Ingredients

2 1/2 cups plus 1 tablespoon (364 g) all-purpose flour

3/4 teaspoon baking soda

3/4 teaspoon salt

1/2 cup freeze-dried strawberries (8 g, measured before pulsing)

1 cup (2 sticks, 227 g) unsalted butter, room temperature

1 3/4 cup (350 g) granulated sugar

1 large egg plus 1 large yolk

2 teaspoons pure vanilla extract

2 or 3 drops red food coloring (optional)

2 tablespoons Dutch-process cocoa powder

Sprinkles or granulated sugar, for rolling

Instructions

Step 1: Adjust an oven rack to the middle position and preheat the oven to 350°F (180°C). Line three baking sheets with parchment paper.

Step 2: In a medium bowl, whisk together the flour, baking soda, and salt.

Step 3: In a food processor fitted with a blade, pulse the freeze-dried strawberries until they form a fine powder.

Step 4: In a stand mixer fitted with the paddle attachment, beat the butter on medium speed until creamy, about 1 minute. Add the sugar and continue beating on medium until light and fluffy, 2 to 3 minutes. Add the egg, yolk, and vanilla extract, mixing until combined. Gradually add the flour mixture and mix on low speed just until incorporated.

Step 5: Turn the dough out onto a work surface and divide it into three equal portions. Place one portion back into the mixer bowl and add the strawberry powder and food coloring, if using. Mix on low speed until fully combined. Remove this dough and wipe out the mixer bowl.

Step 6: Return another portion of plain dough to the mixer bowl and add the cocoa powder. Mix on low speed until completely combined.

Step 7: Pinch off small portions (about 1/2 oz or 15 g) from each of the three doughs. Press one of each color together gently so they stick but remain distinct. Shape into a ball or press into a cookie scoop, then roll in sprinkles or granulated sugar. Arrange 6 or 7 cookies on each prepared baking sheet.

Step 8: Bake one baking sheet at a time, rotating the sheet halfway through baking. Bake until the cookies are puffed and the edges are set, about 10 to 11 minutes. Let the cookies cool on the baking sheet for 5 to 10 minutes, then transfer to a wire rack to cool completely.

Tips & Variations

Freeze-dried strawberries provide a concentrated flavor without moisture; be sure to pulse them finely for even mixing.

If you prefer, omit the food coloring and rely on the natural pink of the strawberries.

To make these cookies extra festive, use themed sprinkles or roll them in coarse sugar for a sparkling finish.

For a dairy-free version, substitute the butter with a plant-based alternative and check ingredient labels for suitability.

FAQs

Can I use fresh strawberries instead of freeze-dried?

Fresh strawberries have too much moisture, which will alter the dough’s texture and baking outcome. Freeze-dried strawberries are recommended to keep the dough balanced and flavorful without extra moisture.

What if I don’t have a stand mixer or food processor?

You can pulse freeze-dried strawberries using a clean spice grinder or crush them finely by hand. For mixing, beat the butter and sugar with a sturdy spoon or hand mixer, though it may take a bit longer to achieve a creamy texture.