Chocolate Covered Strawberry Blossom Cookies
Looking for the perfect Valentine’s Day treat? These Chocolate Covered Strawberry Blossom Cookies are just what’s in order! Inspired by classic peanut butter blossom cookies, this variation ditches the nut butter for pulverized freeze-dried strawberries. These are VERY fruit forward. While the cookie batter itself is pink, rolling the dough in bright pink sanding sugar results in a vibrant and shimmery cookie that will be sure to grab anyone’s attention.
Chocolate Covered Strawberry Blossom Cookies
Ingredients
- 1 1.2-ounce bag freeze-dried strawberries
- 1 ¾ cups all-purpose flour
- ½ teaspoon salt
- ½ teaspoon baking powder
- ½ cup 1 stick unsalted butter, softened
- 1 cup sugar
- 1 large egg, room temperature
- 1 teaspoon vanilla extract
- ½ cup pink sanding sugar
- 30 Hershey’s milk chocolate kisses
Instructions
- Preheat the oven to 350-degrees and line two half sheet pans with parchment paper.
- In a spice grinder, grind the strawberries, in batches, to a fine powder and transfer to a medium-sized bowl.
- Add the flour, salt and baking powder and whisk until well combined.
- Meanwhile, in a stand mixer fitted with the paddle attachment, cream the butter and sugar, scraping the sides and bottom of the mixing bowl as needed, until light and fluffy, about 3 minutes.
- Add the egg and vanilla and mix until well combined.
- Add the dry ingredients and mix until just combined.
- Place the sanding sugar in a small bowl.
- Working no more than a few at a time, use a 1 tablespoon-sized cookie scoop to scoop ever-so-slightly heaping mounds of the dough.
- Roll each mound in the sanding sugar until generously coated and place them onto the prepared sheet pans, leaving at least 1 ½-inches between each cookie and the sides of the pan.
- Bake until slightly puffed at a crease begins to form towards the bottom of the mound, about 8 minutes. The cookies will still be soft.
- Immediately, gently nestle a chocolate kiss into the center of each cookie; don’t worry about the cracks!
- Let sit on the sheet pan for 3 minutes before using a large offset spatula to carefully transfer the cookies to cooling racks to cool completely.
- Store in a single layer in an airtight container for up to 3 days.
Notes
- If you scoop too many mounds of dough at once, they will begin to dry out and the sanding sugar will not stick.
- Swap out freeze-dried raspberries for the strawberries!
- To clean out your spice grinder, add a couple tablespoons of rice and grind. The rice will help remove any debris and odor!
