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.
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:
- â…“cupbuttersoftened
- â…“cupfreeze 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.
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Add the dried strawberries to a food processor, then pulse until ground into a fine powder.
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Sift the ground strawberries through a fine mesh strainer into the flour mixture, then whisk to combine.
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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.
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Mix in the egg, egg white, and vanilla.
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Blend in the a drop of food coloring, or more as needed.
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With the mixer set on low speed, slowly add in the dry ingredients and mix just until combined.
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Transfer dough to an airtight container, then refrigerate for 2 hours.
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Preheat the oven to 375 degrees F during the last 10 minutes of refrigeration.
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Scoop the dough out about 3 tablespoons (50 grams each) at a time, then roll into a ball.
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Place the dough ball on a lightly floured surface, then sprinkle the top lightly with flour.
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Using a flat and smooth item, press and evenly flatten the dough to about â…“-inch thick.
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Transfer the flattened dough to parchment paper lined baking sheets.
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Repeat the process with the remaining dough.
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Bake in the preheated oven for 8 to 9 minutes.
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Allow to cool for 2 minutes on the baking sheet before transferring to a wire rack to cool completely.
Strawberry Frosting:
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In the bowl of an electric stand mixer, fitted with the paddle attachment, whip the butter until pale and fluffy.
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Meanwhile, pulse the freeze dried strawberries in the food processor until finely ground.
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Using a fine mesh strainer to remove seeds, sift the freeze dried strawberries over the butter, then mix to combine.
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Stir in the strawberry puree, lime juice and vanilla extract.
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Slowly mix in the powdered sugar, then whip until well combined.
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Frost the cookies, serve, and enjoy!
Nutrition
- Calories:Â 362.41kcal
- Fat:Â 15.20g
- Saturated Fat:Â 8.00g
- Trans Fat:Â 0.93g
- Monounsaturated Fat:Â 4.50g
- Polyunsaturated Fat:Â 1.62g
- Carbohydrates:Â 54.74g
- Fiber:Â 0.72g
- Sugar:Â 36.21g
- Protein:Â 2.74g
- Cholesterol:Â 42.34mg
- Sodium:Â 92.31mg
- Calcium:Â 48.01mg
- Potassium:Â 62.79mg
- Iron:Â 1.83mg
- Vitamin A: 98.31µg
- Vitamin C:Â 10.03mg
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