Description
Delight in these Strawberry Sugar Cookies, a perfect blend of buttery sweetness and fruity strawberry flavor. Featuring freeze-dried strawberries mixed into the dough and a light powdered sugar glaze, these cookies are soft, tender, and beautifully flavorful—a fantastic treat for any occasion.
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
- ½ teaspoon salt
- ¾ cup freeze-dried strawberries, ground into powder
Glaze
- 1 cup powdered sugar
- 2-3 tablespoons milk (adjust for consistency)
Instructions
- Cream Butter and Sugar: In a large mixing bowl, use an electric mixer to cream the softened unsalted butter and granulated sugar together until the mixture is light, fluffy, and pale in color, typically about 3-4 minutes. This creates the perfect base for tender cookies.
- Add Egg and Vanilla: Beat in the large egg and vanilla extract thoroughly, ensuring they are fully incorporated to add moisture and flavor to the dough.
- Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking powder, salt, and the ground freeze-dried strawberries until evenly distributed. Gradually add this dry mixture to the wet ingredients, mixing on low speed until just combined, forming a soft dough.
- Shape and Bake Cookies: Preheat your oven to 350°F (175°C). Roll the dough into approximately 1 to 1 ¼ inch balls, place them spaced apart on a parchment-lined baking sheet, and gently flatten each ball with the palm of your hand or the bottom of a glass. Bake in the oven for 10-12 minutes or until the edges are lightly golden but centers remain soft. Remove and allow to cool on the baking sheet for 5 minutes, then transfer to a wire rack completely to cool.
- Prepare and Drizzle Glaze: While the cookies cool, whisk the powdered sugar with 2 tablespoons of milk until smooth and drizzleable. Add an additional tablespoon of milk if needed to achieve a thinner consistency. Drizzle this glaze over the cooled cookies using a spoon or piping bag. Allow the glaze to set before serving.
Notes
- For best results, use room temperature butter to ensure proper creaming.
- Freeze-dried strawberries add concentrated flavor without extra moisture—grind them finely for even distribution.
- Store cookies in an airtight container at room temperature for up to 5 days.
- Glaze can be flavored with a few drops of lemon juice or almond extract for variation.
- If freeze-dried strawberries are unavailable, substitute with finely chopped dried strawberries but reduce flour slightly to account for added moisture.
