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Tinycakee
By Tinycakee

Pinkalicious Cookies

7 steps
Prep:15minCook:15min
sweet & soft strawberry-raspberry-chocolate perfection
Updated at: Mon, 05 Feb 2024 00:07:42 GMT

Nutrition balance score

Unbalanced
Glycemic Index
67
Moderate
Glycemic Load
25
High

Nutrition per serving

Calories252.3 kcal (13%)
Total Fat10 g (14%)
Carbs37.5 g (14%)
Sugars23.1 g (26%)
Protein2.7 g (5%)
Sodium280.6 mg (14%)
Fiber2.6 g (9%)
% Daily Values based on a 2,000 calorie diet

Instructions

Step 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.
Step 2
Using a paddle attachment, beat in the egg and food coloring, and gradually mix in the flour.
Step 3
Fold in the chocolate chips and crushed raspberries.
Step 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.
Step 5
Place the dough balls on a parchment paper lined baking sheet and place in the fridge for 1-4 hours.
Step 6
Bake at 350 degrees Fahrenheit for 10-15 mins, or until edges slightly darken.
Step 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.
View on tbhbaking.com
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