🍓 Double Strawberry Sugar Cookies 🍓

Ingredients:

• 3 cups freeze-dried strawberries
• 1/2 teaspoon kosher salt
• 1/3 cup high-quality strawberry jam
• 2 1/2 cups all-purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1 cup unsalted butter, softened
• 1 1/2 cups granulated sugar
• 2 large eggs
• 2 teaspoons vanilla extract
• Optional: pink or red food coloring for a richer color

Instructions:

1. Preheat the oven:
   Preheat to 350°F (175°C). Line baking sheets with parchment paper.
2. Prep the strawberries:
   In a food processor, pulse the freeze-dried strawberries into a fine powder. Set aside 1/4 cup for coating (optional), and use the rest in the dough.
3. Mix the dry ingredients:
   In a medium bowl, whisk together the flour, baking soda, baking powder, salt, and strawberry powder.
4. Cream the butter and sugar:
   In a large bowl, beat the butter and sugar until light and fluffy (about 2–3 minutes).
5. Add wet ingredients:
   Beat in the eggs one at a time. Mix in vanilla and strawberry jam. (Add food coloring here if using.)
6. Combine:
   Gradually add the dry ingredients into the wet mixture until fully incorporated.
7. Scoop and roll:
   Scoop cookie dough into balls (about 2 tbsp each). Optionally, roll them in reserved strawberry powder for extra flavor and color.
8. Bake:
   Place on prepared sheets and bake for 10–12 minutes, or until edges are lightly golden and centers look slightly underbaked (they’ll finish setting as they cool).
9. Cool:
   Allow cookies to cool on the baking sheet for 5 minutes, then transfer to a wire rack.

💡 Tips:

• For chewier cookies, don’t overbake.
• You can drizzle with white chocolate for a beautiful finish.
• Store in an airtight container for up to 5 days.