Berry Crinkle Cookies

5 from 9 votes

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.

Prep Time15

Cook Time30

Total Time45

Course: Dessert

Cuisine: American

Servings: cookies

Author: Adrianna Adarme

Cost: $15

Equipment

Oxo Medium Cookie Scoop
Baking Sheets
Stainless Steel Mixing Bowls
Stand-up Mixer

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

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

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:

Nutrition