Strawberry Sugar Cookies With Sparkling Strawberry Sugar Recipe

I perfected a simple trick for Strawberry Sugar Cookies rolled in sparkling strawberry sugar that turns ordinary dough into vibrant pink rounds flecked with real berry.

I still remember the first time I rolled one of these Strawberry Sugar Cookies With Sparkling Strawberry Sugar; the crush of freeze-dried strawberries made the color sing. I love that the dough stays rich and soft thanks to unsalted butter, yet the sparkle on the outside gives a little crunch and show.

They are Yummy Sugar Cookies that somehow feel fancy and familiar at once. As a baker who loves Cookie Desserts and Buttery Cookies, I cant help but bake a batch whenever the season starts.

You’ll want to know how that sparkling sugar works, trust me.

Why I Like this Recipe

* I like that theyre sweet but not sickly, i can eat a few without feeling gross
* I love how theyre soft and kinda melt in my mouth but still hold together when i pick them up
* I like the sparkle sugar because it makes them look extra special, people notice them first at parties
* I like that theyre forgiving to make, i mess up sometimes but they still turn out great and my friends always ask for them

Ingredients

• All-purpose flour: Mostly carbs, gives structure to cookies, low fiber if not whole grain.
• Unsalted butter: Rich in fat, adds moisture and flavor, lots of calories and saturated fat.
• Granulated sugar: Pure simple carbs, makes cookies sweet, no real nutrients, quick energy spike.
• Freeze-dried strawberries: Packed flavor and vitamin C, gives real strawberry taste plus some fiber.
• Egg: Good source of protein and fat, helps bind dough keeps cookies tender.
• Cornstarch: Cuts gluten a bit, makes cookies softer and more tender, little nutrition.
• Sparkling sanding sugar: Adds crunch and sparkle, purely decorative sugar, extra sweetness and calories.
• Extracts: concentrated flavor, tiny calories, boost strawberry and vanilla notes.

Ingredient Quantities

• 2 3/4 cups (345 g) all-purpose flour
• 2 tablespoons (16 g) cornstarch (optional, makes cookies extra tender)
• 1 teaspoon (4 g) baking powder
• 1/2 teaspoon (3 g) fine salt
• 1 cup (226 g / 2 sticks) unsalted butter, softened (dont melt it)
• 1 cup (200 g) granulated sugar
• 1 large egg, room temperature
• 1 teaspoon pure vanilla extract
• 1 teaspoon strawberry extract (or 1/2 teaspoon if you prefer a milder flavor)
• 2 tablespoons (about 10 g) freeze-dried strawberries, crushed to a fine powder (gives real strawberry flavor and color)
• a few drops pink gel food coloring, optional for stronger color
• For the sparkling strawberry sugar for rolling: 1/2 cup (100 g) sanding or coarse sparkling sugar mixed with 2 tablespoons (10 g) pulverized freeze-dried strawberries

How to Make this

1. Preheat oven to 350 F (175 C) and line baking sheets with parchment paper or silicone mats, racks in the middle of the oven.

2. Make the sparkling strawberry sugar first: pulverize 2 tablespoons (about 10 g) freeze dried strawberries to a fine powder in a small blender or in a zip top bag crushed with a rolling pin, then stir that into 1/2 cup (100 g) sanding or coarse sparkling sugar; set aside in a shallow bowl.

3. Whisk the dry ingredients in a bowl: 2 3/4 cups (345 g) all purpose flour, 2 tablespoons (16 g) cornstarch optional, 1 teaspoon (4 g) baking powder and 1/2 teaspoon (3 g) fine salt so they are evenly mixed.

4. In a large bowl or the bowl of a stand mixer, cream 1 cup (226 g / 2 sticks) softened unsalted butter (dont melt it) with 1 cup (200 g) granulated sugar until light and fluffy, about 2 to 3 minutes; scrape the bowl down once or twice.

5. Beat in 1 large room temperature egg, 1 teaspoon pure vanilla extract and 1 teaspoon strawberry extract (or 1/2 teaspoon if you want it milder). Add 2 tablespoons (about 10 g) powdered freeze dried strawberries and a few drops of pink gel food coloring if you want stronger color; mix just until the pink is even.

6. Add the dry ingredients to the butter mixture on low speed and mix until just combined; dont overwork it or the cookies will get tough. Scrape the bowl; the dough should be soft but workable. If it seems too sticky chill 15 to 30 minutes.

7. Scoop or roll tablespoon sized portions of dough into balls, then roll each ball in the sparkling strawberry sugar so they are well coated. Place them about 2 inches apart on the prepared sheets and gently flatten each ball a bit with your palm or the bottom of a glass so they bake evenly.

8. Bake at 350 F (175 C) for about 9 to 11 minutes, until the edges are set and the bottoms are just turning very light golden. Watch them closely near the end because they color fast.

9. Let cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely. If you want extra sparkle, while still warm roll them very lightly in a little more sanding sugar.

10. Store cooled cookies in an airtight container at room temperature for up to 3 days, or freeze shaped dough balls between layers of parchment for up to 3 months and bake from frozen adding a minute or two to the bake time.

Equipment Needed

1. Oven with middle racks (preheat to 350 F)
2. 2 baking sheets and parchment paper or silicone baking mats
3. Small blender or spice grinder, or a zip-top bag plus rolling pin to pulverize freeze-dried strawberries
4. Large mixing bowl or stand mixer with paddle attachment
5. Whisk
6. Rubber spatula or bowl scraper
7. Measuring cups and spoons plus a kitchen scale (optional but helpful)
8. 1-tablespoon cookie scoop or a tablespoon for scooping and your hands for rolling
9. Wire cooling rack and an airtight container or extra parchment for freezing/storage

FAQ

Strawberry Sugar Cookies With Sparkling Strawberry Sugar Recipe Substitutions and Variations

• All-purpose flour: swap with a cup-for-cup gluten free all-purpose blend that contains xanthan gum. Cookies may be a little more crumbly so chill the dough well before cutting.
• Unsalted butter: use salted butter 1:1 but skip about 1/4 teaspoon of the recipe salt. For dairy-free, use a firm vegan stick butter 1:1 and keep it cold so cookies spread less.
• Freeze-dried strawberries (powder): if you don’t have them, stir in 1 tablespoon strawberry jam instead, but cut the granulated sugar by 1 tablespoon and chill the dough longer because of the extra moisture.
• Granulated sugar: swap with light brown sugar 1:1 for a chewier, slightly darker cookie, or use superfine (caster) sugar 1:1 for a smoother, more tender crumb.

Pro Tips

– Measure right, dont eyeball. Spoon the flour into your cup and level it off or better yet use the scale 345 g. Too much flour makes these dry and crumbly, not soft and tender.

– Get the butter perfect soft not melted. If its still cold cut into small cubes so it softens faster, but if it gets greasy or melted toss it in the fridge to firm up before you mix or your cookies will spread like pancakes.

– Grind the freeze dried strawberries really fine and sift them if you can. Big bits give weird pockets of intense flavor and can mess with texture. Save a bit of the powder to mix into the sanding sugar so the coating has real strawberry taste not just color.

– Dont overmix once the flour goes in. Mix until you cant see dry streaks then stop, cause overworking makes cookies tough. Use a tablespoon scoop for uniform balls, press them gently flat so they bake evenly, and watch the last minute or two closely because they color fast.

– Freeze shaped dough balls on a tray before bagging so they wont stick together, bake from frozen and add 1 to 2 minutes to the time. Store baked cookies in an airtight container for up to three days, and if you want more sparkle roll them very lightly in extra sanding sugar while theyre still warm.