Ingredients
Dry Ingredients
- 2 ¾ cups all-purpose flour
- 4 tablespoons freeze-dried strawberry powder
- ½ teaspoon baking powder
- Pinch of fine sea salt
Wet Ingredients
- 1 cup unsalted butter, softened
- 1 ½ cups granulated sugar
- 1 large egg
- 3 tablespoons whole milk
- 1 teaspoon vanilla extract
- ¾ teaspoon strawberry extract (optional)
- Pink food coloring (optional)
For Decorating
- ⅓ cup decorators’ sugar (optional)
Instructions
- Prepare the baking sheet: Line a cookie sheet with parchment paper and set it aside for later use to prevent sticking and ease clean-up.
- Mix dry ingredients: In a medium-sized bowl, combine the all-purpose flour, freeze-dried strawberry powder, baking powder, and a pinch of fine sea salt. Stir well and set aside to keep the dry mix ready for incorporation.
- Cream butter and sugar: Using a stand mixer fitted with a paddle attachment, cream together the softened unsalted butter and granulated sugar until the mixture is smooth and fluffy, ensuring a well-aerated base for the cookies.
- Add egg: Incorporate the large egg into the creamed mixture and mix until fully combined to bind the ingredients together.
- Mix in liquids and extracts: Add the whole milk, vanilla extract, and strawberry extract (if using) to the batter, stirring until everything is combined evenly, enhancing the flavor and moisture content.
- Combine dry and wet ingredients: Gradually add the dry mixture to the wet ingredients, mixing just until combined to avoid overworking the dough, ensuring a tender texture without any dry flour pockets.
- Add color: If desired, mix in pink food coloring evenly to achieve a lovely strawberry hue throughout the dough.
- Shape the dough: Using a 1 ½ tablespoon cookie scoop, portion out the dough and roll each portion into a smooth ball with your hands.
- Chill the dough: Place the dough balls on the prepared cookie sheet close together but not touching. Cover with plastic wrap and refrigerate for at least 2 hours; chilling overnight is recommended for best results and enhanced flavor.
- Preheat the oven: When ready to bake, preheat the oven to 350 degrees Fahrenheit. Prepare cookie sheets lined with parchment paper to accommodate baking batches.
- Prepare decorating sugar: Pour the decorators’ sugar into a small bowl if you plan to use it for a sparkling finish on the cookies.
- Coat and arrange dough: Dip the tops of the chilled dough balls into the decorators’ sugar, placing them sugar side up on the lined cookie sheets about 2 inches apart to allow spreading during baking.
- Bake the cookies: Bake in the preheated oven for 11-13 minutes until the tops appear puffed up and dry, indicating they are baked through.
- Cool the cookies: Remove the cookies from the oven and allow them to cool on the baking sheet for 10 minutes, then transfer them to a wire rack to cool completely, ensuring they set up properly and maintain their tender texture.
Notes
- Chilling the dough for at least 2 hours is essential for texture and flavor development; overnight chilling yields the best results.
- Freeze-dried strawberry powder adds authentic strawberry flavor without adding moisture; it can be found at specialty grocery stores or online.
- The strawberry extract is optional but enhances the strawberry taste.
- Pink food coloring is optional and gives the cookies a vibrant appearance.
- If decorators’ sugar is unavailable, regular granulated sugar can be used, though it may not sparkle as much.
- Cookies can be stored in an airtight container at room temperature for up to 5 days or frozen for longer storage.
- Prep Time: 20 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
