Strawberry Sugar Cookies (Print-Friendly Version)
# What You'll Need:
→ Cookie Dough
01 -
Softened unsalted butter 3/4 cup
02 -
Sugar, white granulated 1 1/2 cups
03 -
Two large eggs
04 -
Vanilla extract 2 teaspoons
05 -
All-purpose flour 2 3/4 cups
06 -
Salt, 1/2 teaspoon
07 -
Baking powder, 1/2 teaspoon
→ Glaze and Crunch
08 -
3 tablespoons milk
09 -
Powdered sugar 4 cups
10 -
Crumbs of Strawberry Shortcake 1 1/2 cups
11 -
Pink food coloring as wanted
# Step-by-Step Directions:
01 -
Get your oven set to 350°F (177°C) and cover a baking tray with parchment or a silicone mat.
02 -
Using a mixer, whip the butter and sugar in a big bowl for about 4 to 5 minutes until they're nice and airy.
03 -
Beat in the eggs one by one, making sure each is blended well before adding the next. Stir in the vanilla until you have a smooth mix.
04 -
Sift your flour, salt, and baking powder together. Mix these dry goods into the wet ingredients bit by bit until your dough is even.
05 -
Scoop the dough by big tablespoons, roll into balls, place on your tray, then gently push down with a glass bottom to about 1/4 inch thick.
06 -
Pop them in the oven for 10 minutes. When done, let them rest for 2 to 3 minutes on the tray before moving them to a cooling rack until fully cool.
07 -
Stir the powdered sugar and milk until it's thin and smooth. Split the glaze in two bowls. Color one pink, keep the other plain white.
08 -
Place half the cookies on a wire rack over a tray and drizzle with white glaze in a zigzag. Do the same with the other half using the pink glaze.
09 -
Evenly scatter those Strawberry Shortcake crumbs over the glazed cookies.
10 -
Give the glaze and topping time to harden completely before packing up or serving.
# Helpful Notes:
01 -
Use a glass bottom to gently press down cookie dough so it bakes evenly.
02 -
Wait till cookies cool completely before adding glaze so it doesn't melt.