Can I use fresh strawberries instead of freeze-dried?

I really don't recommend it here. Fresh strawberries add a lot of water, which makes the dough spread too much and bake up pale and cakey. Freeze-dried strawberries give you actual strawberry-flavor and color with none of that extra moisture.

Why crush the freeze-dried strawberries instead of grinding them?

You could grind the strawberries into a powder, but I suggest crushing instead. This gives you visible pieces to press into your dough, creating a pretty contrast in color with the cookie and texture, too.

What does basil taste like in a cookie?

Subtle and a little herby-sweet. While this combo balances the flavors nicely, you could start with a touch less basil in your sugar and increase the amount as you become more comfortable with the recipe. But if you like basil, I think you'll be really happy with these cookies as they are.

Can I make the basil sugar ahead of time?

Yes. Store it in an airtight container at room temperature and use it within a few days for the brightest basil flavor. Give it a quick stir before measuring so it's not clumpy.

Strawberry Basil Sugar Cookies (Soft & Chewy)

Description

These soft and chewy strawberry basil sugar cookies use a homemade basil sugar and real freeze-dried strawberries. This easy, pretty summer cookie has bright berry flavor and color.

Ingredients

Scale

For the basil sugar:

¾ cup (180 g) granulated sugar
½ cup (around 20 g) lightly packed fresh basil leaves, rinsed and patted very dry

For the cookies:

8 tablespoons (113 g) unsalted butter, melted and cooled
½ cup (120 g) basil sugar (from above)
¼ cup (50 g) light brown sugar, firmly packed
2 teaspoons vanilla extract
½ teaspoon Diamond Crystal kosher salt (use half as much if using table salt)
1/2 teaspoon baking soda
1/4 teaspoon baking powder
1 large egg and 1 large egg yolk, room temperature
2 cups (240 g) all-purpose flour
1 oz (30 g) freeze-dried strawberries, crushed into pieces
Reserved ~1/4 cup basil sugar, for rolling

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Instructions

Make the basil sugar. Add the granulated sugar and dry basil leaves to a food processor. Pulse until the basil and sugar look a bit like wet, green sand. Reserve about 1/4 cup for rolling; you'll use 1/2 cup in the dough.
Crush the freeze-dried strawberries into small pieces by hand, or seal them in a bag and press with a glass or rolling pin. You want pieces, not powder. Set aside about 1 tablespoon of the larger pieces for topping.
Preheat the oven to 350°F. Melt the butter and let it cool about 15 minutes, until slightly warm but not hot.
Cream the cooled butter, 1/2 cup basil sugar, brown sugar, and vanilla extract for 3 minutes.
Add the salt, baking soda, baking powder, egg, and egg yolk. Mix 45 seconds.
Add the flour and mix about 1 minute, until just combined.
Switch to a spatula and gently fold in the crushed strawberries (minus the reserved topping) until evenly dispersed.
Scoop dough into balls about two-thirds the size of a golf ball. Roll each in the reserved basil sugar, place 2 inches apart on ungreased baking sheets, and press a few reserved strawberry pieces onto each top.
Bake 10–11 minutes, until the edges are light golden and the centers look slightly underdone.
Let the cookies sit on the sheet 10-15 minutes, then transfer to a wire rack.

Notes

For accuracy, weigh your ingredients with a kitchen scale.
Basil sugar can be made ahead; store airtight at room temperature and use within a few days.
Use freeze-dried strawberries, not soft "dried" strawberries. These are different ingredients and not interchangeable.
For perfectly round cookies, use a glass rim or cookie cutter around each one right after it comes out of the oven.
Nutritional values are approximate and may vary based on specific ingredients, brands, and preparation methods. For the most accurate information, please consult a registered dietitian or nutritionist.

Prep Time: 20 minutes
Cook Time: 11 minutes
Category: Dessert
Cuisine: American

Nutrition

Serving Size: 1 cookie
Calories: 158
Sugar: 14 g
Sodium: 77 mg
Fat: 6 g
Saturated Fat: 3.5 g
Trans Fat: 0 g
Carbohydrates: 24.5 g
Fiber: 0.6 g
Protein: 2 g
Cholesterol: 34 mg