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Strawberry and Hibiscus Snickerdoodles

Strawberry and Hibiscus Snickerdoodles for Sweet Moments

Delightful Strawberry and Hibiscus Snickerdoodles offering a fun twist to a classic cookie recipe, perfect for any occasion.
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Prep Time 20 minutes
Cook Time 9 minutes
Chill Time 20 minutes
Total Time 49 minutes
Servings: 12 cookies
Course: Desserts
Cuisine: American
Calories: 150
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cookies
  • 2 cups All-Purpose Flour Can use cake flour for a softer texture.
  • 1/4 cup Freeze-Dried Strawberry Powder Substitute with fresh strawberries or red food coloring if necessary.
  • 1/4 cup Freeze-Dried Hibiscus Powder Can replace with dried hibiscus tea.
  • 1 tsp Cream of Tartar Essential for tanginess.
  • 1 tsp Baking Powder Avoid using baking soda alone.
  • 1/2 tsp Salt Sea salt adds a gourmet touch.
  • 1 tsp Cinnamon Consider nutmeg as an alternative.
  • 1 cup Unsalted Butter At room temperature for best results.
  • 3/4 cup Granulated Sugar Can reduce for less sweetness.
  • 3/4 cup Light Brown Sugar Dark brown sugar works well too.
  • 1 large Eggs Flax egg can be used for vegan option.
  • 1 tsp Pink Food Gel Color Optional for enhancing appearance.
  • 1 tsp Vanilla Extract Almond extract offers a nice twist.
For Rolling
  • 1/4 cup Granulated Sugar
  • 2 tbsp Strawberry Powder
  • 2 tbsp Hibiscus Powder
Baking and Storing
  • 1 sheet Parchment Paper For easy cleanup.
  • 1 container Airtight Container Keeps cookies fresh for up to 1 week.

Equipment

  • stand mixer
  • baking sheets
  • Parchment paper
  • mixing bowls

Method
 

Baking Instructions
  1. Preheat your oven to 400°F (200°C). Line baking sheets with parchment paper.
  2. In a medium bowl, whisk together flour, strawberry powder, hibiscus powder, cream of tartar, baking powder, cinnamon, and salt.
  3. Cream together unsalted butter, granulated sugar, and light brown sugar until light and fluffy, about 2 minutes.
  4. Add the eggs and vanilla extract to the butter-sugar mixture and mix until smooth.
  5. Gradually incorporate the dry mixture into the wet mixture until combined, avoiding overmixing.
  6. Cover and chill the dough in the refrigerator for 15-20 minutes.
  7. Prepare the rolling mixture of granulated sugar, strawberry powder, and hibiscus powder.
  8. Scoop about 32g of dough, roll into balls, and coat in the rolling mixture.
  9. Place on baking sheets and bake for about 9 minutes until puffed and just set at the edges.
  10. Let cookies cool on the baking sheet for 15-20 minutes before transferring to a wire rack.
  11. Store cookies in an airtight container for up to 1 week or freeze for longer storage.

Nutrition

Serving: 1cookieCalories: 150kcalCarbohydrates: 20gProtein: 2gFat: 7gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gCholesterol: 30mgSodium: 100mgPotassium: 50mgFiber: 1gSugar: 10gVitamin A: 200IUVitamin C: 2mgCalcium: 20mgIron: 0.5mg

Notes

These cookies pair beautifully with a glass of chicken gravy or tea, making them a delightful treat.

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