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Strawberry Rose Snickerdoodles Recipe

yield: 20 cookies
Prep Time: 5 mins
Work Time: 15 mins
Bake Time: 10 mins
4.67 from 3 votes
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Special Equipment

  • A food processor
  • a 3-Tablespoon cookie dough scoop

Ingredients

For the Strawberry Sugar Topping

  • ¼ cup (0.25 ounces or 7 grams) freeze-dried strawberries
  • ¼ cup (1.75 ounces or 50 grams) granulated sugar

For the Rose Water Snickerdoodle Cookie Dough

  • 2 ¾ cups (12.35 ounces or 350 grams) all-purpose flour
  • 2 teaspoons cream of tartar
  • 1 teaspoon baking soda
  • ½ teaspoon kosher salt
  • 1 ½ cups (10.5 ounces or 298 grams) granulated sugar
  • 1 cup (2 sticks, 8 ounces, or 227 grams) unsalted butter, at room temperature
  • 2 large eggs, at room temperature
  • 1 Tablespoon rose water
  • edible dried rose petals, for garnish

Instructions

For the Strawberry Rose Snickerdoodles

  • Prep the oven and pans. Position a rack in the center of the oven and preheat the oven to 400°F. Line two half sheet pans with parchment paper.
  • Make the strawberry sugar. Use a food processor to pulse the freeze-dried strawberries into a fine powder. Add the sugar for the topping and pulse 2 to 3 times to combine. Pour into a shallow bowl.
  • Make the rose water cookie dough. In a medium bowl, whisk together the flour, cream of tartar, baking soda, and salt.
  • Cream the butter and sugar. In the bowl of a stand mixer fitted with the paddle attachment, combine the sugar and butter. Beat on medium-high until light, fluffy, and doubled in volume, 2 to 3 minutes, using a rubber spatula to scrape down the bottom and sides of the bowl as necessary.
  • Add the eggs, rose water, and dry ingredients. Reduce the mixer to low and add the eggs one at a time, adding the next egg only after the previous one has been fully incorporated. Add the rose water and beat until just combined. Scrape down the bottom and sides of the bowl. With the mixer on low, gradually add the dry ingredients and beat until just combined. Scrape down the bottom and sides of the bowl once more, and beat on low for an additional 30 seconds.
  • Assemble the snickerdoodles. Use a 3-Tablespoon cookie dough scoop to portion the cookie dough into balls. Roll each in the snickerdoodle topping, covering them completely. Place the coated cookies at least 3 inches apart on the prepared sheet pans.
  • Bake the snickerdoodles. Bake one pan at a time for 10 minutes, or until the edges have set but the centers are still gooey. The cookies will look puffed when you pull them out of the oven, but will fall and crack into the perfect cookies as they cool. Immediately garnish with the rose petals. Cool the cookies on the pan on a wire rack for 20 minutes, or until the edges and bottoms of the cookies have set and feel firm to the touch. Repeat with the remaining cookie dough.
  • Serve and store. Serve warm or at room temperature. The cookies can be stored in an airtight container or zip-top bag at room temperature for up to 3 days.

Notes

  • Freeze-dried strawberries tend to get soft and soggy the longer they sit. If your freeze-dried strawberries are on the softer side, the food processor will have a hard time pulverizing them. You’ll likely end up with a few larger pieces of strawberries in your sugar. If necessary, pick out any large pieces larger than the size of a pea. These tend burn in the oven, ruining the look of your cookies!
  • Because this dough has a LOT of butter in it, it has a tendency to really want to stick to the bottom and sides of the bowl when mixing. For the best cookies, use a rubber spatula to scrape down the paddle and the bowl repeatedly—I like to liberally scrape things down two to three times during the creaming process (once after every minute of creaming), once after every egg addition, and finally, two more times after adding the dry ingredients (the first time after ALL the dry ingredients have JUST been added, the second time after they’ve just been mixed together).
  • I like to bake the cookies one pan at a time. I find that doing so makes the best cookies, ensuring that none of them have overly burnt bottoms or raw centers. However, to save time, you can bake two sheet pans at a time. Position a rack in the upper-third position of the oven, and a second one in the lower-third position of the oven. Bake a pan on each rack, swapping their positions half way through the Bake Time.