Description
Delight in these vibrant Strawberry Cookies featuring a unique blend of freeze-dried strawberry powder for a naturally fruity flavor and a soft, buttery texture. These cookies are perfectly coated with a strawberry and sugar mixture, boasting a charming pink hue that’s ideal for any occasion.
Ingredients
Scale
Strawberry Powder
- 2 ½ cups (45 g) freeze-dried strawberries
Cookie Dough
- 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
Coating
- 1 Tablespoon freeze-dried strawberry powder (reserved)
- ¼ cup (50 g) granulated sugar
Instructions
- Preheat Oven: Preheat your oven to 350F (175C) and line a baking sheet with parchment paper for easy cleanup.
- Prepare Strawberry Powder: Place freeze-dried strawberries in a food processor and pulse repeatedly until they become a fine dust. Reserve 1 tablespoon of this powder for coating the cookies later.
- Cream Butter and Sugar: In a large bowl, combine softened butter and granulated sugar. Use an electric mixer on medium-high speed to beat until well-creamed, about 2 minutes.
- Add Strawberry Powder and Color: Add the remaining strawberry powder to the creamed mixture and stir on low speed to combine. If desired, add pink food coloring to achieve your preferred shade.
- Incorporate Egg: Stir in the egg until fully combined with the mixture.
- Mix Dry Ingredients: In a separate bowl, whisk together all-purpose flour, salt, and baking soda. Gradually add these dry ingredients to the strawberry mixture in three parts using the mixer on low speed until thoroughly combined.
- Prepare Coating: Combine the reserved 1 tablespoon of strawberry powder with ¼ cup granulated sugar in a small dish and whisk until well mixed.
- Shape Cookies: Scoop the dough using a level 1 ½ tablespoon cookie scoop, roll between your palms to form a smooth ball, then roll each ball through the strawberry-sugar coating until fully covered. Place the cookies on the prepared baking sheet, spacing them at least 2 inches apart.
- Bake: Bake in the center rack of the preheated oven for 11 minutes. Allow the cookies to cool on the baking sheet for a few minutes before carefully transferring them to a cooling rack to cool completely.
- Serve and Enjoy: Once cooled, enjoy your delightful strawberry cookies or store them properly.
Notes
- Freeze-dried strawberries can typically be found in the dried fruit and nut section of grocery stores. Pulverizing them into a fine dust ensures even flavor distribution.
- If using pre-powdered strawberries instead, use 1 cup of powder in place of freeze-dried strawberries and processing.
- Store cookies in an airtight container at room temperature for up to 5 days to maintain freshness and texture.
- Using pink food coloring is optional and primarily for enhancing the visual appeal.
Nutrition
- Serving Size: 1 cookie
- Calories: 130 kcal
- Sugar: 9 g
- Sodium: 70 mg
- Fat: 7 g
- Saturated Fat: 4 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 16 g
- Fiber: 1 g
- Protein: 1 g
- Cholesterol: 20 mg
