Strawberry Sugar Crinkle Cookies are soft, chewy, and bursting with sweet strawberry flavor. With their beautiful crinkled tops and sugar-coated exteriors, these cookies are not only delicious but also visually stunning. Whether made with freeze-dried strawberries or strawberry extract, they’re the perfect pink treat for Valentine’s Day, spring gatherings, baby showers, or anytime you want a fruity twist on a classic sugar cookie.
Why You’ll Love This Recipe
- Bright strawberry flavor in every bite
- Soft and chewy centers with crisp, sugar-coated edges
- Naturally pink with optional food coloring for vibrant results
- Beautiful crackled finish from rolling in sugar
- No chill time required—ready in under 30 minutes
- Perfect for holidays, gifts, and parties
- Kid-friendly and fun to make
- Easy one-bowl recipe
- Customizable with mix-ins or frostings
- Freezer-friendly for future cravings
ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
- All-purpose flour
- Baking powder
- Salt
- Unsalted butter (softened)
- Granulated sugar
- Egg
- Vanilla extract
- Strawberry extract or freeze-dried strawberries (powdered)
- Optional: red or pink food coloring
- Powdered sugar (for coating)
directions
- Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a medium bowl, whisk together flour, baking powder, and salt.
- In a large bowl, cream the butter and granulated sugar until light and fluffy.
- Beat in the egg, vanilla extract, and strawberry extract or powdered strawberries. Add food coloring if using.
- Gradually add the dry ingredients to the wet ingredients, mixing until a soft dough forms.
- Scoop tablespoon-sized portions of dough and roll each into a ball.
- Roll each dough ball first in granulated sugar, then generously in powdered sugar to coat.
- Place on prepared baking sheet, spacing about 2 inches apart.
- Bake for 1012 minutes, or until the tops are crinkled and edges are set.
- Cool on the pan for 5 minutes, then transfer to a wire rack to cool completely.
Servings and timing
- Yield: About 2024 cookies
- Prep Time: 10 minutes
- Bake Time: 1012 minutes
- Total Time: About 25 minutes
Variations
- Lemon-Strawberry: Add lemon zest or a touch of lemon extract for a citrusy twist.
- White Chocolate Chips: Fold in mini white chocolate chips for extra sweetness.
- Heart-Shaped: Flatten and shape into hearts for themed occasions.
- Glazed Option: Drizzle with a simple strawberry or vanilla glaze after baking.
- Vegan: Use a plant-based butter and egg substitute like flax egg.
- Gluten-Free: Use a 1:1 gluten-free flour blend for a GF version.
storage/reheating
Store the cookies in an airtight container at room temperature for up to 4 days. For longer storage, refrigerate for up to 1 week or freeze for up to 2 months. To refresh, microwave a cookie for 510 seconds for that just-baked softness.
FAQs
Can I use fresh strawberries?
Fresh strawberries have too much moisture and can change the cookie texture. Use freeze-dried strawberries for best results.
Do I have to use food coloring?
No—without it, the cookies will be more muted in color but still taste great.
Can I skip rolling in sugar?
The sugar coating is what creates the crinkle effect and adds a sweet crust—it’s highly recommended.
Can I chill the dough?
Chilling isn’t required, but it can help the cookies hold their shape if your dough is very soft.
Can I use strawberry cake mix?
Yes! To simplify, you can use strawberry cake mix as a base—just adjust the wet ingredients accordingly.
What’s the best way to powder freeze-dried strawberries?
Blend them in a food processor or blender until they become a fine powder.
Will these cookies spread a lot?
They spread slightly—rolling in sugar helps them hold a rounded shape with crackled tops.
Can I double the recipe?
Absolutely. This recipe scales up easily for a bigger batch.
Are these cookies overly sweet?
They’re moderately sweet and balanced with the tartness of strawberry flavor.
Can I gift these cookies?
Yes! Their vibrant color and soft texture make them great for cookie boxes or special occasions.
Conclusion
Strawberry Sugar Crinkle Cookies are as delightful to look at as they are to eat—soft, sweet, and packed with berry flavor. Whether you’re baking for a party, a gift, or just to satisfy a fruity craving, these cookies are an easy, flavorful option that will brighten anyone’s day. Make a batch and watch them disappear!
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!
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Preheat Oven:
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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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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 1012 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.
