Description
Delight in these charming Strawberry Cookies, featuring the vibrant flavor of freeze-dried strawberries finely ground to infuse every bite. Soft, buttery, and lightly pink with optional coloring, these cookies are rolled in a sweet strawberry sugar mix for an extra treat. Perfect for sharing or a special snack, they bake up in just 11 minutes for quick homemade joy.
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
- 1 large egg
- 1 ¾ cups (215 g) all-purpose flour
- ¾ teaspoon salt
- ½ teaspoon baking soda
- Pink food coloring (optional)
Coating Mixture
- ¼ cup (50 g) granulated sugar
- 1 Tablespoon finely ground freeze-dried strawberry powder (reserved)
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) to prepare for baking.
- Prepare Strawberry Powder: Place the freeze-dried strawberries in a food processor and pulse repeatedly until ground into a fine dust. Set aside 1 tablespoon of this powder for rolling.
- Cream Butter and Sugar: In a large bowl, use an electric mixer to beat the unsalted butter and 1 cup granulated sugar on medium-high speed for about 2 minutes until well creamed.
- Add Strawberry Powder and Color: Stir in the remaining strawberry powder on low speed until combined. If desired, add a few drops of pink food coloring to achieve your preferred shade.
- Mix in Egg: Beat in the large egg thoroughly to incorporate.
- Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, salt, and baking soda.
- Incorporate Dry Ingredients: Gradually add the dry ingredient mixture to the strawberry mixture in three parts using the mixer on low speed, mixing until fully incorporated.
- Make Coating Mix: Combine the reserved 1 tablespoon strawberry powder with ¼ cup granulated sugar in a small dish and whisk until well mixed.
- Scoop and Roll Dough: Use a 1 ½ tablespoon cookie scoop to portion dough. Roll each scoop into a smooth ball and then roll it in the strawberry sugar coating to cover completely.
- Arrange and Bake: Place the coated cookie balls on a parchment-lined baking sheet spaced at least 2 inches apart. Bake on the center rack of the oven for 11 minutes.
- Cool Cookies: Let the cookies cool on the baking sheet for a few minutes before carefully transferring them with a spatula to a wire rack to cool completely.
Notes
- Freeze-dried strawberries can be found in the dried fruit and nut section of most grocery stores.
- If you have pre-powdered strawberries, use 1 cup instead of 2 ½ cups freeze-dried strawberries.
- Store cookies in an airtight container at room temperature for up to 5 days to maintain freshness.
- Pink food coloring is optional and only used for visual appeal.
Nutrition
- Serving Size: 1 cookie
- Calories: 120 kcal
- Sugar: 9 g
- Sodium: 75 mg
- Fat: 7 g
- Saturated Fat: 4.5 g
- Unsaturated Fat: 2 g
- Trans Fat: 0 g
- Carbohydrates: 14 g
- Fiber: 1 g
- Protein: 1 g
- Cholesterol: 20 mg
