried berries in a blender with sugar; you’ll end up with a powder-type texture. And then it’s normal from here on out.

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. It made sense once we figured that out but for the first few rounds we were like, “why is the powdered sugar wet?!?!” Duh.

And you know, I thought they would taste less delicious without the butter but they tasted exactly the same–I think because the berry flavor is so profound.

They’re a wonderful berry flavor that really comes through and the texture is soft and cakey–truly tasty!

These Berry Crinkle Cookies are the best!

xoxo,
Adrianna

How to Make Berry Crinkle Cookies

  1. Grind the freeze-dried berries and sugar in the blender.
  2. Mix together all-purpose flour, baking soda, baking powder and salt. Set aside.
  3. Beat the berry sugar and oil in a stand mixer. Until light and fluffy.
  4. Add the eggs one-by-one to the mixer. Make sure to wait until each one combines.
  5. Add the coloring gel and vanilla extract. Mix until combined.
  6. Add the flour mixture. Mix until no flour speckles appear.
  7. Sift the powdered sugar into a bowl.
  8. Using a cookie scoop, portion the cookies. Roll into balls.
  9. Roll the balls in the sifted powdered sugar.
  10. Transfer to a parchment-lined baking sheet. Bake for about 10 to 12 minutes, until they appear crackly and puffed up.

Berry Crinkle Cookies

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5 from 3 votes
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Serving Size: 22 cookies
Calories: 258kcal
Berry Crinkle Cookies are soft, cake-y cookies with a crackly top. They have a robust flavor  that come from freeze-dried strawberries and raspberries. They are delicious to eat and even beautiful as a gift.

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 fuschia food coloring gel , (optional)
  • 4 drops red food coloring gel
  • 1/2 cup powdered sugar

Directions

  • 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

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. 
The fuschia 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!  
Equipment:
Baking Sheets | OXO Medium Cookie Scoop | Parchment Sheets | Stand-Up Mixer | Stainless Steel Mixing Bowls |  
CourseDessert
CuisineAmerican
Keywordchristmas cookies, crinkle cookies, easy cookies, fast cookie recipes
Serving: 22g | Calories: 258kcal | Carbohydrates: 37.8g | Protein: 3.1g | Fat: 10.9g | Saturated Fat: 2.2g | Cholesterol: 30mg | Sodium: 124mg | Potassium: 55mg | Fiber: 1.5g | Sugar: 21.2g | Calcium: 250mg | Iron: 0.2mg
Did you make this Recipe? Tag me Today!Tag @acozykitchen on Instagram and hashtag it #acozykitchen

Looking for more cookie recipes? Here are some of my favorites: 

Berry Crinkle Cookies

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15 Comments

Leave a Reply

  • Reply Felicia February 2, 2020 at 2:31 pm

    Do you have any idea how much powder your freeze-dried berries yielded? I bought pre-pulverized powder and am trying to use it up! Thanks 🙂

    • Reply Adrianna Adarme February 2, 2020 at 2:38 pm

      Hmm…sorry not sure. I didn’t measure it after.

  • Reply Ellen February 23, 2019 at 3:08 pm

    5 stars
    These came out great! Might just add a little more food coloring next time. Thanks for the recipe 🙂

  • Reply Spidey February 13, 2019 at 11:39 am

    Form your friendly neighborhood copy editor: I think you mean, “elusive” up there at the top. Can’t wait to try these!

    • Reply Lynn March 14, 2020 at 9:06 am

      To Spidey the “copy editor”: I think you mean “from”, not “form”.

  • Reply Paige February 12, 2019 at 11:16 am

    5 stars
    These are AWESOME! I used all strawberry and they were SO good! I have a 3yo and she loves to bake with me — these were perfect! The use of oil instead of butter allowed us to take our time and She especially loved the scooping/rolling/powder-coating bit ❤

  • Reply Sam February 9, 2019 at 9:11 pm

    5 stars
    I just made these and I think step 3 is missing add baking powder. Only reading the ingredients list I realized I missed adding that ingredient. They came out beautiful and tasted great so can wait to make it again!! Thank you so much for this recipe!

    • Reply Adrianna Adarme February 10, 2019 at 9:27 am

      Oh dang! Sorry about that! I guess they don’t really need it lol So glad you loved them 🙂

  • Reply Hannah February 9, 2019 at 3:51 pm

    Where does the baking powder go?

    • Reply Adrianna Adarme February 10, 2019 at 9:26 am

      Sorry about that! It goes with the rest of the dry ingredients. I just added it.:)

  • Reply Karen T February 9, 2019 at 6:22 am

    Thank you….I have freeze dried strawberries and love using them in baking. I used them in an oatmeal, white chocolate chip cookie which was soooo addictive. These crinkle cookies are perfect for a Valentine treat! So festive. You are awesome.

    • Reply Adrianna Adarme February 10, 2019 at 9:25 am

      Ahh yes, they’re delicious in granola and cereal! 🙂

  • Reply Christine@ Apple of My Eye February 8, 2019 at 8:03 am

    These look DELICIOUS! Love the berry twist to them! I see a ton of crinkle cookies out on the internet, so it’s nice seeing one with an extra oomph of deliciousness!