Description
Delight in these vibrant Strawberry Cookies, bursting with the natural sweetness and flavor of freeze-dried strawberries. These soft, pink-hued cookies are coated in a strawberry and sugar mixture for a perfect balance of texture and taste, making them an eye-catching and delicious treat for any occasion.
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
Coating
- ¼ cup (50 g) granulated sugar
- 1 Tablespoon finely ground freeze-dried strawberry powder
- Pink food coloring (optional)
Instructions
- Preheat Oven: Preheat your oven to 350F (175C) and prepare a baking sheet by lining it with parchment paper.
- Prepare Strawberry Powder: Place freeze-dried strawberries in a food processor and pulse multiple times until ground into a fine powder. Measure out 1 tablespoon of this powder and set it aside for later coating.
- Cream Butter and Sugar: In a large bowl, use an electric mixer to beat together softened butter and 1 cup granulated sugar until light and fluffy, about 2 minutes on medium-high speed.
- Add Strawberry Powder and Coloring: Mix the remaining strawberry powder into the creamed butter and sugar on low speed. If desired, add pink food coloring a few drops at a time until you reach your preferred shade.
- Incorporate Egg: Beat in the egg until the mixture is well combined and smooth.
- Mix Dry Ingredients: In a separate bowl, whisk together the flour, salt, and baking soda. Gradually add this dry mixture to the strawberry mixture in three parts, mixing on low speed until fully combined.
- Prepare Coating: In a small bowl, whisk together the reserved 1 tablespoon strawberry powder and ¼ cup granulated sugar until evenly blended.
- Scoop and Coat Dough: Using a 1 ½ tablespoon cookie scoop, portion dough and roll each scoop between your palms to form smooth balls. Roll each ball thoroughly in the strawberry-sugar coating mixture.
- Arrange on Baking Sheet: Place coated cookie balls on the prepared baking sheet, spacing them at least 2 inches apart to allow for spreading.
- Bake: Bake on the center rack of the preheated oven for 11 minutes until the edges are set and bottoms are lightly golden.
- Cool: Let cookies cool on the baking sheet for several minutes before transferring them carefully with a spatula to a cooling rack to cool completely.
- Serve and Enjoy: Once cooled, enjoy these delicate, fruity strawberry cookies as a delightful snack or dessert.
Notes
- Freeze-dried strawberries are typically found in the dried fruit section of grocery stores; pulverize them in a food processor to a fine powder for best results.
- If using pre-made powdered freeze-dried strawberries, use 1 cup instead of whole pieces to match texture.
- To store, keep cookies in an airtight container at room temperature for up to 5 days to maintain freshness.
- Pink food coloring is optional and can be adjusted based on your preferred intensity of color.
- Ensure dough balls are spaced sufficiently on the baking sheet to prevent sticking 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: 25 mg
