Chocolate Covered Strawberry Sugar Cookies

These chocolate covered strawberry sugar cookies taste just like the name suggests! They are a perfect treat for someone special.

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I was so proud of myself for making these as natural as possible (besides the clearly unnaturally colors sprinkles). You see, I used pulverized freeze dried strawberries instead of using extract and/or food coloring to get a pretty pastel pink cookie dough color.

And then I baked them.

Turns out, freeze dried strawberries do not retain their color when baked. Add that tidbit of mostly useless information to you brain. Because as you can see these cookies look more like a grayish purple than pink. Thankfully, purple-ish colors also work for Valentine’s Day. And once you dip it in chocolate and add sprinkles no one will notice.

Of course, feel free to add strawberry extract and/or food coloring if you would prefer a more pink color.

And in the end these cookies really do taste just like a chocolate covered strawberries. They may not have retained the color but did retain the flavor of strawberries! 

The flavor was inspired by one of my favorite local treats, J-POPS chocolate covered strawberry ice pops. I am actually giving away a dozen of these babies along with 6 of those ice pops to one of my Columbus-area followers! So if you’re in the area, head over to my Instagram post to enter.

Otherwise, guess that means you should be adding these ingredients to your grocery list to make this weekend ;-).

Five years ago: Lighter Roasted Garlic & Hemp Seed Fettuccine Alfredo

Six years ago: Red Velvet Creme Brulee for Two

Eight years ago: Valentine’s Funfetti 7 Layer Bars

Nine years ago: Sausage Lasagna Heart Calzone

Ten years ago: Oreo Truffles

CHOCOLATE COVERED STRAWBERRY SUGAR COOKIES

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Yield: 2 dozen Prep Time: 35 Minutes Cooking Time: 10 Minutes 10 Minutes

Nutrition facts: 200 calories 20 grams fat

Ingredients

• 2 cups all-purpose flour
• 1/2 cup freeze dried strawberries, processed down to 1/4 cup powder
• 1-1/2 tsp baking soda
• 1/2 tsp salt
• 1 stick unsalted butter, melted and cooled to almost room temperature
• 1-1/2 cups sugar, plus more for rolling
• 1 egg, room temperature
• 1 Tbsp milk
• 1 tsp vanilla extract
• 1 tsp strawberry extract (optional)
• Red or pink food coloring (optional)
• 3 oz. semisweet chocolate
• Festive Sprinkles

Directions

1. In a medium bowl, Whisk together flour, strawberry powder, baking soda, and salt. Set aside.
2. In a large bowl, beat together the butter and sugar until creamy, about 3 minutes. Add egg, milk, and vanilla (and strawberry extract and/or food coloring if desired) and beat until combined. Gradually add flour mixture, mixing until just combined.
3. Place extra sugar in a bowl, roll tablespoons of dough into balls (I use a medium cookie scoop), roll in the sugar, and shake off any excess. Cover with plastic wrap and refrigerate for at least 30 minutes, or overnight.
4. Preheat oven to 350°F. Place on cookie sheets lined with parchment paper or silicone baking mats, about 2 inches apart.
5. Bake 8-10 minutes, or until edges of cookies are just starting to brown and centers are set. Let cool on sheets for 5-10 minutes before transferring to a wire rack to cool completely.
6. Place chocolate in a medium glass bowl. Microwave for 15 second intervals, stirring in between, until smooth. Dip side of each cookie in melted chocolate and place back on baking sheets, topping immediately with sprinkles. Allow to harden before serving.

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