Strawberry Sugar Cookies
User Reviews
5
Strawberry Sugar Cookies
Description
This recipe starts by creaming softened butter with granulated sugar and powdered freeze-dried strawberries, which provides concentrated strawberry flavor without extra moisture. An egg and vanilla extract are incorporated to add richness and deepen the flavor profile. The flour is added last to form a dough that, once chilled, is easy to roll out and cut into shapes.
Chilling the dough for at least two hours or overnight firms up the dough, making it easier to handle. The cookies bake to a tender crumb with a subtle strawberry aroma, enhanced by the inclusion of milk chocolate candy melts which can be used as decorations or mix-ins.
These cookies are suitable for serving as a delicate dessert or sweet snack, complementing teas or coffee with their gentle fruitiness and buttery sweetness.
Ingredients
- 1 1/2 cups butter room temperature, salted
- 1 3/4 cups granulated sugar
- 3 tablespoons strawberry 8 oz package, powdered freeze dried
- 1 large egg
- 1 tablespoon vanilla extract
- 3 3/4 cups all-purpose flour
- 1/4 cup milk chocolate candy melts
Instructions
- In the stand mixer, mix the butter until it’s creamed.
- Add in the sugar and powdered freeze dried strawberries. I added an .8 oz package of freeze dried strawberries into a food chopper and let it go until everything was a powdered. Mix on medium just until the butter and sugar come together. (The more the sugar and butter is creamed the fluffier the cookie will be.) Scrape down the sides.
- Add the egg and vanilla. Turn the mixer on medium and mix until the egg is completely incorporated.
- Lastly, add all the flour. You can either put a towel over your mixer until everything is incorporated or start out on the stirring setting of the mixer until the flour started to incorporated. Once the flour is mixed in some, go ahead and turn the mixer on medium and let it mix until the flour is combined with the creamed mixture.
- Roll dough between two pieces of parchment paper. Place in the fridge for 2 hours or until the dough is firm. I left mine in overnight. You can also cut the cookies out and place them into the freezer for 1 hour before baking. Whichever method you prefer, will work. Just remember to separate the cookies with parchment paper so they don’t stick together.
- Take the top piece of parchment paper off and cut the cookies with preferred cutters. I used a 3 inch heart cutter and used a small veggie cutter the shape of a heart for the tiny hearts.
- Place 6 cookies on a baking sheet lined with parchment paper. Don’t let the dough get warm otherwise your cookies may spread.
- Preheat the oven to 350 degrees F.
- Bake the cookies for 9 minutes or until the edges become golden brown. Remove them from the oven and let them cool.
- Melt the milk chocolate candy melts in a glass microwave-safe bowl. Microwave in 30 second intervals and stir after each time until smooth.
- Add the chocolate in a sandwich bag or piping bag. Pipe in the little hearts with chocolate while the candy is still sitting on the parchment paper. You can also sit them on wax paper to fill with chocolate. Add a heart sprinkle and let the chocolate dry completely.
Nutrition Information
Show DetailsNutrition Facts
Serving: 23cookies
Amount Per Serving
Calories 248 kcal
% Daily Value*
| Calories | 248kcal | 12% |
| Carbohydrates | 31g | 10% |
| Protein | 2g | 4% |
| Fat | 12g | 18% |
| Saturated Fat | 7g | 35% |
| Cholesterol | 41mg | 14% |
| Sodium | 110mg | 5% |
| Potassium | 28mg | 1% |
| Sugar | 15g | 30% |
| Vitamin A | 385IU | 8% |
| Calcium | 8mg | 1% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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