Description
These Strawberry Shortcake Sugar Cookies combine classic sugar cookie goodness with a delightful strawberry twist. Soft and buttery cookies are topped with a sweet pink frosting and festive strawberry shortcake crumbs, making them perfect for any celebration or sweet treat craving.
Ingredients
Scale
For the Cookies
- 3/4 cup butter, softened
- 1 1/2 cups sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- 2 3/4 cups all-purpose flour
- 1/2 teaspoon salt
- 1/2 teaspoon baking powder
For the Frosting and Topping
- 4 cups confectioner’s sugar
- 3 tablespoons milk
- Pink food coloring
- 1 1/2 cups Strawberry Shortcake Crumbs
Instructions
- Preheat Oven and Prepare Baking Sheet: Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper or a silicone baking mat to prevent sticking and ensure even baking.
- Cream Butter and Sugar: In a large bowl, beat together the softened butter and sugar until the mixture becomes creamy and light yellow in color, indicating it’s well combined and aerated. Then, add eggs one at a time, mixing thoroughly after each addition. Stir in the vanilla extract for flavor.
- Add Dry Ingredients: Sift together the all-purpose flour, salt, and baking powder. Gradually mix these dry ingredients into the wet butter mixture until fully combined, forming a soft dough.
- Shape and Bake Cookies: Portion the dough into small balls and flatten them slightly. Place the cookies on the prepared baking sheet, spacing them apart. Bake for 10 to 12 minutes or until the edges start to turn golden. Once baked, allow the cookies to cool on a wire rack.
- Prepare Frosting: In a bowl, mix the confectioner’s sugar with milk to form a thin, pourable frosting. Divide the frosting into two bowls, leaving one plain and tinting the other with pink food coloring for a festive look.
- Decorate Cookies: Drizzle the pink frosting over the cooled cookies. Immediately sprinkle the Strawberry Shortcake Crumbs on top of the frosting. Let the frosting set and dry completely before serving to ensure the topping adheres well.
Notes
- Ensure butter is softened but not melted for optimal creaming results.
- You can substitute strawberry shortcake crumbs with crushed freeze-dried strawberries or graham cracker crumbs for a different texture.
- For a more intense strawberry flavor, add a few drops of strawberry extract to the frosting.
- Store cookies in an airtight container at room temperature for up to 5 days.
- Frost the cookies only when completely cooled to prevent the frosting from melting.
