Strawberry Sugar Cookies

Course: Dessert

Cuisine: American

Prep Time: 10 minutes

Cook Time: 12 minutes

Total Time: 27 minutes

Servings: cookies

Calories: 125kcal

Author: Melanie Bauer | Melanie Makes

These Strawberry Sugar Cookies are simple and delicious and yield scrumptious, buttery cookies with crinkly tops, crisp edges, soft centers and (best of all) a burst of fresh, sweet strawberry flavor.

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Ingredients

3 cups flour
2 teaspoons baking powder
1 teaspoon baking soda
2 teaspoons cream of tartar
1/4 teaspoon salt
1 cup butter softened
1 1/2 cups sugar
2 large eggs
4 tablespoons strawberry fruit powder
1/2 teaspoon red gel food coloring
1/2 cup sanding sugar

Instructions

Preheat oven to 350 degrees.
In a large bowl, add flour, baking powder, baking soda, cream of tartar and salt.
Whisk dry ingredients together to combine. Set aside.
In the bowl of an electric mixer, add sugar and butter.
Cream butter and sugar together until light and fluffy, 3-4 minutes.
Add eggs to mixing bowl.
Mix together on low until well combined.
Add dry ingredients that were whisked together previously to mixing bowl.
Add strawberry powder to mixing bowl.
TIP: If you aren't able to find strawberry powder locally, I was able to purchase it online. In a pinch, you could also simply purchase a package of freeze-dried strawberries and pop them into the bowl of a food processor to pulverize them into a powder.
Add red food coloring to mixing bowl.
TIP: I prefer to use gel food coloring when baking as it's a higher concentration which means you have to use less of it than you would a traditional liquid food coloring.
Mix together on low speed until just combined.
Using a medium cookie scoop, drop cookie dough onto parchment lined cookie sheet.
TIP: I love to use these precut parchment sheets when I’m baking to make my time in the kitchen super easy and less messy.
Sprinkle the top of each ball of dough with sanding sugar.
Bake for 10-12 minutes or until just set.
TIP: Want to make your Strawberry Sugar Cookies look like they came straight from a bakery? After you remove your cookies from the oven, top with additional sanding sugar to get into all of the nooks and crannies.
Allow to cool 2-3 minutes on baking sheet before transferring to a cooling rack to cool completely.

Notes

This recipe was originally posted as a guest post by The Sucre Farine however I have since revised it to make it my own.

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