Strawberry Lemon Crinkle Cookies

These strawberry cookies are soft, buttery, and full of bright flavor from fresh lemon zest and freeze-dried strawberries. The dough comes together with a simple mix of pantry staples, then gets rolled in a sweet strawberry coating that adds even more flavor and a beautiful finish..

Each cookie bakes up with crisp edges and a soft, tender center, making them a great choice for spring baking, holiday cookie trays, or anytime you want a fruity twist on a classic cookie.

 

What You'll Need

1⅓ cups all-purpose flour

1⅓ cups whole-wheat flour

1 teaspoon cornstarch

1 teaspoon salt

½ teaspoon baking soda

1 cup granulated sugar

¾ cup unsalted butter, melted (1 1/2 sticks)

2 large egg yolks

1 tablespoon grated lemon zest

¼ cup lemon juice

1 teaspoon vanilla extract

1 cup freeze-dried strawberries, divided

½ cup confectioners’ sugar

How to Make Them

1. Whisk the flours, cornstarch, salt, and baking soda together. In another bowl, combine sugar, melted butter, egg yolks, lemon zest, lemon juice, and vanilla until just mixed. Fold in the flour mixture until the dough comes together.

2. Crush half of the freeze-dried strawberries and fold into the dough. Chill until firm.

 

3. Preheat the oven to 350°F and line baking sheets with parchment. Process the remaining strawberries into a fine powder, then sift to remove any lumps and seeds, and stir into confectioners’ sugar.

 

4. Scoop dough into balls and roll in the strawberry-sugar mixture. Place on the prepared sheets with space between each cookie. 

 

5. Bake for 10 to 11 minutes, until the edges are set and the centers are still soft. Let the cookies cool on the baking sheets for a few minutes before transferring them to a wire rack. Repeat with the remaining dough.

Tips & Variations

• You can swap the freeze-dried strawberries for other freeze-dried fruit like raspberries or blueberries to change the flavor and color while keeping the same texture.
• For a different citrus flavor, replace the lemon juice and zest with orange juice and orange zest for a slightly sweeter, more mellow citrus note.
• To keep the crinkle look defined, make sure the dough balls are well coated in the strawberry-sugar mixture before baking. If needed, roll them a second time to ensure an even coating.

Frequently Asked Questions

Can I use fresh strawberries instead of freeze-dried strawberries?
No, fresh strawberries add too much moisture and will change the texture of the dough. Freeze-dried strawberries provide concentrated flavor without affecting how the cookies bake.Can I use only all-purpose flour instead of whole wheat flour?
Yes, you can use all all-purpose flour. The cookies will be slightly lighter and softer, but they will still bake well.

How do I know when the cookies are done?
The cookies are ready when the edges are set and the centers still look soft. They will finish setting as they cool on the baking sheet.

If you like these strawberry lemon cookies, you might also enjoy my Strawberry Lemon Scones or Lemon Raspberry Crepe Cake. 

Thank you to Heather and all of the #SpringSweetsWeek bloggers for hosting such a fun event! There are so many delicious recipes being shared over the next few days, so be sure to follow along and check out all the links below. 

 

Strawberry Lemon Crinkle Cookies

Yield: 30 cookies

Ingredients

• 1⅓ cups all-purpose flour
• 1⅓ cups whole-wheat flour
• 1 teaspoon cornstarch
• 1 teaspoon salt
• ½ teaspoon baking soda
• 1 cup granulated sugar
• ¾ cup unsalted butter, melted (1 1/2 sticks)
• 2 large egg yolks
• 1 tablespoon grated lemon zest
• ¼ cup lemon juice
• 1 teaspoon vanilla extract
• 1 cup freeze-dried strawberries, divided
• ½ cup confectioners’ sugar

Instructions

1. Whisk flours, cornstarch, salt, and baking soda in a small bowl.
2. Combine sugar, melted butter, egg yolks, lemon zest, lemon juice, and vanilla in a medium bowl.
3. Fold in flour mixture until dough forms.
4. Crush half the freeze-dried strawberries and fold into dough. Chill until firm.
5. Preheat oven to 350 degrees and line baking sheets with parchment. Process remaining strawberries, sift out seeds, and mix with confectioners’ sugar.
6. Scoop dough into balls and roll in strawberry-sugar mixture. Arrange on sheets.
7. Bake 10 to 11 minutes or until edges are set and centers remain soft. Cool slightly, then transfer to a wire rack. Repeat with remaining dough.

Notes

Adapted from https://www.eatingwell.com/raspberry-lemon-crinkle-cookies-11814922

Recommended Products

Reynolds Parchment Paper

Wilton Cookie Scoop

Oxo Good Grips Citrus Juicer

Strawberry lemon crinkle cookies

cookies, dessert

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