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Strawberry Doodle Cookies

Delicious chewy cookies made with freeze-dried strawberries, perfect for sharing or enjoying as a treat.
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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings: 24 cookies
Course: Dessert, Snack
Cuisine: American
Calories: 150
Ingredients Method Notes

Ingredients
  

For the cookie dough
  • 2 3/4 cups all-purpose flour Measure accurately to avoid dry cookies.
  • 2 teaspoons cream of tartar
  • 1 teaspoon baking soda
  • 1/2 teaspoon kosher salt
  • 1 cup unsalted butter, at room temperature Ensure butter is at room temperature for best results.
  • 1 1/4 cups granulated sugar Use for the dough.
  • 1/4 cup light or dark brown sugar
  • 2 large eggs, at room temperature
  • 1/4 cup dried strawberries, diced into 1/4-inch pieces Add these into the dough.
For the strawberry sugar topping
  • 1/4 cup freeze-dried strawberries Pulse into powder.
  • 1/4 cup granulated sugar

Method
 

Preparation
  1. Preheat your oven to 350°F and line two sheet pans with parchment paper.
  2. For the strawberry sugar topping, pulse the freeze-dried strawberries into a powder, mix this with granulated sugar, and set aside.
  3. In a mixing bowl, whisk together the flour, cream of tartar, baking soda, and salt.
  4. In a stand mixer, cream together the butter, granulated sugar, and brown sugar until fluffy.
  5. Add the eggs one at a time, mixing well after each addition.
  6. Gradually add the dry ingredients and mix until just combined, then fold in the diced dried strawberries.
Baking
  1. Use a cookie scoop to portion the dough, roll each portion in the strawberry sugar topping, and place them on the prepared pans.
  2. Bake one pan at a time for 10 minutes.
  3. Allow the cookies to cool on a wire rack for 20 minutes before serving.

Notes

Store cookies in an airtight container at room temperature for up to 3 days. Freeze unbaked dough portions for longer storage.