Strawberry Sugar Cookies

Description

Strawberry Sugar Cookies

Delight in the sweet taste of summer with these Strawberry Sugar Cookies! Infused with freeze-dried strawberry powder, these cookies are bursting with natural strawberry flavor and are beautifully pink. They’re perfect for any occasion and will add a touch of charm to your cookie platter. Whether you’re sharing with friends or indulging yourself, these cookies are sure to bring a smile!

2 1/2 cups all-purpose flour
1/2 tsp baking powder
1/4 tsp salt
1 cup unsalted butter, softened
1 1/2 cups granulated sugar
1 large egg
2 tsp vanilla extract
3 tbsp freeze-dried strawberry powder

Directions:
1. Preheat oven to 350°F (175°C). Line baking sheets with parchment.
2. Whisk flour, baking powder, and salt.
3. Cream butter and sugar until fluffy. Beat in egg and vanilla.
4. Mix in dry ingredients, then fold in strawberry powder.
5. Roll into balls, flatten, and bake for 10-12 mins.

Prep Time: 20 mins
Kcal: 168 per cookie

Step-by-Step Guide

Follow these detailed instructions for perfect Strawberry Sugar Cookies every time.

1. Prepare Dry Ingredients: In a medium bowl, thoroughly whisk together the 2 1/2 cups of flour, 1/2 teaspoon baking powder, and 1/4 teaspoon salt. Set aside.
2. Cream Butter and Sugar: In a large mixing bowl, use an electric mixer on medium-high speed to beat the softened butter and granulated sugar together for 2-3 minutes, until the mixture is very light, pale, and fluffy.
3. Add Wet Ingredients: Beat in the large egg and 2 teaspoons of vanilla extract until fully incorporated, scraping down the sides of the bowl as needed.
4. Combine Dry and Wet: With the mixer on low speed, gradually add the dry ingredient mixture. Mix just until no streaks of flour remain. Do not overmix.
5. Incorporate Strawberry Flavor: Using a spatula, gently fold in the 3 tablespoons of freeze-dried strawberry powder until evenly distributed and the dough is a uniform pink color.
6. Shape the Cookies: Scoop dough (about 1.5 tablespoons each) and roll into smooth balls. Place on the parchment-lined baking sheet, spacing them 2 inches apart. Gently flatten each ball to about 1/2-inch thickness with the bottom of a glass or your palm.
7. Bake and Cool: Bake in the preheated oven for 10-12 minutes, or until the edges are just set and very lightly golden. The centers will look soft. Let cookies cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.

Serving Suggestions

These vibrant cookies are versatile. Serve them on a pastel platter for a spring brunch or baby shower. For an extra treat, sandwich two cookies with a dollop of vanilla buttercream or cream cheese frosting. They pair wonderfully with a glass of cold milk, a cup of tea, or a scoop of vanilla ice cream for a simple dessert.

How-to Summary

Create soft, pink Strawberry Sugar Cookies by creaming butter and sugar, mixing in dry ingredients and freeze-dried strawberry powder, shaping into flattened balls, and baking at 350°F for 10-12 minutes.

Frequently Asked Questions

Can I use fresh strawberries instead of powder? No. Fresh fruit adds too much moisture, altering the dough’s texture and causing the cookies to spread excessively. Freeze-dried powder provides intense flavor without added liquid.

Where do I find freeze-dried strawberry powder? You can buy it pre-made or make your own by pulsing freeze-dried strawberries in a blender or food processor until a fine powder forms.

Why are my cookies not pink? The color depends on your strawberry powder. Some brands yield a deeper pink. For a vibrant color, ensure the powder is very fine and fully mixed. Avoid artificial food coloring for a natural look.

How do I store these cookies? Store in an airtight container at room temperature for up to 5 days. For longer storage, freeze the baked cookies for up to 3 months.

Can I chill the dough before baking? Yes, chilling for 30-60 minutes can help prevent excess spreading, especially in a warm kitchen, resulting in slightly thicker cookies.

Common Mistakes to Avoid

• Using melted butter: This causes cookies to spread too thin. Always use softened, room-temperature butter for the correct texture.
• Overmixing the dough: Mix just until ingredients are combined after adding the flour. Overmixing develops gluten, leading to tough cookies.
• Overbaking: Remove cookies when edges are set but centers are still soft. They will continue to firm up as they cool on the sheet.
• Incorrect strawberry product: Do not substitute with strawberry jam, syrup, or fresh fruit, as they will ruin the dough consistency.

Conclusion

These Strawberry Sugar Cookies are a simple yet stunning treat that captures the essence of strawberries in a classic cookie form. By using freeze-dried fruit powder, you achieve a potent, natural flavor and a lovely pink hue without artificial ingredients. Perfect for gifting, parties, or a sweet homemade snack, this recipe is sure to become a cherished favorite. Enjoy the taste of summer any time of the year!