Description
Delightfully sweet and tangy Strawberry Cookies made with pulverized freeze-dried strawberries for a burst of fruity flavor and a beautiful pink hue. These soft and chewy cookies are rolled in a strawberry sugar blend for an extra touch of sweetness and texture, perfect as a snack or dessert.
Ingredients
Scale
Freeze-Dried Strawberry Powder
- 2 ½ cups (45 g) freeze-dried strawberries
Cookie Dough
- 1 cup (226 g) unsalted butter, softened
- 1 cup (200 g) granulated sugar
- Pink food coloring (optional)
- 1 large egg
- 1 ¾ cups (215 g) all-purpose flour
- ¾ teaspoon salt
- ½ teaspoon baking soda
Rolling Sugar Mixture
- 1 tablespoon strawberry powder (reserved from above)
- ¼ cup (50 g) granulated sugar
Instructions
- Preheat Oven. Preheat your oven to 350 degrees Fahrenheit (175 degrees Celsius) and line a baking sheet with parchment paper to prepare for baking.
- Make Strawberry Powder. Place the freeze-dried strawberries in a food processor and pulse repeatedly until they are ground into a fine dust. Measure out 1 tablespoon of this strawberry powder and set it aside in a small dish for rolling later; the remainder will be used in the dough.
- Cream Butter and Sugar. In a large mixing bowl, combine the softened unsalted butter and 1 cup granulated sugar. Beat on medium-high speed using an electric mixer until well-creamed and fluffy, about 2 minutes.
- Add Strawberry Powder and Coloring. Add the strawberry powder (except for the reserved tablespoon) to the creamed butter and sugar. Mix on low speed until just combined. If desired, add pink food coloring a few drops at a time until the dough reaches your preferred shade of pink.
- Incorporate Egg. Stir in the large egg until fully incorporated and the dough is smooth.
- Mix Dry Ingredients. In a separate bowl, whisk together the all-purpose flour, salt, and baking soda. Gradually add the dry ingredients to the strawberry mixture in three parts, mixing on low speed until the dough is completely combined.
- Prepare Rolling Sugar. Combine the reserved 1 tablespoon strawberry powder with ¼ cup granulated sugar in a small bowl and whisk until well blended.
- Shape and Coat Cookies. Using a 1 ½ tablespoon cookie scoop, portion out dough and roll between your palms to form smooth balls. Roll each ball thoroughly in the strawberry-sugar mixture to coat evenly, then place on the prepared baking sheet, spacing cookies at least 2 inches apart.
- Bake Cookies. Bake on the center rack of the preheated oven for 11 minutes. The cookies should be set but still soft in the center.
- Cool Cookies. Allow the cookies to cool on the baking sheet for several minutes, then carefully transfer them to a cooling rack to cool completely before serving or storing.
Notes
- If you cannot find freeze-dried strawberries, you can substitute with 1 cup of powdered freeze-dried strawberries directly.
- Using a food processor helps achieve a fine strawberry powder which enhances the flavor and color of the cookies.
- Pink food coloring is optional and can be adjusted depending on how vibrant you want your cookies.
- Store baked cookies in an airtight container at room temperature for up to 5 days to maintain freshness.
- Spacing the cookies at least 2 inches apart prevents them from spreading into each other during baking.
Nutrition
- Serving Size: 1 cookie
- Calories: 150 kcal
- Sugar: 12 g
- Sodium: 90 mg
- Fat: 8 g
- Saturated Fat: 5 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 18 g
- Fiber: 1 g
- Protein: 2 g
- Cholesterol: 30 mg
