These browned butter strawberry snickerdoodles are perfectly chewy with a slightly nutty flavor and sweet strawberries from both fresh strawberries inside and freeze dried strawberries on the outside!
Place the diced strawberries on a plate or baking sheet lined with a paper towel to let them release any excess moisture.
Place the butter in a saucepan over medium heat and whisk continuously until it begins to foam, about 5 minutes. Once you see browned bits rise to the top of the foam, remove from heat and let cool 10-15 minutes.
In a large bowl, add the butter and sugar. Beat with an electric mixer 2-3 minutes until fluffy and fully combined. Mix in the vanilla, coconut milk, and egg yolk.
Add in the baking soda, cream of tartar, and then add the flour in 1/2 cup at a time until fully incorporated. The mixture will be slightly crumbly. Add in the strawberries and knead the mixture with your hands until a ball is fully formed.
Refrigerate the dough for at least one hour up to overnight.
Preheat the oven to 350 F and line a baking sheet with parchment paper.
Sift the blended freeze dried strawberries if any clumps are present, and then whisk in the sugar and cinnamon. Shape the dough into 1 1/2 inch balls with a tablespoon, then roll in the strawberry powder. Place on the baking sheet leaving a few inches between each cookie, as they will expand.
Bake for 12-14 minutes, until crisp on the outside and still slightly soft on the inside. Cookies will continue to harden once they come out of the oven. Let cool for 5-10 minutes and enjoy!
* You can substitute coconut sugar in these cookies but it will change the color!