Description
Delightful strawberry cookies made with pulverized freeze-dried strawberries for a natural fruity flavor and a beautiful pink hue. These soft, sweet treats are perfect for any occasion and easy to prepare with simple ingredients.
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 allow it to fully preheat before baking.
- Prepare strawberry powder: Place freeze-dried strawberries in a food processor and pulse repeatedly until finely ground. Reserve 1 tablespoon of this powder in a small dish for rolling the cookies later.
- Cream butter and sugar: In a large bowl, beat softened butter and 1 cup granulated sugar with an electric mixer on medium-high speed for about 2 minutes until well creamed.
- Mix in strawberry powder and coloring: Add the remaining strawberry powder (except the reserved tablespoon), stirring on low speed until incorporated. If using, add pink food coloring to achieve your desired shade and mix well.
- Add the egg: Stir in the large egg until the mixture is fully combined.
- Combine dry ingredients: In a separate bowl, whisk together the all-purpose flour, salt, and baking soda.
- Incorporate dry ingredients: Gradually add the flour mixture to the strawberry mixture in three parts using the mixer on low speed, mixing until just combined.
- Prepare rolling sugar: Mix the reserved tablespoon of strawberry powder with ¼ cup granulated sugar in a small dish until well blended.
- Form and coat cookies: Using a 1 ½ tablespoon scoop, scoop dough and roll between your palms to form smooth balls. Roll each ball thoroughly in the strawberry and sugar mixture, then place on a parchment-lined baking sheet at least 2 inches apart.
- Bake and cool: Bake on the center rack for 11 minutes. Let cookies cool on the baking sheet for a few minutes, then transfer carefully to a cooling rack to cool completely before serving.
Notes
- Freeze-dried strawberries are key for the natural strawberry flavor and can be found in the dried fruit section of grocery stores.
- If using pre-powdered freeze-dried strawberries, use 1 cup as a substitute for grinding your own.
- Store cookies in an airtight container at room temperature for up to 5 days.
- Pink food coloring is optional but enhances the strawberry appearance.
- Ensure cookies are spaced at least 2 inches apart to prevent sticking while baking.
Nutrition
- Serving Size: 1 cookie
- Calories: 120 kcal
- Sugar: 9 g
- Sodium: 80 mg
- Fat: 7 g
- Saturated Fat: 4 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 14 g
- Fiber: 1 g
- Protein: 1 g
- Cholesterol: 20 mg
