Preheat your oven to 350 degrees F. It’s crucial to ensure the cookies bake evenly and achieve that perfect texture. Line two baking sheets with parchment paper and set them aside, ready for the cookie dough.
In a blender, combine the ¾ cup of sugar and the freeze-dried strawberries or raspberries. Blend until the berries are finely ground. A few small pieces of berries are okay; they add character to your cookies!
In a medium mixing bowl, whisk together the 1 ⅔ cups of all-purpose flour, ½ teaspoon of baking powder, ½ teaspoon of baking soda, and ¼ teaspoon of kosher salt. This step ensures that the leavening agents are evenly distributed throughout the flour, which is essential for proper rising.
In the bowl of a stand-up mixer, add the sugar and berry mixture along with the ½ cup of neutral oil. Beat these together until the mixture is light and fluffy, roughly one minute should suffice.
With the mixer running on a low speed, add the 2 large eggs one at a time. This gradual addition helps incorporate air into the mix, creating a tender cookie. Then, add in the 1 teaspoon of pure vanilla extract along with the optional food coloring gels. Mix until everything is well combined.
Now, gradually add in the flour mixture to the wet ingredients. Mix just until you don't see any flour speckles left—about 30 seconds to one minute should do. Be careful not to over mix, as this can lead to tough cookies!
Next, sift the ½ cup of powdered sugar into a small bowl. This helps to break up any clumps, ensuring a smooth coating for your cookies.
Using a medium cookie scoop, portion out balls of dough and roll them between your palms to form perfect spheres. Then roll each dough ball in the sifted powdered sugar until they’re generously coated. Don’t be shy with the sugar; it’s what gives these cookies their characteristic crackled look!
Transfer the dough balls onto the lined baking sheets, spacing them about two inches apart. They don’t spread much during baking, so you can fit about eight per sheet.
Place the first baking sheet in the oven and bake for about 10 to 12 minutes. The cookies should look puffy and crackly when done. After baking, allow them to cool on the sheet for at least five minutes before transferring them to a wire rack. You’ll notice they might fall a bit as they cool, and that’s perfectly fine!
