Strawberry Sugar Cookies

#WeHeartValentinesDay around here. Yep. It’s true. Not only does it serve as an appropriate time to spread the love to everyone and anyone you encounter on a daily basis…wait for it…yep…it’s yet again another PERFECT opportunity to bake up some delicious treats and share them with those you ❤️. Let me repeat…we definitely don’t hate this “Hallmark created” holiday!

Also, I am sure you all have noticed that mid-January is when you start to walk through any type of store what was once the section for New Years paraphernalia has quickly been replaced with all things red and pink. All the aisles are quite literally exploding with hearts.

Well, we are 100% joining the Valentine’s Day movement and have decided to turn a fan favorite recipe into something swoon-worthy (aka..turn our kitchens pink and red!).

Our hearts are bursting with excitement about today’s recipe, Strawberry Sugar Cookies! They are so easy to make, require no chill time, and can easily be customized. This cookie not only explodes with the classic flavor of a buttery sugar cookie, it is so cute for Valentine’s Day! You can win anyone over with a baked treat, but these are sure to impress the pickiest Valentine.

This recipe takes our family’s favorite recipe for Sugar Cookies (legit is on an old index card — old school, y’all!) and we have dressed it up for a night out on the town in all things red and pink sparkles. Have we gone too far with the metaphors today? Forgive us. We are hyped up on sugar! 🙂

The subtle additional layer of strawberry flavor from the dried strawberries is the perfect addition to this seasonal treat. Get ready to make all of your Valentines say #OMG or #IHeartYou with this classic cookie, with a twist! 💃🏼🍪

What You Need

1/2 cup salted butter (softened at room temperature)

1 cup granulated sugar

1 large egg, well beaten

2 Tbsp milk

1/2 tsp salt

3 tsp baking powder

1 cups all-purpose flour

1 tsp pure vanilla extract

3 Tbsp freeze-dried strawberries (measured after pulsed into powder form)

Pink & Red Sanding Sugar (for rolling cookie dough in before baking)

Step by Step

1. Grab two bowls. In one, combine your dry ingredients – flour, salt, baking powder, and dried strawberries. Whisk together.

2. In your second bowl, cream your butter and sugar. Add in your egg. Lastly add your milk and vanilla extract. Whisk until smooth and combined.

3. Add your dry ingredients to your wet ingredients and mix together until incorporated and a dough forms.

7. Preheat your oven to 400 degrees. Line your baking sheet(s) with parchment paper or silicon mats.

9. Roll Tbsp. sized balls and drop into your colored sanding sugar (red, pink, etc.) and then flatten slightly with your hand and place on baking sheet. Repeat until you fill your sheet.


10. Bake for 8-10 minutes. 8 = softer cookies. 10 = crispier cookies. Remove and let cool on the counter or wire rack for 5-10 minutes.

Enjoy the cookies as is or add ice cream to create an amazing ice cream cookie sandwich!

Strawberry Sugar Cookies

Print Recipe
Serves: Approx. 2 dozen cookies Cooking Time: 10 minutes

Ingredients

  • 1/2 cup salted butter (softened at room temperature)
  • 1 cup granulated sugar
  • 1 large egg, well beaten
  • 2 Tbsp milk
  • 1/2 tsp salt
  • 3 tsp baking powder
  • 1 cups all-purpose flour
  • 1 tsp pure vanilla extract
  • 3 Tbsp freeze-dried strawberries (measured after pulsed into powder form)
  • Pink & Red Sanding Sugar (for rolling cookie dough in before baking)

Instructions

1

Grab two bowls. In one, combine your dry ingredients - flour, salt, baking powder, and dried strawberries. Whisk together.

2

In your second bowl, cream your butter and sugar. Add in your egg. Lastly add your milk and vanilla extract. Whisk until smooth and combined.

3

Add your dry ingredients to your wet ingredients and mix together until incorporated and a dough forms.

4

Preheat your oven to 400 degrees. Line your baking sheet(s) with parchment paper or silicon mats.

5

Roll Tbsp sized balls and drop into your colored sanding sugar (red, pink, etc.) and then flatten slightly with your hand and place on baking sheet about 2 inches apart. Repeat until you fill your sheet.

6

Bake for 8-10 minutes. 8 = softer cookies. 10 = crispier cookies. Remove and let cool on the counter or wire rack for 5-10 minutes.

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