Sweet & Pink Strawberry Sugar Kisses
These irresistibly soft and chewy strawberry sugar cookies combine the classic comfort of traditional sugar cookies with the vibrant essence of fresh strawberries. Each bite delivers a perfect balance of sweetness and fruity flavor, creating a unique twist on the beloved cookie recipe. The natural pink hue from real strawberries makes these cookies visually stunning and perfect for special occasions, while their pillowy texture and rich buttery base keep them comforting and familiar. Whether served at a spring gathering, summer picnic, or holiday cookie exchange, these strawberry-kissed treats are sure to become a new family favorite.
Ingredients
- 2 1/2 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1 cup unsalted butter, softened
- 1 1/2 cups granulated sugar
- 1 large egg
- 2 teaspoons vanilla extract
- 3 tablespoons freeze-dried strawberry powder
Instructions
- Start by preheating your oven to 350°F (175°C), and prepare your baking sheets by lining them with clean parchment paper.
- Combine your dry ingredients in a medium bowl - whisk the flour, baking powder, and salt until well incorporated.
- Using a stand mixer or hand mixer, beat butter and sugar together in a large bowl until the mixture becomes light and airy, about 2-3 minutes.
- Add your egg and vanilla extract to the butter mixture, beating until fully combined and smooth.
- Working in batches, slowly incorporate the dry ingredient mixture into your wet ingredients, mixing just until you achieve a uniform dough.
- Add the freeze-dried strawberry powder to your dough, folding gently until the pink color is evenly distributed throughout.
- Form 1-inch balls from your dough and arrange them on your prepared baking sheets, leaving adequate space (about 2 inches) between each cookie.
- Using a flat-bottomed glass, gently press each dough ball to create an even thickness.
- Place in the preheated oven and bake for 10-12 minutes, watching for slight golden coloring around the edges.
- Let the cookies rest on the baking sheets for 5 minutes before moving them to a wire cooling rack to cool completely.
Notes
Recommended Equipment:
- Stand mixer or hand mixer
- Large mixing bowl
- Medium mixing bowl
- Measuring cups and spoons
- Baking sheets
- Parchment paper
- Wire cooling rack
- Food processor (for strawberry puree)
Recipe Notes:
- For best results, use room temperature ingredients
- Don't skip the chilling time - it prevents cookies from spreading too much
- Fresh strawberry puree works better than frozen
- Store in an airtight container for up to 5 days
FAQs:
- Can I use frozen strawberries?
Yes, but thaw and drain them well first to remove excess moisture. Fresh strawberries are preferred for better flavor and texture. - Can I make these cookies ahead of time?
Yes! The dough can be refrigerated for up to 3 days or frozen for up to 3 months. Baked cookies can be frozen for up to 2 months. - Why did my cookies spread too much?
This usually happens if the dough isn't chilled enough or the butter was too soft. Make sure to chill the dough and use room temperature (not melted) butter. - Can I make these without white chocolate chips?
Absolutely! The white chocolate chips are optional and the cookies are delicious with or without them.
Nutrition Information:
Yield:
24Serving Size:
1Amount Per Serving: Calories: 168Total Fat: 8gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 28mgSodium: 37mgCarbohydrates: 23gFiber: 0gSugar: 13gProtein: 2g
Nutrition may not be accurate
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