Strawberry Cookies Sparkling Sugar (Print-Friendly Version)
Soft strawberry cookies with pink sugar crunch, bright flavor, and tender texture for special moments.
# What You'll Need:
→ Cookie Dough
01 -
2 1/2 cups all-purpose flour (310g)
02 -
1 teaspoon baking powder
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1/2 teaspoon baking soda
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1/4 teaspoon salt
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1 cup unsalted butter, room temperature (225g)
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1 1/2 cups granulated sugar (300g)
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1 large egg
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1 teaspoon vanilla extract
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1/2 cup strawberry puree (120ml)
→ Sparkling Sugar Coating
10 -
1/2 cup granulated sugar (100g)
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1/4 cup freeze-dried strawberries, crushed (10g)
# How to Make It:
01 -
Preheat oven to 180°C (350°F). Line a baking sheet with parchment paper for even baking and to prevent sticking.
02 -
In a medium bowl, whisk flour, baking powder, baking soda, and salt until well combined and free of lumps. Set aside.
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Using an electric mixer, cream the softened butter with granulated sugar at medium-high speed for 2-3 minutes until light, fluffy, and pale.
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Beat in the egg until fully incorporated, then mix in vanilla extract and strawberry puree until smooth and evenly pink.
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Gradually add the flour mixture to the butter mixture in 2-3 additions, mixing gently after each addition until just combined to avoid tough cookies.
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In a small bowl, combine granulated sugar with crushed freeze-dried strawberries, crushing the berries using a rolling pin in a sealed bag or a spice grinder.
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Using a cookie scoop, portion dough into 3cm balls. Roll each ball in the strawberry sugar until completely coated.
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Place sugar-coated dough balls on the prepared baking sheet, spacing them 5cm apart. Lightly flatten each with your palm or the bottom of a glass.
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Bake for 10-12 minutes until edges are lightly golden and centers remain soft with surface cracks. Let cookies rest on the sheet for 5 minutes, then transfer to a wire rack to cool completely.
# Additional Tips:
01 -
Use ripe, sweet strawberries for puree; thaw and drain frozen berries fully before pureeing for best flavor and texture.
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If dough becomes sticky due to the strawberry puree, refrigerate for 30 minutes or add 1-2 tablespoons of flour to adjust consistency.
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Freeze-dried strawberries provide concentrated flavor and prevent sugar dissolution in the coating.
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Store cooled cookies in an airtight container with a slice of bread to maintain humidity and softness.