Ingredients for Strawberry Crinkle Cookies
- Strawberry Cake Mix
- Oil
- Water
- 2 large eggs
- Dried Strawberries
- Sugar
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How to Make Strawberry Crinkle Cookies
- In a large bowl, cream together the softened butter and granulated sugar until light and fluffy.
- Beat in the eggs one at a time, then stir in the vanilla extract.
- In a separate bowl, whisk together the flour, baking powder, and salt.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix.
- Stir in the freeze-dried strawberries until evenly distributed.
- Cover the bowl and chill the dough in the refrigerator for at least 1 hour (or up to overnight) to allow the flavors to meld and make the dough easier to handle.
- Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
- Roll the chilled dough into 1-inch balls.
- In a shallow dish, combine the powdered sugar and granulated sugar.
- Roll each dough ball in the sugar mixture, ensuring it's completely coated.
- Place the sugared dough balls onto the prepared baking sheets, leaving about 2 inches between each cookie.
- Bake for 10-12 minutes, or until the edges are lightly golden brown. The centers may still appear slightly soft.
- Let the cookies cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely.
Nutrition Information (Approximate per serving)
Sodium
0 g
Sugar
0g
Fat
2g
Carbs
0g
