Description
These Strawberry Sugar Cookies are irresistibly soft and packed with the bright, sweet flavor of freeze-dried strawberries. Perfectly crisp on the edges and tender in the middle, they’re topped with a luscious strawberry glaze for an extra burst of fruity sweetness. Ideal for any occasion, these cookies are both visually appealing and deliciously satisfying.
Ingredients
Cookie Dough
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 2 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1/2 cup freeze-dried strawberries, finely ground
Glaze
- 1 cup powdered sugar
- 2 tablespoons ground freeze-dried strawberries
- 2-3 tablespoons milk or lemon juice (optional, to thin)
Instructions
- Cream Butter and Sugar: In a large bowl, beat the softened unsalted butter and granulated sugar together using an electric mixer until the mixture is light, fluffy, and pale in color, which usually takes about 3-4 minutes. This step is essential to create a tender cookie texture.
- Add Egg and Vanilla: Crack in the egg and pour the vanilla extract, then continue mixing until well combined and the mixture is smooth and creamy, ensuring the ingredients are fully incorporated.
- Mix Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking powder, salt, and the finely ground freeze-dried strawberries to evenly distribute the fruit flavor and leavening agents. Gradually add this dry mixture to the wet butter mixture in batches, mixing on low speed until just combined to avoid overworking the dough.
- Shape and Bake Cookies: Preheat your oven to 350°F (175°C). Roll the dough into 1-inch balls and place them on a parchment-lined baking sheet about 2 inches apart. Gently flatten each ball with the palm of your hand or bottom of a glass to about 1/2 inch thick. Bake in the preheated oven for 10-12 minutes or until the edges start to turn light golden brown. Remove from oven and let cookies cool completely on the baking sheet.
- Prepare and Drizzle Glaze: In a small bowl, mix the powdered sugar with ground freeze-dried strawberries. Add milk or lemon juice one teaspoon at a time to achieve a smooth, drizzle-able consistency. Using a spoon or piping bag, drizzle the glaze over the cooled cookies. Allow the glaze to set before serving.
Notes
- Grinding freeze-dried strawberries finely is key to blending fruit flavor into the dough without adding moisture.
- Ensure butter is softened, not melted, for ideal cookie texture.
- Do not overmix the dough once dry ingredients are added to keep cookies tender.
- The glaze can be adjusted in thickness by adding more powdered sugar to thicken or milk/lemon juice to thin it.
- Cookies can be stored in an airtight container for up to 5 days or frozen for longer storage.
