Description
Delight in these vibrant Strawberry Sugar Cookies featuring freeze-dried strawberries incorporated into both the dough and topping for a sweet, fruity twist on a classic treat. Perfectly tender with a hint of strawberry flavor and topped with a pink sugar coating, these cookies are as beautiful as they are delicious.
Ingredients
Scale
Cookie Dough:
- 2–1/4 cups unbleached all-purpose flour (281 grams)
- 30 grams freeze-dried strawberries
- 1 teaspoon Diamond kosher salt
- 1–1/2 teaspoons baking powder (6 grams)
- 2 large egg whites (60 grams)
- 2 teaspoons vanilla extract
- 1–1/4 cups granulated sugar (250 grams)
- 1 cup unsalted butter, room temperature (227 grams)
Strawberry Sugar Topping:
- 1/4 cup granulated sugar (50 grams)
- 8 grams freeze-dried strawberries
Instructions
- Preheat and Prepare: Preheat the oven to 350°F. Line two half-sized baking sheets with parchment paper to prevent sticking and ensure even baking.
- Make the Strawberry Flour: Place 1 cup of the flour and freeze-dried strawberries into a food processor. Process until the strawberries are finely ground and the flour turns pink. Transfer this mixture into the bowl with the remaining flour. Add baking powder and salt, then whisk together until well combined.
- Prepare Egg Whites: Separate the eggs, placing the egg whites into a bowl. Add the vanilla extract to the egg whites and set aside.
- Cream Butter and Sugar: In a stand mixer fitted with a paddle attachment, combine sugar and butter. Mix on low speed for 30 seconds to combine, then increase to medium speed and beat for 2 minutes until creamy, lighter in color, and well mixed. Scrape the bowl bottom and sides, then mix on medium for an additional 10 seconds.
- Incorporate Egg Whites: Add egg whites one at a time to the butter mixture. Mix on medium-high speed after each addition until the white is fully incorporated and the dough loses its shine. Scrape the bowl after each addition to ensure even mixing.
- Add Dry Ingredients: Add the flour mixture to the wet ingredients all at once. Mix on low speed until just combined and dough forms one or two large clumps.
- Prepare Strawberry Sugar Coating: In a mini food processor, combine 1/4 cup sugar and freeze-dried strawberries. Process until strawberries become powdery with a few small pieces visible. Alternatively, crush the strawberries in a sealed bag with a rolling pin and then whisk with sugar in a bowl.
- Form Cookies: Divide dough into 2+ tablespoon portions (about 50 grams each). Roll each into a ball with your hands, then roll each ball in the strawberry-sugar mixture ensuring even coating. Place 6 cookies per baking sheet, spacing evenly.
- Bake: Bake cookies for 12 minutes until puffed and edges are slightly browned. Remove from oven and cool on the baking sheet for 5 minutes, during which cookies will deflate.
- Cool: Transfer cookies to a wire rack to cool completely.
- Repeat Baking: Repeat the process with remaining dough. If only one baking sheet is available, allow it to cool completely before baking the next batch.
- Store: Store fully cooled cookies in an airtight container at room temperature for up to 3 days; best eaten fresh.
- Freeze Unbaked Cookie Dough: Portion and roll dough as directed but skip rolling in sugar. Place dough balls on parchment-lined baking sheet and freeze for at least 8 hours. Transfer frozen dough to freezer bags or containers, expelling air before sealing. Freeze up to 2 months. Bake directly from frozen, adding 3 minutes to baking time.
Notes
- Processing freeze-dried strawberries with flour prevents clumping and ensures even flavor distribution.
- Butter should be between 65-68°F for proper creaming and emulsification with cold egg whites straight from the refrigerator.
- Add egg whites slowly, mixing well after each addition to maintain a cohesive dough with no shiny spots.
- Press dough balls slightly before baking to promote even cookie thickness and balanced texture.
Nutrition
- Serving Size: 1 cookie
- Calories: 170 kcal
- Sugar: 15 g
- Sodium: 90 mg
- Fat: 9 g
- Saturated Fat: 5 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 21 g
- Fiber: 1 g
- Protein: 2 g
- Cholesterol: 0 mg
