Strawberry Sugar Cookies Sparkle (Print Version)
# Ingredients:
→ For the Strawberry Sugar Cookies
01 -
225g unsalted butter, softened
02 -
2 large eggs, room temperature
03 -
375g all-purpose flour
04 -
18g cornstarch
05 -
2 teaspoons baking powder
06 -
1 teaspoon baking soda
07 -
2 teaspoons cream of tartar
08 -
0.5 teaspoon salt
09 -
300g granulated sugar
10 -
36g freeze-dried strawberry powder
11 -
1 teaspoon pure vanilla extract
12 -
1 teaspoon pure strawberry extract
13 -
0.5 teaspoon red gel food coloring
→ For the Sparkling Strawberry Sugar
14 -
100g sparkling sugar (white or red sanding sugar)
15 -
8g freeze-dried strawberry powder
# Instructions:
01 -
Remove butter and eggs from the refrigerator to come to room temperature.
02 -
Blend freeze-dried strawberries in a high-speed blender or spice grinder until finely powdered. Store in an airtight container in a cool, dry place until ready to use.
03 -
Combine freeze-dried strawberry powder with sparkling sugar. Stir well and store in an airtight container in a cool, dry place.
04 -
Preheat oven to 175°C. Line baking sheets with parchment paper and set aside.
05 -
In the bowl of a stand mixer, beat softened butter and granulated sugar on medium speed until light and fluffy, approximately 3 minutes.
06 -
Incorporate eggs one at a time, blending thoroughly after each addition. Add vanilla extract, strawberry extract, and red gel food coloring; mix until fully combined.
07 -
In a separate bowl, whisk together flour, cornstarch, baking powder, baking soda, cream of tartar, salt, and strawberry powder until homogenous.
08 -
Gradually incorporate the dry mixture into the wet ingredients on low speed, mixing just until combined. Do not overmix to maintain a tender texture.
09 -
Cover and refrigerate the dough for at least 2 hours, or up to overnight.
10 -
Place sparkling strawberry sugar in a shallow bowl. Using a medium scoop, portion dough into 30 balls. Shape each by hand, then roll in sparkling sugar until fully coated. Arrange on prepared baking sheets, leaving 5cm between each.
11 -
Bake in the preheated oven for approximately 10 minutes, or until tops are just set.
12 -
Let cookies rest on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
13 -
Once fully cooled, store in an airtight container at room temperature for up to 3 days, or refrigerate up to 1 week.
# Notes:
01 -
Avoid overmixing the dough to ensure cookies remain soft and tender.
02 -
Chilling the dough helps prevent spreading and enhances flavor.