Just when you think it couldn´t get better… it can!
How would you like to taste some strawberry crinkle cookies? Well, thanks to our dear client Tayler Ann Muskett, you can have it in no time!
Strawberry Crinkle Cookies
Ingredients
- 3/4 cup of white granulated sugar
- 1 1/2 cup of freeze-dried strawberries
- 1 2/3 cups of all-purpose flour
- 1/2 teaspoon of baking powder
- 1/2 teaspoon of baking soda
- 1/4 teaspoon of kosher salt
- 1/2 cup of vegetable oil
- 2 large eggs
- 1 teaspoon of pure vanilla extract
- 4 drops of red food coloring (optional)
- 1/2 cup of powdered sugar
Directions
- Preheat your oven to 350 degrees F.
- You can line two baking sheets with a sheet of parchment and set aside.
- To a blender, add the sugar and freeze-dried strawberries. Blend until the freeze-dried berries are ground up, a few teeny bits of freeze-dried strawberries are ok.
- To the medium bowl, add the all-purpose flour, baking powder, baking soda, and salt. Whisk together until combined.
- 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 fluffy (it will take about 1 minute).
- With the machine running on low speed, add one egg at a time. And then, add the vanilla extract and red food coloring.
- Mix it until combined.
- Add the flour mixture and mix just until no flour speckles appear, and the dough is cohesive (about 30 seconds to a minute).
- Sift the powdered sugar into a small to medium bowl. This will smooth out any pesky lumps that are in the powdered sugar.
- 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.
- 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 apart. They don’t spread very much so you can fit about 8 per baking sheet.
- Transfer the first baking sheet to the oven to bake for about 10 to 12 minutes, until they appear crackly and puffed up. Remove it 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!
We are grateful to our amazing healthy and creative Rotten Fruit Boxers community all around the world. A sugary thanks to Tayler Ann for sharing this yummy recipe. 😉
If you like to have one of your recipes shared - or maybe many of them - please, send it to us and we will be more than HAPPY to share your talents with the world.
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