Ingredients:

  • ½ cup (113g) unsalted butter, room temperature
  • 1 cup (200g) granulated sugar
  • 1 large egg, room temperature
  • 1 teaspoon vanilla extract
  • 1 ⅔ cups (210g) all-purpose flour
  • ½ teaspoon baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • 3 tablespoons loose leaf jasmine tea (approx. 5g)
  • ⅓ cup (approx. 20g) freeze-dried strawberries
  • ⅓ cup (67g) granulated sugar (for coating)
  • Remaining jasmine tea (from cookie dough, for coating)
  • Powdered freeze-dried strawberries (from cookie dough, for coating)

Instructions:

  1. Preheat oven to 350°F (177°C). Line baking sheet(s) with parchment paper.
  2. In a large bowl, cream together the softened butter and granulated sugar until light and fluffy.
  3. Beat in the egg and vanilla extract until well combined.
  4. In a separate bowl, whisk together flour, baking powder, baking soda, salt, and half of the ground jasmine tea.
  5. Grind the freeze-dried strawberries into a powder using a spice grinder or food processor.
  6. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix.
  7. In a small bowl, combine the remaining ground jasmine tea, powdered freeze-dried strawberries, and ⅓ cup granulated sugar.
  8. Scoop out cookie dough using a cookie scoop. Roll into balls.
  9. Roll each cookie dough ball in the strawberry-jasmine sugar mixture, coating evenly.
  10. Place coated cookies on the prepared baking sheet, leaving space between each. Bake for 10-12 minutes, or until edges are lightly golden.
  11. Let cookies cool on the baking sheet for 10 minutes before transferring to a wire rack to cool completely. Sprinkle with leftover sugar mixture while still warm (optional).