Ingredients
Method
Preheat the Oven:
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper to prevent sticking.
Cream the Butter and Sugar:
- In a large mixing bowl, cream the softened butter and powdered sugar together using a hand or stand mixer. Beat until light and fluffy.
Add Extracts:
- Mix in the vanilla and strawberry extracts for added flavor.
Combine Dry Ingredients:
- In a separate bowl, whisk together the all-purpose flour, salt, baking powder, and freeze-dried strawberry powder until well combined.
Mix Wet and Dry Ingredients:
- Gradually add the dry ingredients to the butter mixture, stirring gently until just combined. Avoid overmixing to maintain a tender texture.
Fold in Mini Chocolate Chips:
- Gently fold in the mini chocolate chips, ensuring they’re evenly distributed throughout the dough.
Shape the Cookies:
- Scoop out tablespoon-sized portions of dough and roll them into balls. Place the balls on the prepared baking sheet, spacing them about an inch apart.
Bake:
- Bake for 12–15 minutes, or until the bottoms of the cookies are lightly golden. Let them cool on the baking sheet for about 5 minutes.
Dust with Powdered Sugar:
- While still warm, roll each cookie in powdered sugar for the first coating. Once completely cooled, roll them again in powdered sugar for a thick, snowy finish.
Notes
- Chill the Dough: If the dough is too soft to handle, refrigerate it for 15–20 minutes before shaping.
- Storage: Store the cookies in an airtight container at room temperature for up to 5 days.
- Freezing: Freeze unbaked cookie dough balls for up to 2 months. Bake directly from frozen, adding 1–2 minutes to the baking time.
- Variations: Use white chocolate chips for a sweeter option or add a drop of red food coloring for a more vibrant appearance.