Name: Strawberry Shortcake Sugar Cookies
Ingredients: ¾ cup butter, softened; 1 ½ cups sugar; 2 large eggs; 2 teaspoons vanilla extract; 2 ¾ cups all-purpose flour; ½ teaspoon salt; ½ teaspoon baking powder; 4 cups confectioners’ sugar; 3 tablespoons milk; Pink food coloring; 1 ½ cups Strawberry Shortcake Crumbs

Description

This recipe, “Strawberry Shortcake Sugar Cookies,” is inspired by the classic flavors of strawberry shortcake, reimagined in a fun and delicious cookie form

Ingredients

Scale

For the Cookies:

¾ cup butter, softened
1 ½ cups sugar
2 large eggs
2 teaspoons vanilla extract
2 ¾ cups all-purpose flour
½ teaspoon salt
½ teaspoon baking powder

For the Glaze & Topping:

4 cups confectioners’ sugar
3 tablespoons milk
Pink food coloring
1 ½ cups Strawberry Shortcake Crumbs

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Instructions

Preheat and Prep: Preheat the oven to 350 degrees Fahrenheit (175 degrees Celsius). Line a baking sheet with parchment paper or a silicone baking mat. Set aside.
Cream Butter and Sugar: In a large bowl, use a mixer to beat together the softened butter and sugar until creamy and light yellow in color. This should take about 4-5 minutes.
Add Eggs: Add the eggs one at a time, beating well after each addition.
Add Vanilla: Beat in the vanilla extract.
Combine Dry Ingredients: In a separate bowl Sift in the flour, salt, and baking powder. This helps to ensure that the dry ingredients are evenly distributed and removes any lumps.
Combine Wet and Dry: Gradually add the dry ingredients to the wet ingredients, beating on low speed until just combined. Be careful not to overmix.
Portion and Shape Dough: Portion the cookie dough into heaping tablespoons. Roll each portion into a ball and place it onto the prepared baking sheet.
Flatten Dough: Press down on each dough ball until it’s flattened to just over ¼ inch thick. You can use the bottom of a drinking glass or any other flat-bottomed object.
Bake: Bake for 10 minutes. The cookies should be lightly golden around the edges.
Cool: Remove the cookies from the oven and allow them to cool on the baking sheet for 2-3 minutes before transferring them to a wire cooling rack to finish cooling completely.
Make Glaze: Once the cookies are completely cooled, stir the milk into the confectioners’ sugar until a thin, smooth frosting is formed.
Divide and Color Glaze: Divide the frosting into two bowls. Tint one bowl with pink food coloring and leave the other bowl white.
Prepare Cooling Racks: Lay half of the cookies face up onto a wire cooling rack with a baking sheet underneath to catch any dripping frosting. Lay the other half on a separate cooling rack and baking sheet combo.
Drizzle Glaze: You can use a fork to drizzle the frosting over the cookies, but I like to transfer the frosting to a small Ziploc bag and cut off a little bit of one of the lower corners of the bag. Then, working in a zigzag motion, drizzle the frosting over the cookies. Alternate between the pink and white glaze for a striped effect.
Add Crumbs: Once the cookies are frosted, sprinkle generously with the Strawberry Shortcake Crumbs.

Let Dry: Allow the frosting to fully dry before packaging or serving the cookies