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Strawberry Sugar Cookies with Sparkling Strawberry Sugar Recipe

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★★★★★

4.8 from 134 reviews

Delight in these soft and tender Strawberry Sugar Cookies, enhanced with a vibrant blend of freeze-dried strawberry powder and a sparkling strawberry sugar coating for extra sweetness and festive flair. Perfect for any occasion, these cookies combine classic buttery sweetness with a fresh strawberry twist.

Ingredients

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Strawberry Sugar Cookies

  • 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 (Amoretti Artisan Natural Wild Strawberry or Cooks)
  • ½ teaspoon red gel food coloring

Sparkling Strawberry Sugar

  • ½ cup white or red sparkling sugar (sanding sugar)
  • 1 tablespoon freeze dried strawberry powder

Instructions

  1. Prepare Freeze-Dried Strawberry Powder: Blend freeze-dried strawberries in a high-speed blender or spice grinder until finely powdered. Combine with sugar and store airtight in a cool dry place until needed.
  2. Make Sparkling Strawberry Sugar: Stir together 1 tablespoon of freeze-dried strawberry powder with ½ cup sparkling sugar. Store airtight at room temperature for coating the cookies.
  3. Preheat Oven and Prepare Sheets: Set oven to 350°F (177°C). Line baking sheets with parchment paper and set aside.
  4. Cream Butter and Sugar: In a stand mixer bowl, cream softened butter and granulated sugar on medium speed until light and fluffy, about 3 minutes.
  5. Add Eggs and Flavors: Add eggs one at a time, beating well after each. Then add vanilla extract, strawberry extract, and red gel food coloring, mixing until well combined.
  6. Mix Dry Ingredients: In a separate bowl, whisk together flour, cornstarch, baking powder, baking soda, cream of tartar, salt, and freeze-dried strawberry powder until fully combined.
  7. Combine Dry and Wet Mixtures: Add dry ingredients to wet mixture and blend on low speed just until combined. Avoid overmixing to keep cookies tender.
  8. Chill Dough: Refrigerate dough for at least 2 hours or up to overnight to firm up for easier shaping.
  9. Scoop and Coat Dough Balls: Using a medium cookie scoop, portion dough into about 30 balls. Roll each ball between your palms, then roll in sparkling strawberry sugar until evenly coated. Place dough balls on prepared baking sheets spaced at least 2 inches apart.
  10. Bake Cookies: Bake in preheated oven for approximately 10 minutes, until tops just begin to set but are not browned.
  11. Cool and Store: Let cookies cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely. Store in an airtight container at room temperature for up to 3 days or refrigerated for up to one week.

Notes

  • Use room temperature eggs and softened butter for best mixing and texture.
  • Do not overmix the dough after adding flour to keep cookies soft and tender.
  • Chilling the dough is important to prevent spreading during baking.
  • Freeze-dried strawberry powder can be made ahead and stored to enhance flavor anytime.
  • Sparking strawberry sugar adds both texture and a subtle crunch on top of each cookie.
  • Adjust red gel food coloring amount to desired intensity of color.
  • Store cookies airtight to maintain freshness and prevent drying out.

Keywords: strawberry sugar cookies, freeze-dried strawberry powder, sparkling sugar, homemade cookies, strawberry extract, soft cookies, holiday cookies

Find it online: https://frommamamaya.com/strawberry-sugar-cookies-with-sparkling-strawberry-sugar-recipe/