Strawberry Sugar Cookies Recipe
These nostalgic strawberry sugar cookies are sweet and chewy, with strawberry flavor and a pink hue. Simple to make using basic ingredients.
Servings: 20 cookies
Calories: 143kcal
Ingredients
- 1 cup (200 g) granulated sugar (plus ¼ cup for rolling)
- ½ cup (113 g) salted butter, room temperature
- 1 large egg room temperature
- 3 drops Americolor Soft Gel Paste Food Color in Deep Pink
- 1 tablespoon strawberry extract
- 1 tablespoon vanilla extract
- 1 ¾ cups (218 g) all-purpose flour, spooned and leveled
- ½ teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon Diamond Crystal kosher salt
- ¼ cup pink decorating sugar
Instructions
- Cream Butter and Sugar: In a stand mixer fitted with the paddle attachment, cream together 1 cup of sugar and the butter on medium speed until light and fluffy, about 2-3 minutes. Scrape down the sides of the bowl as needed.
- Incorporate Egg: Add the egg to the butter mixture and beat until well combined.
- Add Color & Extracts: Mix in the food coloring, followed by the strawberry and vanilla extracts, scraping down the bowl as necessary.
- Combine Dry Ingredients: In a separate bowl, whisk together the flour, baking soda, baking powder, and salt.
- Mix Dough: Gradually add the dry ingredients to the wet mixture, mixing on low speed. Continue until the dough just comes together, being careful not to overmix.
- Shape Cookies: Use a cookie scoop to portion the dough into 1-ounce balls (about 2 tablespoons each). Roll each ball in the reserved ¼ cup of granulated sugar, then dip the top in the pink decorating sugar.
- Chill Dough: Place the sugared dough balls on the prepared baking sheet, sprinkle side up, and chill in the refrigerator for 30 minutes.
- Preheat Oven & Prepare Baking Sheet: After chilling, line a separate baking sheet with parchment paper. Preheat your oven to 350°F (175°C).
- Bake: Space the cookie dough balls 2-3 inches apart on the baking sheet. Bake for 12-15 minutes, or until the edges are set and just beginning to turn golden. The tops should be puffy and cracked.
- Cool: Let the cookies cool on the baking sheet for 10 minutes before transferring to a plate or cooling rack.
Notes
- Use Room Temperature Ingredients: Make sure your butter and egg are at room temperature before you start. This helps them mix better and gives you a smoother dough.
- Measure Accurately: If you don’t have a kitchen scale, scoop the flour into your measuring cup with a spoon and level it off with a knife. Don’t pack the flour in, because too much can make the cookies heavy.
- Chill the Dough: Chilling the dough helps the cookies keep their shape while baking and stops them from spreading too much. It also makes the dough easier to handle.
- Bake Evenly: Space the cookies 2-3 inches apart on the baking sheet so they bake evenly. If you’re using multiple trays, rotate them halfway through baking to make sure everything bakes the same.
- Let Them Cool: Let the cookies cool on the baking sheet for about 10 minutes before moving them to a cooling rack. This helps them set and keeps them from breaking.
Nutrition
Calories: 143kcal | Carbohydrates: 23g | Protein: 1g | Fat: 5g | Saturated Fat: 3g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 1g | Trans Fat: 0.2g | Cholesterol: 20mg | Sodium: 136mg | Potassium: 17mg | Fiber: 0.3g | Sugar: 15g | Vitamin A: 154IU | Calcium: 10mg | Iron: 1mg
