Strawberry Sugar Cookies | Soft Sparkling Strawberry Dessert Recipe
Whip up irresistible Strawberry Sugar Cookies! Creamy butter meets vibrant freeze-dried strawberries for a soft, sparkling dessert. Get the full recipe and nutritional info here!
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 4 servings
- Method: Stovetop
- Cuisine: American
Ingredients
- All-purpose flour: 2 ½ cups
- Granulated sugar: 1 cup
- Unsalted butter: 1 cup (2 sticks), softened
- Large egg: 1
- vanilla powder: 1 teaspoon
- Baking powder: 1 teaspoon
- Salt: ¼ teaspoon
- Powdered freeze-dried strawberries: 3 tablespoons
Instructions
- Step 1: Preheat your oven to 375°F (190°C) and line two baking sheets with parchment paper. In a medium bowl, whisk together the all-purpose flour, baking powder, salt, and powdered freeze-dried strawberries until well combined. Set aside.
- Step 2: In a large bowl, using an electric mixer, cream together the softened unsalted butter and granulated sugar until the mixture is light and fluffy, about 2-3 minutes. Beat in the large egg and vanilla bean paste until fully incorporated, scraping down the sides of the bowl as needed.
- Step 3: Gradually add the dry ingredient mixture to the wet ingredients, mixing on low speed until just combined and a soft dough forms. Avoid overmixing. Gather the dough into a ball, flatten it slightly, wrap tightly in plastic wrap, and refrigerate for at least 30 minutes to 1 hour.
- Step 4: On a lightly floured surface, roll out the chilled dough to about ¼-inch thickness. Use your favorite cookie cutters to cut out shapes. For a sparkling finish, place ½ cup of sparkling sugar (not included in ingredient list) in a shallow dish and gently press one side of each cookie into the sugar before placing them 1-2 inches apart on the prepared baking sheets.
- Step 5: Bake for 8-10 minutes, or until the edges are lightly golden and the centers are set but still soft. Do not overbake to ensure the cookies remain soft. Let the cookies cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.
Notes
- Keep your strawberry sugar cookies wonderfully soft by storing them in an airtight container at room temperature for up to 3-4 days, perhaps with a slice of bread inside to maintain moisture.
- To bring back that 'freshly baked' warmth and tenderness, pop a cookie in the microwave for 5-10 seconds, or warm them gently in a low oven (around 250°F/120°C) for a few minutes until just soft.
- These sparkling strawberry delights are absolutely perfect alongside a cold glass of milk, a warm cup of herbal tea, or for an extra special treat, serve them with a scoop of vanilla bean ice cream or a dollop of fresh whipped cream.
- For truly soft and tender cookies, remember two golden rules: avoid overmixing your dough in Step 3 to prevent toughness, and be sure not to overbake them – pull them from the oven when the edges are just set and the centers still look slightly soft.
Nutrition
- Serving Size: 1 cookie (approx. 38g)
- Calories: 145
- Sodium: 100mg
- Fat: 8g
- Saturated Fat: 5g
- Trans Fat: 0.1g
- Protein: 15g