Ingredients
Scale
- 1 cup (0.5 lbs) unsalted butter, softened
- 1 ¼ cups (0.63 lbs) granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- ½ teaspoon almond extract (optional, for extra flavor)
- 2 ½ cups (1.25 lbs) all-purpose flour
- ½ teaspoon baking soda
- ½ teaspoon baking powder
- ¼ teaspoon salt
- ⅓ cup (0.15 lbs) freeze-dried strawberry powder or finely blended freeze-dried strawberries
- Pink or red sanding sugar (optional, for rolling or topping)
Instructions
- Preheat Your Oven: Start by preheating your oven to 350°F (175°C). This ensures that your oven is at the right temperature by the time you’re ready to bake. Line two baking sheets with parchment paper or silicone baking mats. This prevents the cookies from sticking and helps them bake evenly.
- Cream the Butter and Sugar: In a large mixing bowl, beat the softened butter and granulated sugar together until the mixture is light and fluffy. This should take about 2 to 3 minutes with an electric mixer, or a little longer if you’re doing it by hand. Creaming the butter and sugar is an important step because it creates air pockets in the dough, giving the cookies a light texture. Once the butter and sugar are well combined, add in the egg, vanilla extract, and almond extract (if using). Mix until the egg is fully incorporated and the dough is smooth.
- Mix the Dry Ingredients: In a separate bowl, whisk together the flour, baking soda, baking powder, salt, and strawberry powder. The strawberry powder is the star of this recipe, giving the cookies their beautiful pink hue and sweet fruity flavor. Make sure the dry ingredients are evenly mixed before moving on to the next step.
- Combine Wet and Dry Ingredients: Gradually add the dry ingredients into the wet ingredients, mixing until a soft dough forms. Start by adding small amounts of the dry mixture and gently stirring to prevent flour from spilling out of the bowl. Once everything is combined, you should have a smooth, slightly thick dough. If the dough seems too sticky, add a little extra flour, but be careful not to overdo it. A soft dough is key to the chewy texture.
- Shape the Cookies: Now it’s time to shape your cookies! Use a small cookie scoop or a tablespoon to scoop out dough and roll each scoop into a ball between your hands. You want the balls to be about 1 to 1 ½ inches in diameter. If you’d like your cookies to have an extra sparkly touch, roll each dough ball in pink or red sanding sugar before placing them on the baking sheet. This will give your cookies a nice crunch on the outside.
- Bake the Cookies: Place the dough balls on your prepared baking sheets, spacing them about 2 inches apart to give them room to spread as they bake. Bake the cookies for 9 to 11 minutes, or until the edges are set and the centers are slightly soft. The cookies will firm up as they cool, so don’t worry if the center still looks a little undercooked. Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Notes
- Butter Temperature: Make sure your butter is softened but not melted. Softened butter helps create the perfect texture and allows for better incorporation with the sugar. If the butter is too hard, it won’t cream properly with the sugar, and if it’s too melted, your dough will be too runny.
- Overmixing Dough: Once you add the dry ingredients to the wet ingredients, mix until just combined. Overmixing the dough can lead to dense cookies, so be gentle with the mixing.
- Checking for Doneness: If you’re unsure whether your cookies are done, gently press the center of a cookie with your finger. If it bounces back, they’re ready. Keep in mind that the cookies will continue to cook slightly after they’re removed from the oven, so it’s okay if the center is just a little soft.
- Cookie Size: If you prefer larger cookies, simply scoop out a bit more dough for each cookie ball, but be sure to adjust the baking time accordingly—larger cookies will need more time to bake through.
- Prep Time: 15 minutes
- Cook Time: 10 minutes