Description
These Soft & Sparkly Strawberry Sugar Cookies are a delightful twist on classic sugar cookies, featuring the natural sweetness and vibrant color of freeze-dried strawberries. Perfectly soft with a subtle strawberry flavor and a sparkling sugary coating, they make a charming treat for any occasion.
Ingredients
Scale
Dry Ingredients
- 2 3/4 cups (345g) all-purpose flour
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup (12g) freeze-dried strawberries, finely ground
Wet Ingredients
- 1 cup (226g) unsalted butter, softened
- 1 1/2 cups (300g) granulated sugar
- 1 large egg
- 1 1/2 teaspoons vanilla extract
Sparkling Strawberry Sugar Coating
- 1/2 cup (100g) granulated sugar
- 2 tablespoons freeze-dried strawberries, finely ground
Instructions
- Preheat the Oven: Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone mats to prevent sticking and for even baking.
- Prepare the Sparkling Strawberry Sugar: In a small bowl, combine 1/2 cup granulated sugar with 2 tablespoons of finely ground freeze-dried strawberries. Set this mixture aside for coating the cookie dough balls.
- Mix Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking soda, salt, and 1/2 cup of finely ground freeze-dried strawberries until well incorporated.
- Cream Butter and Sugar: In a large bowl, beat the softened unsalted butter and 1 1/2 cups granulated sugar together on medium speed for 2 to 3 minutes, or until the mixture is light, fluffy, and pale in color.
- Add Egg and Vanilla: Add the large egg and vanilla extract to the creamed butter and sugar mixture. Beat until smooth and fully combined.
- Combine and Mix: Gradually add the dry ingredients to the wet ingredients, stirring gently until just combined. Avoid overmixing to keep the cookies tender.
- Scoop and Roll: Using a cookie scoop or spoon, portion the dough into balls. Roll each ball thoroughly in the prepared sparkling strawberry sugar mixture. Place the coated dough balls onto the prepared baking sheets, spacing them about 2 inches apart to allow for spreading.
- Bake and Cool: Bake the cookies in the preheated oven for 10 to 12 minutes, or until the edges are just set but the centers are still soft. Remove the baking sheets from the oven and allow the cookies to cool on the sheets for 5 minutes before transferring them to a wire rack to cool completely.
Notes
- Using freeze-dried strawberries intensifies the strawberry flavor without adding moisture, keeping the cookies soft.
- Do not overmix the dough once the dry ingredients are added to maintain a tender texture.
- For extra sparkle, ensure the sugar and ground strawberries for coating are well mixed.
- Store cookies in an airtight container at room temperature for up to one week.
- To keep them fresh longer, freeze the cookies after baking and thaw before serving.
