High Altitude Strawberry Crinkle Cookies
Moist and chewy strawberry crinkle cookies, made with real strawberries and fresh ingredients (no cake mix), and coated in powdered sugar.
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
- ⅔ cup granulated sugar
- 1 large egg
- 1 large egg yolk (save the extra white for another use)
- 2 drops "super red" gel food coloring
- ¼ cup unsalted butter, melted
- 2 cups all-purpose flour, fluffed, spooned and leveled
- 1 tsp baking powder
- ¼ 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
After cooling the cookies completely, store the cookies in an airtight container at room temperature for up to 3 days.
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