Description
Soft, chewy strawberry sugar cookies bursting with sweet strawberry flavor and coated in strawberry sugar. Perfect for any occasion!
Ingredients
Scale
- 2 1/4 cups all-purpose flour, plus more for dusting
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup (2 sticks) unsalted butter, softened
- 3/4 cup granulated sugar
- 1/4 cup packed light brown sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1/2 teaspoon almond extract (optional)
- 1/2 cup freeze-dried strawberries, finely ground into a powder
- 1 cup granulated sugar
- 1/4 cup freeze-dried strawberries, finely ground into a powder
Instructions
- Whisk Dry Ingredients: In a medium bowl, whisk together flour, baking powder, baking soda, and salt. Set aside.
- Cream Butter and Sugars: In a large bowl, cream together softened butter, granulated sugar, and brown sugar until light and fluffy (3-5 minutes).
- Add Egg and Extracts: Beat in the egg until fully incorporated. Stir in vanilla extract and almond extract (if using).
- Incorporate Dry Ingredients: Gradually add dry ingredients to wet ingredients, mixing on low speed until just combined. Do not overmix.
- Add Strawberry Powder: Stir in ground freeze-dried strawberry powder until evenly distributed.
- Chill Dough: Wrap dough tightly in plastic wrap and chill in the refrigerator for at least 1 hour (preferably 2-3 hours, or overnight).
- Prepare Strawberry Sugar Coating: In a small bowl, combine granulated sugar and ground freeze-dried strawberry powder. Mix well.
- Preheat Oven: Preheat oven to 350°F (175°C). Line baking sheets with parchment paper or silicone baking mats.
- Shape Cookies: Remove chilled dough from the refrigerator. Roll dough into 1-inch balls.
- Coat in Strawberry Sugar: Roll each dough ball in the strawberry sugar mixture, ensuring even coating. Gently press onto prepared baking sheets, leaving 2 inches between each cookie.
- Bake Cookies: Bake for 8-10 minutes, or until edges are lightly golden brown and centers are set. Do not overbake.
- Cool Cookies: Remove baking sheets from the oven and let cookies cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely.
Notes
- Use freeze-dried strawberries for the best flavor and texture.
- Grind the freeze-dried strawberries into a fine powder for even distribution.
- Don’t overmix the dough to avoid tough cookies.
- Chilling the dough is essential to prevent excessive spreading.
- Store cooled cookies in an airtight container at room temperature for up to 3-4 days.
- Add white chocolate chips, drizzle with white chocolate, or add sprinkles for variations.
- Prep Time: 20 minutes
- Cook Time: 8 minutes