Strawberry Sugar Cookies Recipe

Ingredients

Cookie Dough

• 2–1/4 cups (281 grams) unbleached all-purpose flour
• 30 grams freeze-dried strawberries
• 1 teaspoon Diamond kosher salt
• 1–1/2 teaspoons (6 grams) baking powder
• 2 large (60 grams) egg whites
• 2 teaspoons vanilla extract
• 1–1/4 cups (250 grams) granulated sugar
• 1 cup (227 grams) unsalted butter, room temperature

Strawberry Sugar Topping

• 1/4 cup (50 grams) granulated sugar
• 8 grams freeze-dried strawberries

Instructions

1. Preheat your oven to 350°F (175°C). Line 2 half-sized baking sheets with parchment paper to prevent sticking and ensure even baking.
2. In a food processor, combine 1 cup of the all-purpose flour and 30 grams of freeze-dried strawberries. Process until the strawberries are finely ground and the flour turns pink. Pour this strawberry flour into the remaining flour bowl, then add baking powder and salt. Whisk well to combine all the dry ingredients evenly.
3. Separate the egg whites into a clean bowl. Add 2 teaspoons vanilla extract to the egg whites and set aside.
4. In the bowl of a stand mixer fitted with the paddle attachment, combine 1 cup unsalted butter (room temperature) and 1-1/4 cups granulated sugar. Mix on low speed for 30 seconds to combine, then increase to medium speed and beat for 2 minutes until the mixture is creamy, lighter in color, and well combined. Scrape the sides and bottom of the bowl and mix on medium for an additional 10 seconds.
5. Add the egg whites one at a time to the butter-sugar mixture, mixing on medium-high speed until each egg white is fully incorporated and the dough loses its shiny appearance. Scrape down the sides and bottom of the bowl between each addition to ensure even mixing.
6. Add the entire flour mixture into the wet ingredients at once. Mix on low speed just until the flour is incorporated and the dough forms one or two large clumps. Avoid overmixing to keep the cookies tender.
7. Place 1/4 cup granulated sugar and 8 grams freeze-dried strawberries in a mini food processor and pulse until the strawberries are powdered with a few small pieces remaining. Alternatively, crush freeze-dried strawberries in a freezer bag with a rolling pin, then whisk with the sugar in a small bowl.
8. Divide the dough into portions about 2 tablespoons or 50 grams each. Roll each portion into a ball with your hands, then roll each ball in the strawberry-sugar mixture until well coated. Place 6 cookies on each prepared baking sheet, spaced evenly apart to allow spreading.
9. Bake for 12 minutes, or until the cookies are puffed up and edges are lightly browned. Remove from the oven and let cool for 5 minutes on the baking sheet; cookies will deflate slightly as they cool. Transfer to a wire rack to cool completely.
10. Repeat the coating and baking process with the remaining dough. If you have only one baking sheet, allow it to cool completely before using again to prevent dough from sticking.
11. Once cooled, store cookies in an airtight container at room temperature for up to 3 days. For best freshness, eat within the first few days.
12. Portion and roll dough as usual but do not coat in sugar. Place dough balls on a parchment-lined baking sheet and freeze for at least 8 hours. Transfer frozen dough balls to a freezer-safe container or bag, squeezing out excess air, and keep flat in the freezer for up to 2 months.
13. When ready to bake, place frozen dough balls on a baking sheet, roll in sugar coating if desired, add 2-3 minutes to the baking time to accommodate frozen dough, and bake as directed.

Notes

• Freeze-Dried Strawberries: Processing freeze-dried strawberries with a portion of the flour helps prevent clumping and ensures even distribution in the dough for consistent strawberry flavor.
• Butter and Egg White Temperature: Use butter at 65-68°F to hold its structure yet soft enough to cream. Use cold egg whites straight from the refrigerator for optimal emulsification with the butter.
• Mixing Egg Whites: Add egg whites one at a time, mixing thoroughly after each addition until the dough looks smooth and no shiny patches remain—this is key for cohesive dough.
• The Pressing Step: Slightly pressing dough balls before baking helps achieve even cookie thickness, promoting consistent texture between edges and centers.