Ingredients
Dough Ingredients
- 1 cup (2 sticks) unsalted butter, softened
- 2 large eggs, room temperature
- 3 cups (375g) all-purpose flour
- 2 tablespoons cornstarch
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 2 teaspoons cream of tartar
- 1/2 teaspoon salt
- 1 1/2 cups (300g) granulated sugar
- 6 tablespoons (36g) freeze dried strawberry powder
- 1 teaspoon vanilla extract
- 1 teaspoon strawberry extract
- 1/2 teaspoon red gel food coloring
Coating
- 1/2 cup sparkling sugar
- 1 tablespoon freeze dried strawberry powder for coating
Instructions
- Prep: Begin by preparing the strawberry powder if not already made by blending freeze-dried strawberries into a fine powder. Combine the sparkling sugar and additional freeze-dried strawberry powder in a shallow bowl to create the coating. Line baking sheets with parchment paper to prevent sticking.
- Make Dough: In a large mixing bowl, cream the softened butter and granulated sugar until light and fluffy. Add the eggs, vanilla extract, strawberry extract, and red gel food coloring, mixing well to incorporate. In a separate bowl, whisk together the all-purpose flour, cornstarch, baking powder, baking soda, cream of tartar, salt, and 6 tablespoons of freeze-dried strawberry powder. Gradually add the dry ingredients to the wet mixture, stirring gently until just combined. Be careful not to overmix to keep the cookies tender.
- Chill: Cover the dough and refrigerate for at least 2 hours or overnight to allow the flavors to meld and the dough to firm up, making it easier to handle.
- Shape: Once chilled, scoop the dough using a cookie scoop or spoon and roll into balls about 1-inch in diameter. Roll each ball in the prepared sparkling strawberry sugar mixture until fully coated.
- Bake: Arrange the coated dough balls on the lined baking sheets spaced about 2 inches apart. Bake in a preheated oven at 350°F (175°C) for approximately 10 minutes, or until the tops of the cookies begin to set but are not browned. Remove from oven and allow cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Notes
- For a more intense strawberry flavor, increase the freeze-dried strawberry powder slightly in the dough and coating.
- Make sure the butter is softened but not melted for best creaming results.
- Do not overmix the dough; this will ensure a tender texture rather than a dense cookie.
- Chilling the dough is crucial to prevent spreading during baking.
- Store cookies in an airtight container at room temperature for up to 5 days.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American