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Strawberry Hibiscus Cookies

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Strawberry Hibiscus Cookies are a unique and flavorful treat combining the sweet and tangy taste of strawberries with the delicate floral notes of hibiscus.

Strawberry Hibiscus Cookies

Furthermore, these cookies are delicious and visually appealing and make a lovely addition to any dessert spread or a delightful homemade gift. Whether enjoyed with a cup of tea or as a sweet snack, Strawberry Hibiscus Cookies will be a hit with anyone who tries them!

Strawberry Hibiscus Cookies Ingredients

red hibiscus flowers blooming on shrub
Photo by Antony Trivet on Pexels.com
  1. First, in a Kitchen Aid Stand Mixer, cream the butter, 1/2 c. coconut sugar, and 1 c. cane sugar sugar until light and fluffy.
  2. Next, add the baking soda, baking powder, salt, 1 tsp. cinnamon, vanilla, and carbonated water. Mix to combine.
  3. Then, add the flour, 2 tbsp. strawberry powder, and 1 tbsp. hibiscus powder. Mix until just combined.
  4. Finally, refrigerate the dough for 15 minutes.

Cream the Sugar and Butter Until Light and Fluffy

Cream the butter and sugar
First, in a Kitchen Aid Stand Mixer, cream the butter, 1/2 c. coconut sugar, and 1 c. cane sugar sugar until light and fluffy.
creamed butter and sugar

Add the Other Dry and Wet Ingredients; Mix to Combine

add the other ingredients
Next, add the baking soda, baking powder, salt, 1 tsp. cinnamon, vanilla, and carbonated water.
mix cookie dough ingredients together
Mix to combine.
Add the strawberry and hibiscus powder
Then, add the flour, 2 tbsp. strawberry powder, and 1 tbsp. hibiscus powder.
Mix flour into the cookie dough
Mix until just combined.

Refrigerate the Dough for 15 Minutes

Strawberry hibiscus cookie dough is ready
The cookie dough is ready to refrigerate!

The Strawberry Hibiscus Sugar Mixture

  1. While the dough is chilling, combine 1 tbsp. of strawberry and hibiscus powder with 1 tsp. ground cinnamon and 1/2 c. cane sugar.
  2. Next, stir with a fork to combine.
  3. Finally, set the mixture aside.
Cinnamon sugar strawberry hibiscus mixture

Forming and Rolling the Cookies

  1. First, remove the dough from the refrigerator.
  2. Next, use a tbsp. scoop or your hands, pinch off the cookie dough, and roll it into a ball.
  3. Then, roll each ball of dough into the strawberry hibiscus sugar mixture.
  4. Next, place the cookies onto a nonstick or silicone-lined baking sheet.
  5. Then, gently press the tops of the cookies to flatten the cookie dough balls, slightly.
  6. Finally, repeat steps 2-5 until all the dough is on the baking sheets.

Pinch Off the Cookie Dough; Roll Into a Ball

Ready to roll the cookie dough
First, remove the dough from the refrigerator. Next, use a tbsp. scoop or your hands, pinch off the cookie dough, and roll it into a ball.

Roll the Ball of Cookie Dough Into the Strawberry Hibiscus Sugar Mixture

Roll the ball of dough into strawberry hibiscus powder
Then, roll each ball of dough into the strawberry hibiscus sugar mixture.

Place the Cookie Dough Onto a Baking Sheet; Slightly Flatten the Cookies

Place balls of dough onto the cookie sheet
Next, place the cookies onto a nonstick or silicone-lined baking sheet. Then, gently press the tops of the cookies to flatten the cookie dough balls, slightly.
Cookies ready to bake
Finally, repeat steps 2-5 until all the dough is on the baking sheets.

Baking the Strawberry Hibiscus Cookies

  1. Once the oven is preheated, place the baking sheets into the oven.
  2. Next, bake the cookies for 10-12 minutes, or until the edges are just set.
  3. Then, remove the baked Strawberry Hibiscus Cookies and allow them to cool for 2-3 minutes.
  4. Finally, remove the cookies onto a wire rack to cool completely.

Bake the Cookies for 10-12 Minutes or Until Just Set

bake cookies until just set
Once the oven is preheated, place the baking sheets into the oven. Next, bake the cookies for 10-12 minutes, or until the edges are just set.

Remove the Baked Cookies and Cool

Let the cookie cool on a baking sheet first, then on a wire rack
Then, remove the baked Strawberry Hibiscus Cookies and allow them to cool for 2-3 minutes.
cool on wire rack
Finally, remove the cookies onto a wire rack to cool completely.

Serving and Storing the Strawberry Hibiscus Cookies

Serve the Strawberry Hibiscus Cookies on a festive platter or a plate and watch them fly off! To store any leftovers, place them in an airtight container and on the counter for up to 5 days. Or, freeze the cookies in an airtight container and store them for up to 3 months.

Strawberry hibiscus cookies
Stand Mixer
Nonstick Baking Sheets
Silicone Baking Mat
Strawberry Hibiscus Cookies

Strawberry Hibiscus Cookies

Yield: 2 Dozen or 24 Cookies
Prep Time: 5 minutes
Cook Time: 12 minutes
Additional Time: 15 minutes
Total Time: 32 minutes

Strawberry Hibiscus Cookies are a unique and flavorful treat combining the sweet and tangy taste of strawberries with the delicate floral notes of hibiscus.

Ingredients

  • 3 c. Organic All-Purpose Flour
  • 3 tbsp. Organic Strawberry Powder
  • 2 tbsp. Organic Hibiscus Powder
  • 1 tsp. Baking Soda
  • 1 tsp. Baking Powder
  • 1/2 tsp. Pink Salt
  • 2 tsp. Ground Cinnamon
  • 1 c. Unsalted Butter, Room Temperature
  • 1 1/2 c. Cane Sugar
  • 1/2 c. Coconut Sugar
  • 1/2 c. Carbonated Water
  • 2 tsp. Mexican Vanilla

Instructions

Creating the Strawberry Hibiscus Cookie Dough

  1. First, in a Kitchen Aid Stand Mixer, cream the butter, 1/2 c. coconut sugar, and 1 c. cane sugar sugar until light and fluffy.
  2. Next, add the baking soda, baking powder, salt, 1 tsp. cinnamon, vanilla, and carbonated water. Mix to combine.
  3. Then, add the flour, 2 tbsp. strawberry powder, and 1 tbsp. hibiscus powder. Mix until just combined.
  4. Finally, refrigerate the dough for 15 minutes.

The Strawberry Hibiscus Sugar Mixture

  1. While the dough is chilling, combine 1 tbsp. of strawberry and hibiscus powder with 1 tsp. ground cinnamon and 1/2 c. cane sugar.
  2. Next, stir with a fork to combine.
  3. Finally, set the mixture aside.

Forming and Rolling the Cookies

  1. First, remove the dough from the refrigerator.
  2. Next, use a tbsp. scoop or your hands, pinch off the cookie dough, and roll it into a ball.
  3. Then, roll each ball of dough into the strawberry hibiscus sugar mixture.
  4. Next, place the cookies onto a nonstick or silicone-lined baking sheet.
  5. Then, gently press the tops of the cookies to flatten the cookie dough balls, slightly.
  6. Finally, repeat steps 2-5 until all the dough is on the baking sheets.

Baking the Strawberry Hibiscus Cookies

  1. Once the oven is preheated, place the baking sheets into the oven.
  2. Next, bake the cookies for 10-12 minutes, or until the edges are just set.
  3. Then, remove the baked Strawberry Hibiscus Cookies and allow them to cool for 2-3 minutes.
  4. Finally, remove the cookies onto a wire rack to cool completely.

Serving and Storing the Strawberry Hibiscus Cookies

To store any leftovers, place them in an airtight container and on the counter for up to 5 days. Or, freeze the cookies in an airtight container and store them for up to 3 months.

Nutrition Information:
Yield: 12 Serving Size: 2
Amount Per Serving: Calories: 382Total Fat: 16gSaturated Fat: 10gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 41mgSodium: 246mgCarbohydrates: 58gFiber: 1gSugar: 33gProtein: 3g
© Rachel

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