Hi guys! Just 15 more days till Christmas. It is cookie season on Instagram and I am so excited to share these Eggless Strawberry Crinkle Cookies with you. They are very simple to make and they use fresh seasonal strawberries in the recipe. They have the perfect texture of a chewy cookie but are also a little crunchy from the sugar that we roll it in. Overall the perfect strawberry flavoured cookie goodness.
What is a Strawberry Emulsion?
A strawberry emulsion or any fruit emulsion is a water based, slightly more concentrated kind of an extract that adds a stronger flavour into the baked good. I have tested this recipe with both an emulsion and a strawberry extract. Also without either of them and they all have slightly different strawberry-ness.
Can I leave out the Strawberry extract or emulsion?
You may. If you make these cookies without it, the strawberry flavour will be more subtle, so just be aware of that.
My cookie did not spread?
It is possible that your dough is either too dry or too cold. To give you a better idea as to how your cookie dough should be like is that it should be very soft but it should not be like a cake batter. Also, unlike chocolate chip cookies, you should not chill this dough till it becomes rock hard.
In case your dough is too dry from the beginning itself while mixing, feel free to add one more teaspoon of the strawberry reduction you made or even milk to make it softer.
Extra Tip: If you want your cookies to have even more prominent crinkles, you can lightly bang the cookie sheet on your counter a few times as soon as you take your cookies out of the oven once baked. Be careful not to overdo it and let the cookies cool completely on the tray.
How to make my cookies pink like yours?
You have two options: you can add one drop of red food gel to the dough while mixing (I feel one drop is good enough, you can add more). Or even the strawberry emulsion is coloured, so that would help too.
Eggless Strawberry Crinkle Cookies (Small batch)
- 125 g pureed strawberries
- 1 tbsp sugar
- 50 g Salted butter (softened to room temperature)
- 70 g caster sugar
- 1/4 tsp Vanilla extract
- 1/2 tsp Strawberry extract or emulsion (optional)
- 50 ml Strawberry reduction
- 1/4 tsp Baking Soda
- 1/8 tsp Baking powder
- 125 g All-purpose flour
- 10 g Cornflour or cornstarch
Make the Strawberry reduction
- Pour the pureed strawberries and sugar to a heavy bottom saucepan and bring it to boil on a medium heat.
- Keep stirring constantly till the mixture thickens and becomes half in volume, around 10 minutes.
- Set aside to cool.
Make the cookies
- In a bowl add the butter and sugar, whisk very well for 2 minutes using a whisk.
- Now add the strawberry reduction (cooled), vanilla and strawberry essence or emulsion, mix until combined. You can also add up to 2 drops of red food colour for a brighter pink coloured cookie. (I added one drop of red gel food colour.)
- Sift the all-purpose flour, baking soda, baking powder and cornflour into this bowl and mix until you don't see any dry flour.
- The dough should be scoopable and not to loose. If it is very runny, refrigerate for 30-45 minutes so you can scoop it out. The dough should not be too dry or too hard.
- Scoop the cookie dough and roll it in regular granulated sugar crystals and place on a prepared cookie sheet lined with parchment paper.
- Place them reasonably far apart from each other because they will spread a little.
- Refrigerate this dough while you preheat your oven to 175C for 15 minutes.
- Bake the cookies at 175C for 12-16 minutes depending on your preference of texture. If you bake them longer they will become more crispy.
- Let the cookies cool on the tray for 10 minutes before consuming. The cookies become firmer as they cool down.