Description
Delicious strawberry sugar cookies featuring a sparkling sugar coating, enriched with freeze-dried strawberry powder for a burst of flavor.
Ingredients
- 1 cup (2 sticks) unsalted butter, softened
- 2 large eggs, room temperature
- 3 cups (375g) all-purpose flour
- 2 tablespoons cornstarch
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 2 teaspoons cream of tartar
- ½ teaspoon salt
- 1 ½ cups (300g) granulated sugar
- 6 tablespoons (36g) freeze-dried strawberry powder
- 1 teaspoon pure vanilla extract
- 1 teaspoon pure strawberry extract
- ½ teaspoon red gel food coloring
- ½ cup sparkling sugar
- 1 tablespoon freeze-dried strawberry powder for coating
Instructions
- Prepare the Freeze-Dried Strawberry Powder: Blend or process freeze-dried strawberries until they become a fine powder. Set aside.
- Make the Sparkling Strawberry Sugar: Stir together the tablespoon of strawberry powder with ½ cup of sparkling sugar. Store in an airtight container until you need it.
- Preheat Oven: Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper and set aside.
- Prepare the Cookie Dough: In the bowl of a stand mixer, cream the softened butter and granulated sugar together on medium speed for about 3 minutes until light and fluffy.
- Add Wet Ingredients: Gradually add eggs, mixing well after each addition. Blend in the vanilla extract, strawberry extract, and red gel food coloring until fully incorporated.
- Mix Dry Ingredients: In a separate bowl, whisk together the flour, cornstarch, baking powder, baking soda, cream of tartar, salt, and 6 tablespoons of strawberry powder.
- Combine Ingredients: Gradually add the dry ingredients to the wet ingredients. Blend on low speed until just combined, being careful not to overmix.
- Chill Dough: Chill the cookie dough for at least 120 minutes or overnight, enhancing flavor and making it easier to handle.
- Form Cookie Balls: Once chilled, scoop the dough into 30 medium-sized cookie balls using a cookie scoop. Roll each ball in your hands, then roll in the prepared Sparkling Strawberry Sugar to coat evenly.
- Bake: Place the cookie balls onto the prepared baking sheets, spaced at least 2 inches apart. Bake in the preheated oven for about 10 minutes, until the tops are just beginning to set.
- Cool: Remove cookies from the oven and let them cool on the baking sheet for 5 minutes before transferring them to a cooling rack to cool completely.
- Store: Store the cookies in an airtight container at room temperature for up to 3 days or in the refrigerator for up to 1 week.
Notes
For best results, do not skip chilling the dough. Experiment with flavors by substituting different fruit powders if desired.
