Ingredients
Equipment
Method
- In a large mixing bowl, cream together the softened butter and granulated sugar using an electric mixer on medium speed until the mixture is light and fluffy, about 3-4 minutes. This process incorporates air, which helps create a tender cookie.1 cup unsalted butter, 1 ½ cups granulated sugar
- Beat in the large eggs, one at a time, ensuring each egg is fully incorporated before adding the next. Stir in the vanilla extract and almond extract (if using).2 large eggs, 1 teaspoon vanilla extract, ½ teaspoon almond extract
- In a separate medium bowl, whisk together the all-purpose flour, baking powder, salt, and freeze-dried strawberry powder until well combined. Ensure the strawberry powder is evenly distributed to impart consistent flavor throughout the cookies.2 ¾ cups all-purpose flour, 1 teaspoon baking powder, ¼ teaspoon salt, 1 tablespoon freeze-dried strawberry powder
- Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Be careful not to overmix the dough, as this can lead to tough cookies. The dough will be soft and slightly sticky.
- Cover the bowl with plastic wrap and refrigerate the dough for at least 1 hour, or until it is firm enough to handle. Chilling is crucial for sugar cookies, as it makes them easier to roll out and prevents excessive spreading during baking.
- Preheat your oven to 375°F (190°C). Line baking sheets with parchment paper or silicone baking mats.
- On a lightly floured surface, roll out the chilled dough to about ¼-inch thickness. Use your favorite cookie cutters to cut out shapes. For an authentic strawberry shortcake vibe, heart shapes or simply round cookies work wonderfully.
- Carefully transfer the cut-out cookies to the prepared baking sheets, leaving about 1-2 inches between them to allow for spreading.
- If desired, sprinkle the tops of the cookies with pink or red sanding sugar before baking for an extra festive touch.pink or red sanding sugar
- Bake for 8-10 minutes, or until the edges are lightly golden and the centers are set. The baking time will vary slightly depending on the size and thickness of your cookies.
- Let the cookies cool on the baking sheets for 2-3 minutes before carefully transferring them to a wire rack to cool completely. Ensure they are fully cooled before decorating with glaze, if you choose to do so.strawberry glaze
Notes
To keep your delicious Strawberry Shortcake Sugar Cookies at their best, store them in an airtight container at room temperature. They will stay fresh and maintain their delightful texture for up to 5-7 days when stored properly. Avoid stacking too many cookies on top of each other to prevent them from breaking or sticking together, especially if they are decorated. If you’ve made a large batch and want to enjoy them even longer, you can freeze them. For freezing, place cooled cookies in a single layer on a baking sheet and freeze until solid. Then, transfer the frozen cookies to a freezer-safe bag or container. They will keep in the freezer for up to 2-3 months. To reheat or enjoy frozen cookies, simply allow them to come to room temperature. No reheating is typically necessary as they are best enjoyed at room temperature or slightly chilled.