Ingredients
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3 cups all-purpose flour
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1 tsp baking powder
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1/2 tsp salt
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1 cup freeze-dried strawberries
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1 cup (2 sticks) unsalted butter, softened
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1 1/2 cups granulated sugar, divided
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2 large eggs
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2 tsp vanilla extract
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2 tbsp unsweetened cocoa powder
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35 chocolate kisses
Steps
1
Preheat oven to 350°F. Line 2 cookie sheets with parchment. To a medium bowl, add the flour, baking powder, and salt. Whisk until combined. In a food processor, blender, or coffee grinder, pulse the freeze-dried strawberries until finely ground.
2
In a large bowl, using a hand mixer or stand mixer, beat the butter and 1 cup sugar on medium until light and fluffy. Add the eggs one at a time, beating until combined and scraping down the bowl as needed. Add the vanilla. On low speed, add the dry ingredients and mix until just combined.
3
Divide the dough into thirds. Leave one-third of the dough in bowl and put the other two in separate bowls. To one dough in mixing bowl, add the cocoa powder and mix on low speed until combined. To second dough in bowl, add ground freeze-dried strawberries and stir until combined.
4
Add remaining ½ cup sugar to a rimmed plate. Take 1 tsp of each dough (strawberry, vanilla, and chocolate) and gently roll together into a ball, trying not to mix the different colors too much. Roll cookie dough ball in the sugar and transfer to cookie sheet. Place on prepared cooking sheets about 2 inches apart.
5
Bake 10–12 min., until cookies begin to crack on top. Press a chocolate kiss into the center of each cookie and cool completely. Store in an airtight container at room temperature for up to 4–5 days.
