01 -
Blend freeze-dried strawberries into a fine powder. In a shallow dish, combine sparkling sugar with 1 tablespoon strawberry powder to make the coating. Line baking sheets with parchment paper.
02 -
In a stand mixer, cream softened butter and granulated sugar until pale and fluffy. Add eggs one at a time, mixing to incorporate. Blend in vanilla extract, strawberry extract, and red gel food coloring until fully combined.
03 -
In a separate bowl, whisk together all-purpose flour, cornstarch, baking powder, baking soda, cream of tartar, salt, and 36 grams strawberry powder.
04 -
Gradually add the dry mixture to the wet ingredients, mixing only until just combined. Do not overmix for a tender cookie texture.
05 -
Cover dough and refrigerate for at least 2 hours or overnight for best results.
06 -
Scoop dough into balls using a cookie scoop. Roll each ball in the prepared strawberry sugar coating to cover evenly.
07 -
Arrange coated dough balls on prepared baking sheets, leaving space for spreading. Bake in a preheated 175°C (350°F) oven for 10 minutes, or until tops are set and edges are just turning golden.
08 -
Let cookies cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.