Description
Delight in these charming Strawberry Sugar Cookies, featuring a perfect balance of sweet vanilla and vibrant freeze-dried strawberry powder. Crispy on the edges and soft inside, these cookies are ideal for satisfying your sweet tooth with a fruity twist in just 32 minutes.
Ingredients
Scale
Dry Ingredients
- 2 1/2 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
Wet Ingredients
- 1 cup unsalted butter, softened
- 1 1/2 cups granulated sugar
- 1 large egg
- 2 teaspoons vanilla extract
Flavoring
- 3 tablespoons freeze-dried strawberry powder
Instructions
- Preheat the Oven: Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper to ensure the cookies bake evenly and don’t stick.
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, and salt, creating the dry base for the cookie dough.
- Cream Butter and Sugar: In a large bowl, beat the softened unsalted butter and granulated sugar together until the mixture is light, fluffy, and creamy. This step is crucial for the texture of your cookies.
- Add Egg and Vanilla: Beat in the large egg and vanilla extract to the creamed mixture until fully combined, adding moisture and flavor to the dough.
- Combine Dry and Wet Mixtures: Gradually add the dry flour mixture into the wet ingredients, mixing gently until just combined to avoid overworking the dough.
- Incorporate Strawberry Powder: Fold in the freeze-dried strawberry powder evenly into the dough, infusing your cookies with a natural strawberry flavor and lovely pink hue.
- Shape the Cookies: Roll the dough into 1-inch balls, placing them about 2 inches apart on the prepared baking sheets to leave room for spreading during baking.
- Flatten Dough Balls: Slightly flatten each dough ball with the bottom of a glass, preparing them for even baking and that classic sugar cookie shape.
- Bake: Bake the cookies in the preheated oven for 10 to 12 minutes, or until the edges turn lightly golden, signaling they are perfectly baked.
- Cool: Allow the cookies to cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely, ensuring they set properly and maintain their texture.
Notes
- Use room temperature butter for easier creaming and better cookie texture.
- Freeze-dried strawberry powder can be found in specialty stores or online; it adds natural flavor without moisture.
- Don’t overmix the dough once the flour is added to keep cookies tender.
- You can substitute freeze-dried raspberry powder for a different berry flavor.
- Store the cooled cookies in an airtight container at room temperature for up to one week.
