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Strawberry Sugar Cookies

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These Strawberry Sugar Cookies are soft, chewy, and bursting with strawberry flavor. With a lovely pink hue and a hint of sweetness, they’re perfect for Valentine’s Day, spring celebrations, or just as a fun, fruity treat.

Ingredients

Scale

For the Cookies:

  • 1/2 cup (115 g) unsalted butter, softened
  • 3/4 cup (150 g) granulated sugar
  • 1 large egg, room temperature
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon almond extract (optional, for extra flavor)
  • 2 cups (250 g) all-purpose flour
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1/3 cup (50 g) freeze-dried strawberries, finely crushed
  • 1–2 drops pink gel food coloring (optional, for a vibrant color)

For Garnish (Optional):

  • Granulated sugar or sanding sugar for rolling
  • Strawberry glaze or frosting (optional)

Instructions

Prepare the Cookie Dough:

  1. Cream Butter and Sugar:
    • In a large mixing bowl, beat the butter and sugar together with an electric mixer on medium speed until light and fluffy, about 2–3 minutes.
  2. Add Wet Ingredients:
    • Beat in the egg, vanilla extract, and almond extract (if using) until well combined.
  3. Combine Dry Ingredients:
    • In a separate bowl, whisk together the flour, baking powder, salt, and crushed freeze-dried strawberries.
  4. Mix the Dough:
    • Gradually add the dry ingredients to the wet ingredients, mixing until a soft dough forms. Add pink gel food coloring if desired, and mix until evenly colored.
  5. Chill the Dough:
    • Wrap the dough in plastic wrap and refrigerate for at least 30 minutes, or until firm.

Shape and Bake the Cookies:

  1. Preheat Oven:
    • Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone mats.
  2. Shape the Cookies:
    • Roll the chilled dough into 1-inch balls. Roll each ball in granulated sugar or sanding sugar for a sparkly finish, if desired.
  3. Bake:
    • Place the dough balls on the prepared baking sheets, spacing them about 2 inches apart. Gently press down on each ball to slightly flatten.
    • Bake for 8–10 minutes, or until the edges are set but the centers are still soft.
  4. Cool:
    • Allow the cookies to cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.

Optional Glaze or Frosting:

  1. Prepare the Glaze:
    • Mix 1 cup (120 g) powdered sugar with 2–3 tablespoons strawberry puree or milk. Drizzle over cooled cookies or spread on top for a decorative finish.

Notes

  • Storage: Store in an airtight container at room temperature for up to 5 days or freeze for up to 3 months.
  • Flavor Boost: Add 1/4 teaspoon of lemon zest to enhance the strawberry flavor.
  • Freeze-Dried Strawberries: If you can’t find freeze-dried strawberries, use strawberry powder or omit them and rely on food coloring for the pink hue.

Find it online: https://ukfinda.com/strawberry-sugar-cookies/