Strawberry Sugar Cookies with Sparkling Strawberry Sugar
Make delicious Strawberry Sugar Cookies with Sparkling Strawberry Sugar - soft, chewy cookies with a crisp sugar crust. Easy homemade recipe with strawberry jam and sparkling sugar topping.
Equipment
- mixing bowl
- measuring cups
- measuring spoons
- whisk
- hand mixer or stand mixer
- spatula
- oven
- baking sheets
- parchment paper
- knife
- cutting board
- wire rack
- small shallow bowl
Ingredients
For the Cookies
- 2 3/4 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 cup unsalted butter at room temperature
- 1 1/2 cups granulated sugar
- 1 large egg at room temperature
- 2 teaspoons vanilla extract
- 1/3 cup strawberry jam seedless and well-stirred
- red food coloring gel or liquid, optional
For the Sparkling Strawberry Sugar
- 1/2 cup granulated sugar
- 1 tablespoon freeze-dried strawberry powder
- 1 tablespoon coarse sanding sugar
Instructions
- Preheat your oven to 350 degrees Fahrenheit and line two baking sheets with parchment paper. In a medium bowl, whisk together the flour, baking powder, and salt until well combined.
- In a large bowl using a hand mixer or in the bowl of a stand mixer fitted with the paddle attachment, beat the softened butter and granulated sugar on medium-high speed for 3 to 4 minutes, until the mixture is light, fluffy, and pale in color.
- Add the egg and vanilla extract to the butter mixture and beat on medium speed until fully incorporated, about 1 minute. Scrape down the sides of the bowl. Mix in the strawberry jam and a few drops of red food coloring, if using, until the dough is evenly pink.
- Reduce the mixer speed to low and gradually add the flour mixture. Mix just until the dough comes together and no dry streaks of flour remain. The dough will be soft but not sticky.
- For the Sparkling Strawberry Sugar, combine the granulated sugar, freeze-dried strawberry powder, and coarse sanding sugar in a small, shallow bowl.
- Scoop dough into 1 1/2 tablespoon-sized portions, roll into smooth balls, then roll each ball generously in the sparkling strawberry sugar to coat. Place the dough balls at least 2 inches apart on the prepared baking sheets.
- Bake one sheet at a time in the preheated oven for 12 to 14 minutes. The cookies are done when the edges are just set and the centers still look slightly soft; they will not brown much.
- Let the cookies cool on the baking sheet for 5 minutes to firm up, then transfer them to a wire rack to cool completely. They will develop a soft, chewy texture with a crisp sugar crust as they cool.
Notes
Let the cookies cool on the baking sheet to firm up for the perfect texture.