These chewy high altitude strawberry crinkle cookies are made with real strawberries and fresh ingredients (no cake mix), and coated in powdered sugar.
You might also love these high altitude recipes for chocolate crinkle cookies, lemon crinkle cookies and gingerbread crinkle cookies.
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Why You’ll Love This Recipe
No Mixer Needed. The cookie dough for these strawberry cookies comes together easily with just a bowl and spoon.
No Cake Mix. Most recipes for strawberry crinkle cookies start with a box of strawberry cake mix. But my recipe uses only real, fresh ingredients and strawberry puree to flavor the cookies.
High Altitude Tested. I develop all the recipes on my site for Denver’s altitude of 5,280 feet. If you’re at a lower or higher elevation, please see my FAQs for guidance on adjusting recipes for your altitude.
See the recipe card at the end of the post for the full ingredients list and instructions.
Ingredients
- Strawberries. You can use either fresh or frozen strawberries for this recipe. To intensify their flavor, you’ll be reducing the strawberry puree on the stove first, to evaporate some of the water.
- Food Coloring. For a deeper pink color, add a few drops of “super red” gel food coloring.
- Granulated Sugar and Powdered Sugar.
- Eggs.
- Butter.
- All Purpose Flour.
- Baking Powder.
- Salt.
Instructions
Make and Chill the Dough
- With a small food processor or Ninja, finely chop the strawberries. In a saucepan, cook the strawberries over medium/medium low heat, stirring frequently with a spatula, to reduce the moisture. Continue to cook until the strawberries have reduced to 1/4 cup. Set the puree in the refrigerator until completely cooled.
- In a bowl, whisk together the cooled strawberry puree with the sugar, egg, egg yolk, food coloring and melted butter, until well combined.
- In a separate bowl, sift together the flour, baking powder and salt. Add the dry ingredients to the wet, and stir everything together with a spatula until combined.
- Cover the bowl and refrigerate the cookie dough for 30 minutes to chill. Baker’s Tip: If you want flatter cookies that spread a bit more instead of round puffy cookies, you can skip the chill time.
Bake the Cookies
- Preheat the oven to 350 F, position a rack in the center of the oven, and line a baking sheet with parchment paper.
- Use a medium cookie scoop (@1 1/2 tbsp capacity) to scoop 20 balls of dough. Roll the dough balls in the powdered sugar until they’re thoroughly coated, then slightly flatten the cookies with the palm of your hand.
- Space the cookies 2 inches apart on the baking sheet. For moist, chewy centers, bake the cookies for approximately 11-12 minutes, until puffed and crackled. For a dryer, more cake-like cookie, bake for 1-2 minutes longer. Let cool on the baking sheet for 2 minutes, then transfer to a cooling rack to cool completely.
Be sure to read all of my BAKING FAQs where I discuss ingredients, substitutions and common baking questions, so that you can be successful in your own baking!
Frequently Asked Questions
After cooling the cookies completely, store the cookies in an airtight container at room temperature for up to 3 days.
Surprisingly, no, the powdered sugar does not melt as the cookies are stored.
Yes, you can freeze leftover cookies. Be sure they are completely cooled, since you don’t want any moisture from steam trapped in the container, which will melt the powdered sugar. Freeze cookies in an airtight container for up to 2 months.
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High Altitude Strawberry Crinkle Cookies
All recipes on Curly Girl Kitchen are developed for high altitude at 5,280 feet. See FAQs for adjusting to higher or lower elevations.
Equipment
- Medium Cookie Scoop with Release Lever (about 1 1/2 tbsp capacity)
Ingredients
- 4 oz fresh or frozen and thawed strawberries
- â…” cup granulated sugar
- 1 large egg
- 1 large egg yolk (save the extra white for another use)
- 2 drops "super red" gel food coloring
- ÂĽ cup unsalted butter, melted
- 2 cups all-purpose flour, fluffed, spooned and leveled
- 1 tsp baking powder
- ÂĽ tsp coarse Kosher salt (if using table salt, use half the amount)
- ½ cup powdered sugar
Instructions
Make and Chill the Dough
- With a small food processor or Ninja, finely chop the strawberries. In a saucepan, cook the strawberries over medium/medium low heat, stirring frequently with a spatula, to reduce the moisture. Continue to cook until the strawberries have reduced to 1/4 cup. Set the puree in the refrigerator until completely cooled.
- In a bowl, whisk together the cooled strawberry puree with the sugar, egg, egg yolk, food coloring and melted butter, until well combined.
- In a separate bowl, sift together the flour, baking powder and salt. Add the dry ingredients to the wet, and stir everything together with a spatula until combined.
- Cover the bowl and refrigerate the cookie dough for 30 minutes to chill.Baker's Tip: If you want flatter cookies that spread a bit more instead of round puffy cookies, you can skip the chill time.
Bake the Cookies
- Preheat the oven to 350 F, position a rack in the center of the oven, and line a baking sheet with parchment paper.
- Use a medium cookie scoop (@1 1/2 tbsp capacity) to scoop 20 balls of dough. Roll the dough balls in the powdered sugar until they're thoroughly coated, then slightly flatten the cookies with the palm of your hand.
- Space the cookies 2 inches apart on the baking sheet. For moist, chewy centers, bake the cookies for approximately 11-12 minutes, until puffed and crackled. For a dryer, more cake-like cookie, bake for 1-2 minutes longer. Let cool on the baking sheet for 2 minutes, then transfer to a cooling rack to cool completely.
Notes
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