Description
These Strawberry Rose Snickerdoodles are a soft and chewy cookie coated in tangy strawberry sugar and delicately infused with rose water. Perfect for gifting, tea time, or a unique dessert experience, these cookies are a vibrant twist on a classic snickerdoodle recipe.
Ingredients
Scale
- Strawberry Sugar:
- ¼ cup freeze-dried strawberries
- ¼ cup granulated sugar
- Cookie Dough:
- 2¾ cups all-purpose flour
- 2 tsp cream of tartar
- 1 tsp baking soda
- ½ tsp kosher salt
- 1½ cups granulated sugar
- 1 cup unsalted butter, softened
- 2 large eggs, room temperature
- 1 tbsp rose water
- Edible dried rose petals (optional garnish)
Instructions
- Preheat oven to 400°F (200°C) and line baking sheets with parchment paper.
- Blend freeze-dried strawberries into a fine powder and mix with ¼ cup sugar for the coating.
- Whisk flour, cream of tartar, baking soda, and salt in a bowl.
- Cream butter and sugar until fluffy. Add eggs and rose water, then mix in dry ingredients until just combined.
- Form 1.5-inch dough balls, roll them in strawberry sugar, and arrange on baking sheets.
- Bake for 10 minutes, sprinkle with rose petals, and cool before serving.
Notes
- Finely grind freeze-dried strawberries for a smooth sugar coating.
- Use food-grade rose petals for garnish.
- Prep Time: 15 minutes
- Cook Time: 10 minutes per batch
- Category: Dessert
- Method: Baking
- Cuisine: Fusion