Strawberry Cookies Sparkling Sugar (Printable Version)
Soft strawberry cookies with authentic fruit flavor and sparkly pink sugar coating for special occasions.
# Ingredients:
→ Cookie Dough
01 -
2½ cups all-purpose flour (310g)
02 -
1 teaspoon baking powder
03 -
½ teaspoon baking soda
04 -
¼ teaspoon salt
05 -
1 cup unsalted butter, room temperature (225g)
06 -
1½ cups granulated sugar (300g)
07 -
1 large egg
08 -
1 teaspoon vanilla extract
09 -
½ cup strawberry puree (120ml)
→ Sparkling Sugar Coating
10 -
½ cup granulated sugar (100g)
11 -
¼ cup freeze-dried strawberries, crushed (10g)
# Steps:
01 -
Preheat oven to 180°C (350°F). Line baking sheet with parchment paper to ensure even baking and prevent sticking.
02 -
In medium bowl, whisk together flour, baking powder, baking soda, and salt until well combined. Remove any lumps and set aside.
03 -
Using electric mixer, cream softened butter with granulated sugar at medium-high speed for 2-3 minutes until light, fluffy, and pale in color.
04 -
Beat in egg until fully incorporated, then mix in vanilla extract and strawberry puree until smooth and evenly pink.
05 -
Gradually add flour mixture to butter mixture in 2-3 additions, mixing gently after each addition. Stop mixing when flour is just incorporated to avoid tough cookies.
06 -
In small bowl, combine granulated sugar with crushed freeze-dried strawberries. Crush strawberries using rolling pin in sealed bag or spice grinder.
07 -
Using cookie scoop, portion dough into 3cm diameter balls. Roll each ball in sparkling strawberry sugar until completely coated.
08 -
Place sugar-coated dough balls on prepared baking sheet, spacing 5cm apart. Lightly flatten with palm or glass bottom for traditional cookie shape.
09 -
Bake for 10-12 minutes until edges are lightly golden and centers remain soft with surface cracks. Avoid overbaking to maintain tender texture.
10 -
Let cookies rest on baking sheet for 5 minutes to set, then transfer to wire rack to cool completely before serving.
# Notes:
01 -
Use ripe, sweet strawberries for puree. If using frozen berries, thaw completely and drain excess liquid before pureeing.
02 -
If dough becomes too sticky from strawberry puree, refrigerate for 30 minutes or add 1-2 additional tablespoons flour.
03 -
Freeze-dried strawberries are essential for coating as they provide flavor without moisture that would dissolve the sugar.
04 -
Store completely cooled cookies in airtight container with bread slice to maintain optimal humidity and freshness.