Strawberry Cookies
These bright strawberry cookies get their flavor from real strawberries--no cake mix or artificial flavors needed. My recipe is quick and requires NO chilling! Recipe includes a how-to video!
Ingredients
- 2 ½ cupsfreeze-dried strawberries (see note (1.5oz))
- 1 cupunsalted butter (softened )
- 1 cupgranulated sugar
- pink food coloring (optional)
- 1 largeegg
- 1 ¾ cupsall-purpose flour
- ¾ teaspoonsalt
- ½ teaspoonbaking soda
- ¼ cupgranulated sugar (for rolling)
Directions
- 1
Preheat oven to 350F (175C).
- 2
Place freeze-dried strawberries in a food processor and pulse repeatedly until they’re ground to a fine dust. Measure out 1 Tablespoon of fine powder and place in a small dish (for rolling the cookies).
- 3
Combine butter and granulated sugar in large bowl and use an electric mixer to beat until well-creamed (about 2 minutes on md-high speed).
- 4
Add strawberry powder (minus the Tablespoon which you will reserve for later) and stir on low-speed until combined.
- 5
If desired, add pink food coloring until desired color is achieved.
- 6
Stir in egg until combined.
- 7
In a separate dish, whisk together flour, salt, and baking soda. With mixer on low-speed, gradually add to the strawberry mixture in 3 parts, stirring until completely combined.
- 8
Take your reserved strawberry powder from earlier and add ¼ cup (50 g) of granulated sugar. Whisk until well-combined.
- 9
Scoop dough by level 1 ½ Tablespoon and roll between your palms to make a smooth ball. Roll through the strawberry/sugar mixture until completely coated and place on a parchment lined baking sheet, spacing at least 2” apart.
- 10
Bake in center rack of 350F (175C) oven for 11 minutes. Allow cookies to cool on baking sheet for several minutes before using a spatula to carefully transfer to a cooling rack to cool completely before enjoying.