If you want something different than traditional cookie flavor combinations, set aside your chocolate chips and pick up a pack of freeze dried strawberries instead. Freeze dried berries are one of my favorite ways to get big flavor without worrying about the moisture from fresh berries altering the texture of the recipe, and these cookies definitely deliver on the strawberry goodness front. The dough for these cookies will seem a little dense and crumbly even, but bakes up to a perfectly thick and chewy consistency.
Thick & Chewy Strawberry Cookies
Prep time
Cook time
Total time
Serves: 1-1.5 dozen
Ingredients
- 1½ cups sugar
- 1 stick (1/2 cup) unsalted butter, softened
- 1 egg
- 1½ teaspoons vanilla
- ½ teaspoon almond extract
- 2 cups AP flour
- 2 teaspoons baking powder
- ½ teaspoon salt
- 1 ounce freeze dried strawberries
Instructions
- Preheat oven to 350 degrees F. Line a baking sheet with parchment paper or a silicone baking mat.
- Cream together the sugar and butter until well combined and fluffy. Add egg, vanilla, and almond extract and beat until light and creamy. Add in flour, baking powder, and salt, mixing until just combined. Process freeze dried strawberries in a blender or food processor until powdered, then add to dough. Stir in strawberry powder until just swirled but not fully mixed.
- Use a large cookie scoop to form into dough balls and arrange on the prepared cookie sheet, leaving a few inches between dough balls. Bake in preheated oven for 9-14 until cookies are just set and barely starting to brown on the edges. Remove from oven and cool.
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