Description
These Strawberry Sugar Cookies are a delightful twist on a classic treat, featuring the sweet and tangy flavor of freeze-dried strawberries blended into the dough and a luscious strawberry glaze drizzled on top. With a tender, buttery texture and a burst of natural strawberry goodness, these cookies are perfect for any occasion and sure to satisfy your sweet tooth.
Ingredients
Scale
Cookie Dough
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 2 3/4 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1/2 cup freeze-dried strawberries, ground into powder
Strawberry Glaze
- 1 cup powdered sugar
- 1 tablespoon unsalted butter, melted
- 1-2 tablespoons freeze-dried strawberries, ground into powder (optional for garnish)
Instructions
- Cream Butter and Sugar: In a large mixing bowl, beat the softened unsalted butter and granulated sugar together until the mixture is light and fluffy, which usually takes about 2-3 minutes with an electric mixer. This step is crucial for creating a tender cookie texture.
- Add Egg and Vanilla: Crack in the large egg and pour in the vanilla extract. Continue mixing on medium speed until fully combined, making sure the mixture is smooth and homogeneous.
- Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking powder, salt, and the finely ground freeze-dried strawberries. Gradually add this dry ingredient mixture to the wet butter mixture, mixing on low speed just until everything is incorporated to avoid overworking the dough.
- Shape and Bake Cookies: Preheat your oven to 350°F (175°C). Roll the cookie dough into small balls, about 1 to 1.5 inches in diameter. Place them on a baking sheet lined with parchment paper, spacing them about 2 inches apart. Flatten each ball gently with the palm of your hand. Bake in the preheated oven for 8-10 minutes or until the edges are lightly golden. Remove and allow cookies to cool on a wire rack.
- Prepare and Drizzle Glaze: In a small bowl, mix the powdered sugar with the melted butter and enough freeze-dried strawberry powder or a little water to create a smooth glaze. Drizzle this glaze over the cooled cookies using a spoon or piping bag. Allow glaze to set before serving.
Notes
- For a stronger strawberry flavor, increase the amount of freeze-dried strawberry powder in both the dough and glaze.
- Make sure the butter is softened at room temperature but not melted for best creaming results.
- Ground freeze-dried strawberries can be made easily by pulsing the berries in a food processor or grinding with a mortar and pestle until fine.
- Cookies can be stored in an airtight container at room temperature for up to 5 days.
- You can substitute butter with margarine or a vegan butter alternative to adjust for dietary preferences.
