Description
Delightful strawberry sugar cookies bring a sweet splash of summer to classic dessert lovers. Homemade cookies with fresh strawberry essence offer a perfect balance of fruity charm and buttery richness you can savor with each delectable bite.
Ingredients
Scale
Strawberry Sugar Cookies
Main Ingredients:
- 2 cups (250 g) all-purpose flour
- ½ cup (115 g) unsalted butter, softened
- ¾ cup (150 g) granulated sugar
- 1 large egg, room temperature
Flavor Enhancers:
- 1 teaspoon vanilla extract
- ½ teaspoon almond extract
- ⅓ cup (50 g) freeze-dried strawberries, finely crushed
- 12 drops pink gel food coloring
Dry Ingredients:
- ½ teaspoon baking powder
- ¼ teaspoon salt
Optional Garnish:
- Granulated sugar or sanding sugar for rolling
- Strawberry glaze or frosting
Instructions
- Whip soft butter and granulated sugar in a spacious mixing bowl using an electric mixer until the mixture transforms into a pale, airy consistency, creating a smooth base for the cookies.
- Introduce the egg, vanilla, and almond extracts, blending thoroughly to integrate the liquid components and create a uniform mixture.
- In a separate container, sift together flour, baking powder, and salt, then crumble freeze-dried strawberries into the dry ingredients, ensuring even distribution.
- Gradually fold the dry ingredient mixture into the wet ingredients, stirring gently until a cohesive dough emerges, incorporating optional pink gel food coloring for a delicate rosy hue.
- Encase the dough in plastic wrap and refrigerate for a minimum of 30 minutes, allowing the ingredients to meld and the dough to firm up.
- Heat the oven to 350F and line baking sheets with parchment paper or silicone mats, creating a non-stick surface.
- Extract the chilled dough and form small spheres approximately 1 inch in diameter, optionally rolling them in granulated sugar for a sparkling exterior.
- Arrange the dough balls on prepared baking sheets, leaving sufficient space between each cookie, and gently flatten them with a light touch.
- Slide the trays into the preheated oven and bake for 8-10 minutes, watching for set edges and slightly soft centers.
- Remove from the oven and allow cookies to rest on the baking sheets for 5 minutes before transferring to a wire cooling rack to reach room temperature.
Notes
- Swap freeze-dried strawberries with other freeze-dried fruits like raspberries or blueberries for unique flavor variations that add vibrant color and natural sweetness to your cookies.
- Make the recipe gluten-free by substituting all-purpose flour with a 1:1 gluten-free baking blend, ensuring those with dietary restrictions can still enjoy these delightful treats.
- Control cookie texture by adjusting chilling time: longer refrigeration (up to 24 hours) creates denser, less-spread cookies, while shorter chilling results in thinner, more delicate edges.
- Enhance strawberry intensity by adding a small amount of strawberry extract or using high-quality strawberry jam swirled into the dough for deeper, more concentrated fruit flavor.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Desserts, Snacks
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 24
- Calories: 130
- Sugar: 8 g
- Sodium: 50 mg
- Fat: 6 g
- Saturated Fat: 4 g
- Unsaturated Fat: 2 g
- Trans Fat: 0 g
- Carbohydrates: 18 g
- Fiber: 0.5 g
- Protein: 1.5 g
- Cholesterol: 20 mg