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Strawberry Sugar Cookies

Strawberry Sugar Cookies

Delicious Strawberry Sugar Cookies perfect for any occasion, featuring a strawberry reduction for enhanced flavor.
Prep Time 15 minutes
Cook Time 12 minutes
Cooling Time 15 minutes
Total Time 42 minutes
Course Dessert
Cuisine American
Servings 16 cookies
Calories 150 kcal

Equipment

  • large bowl
  • saucepan
  • Stand mixer
  • Cookie scoop
  • baking sheets
  • parchment paper
  • Rubber Spatula

Ingredients
  

Strawberry Reduction

  • 1 cup sliced strawberries, fresh or frozen and thawed 150g
  • ¼ cup granulated sugar 50g
  • 2 tablespoon water 30g
  • 1 tablespoon cornstarch 8g

Strawberry Cookies

  • 1 cup unsalted butter, room temperature 226g
  • 1 cup granulated sugar 200g
  • 3 tablespoon strawberry reduction made above, 70g
  • 1 large egg 76g
  • 1 egg yolk 76g
  • 1 teaspoon vanilla extract or vanilla bean paste 5g
  • 2.5 cups all-purpose flour fluffed then spooned and leveled, 325g
  • 2 teaspoon baking powder 8g
  • 1 teaspoon fine salt 6g

Decoration

  • ¼ cup strawberry reduction recipe above, 80g
  • ¼ cup granulated sugar for coating the outside of the cookies, 50g

Instructions
 

Strawberry Reduction

  • Place 1 cup of sliced strawberries and ¼ cup of granulated sugar in a small saucepan. Use a masher or fork to break down the strawberries into a pulp.
  • Then heat the mixture over medium-low heat for a couple minutes while stirring frequently.
  • In a small bowl, combine 2 tablespoon water and 1 tablespoon cornstarch to make a cornstarch slurry. Pour into the strawberry mixture and continue to cook it until it becomes thick like jam. This usually takes about 5 minutes.
  • Pour the mixture into a bowl and place in the fridge uncovered to cool.

Strawberry Sugar Cookies

  • Preheat the oven to 350 F / 175 C and line two large baking sheets with silicone baking mats or parchment paper. Set aside.
  • In a large bowl or the bowl of a stand mixer, beat 1 cup butter and 1 cup granulated sugar and mix on a medium-high speed for a couple of minutes, until the mixture becomes lighter in color.
  • Then mix in 3 tablespoon of strawberry reduction, 1 large egg, 1 large egg yolk, 1 teaspoon vanilla extract, and a small drop of red gel food coloring (optional) on a medium speed until fully incorporated.
  • Add 2 ½ cups flour, 2 teaspoon baking powder, and 1 teaspoon fine salt, and mix on low speed until it is JUST incorporated.
  • Scoop 2 tablespoon of strawberry reduction to the top of the dough, then use a butter knife to gently marble the jam into the top of the dough.
  • Add ¼ cup of granulated sugar to a shallow dish. Use a 3-tbsp cookie scoop to scoop the dough into balls and roll them in sugar until they're evenly coated.
  • Place the cookies about 3 inches apart on the prepared baking sheets.
  • Bake for 10-12 minutes, or until the edges of the cookies are set but the centers are still a bit soft.
  • Cool for 15 minutes on the pan, then move the cookies to a wire rack to finish cooling.
  • If you want to spread any strawberry reduction on top of the cookies, do it right before you eat them.

Notes

These cookies can be stored in an airtight container at room temperature for up to 3 days.

Nutrition

Serving: 1cookieCalories: 150kcalCarbohydrates: 20gProtein: 2gFat: 7gSaturated Fat: 4gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 2.5gCholesterol: 30mgSodium: 100mgPotassium: 50mgFiber: 0.5gSugar: 10gVitamin A: 200IUVitamin C: 5mgCalcium: 10mgIron: 0.5mg
Keyword baked goods, cookies, dessert, strawberry, Strawberry Sugar Cookies, sugar cookies
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