Description
These Strawberry Cookies offer a delightful blend of buttery sweetness and vibrant strawberry flavor, achieved by incorporating finely ground freeze-dried strawberries into the dough and coating each cookie with a strawberry-sugar mixture for extra fruity goodness and a beautiful pink hue.
Ingredients
Scale
Main Ingredients
- 2 ½ cups (45 g) freeze-dried strawberries
- 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
- ¼ cup (50 g) granulated sugar for rolling
Instructions
- Preheat the oven: Set your oven to 350F (175C) and let it reach temperature while you prepare the dough.
- Prepare strawberry powder: Place freeze-dried strawberries in a food processor and pulse until you achieve a fine dust. Reserve 1 tablespoon of this powder separately to use for rolling later.
- Cream butter and sugar: In a large bowl, beat the softened butter and 1 cup granulated sugar together using an electric mixer on medium-high speed for about 2 minutes until light and creamy.
- Add strawberry powder and color: Stir the remaining strawberry powder into the creamed mixture at low speed until evenly mixed. If desired, add pink food coloring until your preferred color is achieved.
- Incorporate egg: Beat in the large egg until the mixture is fully combined.
- Mix dry ingredients: Whisk the flour, salt, and baking soda together in a separate bowl. Gradually add this dry mix to the strawberry batter in three parts, mixing on low speed until just combined.
- Prepare rolling mixture: Combine the reserved strawberry powder with ¼ cup granulated sugar in a small bowl and whisk to blend thoroughly.
- Shape and roll cookies: Using a 1 ½ tablespoon scoop, portion the dough and roll into smooth balls between your palms. Then roll each ball in the strawberry-sugar mixture until fully coated. Place them on a parchment-lined baking sheet, spacing each cookie at least 2 inches apart.
- Bake the cookies: Bake on the center rack of the oven at 350F (175C) for 11 minutes until edges are set.
- Cool the cookies: Let the cookies cool on the baking sheet for a few minutes before transferring them carefully to a wire cooling rack to cool completely.
Notes
- Freeze-dried strawberries are typically found in the dried fruit and nut section of grocery stores. Pulverize them to a fine dust for best flavor integration.
- If using pre-powdered strawberries, substitute 1 cup of powder in place of freeze-dried strawberries.
- Store baked cookies in an airtight container at room temperature for up to 5 days to maintain freshness.
Nutrition
- Serving Size: 1 cookie
- Calories: 110 kcal
- Sugar: 8 g
- Sodium: 90 mg
- Fat: 7 g
- Saturated Fat: 4.5 g
- Unsaturated Fat: 2 g
- Trans Fat: 0 g
- Carbohydrates: 12 g
- Fiber: 1 g
- Protein: 1 g
- Cholesterol: 25 mg
