Description
Delight in these soft and flavorful Strawberry Sugar Cookies that combine the classic sweetness of sugar cookies with a fresh strawberry twist. Perfectly tender with a subtle fruity aroma, these cookies are rolled in sugar for an extra touch of sparkle and crunch, making them an irresistible treat for any occasion.
Ingredients
Scale
Dry Ingredients
- 1 ¾ cups all-purpose flour
- 1 tsp baking soda
- ½ tsp baking powder
- ¼ tsp salt
Wet Ingredients
- ½ cup unsalted butter, softened
- 1 cup granulated sugar
- 1 large egg
- 1 tsp vanilla extract
- 2 tbsp strawberry puree (about 3-4 fresh strawberries blended)
Finishing
- ¼ cup granulated sugar (for rolling)
Instructions
- Preheat Oven: Begin by preheating your oven to 350°F (175°C). Line a baking sheet with parchment paper to prevent sticking and make cleanup easier.
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking soda, baking powder, and salt until well combined. Set aside.
- Cream Butter and Sugar: In a large mixing bowl, use an electric mixer to cream the softened butter and 1 cup of granulated sugar together until the mixture is light and fluffy, about 2-3 minutes.
- Add Egg and Flavors: Beat in the egg, vanilla extract, and strawberry puree until fully incorporated, ensuring the batter is smooth and slightly pink from the strawberries.
- Combine Wet and Dry: Gradually add the dry ingredients to the wet mixture, mixing on low speed just until combined to avoid overworking the dough.
- Form Cookie Dough Balls: Using a tablespoon or cookie scoop, portion the dough into balls. Roll each ball in the remaining ¼ cup granulated sugar to coat evenly.
- Bake Cookies: Place the sugared dough balls on the prepared baking sheet, spacing them about 2 inches apart to allow for spreading. Bake for 10-12 minutes, or until the edges are lightly golden and centers are set.
- Cool Completely: Remove the cookies from the oven and allow them to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely. This step prevents breaking and helps cookies firm up.
Notes
- For more intense strawberry flavor, increase the strawberry puree to 3 tablespoons but reduce the vanilla to ½ teaspoon.
- Make sure the butter is softened but not melted for the best cookie texture.
- These cookies can be stored in an airtight container at room temperature for up to 5 days.
- Use fresh ripe strawberries for the puree for the most vibrant taste and color.
- Chilling the dough for 30 minutes before baking can help prevent excessive spreading if desired.
