Serves 48
45 min
Strawberry Cookies
Recipe GLPRc3f8d78963f531
Soft and tender strawberry-flavored cookies dusted with confectioners sugar. These delightful treats feature fresh strawberry puree blended into a buttery dough, creating a subtle fruit flavor and a beautiful pink hue. Perfect for tea time or as a sweet gift.
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Ingredients
4 ounces unsalted butter, room temperature
1 1/2 cups granulated sugar
2 large eggs
3/4 cup strawberry puree
1/2 teaspoon vanilla extract
3 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon kosher salt
1/2 cup confectioners sugar for coating
Directions
Preheat your oven to 350°F. Arrange the oven racks to the upper-middle and lower-middle positions. Line two baking sheets with parchment paper and set aside. In a medium mixing bowl, whisk together the flour, baking powder, and salt.
In a large bowl, use a handheld electric mixer to beat the softened butter and granulated sugar together until the mixture is light, fluffy, and pale in color, about 2-3 minutes.
Add the eggs one at a time to the butter mixture, beating well after each addition to fully incorporate before adding the next egg.
Pour the strawberry puree and vanilla extract into the butter mixture. Beat until completely combined, scraping down the sides of the bowl as needed to ensure no pockets of unmixed ingredients remain.
Reduce the mixer speed to low and gradually add the flour mixture to the wet ingredients, mixing until just combined. Finish by stirring gently by hand a few times to ensure the batter is fully mixed and no streaks of flour remain.
Place the confectioners sugar in a small shallow bowl. Using a small spoon or cookie scoop, take rounded teaspoonfuls of cookie dough and roll each piece in the confectioners sugar until all sides are evenly coated.
Arrange the coated dough balls on the prepared baking sheets, spacing them about 2 inches apart to allow for spreading during baking.
Bake for 16 to 17 minutes until the cookies are slightly firm to the touch. About halfway through baking, rotate the pans by moving the top pan to the bottom rack and the bottom pan to the top rack. Once baked, allow the cookies to cool on the baking sheet for 5 minutes, then transfer them to a wire cooling rack to cool completely.
