Christmas Strawberry Shortcake Crinkle Cookies
Delicate, soft, and slightly fudgy cookies infused with real strawberry purée and vanilla, then rolled in powdered sugar for a snowy, crackled finish—perfect for the holiday season.
Ingredients:
- ½ cup (1 stick / 113g) unsalted butter, melted and cooled
- ¾ cup (150g) granulated sugar
- ¼ cup (50g) brown sugar
- 1 large egg
- 1 tsp vanilla extract
- ¼ cup (60g) strawberry purée*
- ¾ cup (95g) all-purpose flour
- ¼ cup (25g) unsweetened cocoa powder
- ½ tsp baking powder
- ¼ tsp salt
- ½ cup (60g) freeze-dried strawberries, finely crushed
- ½ cup (60g) powdered sugar (for rolling)
- Optional: melted white chocolate for drizzling
To make strawberry purée:
Simmer ½ cup fresh or frozen strawberries with 1 tsp sugar until soft. Blend until smooth, strain, and let cool completely. Use ¼ cup for the recipe.
Instructions:
- Preheat oven to 350°F (175°C) and line baking sheets with parchment paper.
- In a large bowl, whisk together the melted butter, granulated sugar, and brown sugar until smooth.
- Add the egg, vanilla, and cooled strawberry purée; mix until glossy and lightly pink.
- In another bowl, whisk the flour, cocoa powder, baking powder, and salt.
- Add the dry ingredients to the wet mixture and stir until just combined.
- Fold in the crushed freeze-dried strawberries for extra flavor and texture.
- Chill the dough for 30–45 minutes to make rolling easier and enhance the crinkle effect.
- Place powdered sugar in a shallow bowl. Scoop out 1-tablespoon portions, roll into smooth balls, and coat generously in powdered sugar.
- Arrange cookies 2 inches apart on the baking sheets and bake for 10–12 minutes, until the edges are set and the centers are soft with beautiful cracks.
- Let cool for 5 minutes before transferring to a wire rack. Drizzle with melted white chocolate if desired.
Best enjoyed fresh for the brightest color and flavor!
