Description
White Chocolate Crinkle Cookies: Indulgent treats for Valentine’s Day, made with rich white chocolate and a perfect crinkle texture. Irresistible and easy to bake!
Ingredients
Scale
- 2½ cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon salt
- 1 cup unsalted butter, softened
- 1½ cups granulated sugar
- 2 large eggs, room temperature
- 2 teaspoons vanilla extract
- 8 ounces high-quality white chocolate, chopped (plus extra for drizzling)
- 2–3 drops red food coloring (gel preferred for vibrant color)
- ⅓ cup powdered sugar, for coating
- Optional: 2 tablespoons freeze-dried strawberries, pulverized
Instructions
- Step 1: Prepare the Cookie Base In a medium bowl, whisk together flour, baking powder, and salt until well combined. In a separate large bowl, use an electric mixer to cream butter and granulated sugar for 2-3 minutes until light and fluffy. The mixture should be pale and significantly increased in volume—this incorporates air for a better texture. Add eggs one at a time, mixing thoroughly after each addition, then beat in vanilla extract until fully incorporated.
- Step 2: Create the Valentine’s Pink Dough Melt 6 ounces of white chocolate in a microwave-safe bowl in 30-second intervals, stirring between each until completely smooth. Allow it to cool slightly before folding into your butter-sugar mixture. Add 2-3 drops of red food coloring and fold gently until you achieve a uniform pink color throughout the dough. If using freeze-dried strawberry powder, incorporate it now for a natural fruity flavor.
- Step 3: Form and Chill the Dough Gradually add the dry ingredients to your pink mixture, mixing on low speed just until combined—avoid overmixing which can make cookies tough. Fold in the remaining 2 ounces of chopped white chocolate pieces. Cover the dough tightly with plastic wrap and refrigerate for at least 3 hours or overnight. This chilling step is essential for the best texture and pronounced crinkle effect on your **White Chocolate Crinkle Cookies**.
- Step 4: Shape and Coat Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper. Place granulated sugar and powdered sugar in separate shallow bowls. Scoop chilled dough using a 1½-tablespoon cookie scoop and roll into balls. Roll each ball first in granulated sugar (this helps prevent the powdered sugar from dissolving), then generously in powdered sugar until completely white. Place cookies 2 inches apart on prepared baking sheets.
- Step 5: Bake to Perfection Bake for 10-12 minutes until the edges are set but centers still appear slightly soft. The cookies will develop beautiful cracks as they bake, exposing the pink interior beneath the white coating. Let them cool on the baking sheets for 5 minutes before transferring to wire racks to cool completely. For an extra special Valentine’s touch, drizzle cooled **White Chocolate Crinkle Cookies** with melted white chocolate and add a sprinkle of pink sugar or edible glitter.
Notes
Fresh ingredients will always yield the best flavor results.
Nutrition
- Serving Size: 1 cookie
- Calories: 210
- Sugar: 15g
- Sodium: 90mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 0.5g
- Protein: 2g
- Cholesterol: 35mg