30-Minute Strawberry Jasmine Sugar Cookies

If you need a super simple strawberry flavored cookie, these strawberry jasmine sugar cookies are for you! Created with a combination of freeze-dried strawberries and loose leaf jasmine tea, eating these cookies is like drinking a warm cup of strawberry tea. Read all about my process developing these cookies and get the simple recipe in this blog post!

During my time in Japan, I was obsessed with the strawberries because they were the reddest, freshest strawberries I had ever tasted. So coming back, I knew I had to make a cookie with strawberries in it. These Strawberry Jasmine Sugar Cookies are the first of many strawberry flavored desserts coming to the blog this summer. I wanted to combined strawberries with jasmine tea because in Japan, they use tea in so many desserts.

How I developed these strawberry jasmine sugar cookies

This cookie recipe uses the same base as my strawberry matcha neapolitan cookies and Vietnamese coffee marble cookies. My testing for this recipe involved finding the right balance of tea, strawberry, and vanilla flavors. I tested this with 2 tbsp, 3 tbsp, and 1/4 cup of jasmine tea, 1/2 cup and 1/3 cup of freeze dried strawberries, and 1 tsp and 2 tsp of vanilla extract. I tested various combinations of all 3, and finally landed up 3 tbsp of loose leaf jasmine tea, 1/3 cup of freeze dried strawberries, and 1 tsp of vanilla extract. This combination allowed the tea and strawberry shine through and not be overpowered by the vanilla flavor. I typically use 2 tsp of vanilla extract in my sugar cookies, but found that this amount to be too much in this case.

Key Ingredients, Substitutions & Adjustments

• Freeze-dried strawberries – I used freeze-dried strawberries for these cookie because it adds strawberry flavor without adding any additional moisture, which can change the texture of the cookie. As mentioned above, I tested various amounts for this ingredient and determined that 1/3 cup is the best amount to use for these cookies. It adds just enough strawberry flavor without overpowering the other ingredients. However, if you would like more strawberry flavor, use up to 1/2 cup of freeze-dried strawberries.
• Jasmine tea – I used loose leaf jasmine tea for this recipe because it’s easier to break down loose leaf tea compared to other forms of tea. I used 3 tbsp of jasmine tea, but feel free to use up to 1/4 cup if you would like stronger tea flavor. I tested this with 1/4 cup and found the tea flavor too strong for me, but using this amount had no effect on the texture or shape of the cookie.
• Vanilla extract – I used only 1 tsp of vanilla extract for this cookie recipe because I found that 2 tsp overpowered the other ingredients. If you want more tea and/or strawberry flavor, feel free to reduce this to 1/2 tsp or 1/4 tsp.

How to make my strawberry jasmine sugar cookies

1. Preheat oven to 350 degrees F (177 degrees C).
2. Whisk together 1/2 cup of unsalted butter and 1 cup of granulated sugar in a mixing bowl.
   • Tip #1: Make sure your butter is room temperature before mixing. If you forget to bring your butter to room temperature, microwave it for 10-20 seconds on defrost to bring it to room temperature.
3. Add the egg and 1 tsp of vanilla extract, and mix until combined.
   • Tip #2: You will get a better mixture if the egg is room temperature. I like to set it out the night before or if you forget, fill a bowl with warm water and put the egg in for 5-10 minutes.
4. In a separate bowl, whisk together 1 2/3 cup of all purpose flour, 1/2 tsp of baking powder, 1/2 tsp of baking soda, and 1/2 tsp of salt.
5. Using a spice grinder, break down 3 tbsp of loose leaf jasmine tea. Add 1/2 of it to the dry ingredients in step 3 and mix. Set the rest aside.
6. Pour the dry ingredients into the wet ingredients. Mix until just combined. Be careful not to over mix.
7. Break down 1/3 cup of freeze-dried strawberries using a spice grinder. Mix together 1/3 cup of granulated sugar, the other half of the jasmine tea, and the powdered, freeze-dried strawberries. Set aside.
   • Tip #3: When breaking down your freeze-dried strawberries, any moisture in the spice grinder will cause the strawberries to clump, so make sure it’s dry! If that does happen, totally okay! This happened to me and I sort of liked how the cookies looked with the clumps of strawberries.
8. Prep 2 baking sheets by covering it with parchment paper.
9. Scoop out the cookie dough using a medium sized cookie scoop (3 tbsp/#20 cookie scoop). Roll it between your palms until it is in the shape of a ball. Coat it in the strawberry sugar mixture and place it on the prepped baking sheet. Repeat this process until you run out of cookie dough.
   • Tip #4: While I was coating the cookie dough in the sugar mixture during testing, I noticed the strawberry pieces start to move to the edges of the bowl as I was doing it, so my cookie dough would be coated unevenly in freeze-dried strawberries. In some cases, I would get little to no strawberries on my cookie dough! To combat this, I tried to shake the bowl to redistribute the strawberry pieces.
10. Bake for 10-12 minutes.
11. Once out of the oven, sprinkle leftover strawberry sugar on top (optional). Cool for 10 minutes before transferring to a cooling rack to cool completely.
    • Tip #5: If your cookies come out of the oven lopsided, use a large round cookie cutter or bowl to make it round. Place it around the cookie and move in a circular motion to reshape the cookie.

How do you store these strawberry jasmine sugar cookies?

Store cookies in an airtight container for up to 3 days at room temperature! They can also be stored in the freezer, pre-baked for up to 3 months.

Did you make this dish?

If you made this dish, I would love to see!

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