Description
These Soft & Sparkly Strawberry Sugar Cookies are delightful treats boasting a tender texture and a vibrant strawberry flavor. Infused with freeze-dried strawberries both in the dough and sprinkled sugar coating, they offer a unique twist on classic sugar cookies. Perfect for sharing, these cookies bake up soft with a subtle sparkle of sweetness, making them an irresistible snack or dessert.
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
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 ensure the cookies do not stick during baking.
- Prepare the Sparkling Strawberry Sugar: In a small bowl, combine 1/2 cup granulated sugar with 2 tablespoons finely ground freeze-dried strawberries. Mix well and set this vibrant mixture aside for rolling the dough balls later.
- Mix Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking soda, salt, and 1/2 cup finely ground freeze-dried strawberries. This infused flour mixture will add natural strawberry flavor and a beautiful pink hue to the cookies.
- Cream Butter and Sugar: Using a mixer, beat the softened unsalted butter together with 1 1/2 cups granulated sugar for 2 to 3 minutes until the mixture becomes light in color and fluffy, which is key for tender cookies.
- Add Egg and Vanilla: Beat in the egg and vanilla extract until the mixture is smooth and fully combined, ensuring an even distribution of flavors and binding.
- Combine and Mix: Gradually add the dry ingredients into the wet ingredients, stirring gently until just combined. Avoid overmixing to maintain a soft cookie texture.
- Scoop and Roll: Scoop the dough into approximately 1-inch balls. Roll each ball in the prepared sparkling strawberry sugar mixture to coat them evenly. Place the coated dough balls on the prepared baking sheets, spacing them about 2 inches apart to allow room 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 remain soft. Allow cookies to cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.
Notes
- Ensure the butter is softened to room temperature for easier creaming and better texture.
- Do not overmix the dough once the dry ingredients are added to avoid tough cookies.
- If freeze-dried strawberries are unavailable, crushed strawberry candies or natural strawberry powder can be used as alternatives.
- Cookies will continue to set once removed from the oven, so avoid overbaking to keep them soft.
- Store cookies in an airtight container at room temperature for up to 5 days or freeze for longer storage.
