Description
These Strawberry Sugar Cookies combine classic sugar cookie goodness with the natural, vibrant flavor of freeze-dried strawberries. Soft and tender with a sweet strawberry sugar coating, they’re perfect for a delightful treat or gift. Each bite offers a subtle fruity twist on a beloved cookie.
Ingredients
Scale
Dry Ingredients
- 2½ cups (300g) all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- ½ cup (10g) freeze-dried strawberries, ground into powder
Wet Ingredients
- ¾ cup (170g) unsalted butter, softened
- 1 cup (200g) granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- ¼ cup (60ml) plain Greek yogurt or sour cream
Topping
- 3 tablespoons coarse sugar or sanding sugar
- 1 tablespoon freeze-dried strawberry powder
Instructions
- Preheat and Prepare Sugar Topping: Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper. In a small bowl, combine the coarse sugar and freeze-dried strawberry powder to create a vibrant strawberry sugar topping. Set it aside for later use.
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, salt, and freeze-dried strawberry powder until evenly incorporated. This will ensure the strawberry flavor is evenly distributed throughout the dough.
- Cream Butter and Sugar: In a large bowl, use a mixer to cream the softened unsalted butter and granulated sugar together until the mixture becomes fluffy and light, which should take about 2 to 3 minutes. This step is key to a tender cookie texture.
- Add Wet Ingredients: Beat in the large egg, vanilla extract, and plain Greek yogurt or sour cream to the creamed butter and sugar mixture until the mixture is smooth and fully combined.
- Combine Wet and Dry Ingredients: Gradually add the dry ingredients into the wet mixture, mixing gently until a soft dough forms. Be careful not to overmix as this can lead to tougher cookies.
- Form and Coat Dough Balls: Scoop the dough into 1 to 1½ tablespoon-sized balls. Roll each dough ball in the prepared strawberry sugar topping, ensuring each cookie gets a sweet and colorful coating.
- Arrange and Bake: Place the coated dough balls on the prepared baking sheets, spacing them about 2 inches apart to allow for spreading. Bake in the preheated oven for 10 to 12 minutes until the edges are set but the centers remain soft.
- Cool: Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely. This resting allows the cookies to firm up slightly for perfect texture.
Notes
- For best flavor, use fresh freeze-dried strawberries and grind them finely to mix well into the dough.
- If Greek yogurt isn’t available, sour cream works as a great substitute to add moisture and tenderness.
- Do not overmix the dough once the dry ingredients are added to prevent tough cookies.
- Space cookies adequately on the baking sheet to ensure even baking and proper spreading.
- Store cookies in an airtight container at room temperature for up to one week to maintain freshness.
