Description
Delight in these vibrant Strawberry Cookies made with pulverized freeze-dried strawberries, offering a naturally sweet and fruity flavor with a hint of pink charm. Perfectly soft with a delicate sugar coating infused with strawberry powder, these cookies are a colorful treat for any occasion.
Ingredients
Scale
Fruit and Flavoring
- 2 ½ cups (45 g) freeze-dried strawberries
- Pink food coloring (optional)
Wet Ingredients
- 1 cup (226 g) unsalted butter, softened
- 1 cup (200 g) granulated sugar
- 1 large egg
Dry Ingredients
- 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 Oven: Preheat your oven to 350 degrees Fahrenheit (175 degrees Celsius) to prepare for baking the cookies.
- Prepare Strawberry Powder: Place the freeze-dried strawberries into a food processor and pulse repeatedly until they become a fine dust. Measure out 1 tablespoon of this fine powder and set it aside in a small dish for rolling the cookies later.
- Cream Butter and Sugar: In a large bowl, combine the softened butter and granulated sugar. Beat with an electric mixer on medium-high speed for about 2 minutes until well-creamed and fluffy.
- Add Strawberry Powder and Color: Stir in the remaining strawberry powder into the creamed mixture on low speed until combined. If desired, add pink food coloring drop by drop until achieving the preferred color.
- Incorporate Egg: Add the egg into the mixture and stir until fully combined, ensuring a smooth batter.
- Mix Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, salt, and baking soda. Gradually add this dry mixture into the wet strawberry mixture in three parts using low mixer speed, stirring until completely combined.
- Prepare Sugar Coating: Take the reserved 1 tablespoon of strawberry powder and mix with ¼ cup (50 g) granulated sugar, whisking until well blended to create the rolling coating.
- Shape and Coat Cookies: Scoop dough by level 1 ½ tablespoon portions and roll each into smooth balls between your palms. Roll the dough balls through the strawberry-sugar mixture until fully coated. Arrange them on a parchment-lined baking sheet with at least 2 inches between each cookie.
- Bake Cookies: Bake the cookies in the center rack of the preheated oven at 350F (175C) for 11 minutes until lightly golden and set.
- Cool and Serve: Allow the cookies to cool on the baking sheet for several minutes before carefully transferring them to a cooling rack to cool completely. Enjoy once cooled.
Notes
- Freeze-dried strawberries can be found in most grocery stores in the dried fruit and nut section.
- Pulverize freeze-dried strawberries until a fine dust for best texture; if you have powdered strawberries, use 1 cup instead.
- Store the cookies in an airtight container at room temperature for up to 5 days to maintain freshness.
- Optional pink food coloring can enhance the color but does not affect flavor.
- Spacing cookies at least 2 inches apart helps them bake evenly without sticking.
Nutrition
- Serving Size: 1 cookie
- Calories: 150 kcal
- Sugar: 12 g
- Sodium: 80 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
