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1. Make the Strawberry Sugar
In a small bowl, mix granulated sugar with finely ground freeze-dried strawberries.
Stir well until combined and set aside.
2. Prep the Cookie Dough
Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper.
In a medium bowl, whisk together flour, baking soda, and salt. Set aside.
In a large bowl, beat the butter and sugar with a hand or stand mixer until light and fluffy (about 2-3 minutes).
Add the egg, vanilla extract, and strawberry puree, mixing until fully incorporated. Add food coloring, if desired.
Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined.
3. Shape and Coat the Cookies
Scoop dough into 1 ½-inch balls and roll each one in the sparkling strawberry sugar.
Place the dough balls 2 inches apart on the prepared baking sheets.
4. Bake
Bake for 10-12 minutes, or until the edges are set and the centers appear slightly underbaked.
Remove from the oven and let cookies cool on the baking sheets for 5 minutes before transferring to a wire rack.
Tips for the Best Cookies
Strawberry Puree: Blend fresh or thawed frozen strawberries until smooth, then strain to remove seeds for a smooth puree.
Freeze-Dried Strawberries: These add a concentrated strawberry flavor to the sugar coating. Crush them into a fine powder using a food processor or by hand with a rolling pin.
Storage: Store in an airtight container at room temperature for up to 5 days.
These cookies are the
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