Strawberry Sugar Cookies
Delight in the sweet taste of summer with these Strawberry Sugar Cookies, infused with natural strawberry flavor and a hint of vanilla for a light pink, elegant treat.
Ingredients
Ingredients
- 2 1/2 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1 cup unsalted butter softened
- 1 1/2 cups granulated sugar
- 1 large egg
- 2 teaspoons vanilla bean paste
- 3 tablespoons freeze-dried strawberry powder
Instructions
- Preheat the oven to 350°F and line 2 baking sheets with parchment paper.
- In a medium bowl, whisk together the flour, baking powder, and salt until well combined.
- In a large bowl, beat the softened butter and granulated sugar with a hand mixer on medium speed until light and fluffy, about 3 minutes.
- Add the egg and vanilla bean paste to the butter mixture and beat until smooth and fully combined.
- Add the dry ingredients to the wet ingredients in 2 to 3 additions, mixing on low speed just until no dry flour remains.
- Sprinkle in the freeze-dried strawberry powder and gently fold it into the dough with a spatula until the color is evenly pink.
- Roll the dough into 1-inch balls and place them on the prepared baking sheets about 2 inches apart.
- Gently flatten each ball with the bottom of a glass to about 1/2-inch thickness.
- Bake for 10 to 12 minutes, or until the edges are set and lightly golden and the centers still look soft.
- Cool the cookies on the baking sheets for 5 minutes, then transfer them to a wire rack to cool completely.
Notes
- Store completely cooled cookies in an airtight container at room temperature for up to 5 days.
- For longer storage, freeze baked cookies in a sealed container or freezer bag for up to 2 months and thaw at room temperature.
- For longer storage, freeze baked cookies in a sealed container or freezer bag for up to 2 months and thaw at room temperature.