Description
Sweet strawberry sugar cookies blend homemade charm with delightful fruity essence, offering a perfect balance of classic cookie comfort and fresh summer flavor. Crisp edges, tender centers, and bright berry notes invite everyone to savor this delectable treat.
Ingredients
Scale
Main Ingredients (Cookies):
- 2 1/4 cups (540 ml) cake flour
- 3/4 cup (150 g) granulated sugar
- 1/2 cup (113 g or 1 stick) butter, softened
- 1 large egg
Dry Ingredients (Cookies):
- 2 teaspoons cornstarch
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- Pink gel food coloring (optional)
Flavoring Ingredients (Cookies):
- 1 1/2 teaspoons vanilla extract
- 1/4 cup (57 g) unflavored shortening
Frosting Main Ingredients:
- 2 1/2 cups (300 g) powdered sugar
- 1/2 cup (113 g or 1 stick) butter, softened
Frosting Flavoring Ingredients:
- 2 tablespoons freeze-dried strawberries, finely crushed into powder
- 2 tablespoons fresh strawberry puree
- 1 teaspoon fresh lime or lemon juice
- 1/2 teaspoon vanilla extract
Instructions
- Prepare the baking workspace by preheating the oven to 350°F (175°C) and lining baking sheets with parchment paper.
- Sift together cake flour, cornstarch, baking powder, and salt in a medium mixing bowl, creating a uniform dry ingredient blend.
- Using an electric mixer, cream butter, shortening, and granulated sugar until the mixture becomes light and airy, approximately 2-3 minutes.
- Incorporate egg and vanilla extract into the butter mixture, blending thoroughly. Optional: Add pink gel food coloring to achieve a delicate pastel hue.
- Slowly fold dry ingredients into the wet mixture, gently mixing until a soft, cohesive dough forms.
- Shape the dough into 1-inch spheres, placing them evenly on prepared baking sheets with sufficient spacing.
- Gently flatten each cookie ball using your palm or the bottom of a glass, creating uniform discs.
- Bake for 9-11 minutes, watching for lightly set edges while maintaining a soft, pale appearance.
- Allow cookies to rest on the baking sheet for 5 minutes, then transfer to a wire cooling rack.
- For the frosting, whip softened butter until smooth and creamy in a medium bowl.
- Blend freeze-dried strawberry powder, fresh strawberry puree, citrus juice, and vanilla extract into the butter.
- Gradually incorporate powdered sugar, whipping until the frosting becomes light and fluffy.
- Adjust frosting consistency by adding more powdered sugar or a small amount of milk if needed.
- Once cookies are completely cooled, spread or pipe frosting generously across the surface.
- Garnish with additional freeze-dried strawberry crumbs or a sprinkle of sanding sugar for visual appeal.
- Let frosted cookies rest briefly to allow the topping to set before serving.
Notes
- Achieve the perfect texture by using cake flour, which creates a softer, more delicate cookie compared to all-purpose flour.
- Prevent spreading by chilling the dough for 30 minutes before baking, ensuring crisp edges and maintaining the cookie’s shape.
- Intensify strawberry flavor by adding finely ground freeze-dried strawberry powder directly into the cookie dough for a concentrated fruity punch.
- Customize for dietary needs by substituting butter with plant-based alternatives and using gluten-free flour blend for a vegan and gluten-free version of these delightful cookies.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Desserts, Snacks
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 24
- Calories: 130
- Sugar: 10 g
- Sodium: 50 mg
- Fat: 5 g
- Saturated Fat: 3 g
- Unsaturated Fat: 2 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 0 g
- Protein: 1 g
- Cholesterol: 15 mg