Strawberry Sugar Cookies with Sparkling Strawberry Sugar
These Strawberry Sugar Cookies with Sparkling Strawberry Sugar are a delightful and colorful twist on a classic treat. Bursting with fresh strawberry flavor, these cookies are topped with a sweet and sparkly strawberry-infused sugar for a festive touch. Perfect for summer parties, holidays, or anytime you’re craving something sweet and fruity!
- Prep Time: 20 minutes
- Cook Time: 12 minutes
- Total Time: 1 hour
- Yield: 1 hour
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
- For the Cookies:
- 1 cup unsalted butter, softened
- 1 1/2 cups granulated sugar
- 1 large egg
- 2 teaspoons vanilla extract
- 1/2 cup freeze-dried strawberries, powdered
- 2 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1/4 cup strawberry puree (from fresh or frozen strawberries)
- For the Sparkling Strawberry Sugar:
- 1/4 cup granulated sugar
- 2 tablespoons freeze-dried strawberries, powdered
Instructions
- Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper or a silicone baking mat.
- Make the cookie dough:
- In a large bowl, cream together the softened butter and sugar until light and fluffy (about 3-4 minutes).
- Add the egg and vanilla extract, and beat until smooth.
- In a separate bowl, mix together the powdered freeze-dried strawberries, flour, baking powder, and salt.
- Gradually add the dry ingredients to the butter mixture, alternating with the strawberry puree. Mix until fully combined.
- Chill the dough: Cover the dough and chill it in the refrigerator for about 30 minutes. This helps the cookies hold their shape during baking.
- Make the sparkling strawberry sugar: In a small bowl, mix together the granulated sugar and powdered freeze-dried strawberries until well combined.
- Shape the cookies:
- Once chilled, roll the dough into tablespoon-sized balls and then roll each ball in the sparkling strawberry sugar until fully coated.
- Place the dough balls on the prepared baking sheet, spacing them about 2 inches apart.
- Bake the cookies: Bake for 10-12 minutes, or until the edges of the cookies are slightly golden. The centers should remain soft but set.
- Cool and serve: Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
Notes
- You can use store-bought strawberry puree if you don’t have fresh or frozen strawberries on hand.
- If you don’t have freeze-dried strawberries, you can use strawberry jam for flavor, but be sure to adjust the amount of sugar in the recipe.
- These cookies are best enjoyed within a few days of baking, but they freeze well if stored in an airtight container.
