Strawberry Cookies
Indulge in the vibrant flavor of these delicious strawberry cookies, made with real strawberries—no cake mix or extracts here! This easy recipe is perfect for those who want to whip up something sweet without the wait. No chilling required, so you can enjoy these treats fresh from the oven in no time!
Servings 24
Ingredients
- 2 cups (60 g) freeze-dried strawberries
- 1 cup (226 g) unsalted butter , softened
- 1 cup (200 g) granulated sugar
- 1 large egg, at room temperature
- 2 cups (260 g) all-purpose flour
- ½ teaspoon baking soda
- ½ teaspoon salt
- ¼ cup (50 g) granulated sugar , for rolling
Instructions
- Preheat the oven to 350℉ and line 2 baking sheets with parchment paper.
- Process freeze-dried strawberries in a food processor until ground into a fine dust.
- Using a stand mixer fitted with the paddle or with a handheld electric mixer and large bowl, beat the butter and sugar until light and fluffy, about 2 minutes.
- Add the strawberry powder and mix on low speed until combined, followed by the egg.
- In a small bowl, whisk the flour, baking soda, and salt together.
- Add the flour mixture to the butter mixture and mix on low speed just until combined.
- Scoop the dough into 1.5-tablespoon balls and roll them in the remaining ¼ cup sugar.
- Place on the prepared baking sheets, spacing them at least 2 inches apart.
- Bake cookies, one sheet at a time, for 11-13 minutes, until the edges are set. The centers will look puffy but will flatten as the cookies cool.
- Cool the cookies on the pan for 5 minutes, then transfer to a wire rack to cool completely.
Notes
Keep cookies stored in an airtight container at room temperature for up to 5 days.