Servings: 24 Cookies
Ingredients
- 320 grams all purpose flour
- 2 tsp baking powder
- ½ tsp fine salt
- 2 sticks unsalted butter room temperature
- 350 grams granulated sugar
- 1 egg room temperature
- 1 egg yolk room temperature
- 2 tsp vanilla extract
- 24 grams freeze dried strawberries
- ½ cup granulated sugar for rolling the cookies
- 3 drops red food coloring
Instructions
- Preheat your oven to 350°F. Line your baking sheet with parchment paper (not silpat).
- In a blender or food processor, blend your freeze dried strawberries until you have a fine powder.
- In a medium bowl, whisk together the flour, baking powder and salt together. Set aside.
- In the bowl of a stand mixer fitted with the paddle attachment, beat the butter for 1 minute until soft and creamy.
- Add your sugar and beat on medium-high for 3 minutes until light and fluffy.
- Add your egg, egg yolk and vanilla, then beat until it is well combined.
- Add your dry ingredients and beat on low, stop as soon as the flour is combined.
- Add your strawberry powder and food dye and mix with a rubber spatula until evenly pink.
- Scoop out the dough into 1 ½ tablespoon balls and roll in the extra granulated sugar. Chill for at least 20 minutes, or up to overnight.
- Bake 4-6 at a time (depending on the size of your baking sheet!) for 11-12 minutes. While you're baking those, keep the others in the fridge. The cookies will be slightly puffed and the sides should be set. The cookies will continue cooking when they’re taken out of the oven and the middle will set and crack.
Notes
Adapted from: https://alpineella.com/pink-sugar-cookies/?_gl=1*yb7gq8*_ga*SkxLa0RMQkxJWVNNd3RQcUZtak5PaDZ0OGNVZlhmb3hvVmVneTVPRDg2YlNvcXVCUnlfUUoybmpzR25VMW5IdA..
Tried this recipe?Let us know how it was!