Strawberry Milk Pink Crinkle Cookies
These Strawberry Milk Pink Crinkle Cookies are soft, chewy, and bursting with sweet strawberry flavor and a charming crackled powdered sugar exterior.
Servings: 24 servings
Ingredients
- 2 cups all-purpose flour the foundation for a soft, tender cookie
- 1 teaspoon baking powder helps the cookies rise gently
- 1/2 teaspoon baking soda adds lift and contributes to the crackled texture
- 1/4 teaspoon salt balances sweetness and enhances flavor
- 1/2 cup unsalted butter softened, for a rich, creamy base
- 1 cup granulated sugar provides sweetness and helps with texture
- 1 large egg binds everything together
- 1 teaspoon vanilla extract adds warmth and depth
- 1/4 cup strawberry milk the star ingredient that gives a subtle fruity note and pink tint
- 1/4 cup powdered sugar for rolling and that signature crackled cookie look
- red food coloring optional, use sparingly if you want a deeper pink color without overpowering the strawberry flavor
Instructions
- Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper or a silicone baking mat to prevent sticking and make cleanup easier.
- In a medium bowl, sift together 2 cups all-purpose flour, 1 teaspoon baking powder, 1/2 teaspoon baking soda, and 1/4 teaspoon salt to ensure even distribution of leavening agents.
- Using an electric mixer, cream 1/2 cup softened unsalted butter with 1 cup granulated sugar until pale and fluffy, about 3-4 minutes.
- Beat in 1 large egg and 1 teaspoon vanilla extract until fully combined. Slowly add 1/4 cup strawberry milk and mix until the dough comes together. Add a few drops of red food coloring if a stronger pink hue is desired.
- Gradually add the dry ingredients to the wet ingredients, mixing on low speed just until combined. Avoid overmixing to keep cookies tender.
- Optionally, chill the dough for 30 minutes for easier handling and to prevent spreading during baking.
- Using a spoon or cookie scoop, portion the dough into 1-inch balls. Roll each ball in powdered sugar until fully coated to achieve the signature crackled look.
- Place the coated dough balls on the prepared baking sheet about 2 inches apart. Bake for 10-12 minutes or until edges are set but centers remain soft.
- Let the cookies cool on the baking sheet for 5 minutes before transferring to a cooling rack to set without breaking.
- Serve and enjoy these delightful Strawberry Milk Pink Crinkle Cookies with milk or tea.
Equipment
- Mixing Bowls
- Electric mixer or hand mixer
- Measuring cups and spoons
- Sifter
- Baking Sheet
- Cooling Rack
- Spoon or cookie scoop
Notes
- Chilling the dough helps maintain shape and prevents spreading during baking.
- Roll dough balls generously in powdered sugar to get the classic crinkle appearance.
- Store cookies in an airtight container with a slice of bread to keep them soft for up to 5 days.
- You can freeze both baked cookies (up to 3 months) and unbaked dough balls (up to 1 month).
- Substitute strawberry milk with regular milk and strawberry extract or puree if needed.