Strawberry Sugar Cookies (Print Version)
# Ingredients:
→ Cookie Dough
01 -
200 grams white sugar (keep an extra 4 tablespoons aside for coating)
02 -
113 grams softened salted butter
03 -
1 egg, at room temperature
04 -
3 drops deep pink gel food coloring
05 -
1 tablespoon strawberry flavoring
06 -
1 tablespoon pure vanilla extract
07 -
218 grams all-purpose flour, measured properly
08 -
½ teaspoon baking soda
09 -
½ teaspoon baking powder
10 -
½ teaspoon kosher salt
→ For Decoration
11 -
4 tablespoons pink sparkle sugar
# Instructions:
01 -
Using your stand mixer with the paddle attached, whip together the softened butter and 1 cup of sugar on medium setting. Mix for roughly 2 to 3 minutes until you get a pale, fluffy texture. Pause to scrape the bowl sides when needed.
02 -
Crack in your room temperature egg and continue beating until everything is smoothly combined.
03 -
Drop in the pink food gel, then pour in both your strawberry and vanilla extracts. Mix thoroughly, making sure to scrape down the sides.
04 -
Grab another bowl and whisk together the flour, baking soda, baking powder, and salt until evenly distributed.
05 -
Switch your mixer to low and slowly add your flour mixture into the butter mixture. Mix just until the dough forms - don't overwork it or the cookies will be tough.
06 -
Scoop out portions of dough using a cookie scoop, making each ball about 1 ounce or 2 tablespoons. Roll each piece in the plain granulated sugar first, then press just the top into the pink decorating sugar.
07 -
Arrange your sugar-coated dough balls on a baking sheet with the sparkly side facing up. Pop them in the fridge for 30 minutes to firm up.
08 -
Once your dough has chilled, set your oven to 350°F. Line a fresh baking sheet with parchment paper.
09 -
Arrange the chilled dough balls on your prepared sheet, leaving 2 to 3 inches between each one. Slide into the oven and bake for 12 to 15 minutes. You'll know they're ready when the edges look set and slightly golden, while the tops are puffy with pretty cracks.
10 -
Allow the cookies to rest on the hot baking sheet for 10 minutes before moving them to a wire rack or serving plate.
# Notes:
01 -
Start with softened butter and a room temperature egg for the smoothest dough texture and best mixing results.
02 -
When measuring flour without a scale, spoon it into your cup and sweep off the excess with a straight edge. Packing it down adds too much flour and creates dense cookies.
03 -
That 30-minute chill time isn't optional - it prevents your cookies from spreading into flat puddles and makes the dough much easier to work with.
04 -
Give cookies plenty of breathing room on the pan. If baking multiple sheets, switch their positions halfway through for even browning.
05 -
Patience is key after baking - those 10 minutes on the pan help the cookies finish setting so they won't crumble when you transfer them.