Strawberry Crinkle Cookies
I first fell in love with crinkle cookies when I had one from Sofra Bakery & Cafe in Watertown, MA. The mediterranean style bakery serves “Earthquake Cookies” - a brownie-batter-like chocolate cousin to this berry version. There tend to be two competing camps when it comes to cookies - crispy vs. chewy. I find myself skewing chewy in almost all cases, and that’s why these strawberry crinkle cookies really hit the mark for me.
The cookies are made by grinding freeze dried strawberries into powder and mixing it into a thick batter pumped up with some red food coloring. It made me wonder what other freeze dried items I could grind into powder for baking!! After scooping out balls of dough, you roll cookies generously in powdered sugar - it’s hard to resist the urge to tap it off, but you’ll thank yourself later! Word of warning - this will NOT work with regular strawberries. The water content will throw off the ratio of wet/dry - freeze dried only!