Description
These Strawberry Sugar Cookies combine a classic buttery sugar cookie base with the vibrant flavor of freeze-dried strawberries, finished with a sweet powdered sugar glaze. Perfectly soft and tender, these cookies are ideal for a delightful dessert or snack that bursts with natural strawberry essence.
Ingredients
Scale
Cookie Dough
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 2 ¾ cups all-purpose flour
- 1 teaspoon baking powder
- ¼ teaspoon salt
- ¾ cup freeze-dried strawberries, ground into a powder
Glaze
- 1 cup powdered sugar
- 2–3 tablespoons milk or water (to desired consistency)
- Optional: ½ teaspoon vanilla extract for flavor
Instructions
- Cream Butter and Sugar: In a large mixing bowl, use an electric mixer to cream together the softened unsalted butter and granulated sugar until the mixture is light, fluffy, and pale, about 3-4 minutes. This aeration is key for tender cookies.
- Add Egg and Vanilla: Beat in one large egg and one teaspoon of vanilla extract until fully incorporated, ensuring a smooth and homogeneous batter.
- Combine Dry Ingredients and Strawberries: In a separate bowl, whisk together the all-purpose flour, baking powder, salt, and ground freeze-dried strawberries. Gradually add these dry ingredients to the wet mixture, mixing at low speed or folding with a spatula until just combined to avoid overworking the dough.
- Shape and Bake Cookies: Preheat your oven to 350°F (177°C). Roll the dough into 1-inch balls and place them on a lined baking sheet, spacing them about 2 inches apart. Gently flatten each ball with the palm of your hand or the bottom of a glass. Bake for 10-12 minutes, or until the edges are lightly golden. Let the cookies cool completely on a wire rack.
- Prepare and Drizzle Glaze: While the cookies cool, whisk powdered sugar with milk or water and vanilla extract until smooth. Drizzle the glaze over the cooled cookies using a spoon or a piping bag. Allow the glaze to set before serving.
Notes
- Grinding the freeze-dried strawberries finely helps distribute the flavor evenly throughout the dough.
- Do not overmix the dough once the flour is added to keep the cookies tender.
- For a more intense strawberry flavor, you can increase the amount of freeze-dried strawberries up to 1 cup.
- The glaze can be adjusted in thickness with more or less liquid depending on your preference.
- Store cookies in an airtight container at room temperature for up to 5 days.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
