STRAWBERRY SUGAR COOKIES
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STRAWBERRY SUGAR COOKIES
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These soft and chewy Strawberry Sugar Cookies are bursting with fresh strawberry flavor. Chilling the dough is key. Perfect for any celebration!
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Ingredients
- unsalted butter softened
- granulated sugar 1 ½ cups
- egg 2 large
- vanilla extract
- almond extract ½ teaspoon, optional, enhances flavor
- all-purpose flour 3 cups
- baking powder
- salt
- strawberry fresh, chopped, 1 cup
For decorating (optional)
- powdered sugar
- Sprinkles
- sanding sugar pink
- strawberry glaze or frosting
Instructions
- Cream butter and sugar: In a large bowl, cream together the softened butter and granulated sugar until light and fluffy, about 2-3 minutes using an electric mixer.
- Add eggs and extracts: Beat in the eggs one at a time, then stir in the vanilla and almond extracts (if using).
- Combine dry ingredients: In a separate bowl, whisk together the flour, baking powder, and salt.
- Combine wet and dry ingredients: Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Do not overmix.
- Fold in strawberries: Gently fold in the chopped strawberries.
- Chill the dough: Cover the dough and refrigerate for at least 2 hours, or preferably overnight. This chilling period is crucial for preventing spreading and making the dough easier to handle.
- Preheat and prepare: Preheat oven to 375°F (190°C). Line baking sheets with parchment paper.
- Shape the cookies: Scoop rounded tablespoons of dough onto the prepared baking sheets, leaving about 2 inches between cookies. You can also roll the dough into balls and flatten them slightly.
- Bake: Bake for 10-12 minutes, or until the edges are lightly golden brown. Be careful not to overbake. The cookies will be soft.
- Cool: Let the cookies cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely.
- Decorate (optional): Once the cookies are completely cooled, you can dust them with powdered sugar, add sprinkles, sprinkle with pink sanding sugar before baking, or drizzle them with a strawberry glaze or frosting.
Notes
- Chilling: Chilling the dough is essential for preventing spreading. Don't skip it!
- Strawberry Size: Chop the strawberries into small pieces for even distribution. Larger pieces might make the cookies difficult to handle.
- Don't Overmix: Overmixing leads to tough cookies. Mix just until combined.
- Soft Cookies: These cookies are meant to be soft, so don't overbake them.
- Storage: Store cooled cookies in an airtight container at room temperature for up to 5 days.
Nutrition Information
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Calories
250kcal
(13%)
Carbohydrates
30g
(10%)
Protein
4g
(8%)
Fat
12g
(18%)
Nutrition Facts
Serving: 3dozen
Amount Per Serving
Calories 250 kcal
% Daily Value*
| Calories | 250kcal | 13% |
| Carbohydrates | 30g | 10% |
| Protein | 4g | 8% |
| Fat | 12g | 18% |
* Percent Daily Values are based on a 2,000 calorie diet.
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