Strawberries and Cream Cookies
Incorporating the delightful taste of strawberries and cream, these cookies are an ideal treat for sunny days. The infusion of crushed freeze dried strawberries lends a vibrant, fruity flavor, complemented by the classic vanilla cookie flavor. Topped with a sugary crunch, these charming cookies are certain to become a new favorite!
Strawberries and Cream Cookies
Ingredients
Instructions
Notes
Feel free to use another kind of freeze dried fruit like raspberries, blueberries, or blackberries.
Nutrition Facts
Calories
204.23Fat (grams)
6.57 gSat. Fat (grams)
4 gCarbs (grams)
33.59 gFiber (grams)
2.07 gNet carbs
31.51 gSugar (grams)
20.62 gProtein (grams)
1.72 gSodium (milligrams)
110.18 mgCholesterol (grams)
27.18 mgDirections
1. In a food processor, pulse the freeze-dried strawberries into a fine powder. Set aside.
2. In a medium bowl, whisk together flour, baking soda, and salt. Set aside.
3. In a large bowl or the bowl of a stand mixer, add the butter and beat until creamy.
4. Add the sugar. Mix until incorporated.
5. Beat in the eggs and mix until well combined.
6. Add half of the flour mixture and mix.
7. Add remaining flour mixture and mix until just combined.
8. Separate the dough equally into 2 medium bowls.
9. Add the vanilla extract to one section of dough.
10. Add the strawberry powder and strawberry extract to the other section of dough.
11. Mix until incorporated.
12. *To give the cookies a more vibrant color you can add a few drops of red food coloring to the strawberry dough.
13. Cover both sections of dough and let chill in refrigerator for 30 minutes.
14. Preheat oven to 350 degrees and line 2 baking sheets with parchment paper. Add coarse sugar to a small bowl.
15. Using a small spoon or your hands, take small, equal pieces of each cookie dough (strawberry and vanilla) and press them together into a round cookie shape.
16. Coat both sides in coarse sugar and place on baking sheet 3” apart. (no more than 8 at a time to allow cookies to spread)
17. Bake for 11-12 minutes until slightly browned on the edges.
18. Remove from oven and let cool completely before storing.