Description
These Strawberry Sugar Cookies are soft, buttery, and bursting with natural strawberry flavor thanks to freeze-dried strawberries. Perfectly sweet and slightly chewy, these delightful pink cookies make a charming treat for any occasion.
Ingredients
Scale
Dry Ingredients
- 2½ cups all-purpose flour
- ½ teaspoon baking powder
- ¼ teaspoon salt
Wet Ingredients
- 1 cup unsalted butter, softened
- 1½ cups granulated sugar
- 1 large egg
- 1½ teaspoons vanilla extract
- ½ teaspoon almond extract (optional)
Flavor Enhancers
- ½ cup freeze-dried strawberries, crushed into powder
- 2 tablespoons finely chopped freeze-dried strawberries (for texture)
- Pink sanding sugar or extra granulated sugar (for rolling, optional)
Instructions
- Preheat Oven and Prepare Pans: Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper to prevent sticking and ensure even baking.
- Mix Dry Ingredients: In a medium bowl, whisk together all-purpose flour, baking powder, and salt to combine and aerate the dry ingredients evenly.
- Cream Butter and Sugar: In a large bowl, use an electric mixer to cream the softened butter and granulated sugar until light and fluffy, about 2 to 3 minutes, creating a creamy base for the cookies.
- Add Egg and Extracts: Beat in the egg, vanilla extract, and almond extract (if using) until fully incorporated, enhancing the cookie’s flavor and texture.
- Incorporate Strawberries: Stir in the crushed freeze-dried strawberry powder and the finely chopped freeze-dried strawberries to infuse the dough with natural strawberry sweetness and texture.
- Combine Wet and Dry Ingredients: Gradually add the flour mixture to the wet ingredients, mixing gently until a soft, cohesive dough forms.
- Shape Cookies: Scoop tablespoon-sized portions of dough and roll them into balls. Optionally, roll each ball in pink sanding sugar or extra granulated sugar for a pretty, sparkling finish.
- Arrange on Baking Sheets: Place the dough balls about 2 inches apart on the prepared baking sheets to allow room for spreading. Gently flatten each ball slightly to help them bake evenly.
- Bake Cookies: Bake for 10 to 12 minutes, or until the edges are set and the centers appear slightly underbaked, ensuring a soft, chewy texture.
- Cool: Let the cookies cool on the baking sheet for 5 minutes to firm up before transferring them to a wire rack to cool completely, preventing breakage from handling them too warm.
Notes
- For extra strawberry flavor, add a few drops of strawberry extract to the dough.
- Avoid using fresh strawberries as they introduce too much moisture and can make the dough too wet.
- Store cookies in an airtight container to keep them soft for several days.
