30-Minute Strawberry Jasmine Sugar Cookies

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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!

Prep Time20

Cook Time10

Course: Dessert

Cuisine: Asian

Diet: Vegetarian

Keyword: strawberry jasmine sugar cookies

Servings: cookies

Calories: 272kcal

Author: Becca Du

Equipment

Ingredients

½ cup unsalted butter room temperature
1 cup granulated sugar plus ⅓ cup for rolling
1 egg room temperature
1 tsp vanilla extract
1 ⅔ cup all purpose flour
½ tsp baking powder
½ tsp baking soda
½ tsp salt
3 tbsp jasmine tea loose leaf
⅓ cup freeze dried strawberries

US Customary - Metric

Instructions

Preheat oven to 350 degrees F (177 degrees C).
Whisk together ½ cup of unsalted butter and 1 cup of granulated sugar in a mixing bowl.
Add the egg and 1 tsp of vanilla extract, and mix until combined.
In a separate bowl, whisk together 1 ⅔ cup of all purpose flour, ½ tsp of baking powder, ½ tsp of baking soda, and ½ tsp of salt.
Using a spice grinder, break down 3 tbsp of loose leaf jasmine tea. Add ½ of it to the dry ingredients in step 3 and mix. Set the rest aside.
Pour the dry ingredients into the wet ingredients. Mix until just combined. Be careful not to over mix.
Break down ⅓ cup of freeze-dried strawberries using a spice grinder. Mix together ⅓ cup of granulated sugar, the other half of the jasmine tea, and the powdered, freeze-dried strawberries. Set aside.
Prep 2 baking sheets by covering it with parchment paper.
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.
Bake for 10-12 minutes.
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.

Notes

For tips and tricks, refer to the blog post.
I typically use a #16 cookie scoop for my cookie recipes, but have since switched to a #20 cookie scoop which is a little smaller. If using a #16 cookie scoop, bake for 12-14 minutes.

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