Name: Strawberry Sugar Cookies Recipe
Prep time: 25 min
Cook time: 16 min
Yield: 14
Ingredients: 2¼ cups cake flour; 2 tsp cornstarch; 1½ tsp baking powder; ¼ tsp salt; 1 cup freeze dried strawberries; ½ cup butter; ¼ cup unflavored shortening; 1 cup granulated sugar; 1 large egg; 1 large egg white; 1 tsp vanilla extract; pink gel food coloring; For Strawberry Frosting:; ⅓ cup butter; ⅓ cup freeze dried strawberries; 3 tbsp fresh strawberry puree; 1 tsp fresh lime juice; ½ tsp vanilla extract; 2½ cups powdered sugar

How To Make Strawberry Sugar Cookies

Make some fun-looking sugar cookies for your next bake sale! These colorfully pink strawberries cookies can be made in less than 3 hours.

Preparation: 25 minutes

Cooking: 16 minutes

Chill Time: 2 hours

Total: 2 hours 41 minutes

Serves:

Ingredients

2¼cupscake flour+ 2 tbsp
2tspcornstarch
1½tspbaking powder
¼tspsalt
1cupfreeze dried strawberries
½cupbutter
¼cupunflavored shortening
1cupgranulated sugar
1large egg
1large egg white
1tspvanilla extract
pink gel food coloringoptional

For Strawberry Frosting:

⅓cupbuttersoftened
⅓cupfreeze dried strawberries
3tbspfresh strawberry pureefrom about ¾ cup fresh
1tspfresh lime juiceor lemon juice
½tspvanilla extract
2½cupspowdered sugar

Instructions

Cookies:

In a mixing bowl, whisk together the cake flour, cornstarch, baking powder, and salt for 30 seconds.
Add the dried strawberries to a food processor, then pulse until ground into a fine powder.
Sift the ground strawberries through a fine mesh strainer into the flour mixture, then whisk to combine.
In the bowl of an electric stand mixer fitted with the paddle attachment, whip the butter, shortening and sugar on medium speed for 4 minutes until pale and fluffy.
Mix in the egg, egg white, and vanilla.
Blend in the a drop of food coloring, or more as needed.
With the mixer set on low speed, slowly add in the dry ingredients and mix just until combined.
Transfer dough to an airtight container, then refrigerate for 2 hours.
Preheat the oven to 375 degrees F during the last 10 minutes of refrigeration.
Scoop the dough out about 3 tablespoons (50 grams each) at a time, then roll into a ball.
Place the dough ball on a lightly floured surface, then sprinkle the top lightly with flour.
Using a flat and smooth item, press and evenly flatten the dough to about ⅓-inch thick.
Transfer the flattened dough to parchment paper lined baking sheets.
Repeat the process with the remaining dough.
Bake in the preheated oven for 8 to 9 minutes.
Allow to cool for 2 minutes on the baking sheet before transferring to a wire rack to cool completely.

Strawberry Frosting:

In the bowl of an electric stand mixer, fitted with the paddle attachment, whip the butter until pale and fluffy.
Meanwhile, pulse the freeze dried strawberries in the food processor until finely ground.
Using a fine mesh strainer to remove seeds, sift the freeze dried strawberries over the butter, then mix to combine.
Stir in the strawberry puree, lime juice and vanilla extract.
Slowly mix in the powdered sugar, then whip until well combined.
Frost the cookies, serve, and enjoy!