STRAWBERRY SUGAR COOKIES
These soft and chewy Strawberry Sugar Cookies are bursting with fresh strawberry flavor. Chilling the dough is key. Perfect for any celebration!
Ingredients
- 1 cup (2 sticks) unsalted butter, softened
- 1 ½ cups granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- ½ teaspoon almond extract (optional, enhances flavor)
- 3 cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon salt
- 1 cup chopped fresh strawberries
For decorating (optional)
- Powdered sugar
- Sprinkles
- Pink sanding sugar
- Strawberry glaze or frosting
Instructions
- Cream butter and sugar: In a large bowl, cream together the softened butter and granulated sugar until light and fluffy, about 2-3 minutes using an electric mixer.
- Add eggs and extracts: Beat in the eggs one at a time, then stir in the vanilla and almond extracts (if using).
- Combine dry ingredients: In a separate bowl, whisk together the flour, baking powder, and salt.
- Combine wet and dry ingredients: Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Do not overmix.
- Fold in strawberries: Gently fold in the chopped strawberries.
- Chill the dough: Cover the dough and refrigerate for at least 2 hours, or preferably overnight. This chilling period is crucial for preventing spreading and making the dough easier to handle.
- Preheat and prepare: Preheat oven to 375°F (190°C). Line baking sheets with parchment paper.
- Shape the cookies: Scoop rounded tablespoons of dough onto the prepared baking sheets, leaving about 2 inches between cookies. You can also roll the dough into balls and flatten them slightly.
- Bake: Bake for 10-12 minutes, or until the edges are lightly golden brown. Be careful not to overbake. The cookies will be soft.
- Cool: Let the cookies cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely.
- Decorate (optional): Once the cookies are completely cooled, you can dust them with powdered sugar, add sprinkles, sprinkle with pink sanding sugar before baking, or drizzle them with a strawberry glaze or frosting.
Notes
- Chilling: Chilling the dough is essential for preventing spreading. Don't skip it!
- Strawberry Size: Chop the strawberries into small pieces for even distribution. Larger pieces might make the cookies difficult to handle.
- Don't Overmix: Overmixing leads to tough cookies. Mix just until combined.
- Soft Cookies: These cookies are meant to be soft, so don't overbake them.
- Storage: Store cooled cookies in an airtight container at room temperature for up to 5 days.