These strawberry crinkle cookies take me back to my childhood of being the only member of my household who ate the strawberry ice-cream from the neapolitan ice-cream we used to buy.
A real crinkle cookie should be both soft and flavoursome and this recipe is both!
If you are not a massive fan of strawberry flavour like i am, you can simply swap out the strawberry flavour for just about any other flavour. The flavour possibilities are endless.
Here's the recipe.
120grams of butter at room temperature
250grams of granulated sugar
420grams of all purpose flour
1/4 teaspoon of baking soda
1/4 teaspoon of baking powder
1/4 teaspoon of salt
2 teaspoons of strawberry flavouring
Pink food colouring - optional
100grams of confectioners sugar for dusting.
Pre-heat your oven to 180 degrees celsius and line two baking trays with parchment paper.
Beat your butter and sugar in a medium sized bowl until it becomes pale and fluffy, about 3 minutes.
Add your egg, flavouring and food colour and mix in well to combine.
Add your flour, baking powder, baking soda and salt about one third at a time and mix in each addition until well combined.
Cover your bowl with cling wrap and place it in the fridge to chill for approximately 2 hours.
Remove from the fridge. Scoop out 1 tablespoon worth of batter and roll it into a ball. Roll the ball into your confectioners sugar and ensure it is well coated before placing it on the baking tray.
Bake for 7-10 minutes. Depending on your oven type the cooking time will vary. The best method to ensure that you don't over bake your cookies is to remove it from the oven once you see the outer edges beginning to brown. You don't want to ever over-bake these cookies.
Allow them to rest on your baking tray for a few minutes before transferring to a wire rack to completely cool.
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