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Strawberry Sugar Cookies
Strawberry Sugar Cookies

Strawberry Sugar Cookies

January 15, 2021 Posted by Kyndall @ 6 Cakes & More Recent 8 Comments

ย 

Strawberry Sugar Cookies

Strawberry Sugar Cookies

These Strawberry Sugar Cookies are absolutely divine! You can even sub out the freeze dried strawberries for any other freeze dried fruit/s! I've topped these with my Customizable Royal Icing, my Dark Chocolate Royal Icing, and a few of my buttercreams. Whether you're putting something on top of them or not, these are absolutely delicious! Need storage tips? Here's all my best information on Storing & Freezing Sugar Cookies!
4.43 from 7 votes
Print Pin Rate
Course: Treats
Servings: 38 cookies depending on cutter size and shape
Calories: 212kcal

Equipment

  • Preforated Baking Mats
  • Stand Mixer
  • Food Scale
  • Oven Thermometer
  • Measuring Spoons
  • Baking Pans
  • Rolling Pin

Ingredients

  • 452 grams unsalted butter cool, not room temperature
  • 440 grams granulated sugar
  • 1 teaspoon salt
  • 2 large eggs cold
  • 1/2 tablespoon vanilla extract (1 1/2 teaspoons)
  • 768 grams all purpose flour
  • 3 tablespoons freeze dried strawberries ground down to a powder
Metric - US Customary

Instructions

  • Preheat oven to 325 degrees F. I always use an oven thermometer. Ovens can, and usually do, heat at a different temperature than what shows on your oven screen. For the best results in any of your baking, I highly recommend using an oven thermometer. Line your baking sheets with perforated pastry mats or parchment paper. I do not recommend using silicone mats as they tend to promote spreading.
  • In the bowl of a stand mixer with the paddle attachment, add your cool unsalted butter, sugar, and salt. The temperature of the butter and the fact that you use unsalted butter matter here.
  • **IF YOU'RE USING REALLY COLD BUTTER** Add your butter and salt to your bowl and mix on low with your paddle attachment JUST until the butter gets broken up a bit. Then add your sugar and continue on with the recipe.
  • The butter should still be cool (not cold, but definitely not room temperature) otherwise it will cause spreading. Unsalted and salted butter have very different water percentage contents. Using salted butter can and often will cause spreading.
  • Turn your mixer on the lowest speed available. We don't want to incorporate any air into the dough. Air will cause spreading! We only want to mix this until it starts to incorporate.
  • Scrape down the bottom and sides of your bowl.
  • Add the 2 cold eggs and the vanilla. Again, the temperature of the eggs matter. You want to use them cold. Using cold ingredients helps end up with a dough that is ready to go. No one wants to make a dough and then have to wait for hours or days while it just sits in the fridge.
  • Again, turn your mixer on to the lowest speed and mix just until the eggs and vanilla have incorporated into the butter and sugar. It will still look sort of lumpy or curdled. This is ok. You just don't want any big chunks of butter. Scrape down the bottom and sides of your bowl. If you need to, mix for a few more seconds.
  • Scrape down the bottom and sides of your bowl.
  • Add the flour and ground down freeze dried strawberries to your butter, sugar, egg, vanilla mixture.
  • Once more, turn your mixer on to the lowest setting, and mix until it all comes together. It will start to clean the sides of the bowl and gather onto the paddle.
  • This is what the dough looks like while it's mixing.
  • When it's close to coming together.
  • What it looks like when it's done! Turn the mixer off and touch the dough. If you can leave an imprint with your finger without the dough sticking to it, its ready. I live in a humid area, but the amount of flour in the recipe is perfect 9 1/2 times out of 10.
  • I use one of my big silicone mats very lightly sprinkled with flour to roll my dough. You can use whatever you like to roll your dough on as parchment paper works great as well! I also use two pieces of 3/8 inch thick wood as my guide to roll my dough between. This will give you perfectly even cookies every time!
  • Take a little more than 1/3 of your dough, place it onto the very lightly floured silicone mat or parchment paper, and very lightly sprinkle some flour over the dough.
  • Roll the dough to your desired thickness. I roll at 3/8th of an inch.
  • Place your cut dough onto your perforated pastry mats or parchment paper covered cookies sheets and bake in your preheated oven for 10-14 minutes depending on the size of your cookies. I never have to bake over 14 minutes, even for my largest cutter (5 1/2 inches). You don't want your cookies to brown.
  • Place your scraps back into your bowl. Grab a little more than 1/3 of the unused dough. Roll, cut, and throw the scraps back into the bowl. Take all of your scraps and the little bit of unused dough and squeeze it together. You can now use this dough for more cookies. I do it this way to help with not overworking the dough and it always works out great! I do use all of the scraps until there is no remaining dough.
  • After removing from the oven, let the cookies set on the cookie sheet for 2-4 minutes.
  • Move them onto a cooling rack to cool completely.
  • Enjoy your delicious, thick, soft (but sturdy), sugar cookies! Feel free to let your imagination run wild with the flavor possibilities!
    Strawberry Sugar Cookies

Notes

Nutrition

Calories: 212kcal | Carbohydrates: 28g | Protein: 3g | Fat: 10g | Saturated Fat: 6g | Trans Fat: 1g | Cholesterol: 35mg | Sodium: 67mg | Potassium: 44mg | Fiber: 1g | Sugar: 12g | Vitamin A: 311IU | Vitamin C: 14mg | Calcium: 8mg | Iron: 1mg
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8 Comments

Leave your reply.
  • danette
    · Reply

    March 20, 2022 at 9:40 AM

    Hello – Wondering if you’ve ever tried this variation with the cream cheese recipe? That’s my go to and I think my customers will complain if I ever use anything else ๐Ÿ™‚ xx – ty!

    • Kyndall @ 6 Cakes & More
      · Reply

      Author
      March 20, 2022 at 9:54 AM

      Hi Danette! You can definitely add ground down freeze dried fruits to the Cream Cheese recipe and it’s seriously delicious! ๐Ÿ™‚ Happy baking

  • Julie
    · Reply

    February 13, 2022 at 1:13 PM

    Thank you for the detailed measurements and directions. The cookies turned out beautifully!

    • Kyndall @ 6 Cakes & More
      · Reply

      Author
      February 13, 2022 at 1:38 PM

      Hi Julie! Thank you, I’m happy to hear you enjoyed them ๐Ÿ™‚

  • Trina Gauthier
    · Reply

    May 5, 2021 at 1:46 PM

    Hi there!
    Your recipes are so awesome! I was wondering if I could use jello strawberry powder in place of the freeze dried powder?

    • Kyndall @ 6 Cakes & More
      · Reply

      Author
      May 5, 2021 at 7:12 PM

      Hi Trina! Thank you so much! You can, but you won’t have the same final product and some of the other ratios of ingredients would need to be adjusted as well. If you wanted to try it, I’d suggest no more than 1-2 tablespoons. ๐Ÿ™‚ Good luck and always have fun!

  • Debby
    · Reply

    February 19, 2021 at 11:28 AM

    Those look delicious! I am making them for Easter and I’m sure my family will love these. I added the freeze dried strawberries and about 1/4 tsp of strawberry bakery emulsion. I really didn’t care for the smell of the strawberry emulsion. I’ll bake them later today and so far, I love the look of the freeze dried strawberries in the mix. I’m going to make these again, but omit the emulsion and just use vanilla extract. Thanks for the recipe.

    • Kyndall @ 6 Cakes & More
      · Reply

      Author
      February 20, 2021 at 11:35 AM

      Hi Debby! Thank you! I definitely prefer them without the emulsion as you get a more real strawberry flavor ๐Ÿ™‚ I do love the look of the real fruit in the cookie as well! Thanks again

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