Introduction to Strawberry Lemonade Crinkle Cookies
As a busy mom, I know how precious time can be, especially when it comes to baking. That’s why I absolutely adore these Strawberry Lemonade Crinkle Cookies! They’re not just a treat; they’re a burst of sunshine on a plate. Imagine the sweet and tangy flavors of strawberries and lemons dancing together in a soft, chewy cookie. Perfect for a quick dessert or a delightful surprise for your loved ones, these cookies are sure to impress without taking up your entire afternoon. Let’s dive into this refreshing recipe that’s as easy as pie—well, cookie!
Why You’ll Love This Strawberry Lemonade Crinkle Cookies
These Strawberry Lemonade Crinkle Cookies are a dream come true for busy lives. They come together in just 15 minutes of prep time, making them a quick solution for unexpected guests or a sweet treat after dinner. The delightful combination of flavors is refreshing and perfect for summer. Plus, their crinkly tops and vibrant colors make them visually appealing, ensuring they’ll be the star of any dessert table!
Ingredients for Strawberry Lemonade Crinkle Cookies
Gathering the right ingredients is the first step to creating these delightful Strawberry Lemonade Crinkle Cookies. Here’s what you’ll need:
- All-purpose flour: The backbone of any cookie, it gives structure and chewiness.
- Granulated sugar: This sweetener adds sweetness and helps create that lovely crinkle effect.
- Powdered sugar: Used for rolling the cookies, it gives them a beautiful finish and a touch of sweetness.
- Unsalted butter: Softened butter is key for a rich flavor and tender texture.
- Large egg: This binds the ingredients together and adds moisture.
- Strawberry puree: Fresh or store-bought, it infuses the cookies with a fruity flavor and vibrant color.
- Lemon juice: A splash of acidity that brightens the flavors and enhances the strawberry taste.
- Baking powder: This leavening agent helps the cookies rise and become fluffy.
- Salt: Just a pinch enhances all the flavors and balances the sweetness.
For those looking to experiment, you can add lemon zest for an extra zing or swap in whole wheat flour for a healthier twist. If strawberries aren’t your thing, feel free to try other fruit purees like raspberry or blueberry. The exact measurements for these ingredients are at the bottom of the article, ready for you to print out and take to the kitchen!
How to Make Strawberry Lemonade Crinkle Cookies
Now that we have our ingredients ready, let’s get baking! Making these Strawberry Lemonade Crinkle Cookies is a fun and straightforward process. Follow these steps, and you’ll have a batch of delightful cookies in no time!
Step 1: Preheat the Oven
First things first, preheat your oven to 350°F (175°C). Preheating is crucial because it ensures that your cookies bake evenly. If the oven isn’t hot enough, your cookies might spread too much or not rise properly. Trust me, a well-preheated oven is the secret to cookie perfection!
Step 2: Cream the Butter and Sugar
In a mixing bowl, cream together the softened butter and granulated sugar until the mixture is light and fluffy. This process is essential because it incorporates air into the dough, giving your cookies that lovely soft texture. You can use a hand mixer or a stand mixer for this step. Just remember, patience is key—don’t rush it!
Step 3: Mix in Wet Ingredients
Next, add the egg, strawberry puree, and lemon juice to the creamed mixture. Mix until everything is well combined. The strawberry puree adds a burst of fruity flavor, while the lemon juice brightens it up. It’s like a summer party in your bowl! Make sure to scrape down the sides of the bowl to get every last bit mixed in.
Step 4: Combine Dry Ingredients
In a separate bowl, whisk together the flour, baking powder, and salt. Mixing the dry ingredients separately ensures that the baking powder and salt are evenly distributed throughout the flour. This step is vital for achieving that perfect rise and flavor balance in your cookies.
Step 5: Mix Wet and Dry Ingredients
Now, gradually add the dry ingredients to the wet mixture. Stir gently until just combined. Be careful not to overmix! Overmixing can lead to tough cookies, and we want them soft and chewy. A few flour streaks are okay; they’ll disappear as you scoop the dough.
Step 6: Chill the Dough
Chill the dough in the refrigerator for about 30 minutes. Chilling is crucial because it helps the cookies maintain their shape while baking. Plus, it enhances the flavors. If you skip this step, you might end up with flat cookies, and nobody wants that!
Step 7: Shape the Cookies
Once the dough is chilled, scoop tablespoon-sized portions and roll them in powdered sugar. This step not only adds sweetness but also creates that beautiful crinkle effect as they bake. Make sure to space them about 2 inches apart on your baking sheet. They’ll spread a bit, so give them room to breathe!
Step 8: Bake the Cookies
Pop the cookies in the oven and bake for 10-12 minutes. Keep an eye on them! You’ll know they’re done when the edges are set, and the tops are crinkled. If you want them a bit softer, take them out on the earlier side. They’ll continue to firm up as they cool.
Step 9: Cool and Enjoy
After baking, let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack. This cooling time is essential for achieving that perfect texture. Once they’re completely cool, it’s time to enjoy your Strawberry Lemonade Crinkle Cookies! Trust me, they won’t last long!
Tips for Success
- Use room temperature ingredients for better mixing.
- Don’t skip the chilling step; it’s key for texture.
- For a fun twist, try adding lemon zest for extra flavor.
- Keep an eye on baking time; every oven is different.
- Store cookies in an airtight container to maintain freshness.
Equipment Needed
- Mixing bowls: A set of various sizes is handy; you can use any large bowl.
- Hand mixer or stand mixer: A whisk works too, but mixers save time.
- Baking sheet: Line it with parchment paper or use a silicone mat.
- Cookie scoop: A tablespoon works if you don’t have one.
- Wire rack: Essential for cooling; a plate can work in a pinch.
Variations
- Gluten-Free: Substitute all-purpose flour with a gluten-free flour blend for a gluten-free version.
- Fruit Swaps: Try using raspberry or blueberry puree instead of strawberry for a different fruity twist.
- Vegan Option: Replace the egg with a flax egg (1 tablespoon ground flaxseed mixed with 2.5 tablespoons water) and use vegan butter.
- Extra Zing: Add lemon zest to the dough for an extra burst of citrus flavor.
- Chocolate Drizzle: Drizzle melted white chocolate over the cooled cookies for a decadent touch.
Serving Suggestions
- Pair these cookies with a tall glass of iced tea or lemonade for a refreshing treat.
- Serve alongside fresh fruit like strawberries or lemon slices for a colorful presentation.
- For a fun twist, add a scoop of vanilla ice cream on top for an indulgent dessert.
- Arrange cookies on a decorative platter for a lovely dessert table display.
FAQs about Strawberry Lemonade Crinkle Cookies
Can I use frozen strawberries for the puree?
Absolutely! Frozen strawberries work just as well as fresh ones. Just thaw them and blend until smooth. This is a great way to enjoy these cookies year-round!
How do I store Strawberry Lemonade Crinkle Cookies?
Store your cookies in an airtight container at room temperature for up to a week. If you want to keep them longer, you can freeze them for up to three months. Just make sure to separate layers with parchment paper to prevent sticking.
Can I make the dough ahead of time?
Yes! You can prepare the dough and refrigerate it for up to 24 hours before baking. Just remember to let it sit at room temperature for a few minutes before scooping and rolling in powdered sugar.
What can I substitute for the egg?
If you need an egg substitute, a flax egg works great! Mix 1 tablespoon of ground flaxseed with 2.5 tablespoons of water and let it sit for a few minutes until it thickens. This will help bind your ingredients just like an egg would.
Can I add more lemon flavor?
Definitely! If you love lemon, feel free to add more lemon juice or even some lemon zest to the dough. It’ll give your cookies an extra zing that pairs beautifully with the strawberry flavor!
Final Thoughts
Making Strawberry Lemonade Crinkle Cookies is more than just baking; it’s about creating joyful moments in the kitchen. The vibrant colors and delightful flavors bring a smile to my face, reminding me of sunny days and laughter with loved ones. These cookies are perfect for sharing, whether at a family gathering or a cozy afternoon treat. Plus, the ease of preparation means you can whip them up anytime the craving strikes. So, roll up your sleeves, embrace the sweetness, and let these cookies brighten your day. Trust me, they’ll become a cherished favorite in your home!
Print
Strawberry Lemonade Crinkle Cookies: A Refreshing Treat!
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Total Time: 45 minutes
- Yield: 24 cookies 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
Strawberry Lemonade Crinkle Cookies are a delightful and refreshing treat that combines the sweet and tangy flavors of strawberries and lemons in a soft, chewy cookie.
Ingredients
- 1 cup all-purpose flour
- 1/2 cup granulated sugar
- 1/4 cup powdered sugar
- 1/2 cup unsalted butter, softened
- 1 large egg
- 1/4 cup strawberry puree
- 1 tablespoon lemon juice
- 1 teaspoon baking powder
- 1/2 teaspoon salt
Instructions
- Preheat the oven to 350°F (175°C).
- In a mixing bowl, cream together the softened butter and granulated sugar until light and fluffy.
- Add the egg, strawberry puree, and lemon juice, and mix until well combined.
- 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.
- Chill the dough in the refrigerator for 30 minutes.
- Once chilled, scoop tablespoon-sized portions of dough and roll them in powdered sugar.
- Place the cookies on a baking sheet lined with parchment paper, spacing them about 2 inches apart.
- Bake for 10-12 minutes or until the edges are set and the tops are crinkled.
- Allow to cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.
Notes
- For a stronger lemon flavor, add more lemon juice or zest.
- Store cookies in an airtight container for up to a week.
- These cookies can be frozen for up to 3 months.
Nutrition
- Serving Size: 1 cookie
- Calories: 120
- Sugar: 8g
- Sodium: 50mg
- Fat: 6g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 0g
- Protein: 1g
- Cholesterol: 20mg
