strawberry chocolate crinkle cookies strawberry chocolate crinkle cookies Israeli Kitchen Crinkle cookies are great with milk. (Photo: Sarah F. Berkowitz)

Strawberry chocolate crinkle cookies

These chocolate crinkle cookies, wildly popular this time of year, get a boost with fruit flavors.

  • Yield: 36 cookies
  • Prep time: 30 minutes
  • Cook time: 18 minutes

Chocolate crinkle cookies are one of those classic cookies we all remember from the simpler days. This new adaptation takes a wonderful oldie but goodie and changes it up just enough to keep your taste buds on their toes.

You can use freeze-dried raspberries, as the originator of this recipe did, but stay away from freeze-dried blueberries unless you want green cookies (the alkaline in baking powder mixing with the blueberries yields a bright green color).


  • 1/2 cup oil
  • 1 cup cocoa
  • 2 cups flour
  • 2 cups sugar
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon salt
  • 2 teaspoons baking powder
  • 4 eggs
  • 1 ounce freeze-dried strawberries
  • 1/2 cup powdered sugar


Preheat oven to 350°. Line two baking pans with parchment paper.

Using a mallet or small processor, grind freeze-dried berries into powder.

Mix oil, cocoa, flour, sugar, baking powder, salt and vanilla. Add 1/2 of the berry powder. Add eggs, and mix until fully incorporated.

Refrigerate dough for several hours or overnight. Divide into three pieces. Divide each piece into a dozen balls, and roll in a mixture of powdered sugar and remaining berry powder.

Bake for 18 minutes. Allow to cool on the baking sheet for a few minutes, and then carefully transfer to wire rack to cool completely.

Repeat with remaining two batches of dough.

Adapted from Raspberry Chocolate Cookies by Irvin Lin on

strawberry chocolate crinkle cookies You might want to double up this one. They'll disappear fast. (Photo: Sarah F. Berkowitz)

Related Topics: Baking, Desserts

Recipes from the Israeli KitchenRecipes from the Israeli Kitchen
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