Strawberry Sugar Cookies (Printer-Friendly Version)
# What You'll Need:
→ For the Cookies
01 -
1 cup (2 sticks) unsalted butter, softened
02 -
2 large eggs, room temperature
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3 cups (375g) all-purpose flour
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2 Tablespoons cornstarch
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2 teaspoons baking powder
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1 teaspoon baking soda
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2 teaspoons cream of tartar
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½ teaspoon salt
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1 1/2 cups (300g) granulated sugar
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6 Tablespoons (36g) freeze dried strawberry powder
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1 teaspoon pure vanilla extract
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1 teaspoon pure strawberry extract
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1/2 teaspoon red gel food coloring
→ For the Sparkling Strawberry Sugar
14 -
1/2 cup white or red sparkling sugar (sanding sugar)
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1 Tablespoon freeze dried strawberry powder
# Let's Cook!:
01 -
Blend freeze-dried strawberries in a high speed blender or spice grinder until they become a fine powder. Mix with sugar and store in airtight container.
02 -
Stir together freeze-dried strawberry powder with sparkling sugar. Store in airtight container until ready to use.
03 -
Cream butter and sugar until fluffy (3 minutes). Add eggs one at a time, then extracts and food coloring. Mix dry ingredients separately, then combine with wet ingredients until just mixed.
04 -
Chill cookie dough for at least 2 hours or overnight.
05 -
Scoop dough into balls, roll in sparkling strawberry sugar. Place on parchment-lined baking sheets 2 inches apart.
06 -
Bake at 350°F for 10 minutes until tops begin to set. Cool 5 minutes on pan, then transfer to cooling rack.
# Cook's Notes:
01 -
Use soft butter for best texture
02 -
Don't overmix dough when adding flour
03 -
Can be frozen for up to 3 months
04 -
Can substitute with other freeze-dried fruits
05 -
Can be made gluten-free using 1:1 flour substitute