Description
Delicious strawberry sugar cookies with a sparkling strawberry sugar coating, perfect for any occasion.
Ingredients
- 1 cup (2 sticks) unsalted butter, softened
- 1 ½ cups (300g) granulated sugar
- 2 large eggs, room temperature
- 3 cups (375g) all-purpose flour
- 2 tablespoons cornstarch
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 2 teaspoons cream of tartar
- ½ teaspoon salt
- 6 tablespoons (36g) freeze-dried strawberry powder
- 1 teaspoon pure vanilla extract
- 1 teaspoon pure strawberry extract
- ½ teaspoon red gel food coloring
- ½ cup sparkling sugar
- 1 tablespoon freeze-dried strawberry powder for coating
Instructions
- Prepare the freeze-dried strawberry powder by blending or processing freeze-dried strawberries until they become a fine powder.
- Make sparkling strawberry sugar by stirring together the tablespoon of strawberry powder with ½ cup of sparkling sugar. Store it in an airtight container.
- Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper.
- Cream the softened butter and granulated sugar together in the bowl of a stand mixer on medium speed for about 3 minutes until light and fluffy.
- Gradually add the eggs, mixing well after each addition. Blend in the vanilla extract, strawberry extract, and red gel food coloring until fully incorporated.
- Whisk together the flour, cornstarch, baking powder, baking soda, cream of tartar, salt, and 6 tablespoons of strawberry powder in a separate bowl.
- Gradually add the dry ingredients to the wet ingredients, blending on low speed until just combined.
- Chill the cookie dough for at least 2 hours or overnight.
- Scoop the dough into 30 medium-sized cookie balls and roll in the prepared sparkling sugar to coat.
- Place cookie balls onto the prepared baking sheets, ensuring they’re spaced at least 2 inches apart. Bake for about 10 minutes, until the tops are just beginning to set.
- Remove cookies from the oven and let them cool on the baking sheet for 5 minutes before transferring to a cooling rack.
Notes
Store the cookies in an airtight container at room temperature for up to 3 days or in the refrigerator for a week.