Description
Chewy, bendy, just a little crisp on the edges and packed with all natural strawberry flavor. These cookies are so much fun, so unique, and SO DELICIOUS!
Ingredients
- 2 sticks butter at room temperature
- 1 cup granulated sugar
- 1/2 cup light brown sugar
- 2 tablespoons liquid glucose or 1 tablespoon light corn syrup
- 1 egg, room temperature
- 1 tablespoon vanilla extract
- 1 teaspoon kosher salt
- 1/2 teaspoon baking powder
- 1/4 teaspoon baking soda
- 2 1/4 cups flour
- 1 cup crushed freeze dried strawberries
For rolling dough balls:
- 1 cup granulated sugar
Instructions
- Preheat oven to 375 degrees F.
- Line two baking sheets with parchment paper.
- In a stand mixer fitted with a paddle attachment, cream butter with sugars and liquid glucose until very light and fluffy. This should take about 5 minutes on medium speed.
- Next, scrape down sides and bottom of bowl thoroughly with a rubber spatula, then add egg, vanilla, salt, baking powder and baking soda and beat again for about a minute.
- Next, add flour and mix until almost completely combined.
- Add crushed freeze-dried strawberries and mix until combined. It's nice to not over-mix here because you will have a marbled effect in the finished cookies.
- Using a two tablespoon cookie scoop, scoop dough then roll into white sugar and place onto cookie sheets about 2 inches apart.
- Using a flat bottomed drinking glass or measuring cup, flatten cookies just slightly until they are about 3/4 inch think.
- Bake in preheated oven for 10 minutes.
- Allow to cool on baking sheets. (but make sure to eat a few while they're still warm!!)
Notes
- I highly recommend that you add your butter, then your sugars, and then scoop your glucose or corn syrup on top of the sugar. If you add the glucose first it will stick to the bowl and will be almost impossible to scrape off. Just a little tip I learned the hard way.
- Also, when scooping it, I use my two tablespoon cookie scoop because it just makes it so much easier. Then I wash it off and use it for scooping the cookies later.
- Really let this mixture cream. Let it rip for like 5 to 10 minutes. You want it fluffy and light.
- I know this is a bit unconventional: I add my leavening agents and salt with the egg and vanilla and let it all combine before adding the flour. I have found that everything gets mixed in so much better that way. Again, let this really whip together and get fluffy. Scrape down the sides to make sure everything is really combined.
- Once you add the flour, mix on low until you see almost all of the flour has been absorbed. Then add your crushed strawberries. Just barely mix them in so you have some swirls and marbling in the dough. It just makes for a prettier finished cookie.
- To crush strawberries: put them in a bowl and crush with your hands until you have a powdery mixture with a few chunks remaining.
- Measure strawberries after they are crushed.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: dessert
- Method: baking