Ingredients:
3 cups freeze-dried strawberries
2¾ cups all-purpose flour
½ tsp baking soda
½ tsp baking powder
½ tsp kosher salt
1 cup unsalted butter, softened
1½ cups granulated sugar
2 large eggs
2 tsp vanilla extract
⅓ cup high-quality strawberry jam
Optional: pink food coloring for extra color boost
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Instructions:
1. Prep the Strawberries:
In a food processor or blender, pulse the freeze-dried strawberries into a fine powder.
Set aside 2½ cups of the powder for the dough and reserve ½ cup for rolling the cookies.
2. Mix the Dry Ingredients:
In a bowl, whisk together flour, baking soda, baking powder, salt, and the strawberry powder.
3. Cream the Butter and Sugar:
In a large bowl, beat butter and sugar until light and fluffy (about 2–3 minutes).
Add eggs one at a time, then vanilla extract. Mix until combined.
4. Combine Dry and Wet:
Gradually mix the dry ingredients into the wet mixture until fully incorporated.
Fold in the strawberry jam gently to create swirls (do not overmix).
5. Chill:
Chill the dough for 30–60 minutes to make it easier to handle.
6. Shape and Bake:
Preheat oven to 350°F (175°C).
Scoop dough into balls (2–3 tbsp each), roll lightly in the reserved strawberry powder.
Place on a parchment-lined baking sheet, leaving space between each cookie.
Bake for 10–12 minutes or until edges are set and tops are slightly crackled.
7. Cool:
Allow to cool on the sheet for 5 minutes, then transfer to a wire rack.
