Strawberry Sugar Cookies
Makes 15 large (¼-cup) cookies or 42 (1½-tablespoon) small cookies
1 cup salted butter, softened (alternatively, use unsalted + ½ teaspoon kosher salt)
1½ cups granulated sugar
1 large egg
2 teaspoons vanilla extract
¼ teaspoon almond extract
2 cups all-purpose flour
1 teaspoons baking soda
½ cup pink sprinkles (optional)
½ cup dark chocolate chunks or chips (optional)
1 (1.2-ounce) bag freeze-dried strawberries (about 2 cups)
Preheat oven to 350*. Line both a large and small baking sheet with non-stick parchment paper. (For the smaller pan, choose one that will fit in your freezer.)
In the bowl of a stand mixer with the paddle attachment, beat butter and sugars at medium speed until light and fluffy (about 2 minutes). Add egg and extracts. Beat for 1 minute at medium speed, scraping sides of the bowl as needed.
In a bowl, whisk together flour, baking soda, and salt (if using). With mixer on low, slowly add flour mixture, beating just until combined. Scrape sides and bottom of bowl. Add sprinkles and chocolate (if using), and mix until combined. Stop mixer. Fold strawberries into dough by hand with a stiff spatula.
Using a ¼ cup or 1½ tablespoon spring loaded scoop, scoop dough onto small lined baking sheet. (Dough balls can be touching.) Freeze for 15 minutes. Place dough balls on the lined large sheet 3 inches apart.
(Dough can be baked in batches, if needed. Store in fridge tightly wrapped, and freeze just before baking. Dough will keep up to 3 days in fridge or 2 months in freezer.)
Bake small cookies for 8 to 10 minutes and large cookies for 14 to 16 minutes, or until edges are golden brown and center is mostly dry in appearance. Let cookies rest on pan for 5 minutes; transfer to a cooling rack to cool completely.