Description
Soft and light cookies with a delightful floral hint from rose water and a touch of strawberry.
Ingredients
Scale
- 2 3/4 cups all-purpose flour
- 2 tsp cream of tartar
- 1 tsp baking soda
- 1/2 tsp salt
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- 1/2 cup brown sugar
- 2 large eggs
- 1 tsp vanilla extract
- 1 tbsp rose water
- 1/2 cup freeze-dried strawberries, ground into powder
- 1/4 cup granulated sugar (for rolling)
Instructions
- Preheat the oven to 350°F (175°C).
- Whisk flour, cream of tartar, baking soda, and salt in a bowl.
- Beat butter, granulated sugar, and brown sugar until light and fluffy.
- Add eggs, vanilla, and rose water and mix until smooth.
- Gradually add the dry mix to the wet mix and stir until combined.
- Mix the ground freeze-dried strawberries with the rolling sugar in a small bowl.
- Roll dough into balls and then roll each ball in the strawberry sugar.
- Place the coated balls on a parchment-lined baking sheet.
- Bake for 10 to 12 minutes until the edges turn light gold.
- Let the cookies cool on the baking sheet, then move them to a wire rack.
Notes
For a healthier option, swap half the butter for Greek yogurt and consider using coconut sugar for a lower glycemic choice.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 150
- Sugar: 7g
- Sodium: 75mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 0.5g
- Protein: 2g
- Cholesterol: 30mg
Keywords: cookies, snickerdoodles, strawberry, rose water, dessert, baking