Description
Strawberry shortcake sugar cookies blend classic dessert flavors into an irresistible bite-sized treat. Delicate cookie layers mingle with sweet strawberry essence, creating a nostalgic summer experience you’ll crave again and again.
Ingredients
Scale
Main Ingredients:
- 2.75 cups all-purpose flour
- 1.5 cups sugar
- 0.75 cup butter, softened
- 2 large eggs
Flavor and Leavening Ingredients:
- 2 teaspoons vanilla extract
- 0.5 teaspoon salt
- 0.5 teaspoon baking powder
Glaze and Topping Ingredients:
- 4 cups confectioner’s sugar
- 3 tablespoons milk
- pink food coloring
- 1.5 cups strawberry shortcake crumbs
Instructions
- Prepare the oven by heating to 350°F (175°C) and line a baking sheet with parchment paper or silicone mat.
- In a large mixing bowl, cream butter and sugar until the mixture becomes fluffy and pale, using an electric mixer for approximately 4-5 minutes.
- Incorporate eggs individually into the butter-sugar mixture, mixing thoroughly after each addition. Blend in vanilla extract until evenly distributed.
- Gently sift flour, salt, and baking powder into the wet ingredients, mixing until a cohesive dough forms.
- Scoop dough using a tablespoon, rolling each portion into uniform balls and arranging them on the prepared baking sheet.
- Flatten each cookie ball using the bottom of a drinking glass, creating discs approximately ¼ inch thick.
- Transfer the baking sheet to the preheated oven and bake cookies for 10 minutes until edges are lightly golden.
- Remove cookies from the oven and allow them to rest on the baking sheet for 2-3 minutes before transferring to a wire cooling rack.
- Prepare the glaze by whisking milk into confectioner’s sugar until a smooth, thin consistency is achieved.
- Divide the glaze into two separate bowls, adding pink food coloring to one while leaving the other white.
- Position cooled cookies on a wire rack placed over a baking sheet to catch potential drips.
- Decorate cookies by drizzling colored glazes using a fork or by creating a small cut in a Ziploc bag corner for precise application.
- Immediately sprinkle Strawberry Shortcake Crumbs over the wet glaze to ensure they adhere properly.
- Allow cookies to rest until the frosting completely sets and hardens before serving or packaging.
Notes
- Master the art of softening butter at room temperature for optimal cookie texture and even mixing.
- Sifting dry ingredients prevents lumps and ensures a smooth, consistent cookie dough that bakes evenly.
- Flatten cookies gently with a drinking glass to create uniform thickness, promoting consistent baking and appealing presentation.
- Use a wire cooling rack to prevent soggy bottoms and allow air circulation for perfectly crisp edges.
- Create stunning zigzag frosting patterns by using a fork or cutting a small corner in a Ziploc bag for precision drizzling.
- Sprinkle Strawberry Shortcake Crumbs immediately after glazing to help toppings adhere and add delightful texture and flavor.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Desserts, Snacks
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 24
- Calories: 300
- Sugar: 40 g
- Sodium: 100 mg
- Fat: 15 g
- Saturated Fat: 9 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 1 g
- Protein: 3 g
- Cholesterol: 50 mg