Strawberry Cut-Out Sugar Cookies (No Chill)
This Soft Strawberry Cut-Out Sugar Cookie recipe is packed with strawberry flavor, using freeze-dried strawberries in every bite! Plus, it is a NO CHILL recipe so it comes together quickly!
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Equipment
- stand mixer with paddle attachment
- rubber spatula
- kitchen scale optional but recommended
- parchment paper
- Rolling Pin
- cooling rack
- cookie cutters
Ingredients
Strawberry Cut-Out Sugar Cookies
- ¾ cup unsalted butter, room temperature
- ¾ cup sugar
- 1 ea large egg, room temperature
- 1 cup whole freeze-dried strawberries about 1/2 cup freeze-dried powder
- 3 cup all-purpose flour
- 1 tsp vanilla extract
- 1 tsp baking powder
- ½ tsp fine sea salt
Strawberry Sugar Coating
- ¼ cup whole freeze-dried strawberries about 3-4 tablespoons freeze-dried powder
- ¼ cup sugar
Instructions
- Place whole freeze-dried strawberries into the food process to grind them down into powder. Or place it in a ziplock bag and use a rolling pin to crush it into powder.
- Preheat oven to 375 F. Fit baking sheet with parchment paper. Set aside.
- Combine flour, baking powder and salt. Whisk to combine.
- Combine butter, sugar, and vanilla in a stand mixer bowl. Using a paddle attachment, mix on high until creamed, about 2 - 3 minutes. Scrape down the bowl as needed during mixing.
- Add freeze-dried strawberry powder and mix on medium until well combined. Scrape down the bowl as needed.
- Add egg and mix on medium-low until well combined, about 1 minute. Scrape down the bowl as needed.
- Add dry ingredients to wet ingredients and mix on low. Increase speed to medium-low until dough pulls together on the paddle attachment and away from the bowl.
- Use your hands to help adhere the dough together a bit more, and then place it on floured parchment paper. Sprinkle a bit more flour on top of the dough before placing another piece of parchment on top.
- Roll the dough to the desired thickness with a rolling pin. Use cookie cutters to cut out as many as possible. Place on cookie sheet at least 1” - 2” apart.
- Bake for 10 minutes, or until you see the bottom edges lightly browning. Remove from oven and allow to cool.
- For strawberry sugar coating, combine freeze-dried strawberry powder and sugar in a bowl and whisk well.
- Take a cooled cookie with the top facing down and rub it into the strawberry sugar mixture gently but firmly. This will help ‘color’ the cookie further into a pink hue. Then turn over and sprinkle the strawberry sugar mixture on top and then gently top off the excess.
Notes
Grind Down Strawberries. Use a food processor or rolling pin to grind down freeze-dried strawberries. Prepare it just as you are ready to add to the dough.
Use Kitchen Scale. The greatest advantage you can give yourself when baking is using a kitchen scale. It helps more accurately measure ingredients by weight vs. volume.
Spoon and Level Flour. If you do not have a kitchen scale, then spoon and level your flour to ensure you are not adding too much.
Room Temperature Ingredients. Make sure your butter is softened before beginning.
Substitute the vanilla extract for the lemon extract to update this recipe to strawberry lemonade sugar cookies! Or add lemon zest to the sugar coating if you do not have any lemon extract. Make sure to rub that zest well into the sugar to release the lemon oils and flavor.
If you want a more pink cookie, then just add 1 - 2 drops of pink food gel coloring to the dough (when adding the egg) to help achieve the pinker color.
Dust flour on the parchment paper when ready to roll between parchment paper. This will help the dough help to keep from sticking too much. Also, rolling the dough between two pieces of parchment makes the process much easier!
