Description
These delightful strawberry sugar cookies are soft, chewy, and bursting with real strawberry flavor. The sparkling strawberry sugar on top adds a fun, crunchy texture and extra sweetness, making them perfect for any occasion.
Ingredients
Units
Scale
For the Cookies:
- 2 3/4 cups all-purpose flour
- 1 tsp baking soda
- 1/2 tsp baking powder
- 1/2 tsp salt
- 1 cup unsalted butter, softened
- 1 1/2 cups granulated sugar
- 1 large egg
- 1 tsp vanilla extract
- 1/4 cup freeze-dried strawberry powder (made from finely ground freeze-dried strawberries)
For the Sparkling Strawberry Sugar:
- 1/4 cup granulated sugar
- 2 tbsp freeze-dried strawberry powder
Instructions
- Prepare the Sparkling Sugar:
- In a small bowl, mix the granulated sugar and strawberry powder until well combined. Set aside.
- Make the Dough:
- Preheat your oven to 375°F (190°C) and line baking sheets with parchment paper.
- In a medium bowl, whisk together the flour, baking soda, baking powder, and salt.
- In a large bowl, cream the butter and granulated sugar together until light and fluffy.
- Beat in the egg and vanilla extract until fully incorporated.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- Fold in the strawberry powder until the dough is evenly colored and flavored.
- Shape the Cookies:
- Roll the dough into 1-inch balls and roll them in the sparkling strawberry sugar.
- Place the cookies 2 inches apart on the prepared baking sheets.
- Bake and Cool:
- Bake for 8–10 minutes, or until the edges are set and the tops are slightly cracked.
- Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Notes
- For best results, make the strawberry powder by blending freeze-dried strawberries in a food processor until fine.
- Store cookies in an airtight container at room temperature for up to 5 days.
- If you prefer extra chewy cookies, slightly underbake them.