Berry Crinkle Cookies Recipe (Valentine’s Day Cookie)
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Berry Crinkle Cookies are soft and cake-y with crackly tops. They are a delicious twist from your usual crinkle cookies with the addition of freeze-dried strawberries and raspberries for a robust berry flavor. They are great for gift giving, Valentine’s Day or summer treats! With just a few ingredients and no chilling required they will be ready to serve with a glass of Strawberry Cashew Milk in a little over 30 minutes!
No party is complete without a crinkle cookie! These classic holiday cookies look beautiful and are so soft and cake-y on the inside. Similar to these Lemon Crinkle Cookies, Red Velvet Crinkle Cookies and these Gingerbread Crinkle Cookies, my berry crinkle cookies have a bright flavor and beautiful snowy tops!
Ingredients You’ll Need for Berry Crinkle Cookies
- Freeze-dried berries – Freeze-dried fruit gives these crinkle cookies a robust and tangy berry flavor. Use all strawberries or raspberries or a combination of the two!
- Oil – Use a neutral tasting oil like avocado oil or regular vegetable oil. Oil gives the best cake-y texture while butter will cause the cookies to steam and leave the powdered sugar on the outside too wet.
- Powdered sugar – After scooping the cookie dough into balls it gets rolled in powdered sugar so that it has a snow-covered look. You want a good amount on each cookie.
- Food coloring(Optional) – Adds a bright berry color to the cookies. I used a few drops of red and fuchsia food coloring gel. If you are using regular food coloring you’ll need to add more drops since the gel is more concentrated.
For the rest of the ingredients, please refer to the recipe index card below!
How to Make Berry Crinkle Cookies
- Prep the berries and dry ingredients. Grind the freeze-dried berries and sugar in a blender. In a separate bowl, mix together all-purpose flour, baking soda, baking powder and salt. Set aside.
- Make the cookie dough. Beat the berry sugar and oil in a stand mixer until light and fluffy. Add the eggs one-by-one to the mixer. Make sure to wait until each one combines. Add the coloring gel and vanilla extract then continue mixing until everything is well incorporated. Lastly, add the dry ingredients, mixing until no flour speckles appear.
- Roll and powder cookies. Using a cookie scoop, portion the cookies. Roll into balls then roll them in the sifted powdered sugar. Transfer to a parchment-lined baking sheet.
- Bake for about 10 to 12 minutes, until they appear crackly and puffed up. Allow them to cool then serve with milk or coffee.
Tips and Tricks
- Oil vs butter? What we did find from our numerous tests that oil worked way better than butter in these types of cookies. Butter created steam, resulting in a cookie with wet powdered sugar on the outside.
- Freeze-Dried Berries:You can usually find them in the dried fruit and nuts part of your local supermarket. These were tested with all freeze-dried strawberries and they work great. So feel free to use all strawberries.
- Food coloring. The fuchsia food coloring is optional. The red is too! A few of readers have made it completely without food coloring and the cookies come out a pretty mauve color so food coloring is very optional!
Recipe FAQs
Crinkle Cookies have a fudge-y, cake-like texture. They are covered in powdered sugar and will crinkle as they bake. Most of the time these types of cookies are flavored with chocolate, almost mimicking brownies. My version uses freeze-dried raspberries and strawberries–in order to deliver a powerful berry punch.
No, there isn’t a way of making these cookies with fresh raspberries or strawberries given how much water those two things hold. Using freeze-dried berries give you all of the flavor but without the baggage of moisture.
The cookie dough is rolling in a generous amount of powdered sugar before baking. As the cookies spread and rise in the oven it leaves cracks in the powdered sugar.
Check to make sure your baking powder and baking soda is fresh. These ingredients will make your cookies rise and spread as they bake giving you that nice crinkly look.
More Cookie Recipes
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Preheat oven to 350 degrees F. Line two baking sheets with a sheet of parchment and set aside.
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To a blender, add the sugar and freeze-dried strawberries/raspberries (if using a combination of the two). Blend until the freeze-dried berries are ground up, a few teeny bits of freeze-dried strawberries are ok.
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To the medium bowl, add the all-purpose flour, baking powder, baking soda and salt. Whisk together until combined.
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To the bowl of a stand-up mixer (or you could use a large bowl with an electric- hand mixer), add the sugar/strawberry mixture and oil. Beat until light and sort of fluffy, about 1 minute. With the machine running on low speed, add one egg at a time. And then add the vanilla extract, fuchsia food coloring gel and red food coloring gel. Mix until combined.
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Add the flour mixture and mix just until no flour speckles appear and the dough is cohesive, about 30 seconds to a minute.
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Sift the powdered sugar into a small to medium bowl. This will smooth out any pesky lumps that are in the powdered sugar.
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Using a medium cookie scoop, scoop out balls of dough, rolling them in between your palms until balls form. Roll them in the sifted powdered sugar.
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The powdered sugar should be on there pretty thick. I think it’s our instinct to brush off the excess powdered sugar but leave it on! Transfer the dough ball to the lined baking sheet. Repeat with the remaining dough, spacing the cookies about 2 inches a part. They don’t spread very much so you can fit about 8 per baking sheet.
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Transfer the first baking sheet to the oven to bake for about 10 to 12 minutes, until they appear crackily and puffed up. Remove from the oven and allow them to cool on the baking sheets for at least 5 minutes before transferring them to a cooling rack. You’ll notice that they’ll fall a bit as they cool—this is good!Serve with milk or coffee.
Tips and Tricks
- Oil vs butter? What we did find from our numerous tests that oil worked way better than butter in these types of cookies. Butter created steam, resulting in a cookie with wet powdered sugar on the outside.
- Freeze-Dried Berries:You can usually find them in the dried fruit and nuts part of your local supermarket. These were tested with all freeze-dried strawberries and they work great. So feel free to use all strawberries.
- Food coloring. The fuchsia food coloring is optional. The red is too! A few of readers have made it completely without food coloring and the cookies come out a pretty mauve color so food coloring is very optional!
Equipment:
Baking Sheets | OXO Medium Cookie Scoop | Parchment Sheets | Stand-Up Mixer | Stainless Steel Mixing Bowls |
Serving: 22g | Calories: 185kcal | Carbohydrates: 31g | Protein: 2g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.002g | Cholesterol: 17mg | Sodium: 58mg | Potassium: 241mg | Fiber: 2g | Sugar: 20g | Vitamin A: 25IU | Vitamin C: 197mg | Calcium: 12mg | Iron: 4mg
Nutrition information is automatically calculated, so should only be used as an approximation.
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