Ingredients
Scale
- 2 ½ cups (45 g) freeze-dried strawberries (1.5 oz)
- 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
- ¼ cup (50 g) granulated sugar (for rolling)
Instructions
- Preheat the oven to 350°F (175°C).
- Grind the freeze-dried strawberries into a fine powder.
- Cream together softened butter and granulated sugar until fluffy.
- Add strawberry powder and egg to the mixture, stirring until combined.
- Whisk together flour, salt, and baking soda; gradually add to the wet mixture.
- Mix strawberry powder with sugar for coating.
- Scoop dough and roll into balls, then coat in strawberry sugar.
- Place on a baking sheet and bake for 11 minutes until slightly golden.
- Cool on the baking sheet before transferring to a cooling rack.
Notes
Ensure your butter is softened for easier mixing.
Don’t skip the cooling step; it helps the cookies firm up.
Store cookies in an airtight container at room temperature for up to a week.
- Prep Time: 20 minutes
- Cook Time: 11 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Calories: 150
- Sugar: 10 g
- Sodium: 50 mg
- Fat: 7 g
- Saturated Fat: 4 g
- Unsaturated Fat: 2 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 1 g
- Protein: 2 g
- Cholesterol: 30 mg