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!
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).
2 ½ cups freeze-dried strawberries
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).
1 cup unsalted butter, 1 cup granulated sugar
Add strawberry powder (minus the Tablespoon which you will reserve for later) and stir on low-speed until combined.
If desired, add pink food coloring until desired color is achieved.
Pink food coloring
Stir in egg until combined.
1 large egg
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.
1 ¾ cups all-purpose flour, ¾ teaspoon salt, ½ teaspoon baking soda
Take your reserved strawberry powder from earlier and add ¼ cup (50 g) of granulated sugar. Whisk until well-combined.
¼ cup granulated sugar
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.
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.
Video
Notes
Freeze-dried strawberries
These are usually sold in the grocery store in the dried fruit and nut section. I place these in a food processor and pulverize until they’re a fine dust. If you already have powdered strawberries, you will need 1 cup of powder.
Storing
Store in an airtight container at room temperature for up to 5 days.