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The first time I made these strawberry cookies was for my niece's birthday party. She had requested something "pink and sparkly," and I was looking for an alternative to the typical frosted cupcakes. After several attempts and adjustments in my kitchen, these cookies were born as a happy coincidence. The moment my guests tried them is etched in my memory: eyes widening in surprise at the intense natural strawberry flavor and exclamations of delight at the perfect texture—soft on the inside and slightly crunchy on the outside. Since then, these cookies have become my signature for special celebrations, edible gifts, and those moments when I simply need to brighten an ordinary day with something extraordinary.
Ingredients You Will Need
- For the Cookies:
- All-purpose flour: 2½ cups (310g)
- Baking powder: 1 teaspoon
- Baking soda: ½ teaspoon
- Salt: ¼ teaspoon
- Unsalted butter: 1 cup, at room temperature (225g)
- Granulated sugar: 1½ cups (300g)
- Large egg: 1
- Vanilla extract: 1 teaspoon
- Strawberry puree: ½ cup (120ml) (fresh or frozen)
- For the Strawberry Sparkling Sugar:
- Granulated sugar: ½ cup (100g)
- Freeze-dried strawberries: ¼ cup, crushed (10g)
- Necessary Utensils:
- Electric mixer: (hand or stand)
- Mixing bowls: (large and medium)
- Baking tray:
- Baking paper:
- Cookie scoop or measuring spoon:
- Cooling rack:
¿Cuánto Tiempo Necesitarás?
Esta deliciosa receta requiere aproximadamente 40 minutos en total: Tiempo de preparación: 20 minutos Tiempo de horneado: 10-12 minutos por tanda Tiempo de enfriado: 5-10 minutos La receta rinde aproximadamente 24-30 galletas, dependiendo del tamaño que elijas para cada porción. ¡Perfectas para compartir o guardar para disfrutar durante varios días!
- Preheat the oven:
- Start by preheating your oven to 180°C (350°F). While it reaches the right temperature, line a baking sheet with baking paper. This preliminary step is essential to ensure your cookies bake evenly and don't stick to the sheet.
- Mix the Dry Ingredients:
- In a medium bowl, gently combine the flour, baking powder, baking soda, and salt. Use a hand whisk to ensure all ingredients are thoroughly combined, removing any lumps. Set this mixture aside while you prepare the rest of the ingredients.
- Cream the Butter and Sugar:
- In a large bowl, use an electric mixer to cream the softened butter with 1 1/2 cups of granulated sugar. Beat at medium-high speed until light and fluffy, which generally takes 2 to 3 minutes. The mixture should turn paler and increase slightly in volume, indicating that you're incorporating enough air for perfectly textured cookies.
- Add the Wet Ingredients:
- Next, add the egg and beat until fully combined. Then, stir in the vanilla extract and strawberry puree. To make the puree, simply blend fresh or thawed strawberries in a food processor until smooth. Blend all of these ingredients until you achieve a smooth, pink mixture.
- Combine the Wet and Dry Mixtures:
- Gradually add the dry mixture to the wet mixture. Do this in 2-3 additions, mixing gently after each addition. It's crucial not to overmix at this point; stop when you can no longer see traces of flour. The resulting dough will be soft and slightly sticky, perfect for tender cookies.
- Prepare the Strawberry Sparkling Sugar:
- In a small bowl, mix 1/2 cup of granulated sugar with the crushed freeze-dried strawberries. To crush the freeze-dried strawberries, you can place them in a zip-top bag and crush them with a rolling pin, or briefly process them in a spice grinder. This mixture will create that glossy effect and intense flavor that makes these cookies so special.
- Form the Cookies:
- Using a cookie scoop or measuring spoon, scoop out portions of dough and form into balls approximately 3 cm in diameter. Roll each ball in the sparkling strawberry sugar until completely covered with the pink crystals. This coating not only adds sweetness but also that characteristic crunchy texture.
- Prepare to Bake:
- Place the sugar-coated dough balls on the prepared baking sheet, leaving about 2 inches (5 cm) of space between them, as they will expand during baking. For a more traditional cookie shape, lightly press each ball down with the palm of your hand or the bottom of a glass.
- Baking Time!:
- Place the tray in the preheated oven and bake for 10-12 minutes. You'll know they're done when the edges begin to lightly brown, while the center remains soft and has some cracks on the surface. Don't overbake them to maintain their characteristic tender interior.
- Chill and Enjoy:
- Once baked, remove the cookies from the oven and let them rest on the baking sheet for 5 minutes. This brief resting period allows them to set and become easier to handle. Then, carefully transfer them to a wire rack to cool completely. Now it's time to enjoy your delicious strawberry sparkly sugar cookies!
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Serving Suggestions
These strawberry cookies are as versatile as they are delicious. Here are some wonderful ways to enjoy them: Afternoon Tea: Serve these cookies alongside a red fruit tea or black tea for an elegant and delicious afternoon snack. Homemade Ice Cream: Use two cookies to create a vanilla or strawberry ice cream sandwich, creating an irresistible dessert for hot days. Gift Box: Carefully package these cookies in a pretty gift box with tissue paper for a homemade touch that will impress anyone. Dessert Table: Place them in a tower or tiered tray to add a striking visual touch to dessert tables at children's parties or spring celebrations. Special Breakfast: Surprise someone special with these cookies accompanied by a glass of cold milk or a latte for a wonderful start to the day.
Recipe Variations
Version with White Sparkles Add 1/2 cup of white chocolate chips to the batter for a delicious contrast to the strawberry flavor. The chips will melt slightly during baking, creating little pockets of creamy sweetness. Dairy-Free Option Replace the butter with a good-quality vegetable margarine in the same quantity. The result will be equally delicious, with a slightly different but equally pleasing texture. Stuffed Version Shape the cookies with a small indentation in the center before baking. Once baked and cooled, fill this indentation with strawberry jam or white chocolate ganache for an added treat. Strawberry and Lemon Cookies Add 1 teaspoon of lemon zest to the batter and replace some of the vanilla extract with lemon extract for a refreshing citrus variation that perfectly complements the strawberry flavor.
Tips for Preparing in Advance
These cookies are perfect for making ahead, whether for special events or just to have a sweet treat available when the craving strikes: Refrigerated dough: You can prepare the dough up to 2 days in advance and keep it refrigerated, tightly wrapped in plastic wrap. Bring it to room temperature for about 15 minutes before forming the cookies. Frozen Dough: The dough can be frozen for up to 3 months. Shape into balls, freeze on a baking sheet, and then transfer to a zip-top bag. When ready to bake, simply thaw the balls at room temperature, coat with strawberry sugar, and bake as directed (they may need an additional 1-2 minutes). Baked cookies: Baked cookies stay fresh in an airtight container at room temperature for up to 5 days. For extra freshness, place a slice of bread in the container to maintain the proper humidity. Strawberry Sparkling Sugar: You can make the sparkling sugar ahead of time and store it in an airtight jar for up to 3 months. Make sure it's completely dry to prevent a paste from forming.
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Important Notes
About the strawberry puree: For the best flavor, use ripe, sweet strawberries. If using frozen strawberries, thaw them completely and drain off any excess liquid before making the puree. Moisture Control: The strawberry puree adds extra moisture to the dough. If you find it's too sticky to work with, refrigerate it for 30 minutes before forming the cookies or add 1-2 additional tablespoons of flour. Freeze-dried strawberries: These are essential for sparkling sugar, as they contain all the flavor without the moisture that would ruin sugar. You can find them at natural food stores, some supermarkets, or online. Natural color: The pink hue of these cookies comes naturally from the strawberries. If you want a deeper color, you can add a few drops of pink or red food coloring, although it's not necessary. Maintaining Shine: To maintain the shiny effect of the sugar, make sure the cookies are completely cool before storing and avoid high humidity environments.
Frequently Asked Questions
Can I use powdered strawberries instead of strawberry puree? Yes, you can substitute the puree with 2-3 tablespoons of strawberry powder. In this case, you'll need to add about 1/4 cup of milk or yogurt to compensate for the moisture the puree would provide. Why did my cookies expand too much during baking? This usually happens when the butter is too soft or the dough hasn't chilled long enough. Try refrigerating the dough for 30 minutes before forming the cookies, or slightly reducing the amount of strawberry puree. How can I intensify the strawberry flavor? For a more intense flavor, you can add 1-2 tablespoons of freeze-dried strawberry powder directly to the batter, in addition to the puree. This will concentrate the flavor without significantly altering the texture. Can these cookies be made without the glitter sugar? Absolutely! Although the glitter sugar adds that special touch, you can skip it and simply dust the cookies with regular granulated sugar before baking. They'll still be delicious, albeit with a less striking visual presence. What is the best way to store these cookies for an event? To maintain their optimal texture and appearance, store the cookies in layers separated by baking paper in an airtight container. If the event is the next day, simply let them come to room temperature. If the event is for later, they can be frozen (already baked) and thawed at room temperature a few hours before the event.
Recipe Questions
- → Can I use powdered strawberries instead of strawberry puree?
Yes, you can substitute the puree with 2-3 tablespoons of strawberry powder. In this case, you'll need to add about 1/4 cup of milk or yogurt to compensate for the moisture the puree would provide.
- → Why did my cookies expand too much during baking?
This usually happens when the butter is too soft or the dough hasn't chilled long enough. Try refrigerating the dough for 30 minutes before forming the cookies, or slightly reducing the amount of strawberry puree.
- → How can I intensify the strawberry flavor?
For a more intense flavor, you can add 1-2 tablespoons of freeze-dried strawberry powder directly to the batter, in addition to the puree. This will concentrate the flavor without significantly altering the texture.
- → Can these cookies be made without the sparkling sugar?
Absolutely! Although the sparkling sugar adds that special touch, you can skip it and simply dust the cookies with regular granulated sugar before baking. They'll still be delicious, albeit with a less striking visual appearance.
- → What is the best way to store these cookies for an event?
To maintain their optimal texture and appearance, store the cookies in layers separated by baking paper in an airtight container. If the event is the next day, simply let them come to room temperature.
- → How long do these cookies stay fresh?
Baked cookies stay fresh in an airtight container at room temperature for up to 5 days. For extra freshness, place a slice of bread in the container to maintain proper humidity.