Pinkalicious Cookies

sweet & soft strawberry-raspberry-chocolate perfection

These cookies look, smell, and taste pink. They are of the quality only deserved by Pinkalicious Pinkerton, but I suppose today you too will be transformed to grow pigtails and strut in pink tutus because these cookies might just give you pinkititis.

Ingredients:

• 1/2 cup unsalted browned butter, softened

• 1.5 cups white sugar

• 1 tbsp molasses

• 1 tsp vanilla bean paste (or vanilla extract)

• 1 cup freeze-dried strawberries, blended

• 1/2 tsp baking soda

• 1 tsp baking powder

• 1 tsp salt

• 1 egg, room temperature

• 3/4 tsp red food coloring (optional)

• 2 cups all-purpose flour

• 1/2 cup freeze-dried raspberries, crushed

• 1.5 cups bittersweet chocolate chips

• 1 tsp sea salt flakes (for top)

Directions:

1. In a large electric mixing bowl, cream together the butter, 1 cup sugar, molasses, vanilla, 2/3 cup blended freeze-dried strawberries, baking powder, baking soda, and salt.

2. Using a paddle attachment, beat in the egg and food coloring, and gradually mix in the flour.

3. Fold in the chocolate chips and crushed raspberries.

4. In a small bowl, whisk together the remaining strawberry powder and 1/2 cup sugar. Roll the dough into balls, and roll the balls in the strawberry sugar mixture.

5. Place the dough balls on a parchment paper lined baking sheet and place in the fridge for 1-4 hours.

6. Bake at 350 degrees Fahrenheit for 10-15 mins, or until edges slightly darken.

7. Remove the cookies from the oven and set them on a baking rack for 10 minutes. Sprinkle with sea salt flakes and voila! Your cookies are ready. Enjoy them immediately or store them in an airtight container for up to 1 week.