Strawberry Shortcake Sugar Cookies: A Sweet and Nostalgic Treat

Introduction & Inspiration

As someone who loves a good sugar cookie and cherishes those nostalgic flavors of childhood, I was inspired to create these Strawberry Shortcake Sugar Cookies. They’re a delightful combination of flavors and textures, perfect for satisfying your sweet tooth while bringing back fond memories of strawberry shortcake. The inspiration for this recipe came from my desire to create a cookie that was both visually appealing and bursting with a fun, fruity twist.

Homemade Focus

While you can certainly find pre-made sugar cookies and strawberry shortcake crumbles at the store, there’s something special about making these cookies from scratch. This recipe is surprisingly straightforward, and the result is a batch of cookies that are far superior to anything you can buy pre-made. Plus, making them yourself allows you to control the quality of ingredients and customize the flavors to your liking.

Flavor Goal

The goal here is to create cookies that are soft, chewy, and bursting with a balance of sweet and slightly tangy flavors. The cookie base should be buttery and slightly crisp on the edges, while the vanilla glaze adds a creamy sweetness and a delicate flavor. The strawberry shortcake crumbs add a burst of fruity flavor and a delightful crunch, making these cookies a perfect combination of textures and tastes.

Ingredient Insights

Let’s explore the key players in these delicious strawberry shortcake sugar cookies:

For the Cookies:

• Butter: Softened butter adds richness and flavor to the cookie dough.
• Sugar: Granulated sugar adds sweetness and contributes to the chewy texture of the cookies.
• Eggs: Eggs bind the cookie dough ingredients together and add richness.
• Vanilla Extract: Vanilla extract enhances the overall flavor of the cookies with its warm and sweet notes.
• All-Purpose Flour: All-purpose flour provides the structure for the cookie dough.
• Salt: Salt balances the sweetness and enhances the flavors of the other ingredients.
• Baking Powder: Baking powder acts as a leavening agent, helping the cookies to rise and become light and airy.

For the Glaze & Topping:

• Confectioner’s Sugar: Confectioner’s sugar, also known as powdered sugar, creates a smooth and sweet glaze.
• Milk: Milk thins out the glaze to the desired consistency.
• Pink Food Coloring: Pink food coloring adds a festive touch and a beautiful pink hue to the glaze.
• Strawberry Shortcake Crumbs: Strawberry shortcake crumbs add a burst of fruity flavor and a delightful crunch to the cookies. You can find them pre-made at some stores or make your own by crushing strawberry shortcake cookies or biscuits.

Equipment

You’ll need a few essential tools to make these strawberry shortcake sugar cookies:

• Mixing bowls
• Electric mixer or stand mixer
• Spatula
• Baking sheet lined with parchment paper or a silicone baking mat
• Wire rack
• Small bowl (for the glaze)
• Optional: Small Ziploc bag for drizzling the glaze

Ingredients

For the Cookies:

• ¾ cup unsalted butter, softened
• 1 ½ cups granulated 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 confectioner’s sugar
• 3 tablespoons milk
• Pink food coloring
• 1 ½ cups Strawberry Shortcake Crumbs

Instructions

1. Preheat and Prep: Preheat oven to 350°F (177°C) and line a baking sheet with parchment paper or a silicone baking mat.
2. Make the Cookie Dough: In a large bowl, cream together the softened butter and sugar until light and fluffy. Beat in the eggs one at a time, then stir in the vanilla extract. In a separate bowl, whisk together the flour, salt, and baking powder. Gradually add the dry ingredients to the wet ingredients and mix until just combined.
3. Shape and Bake: Scoop the cookie dough into heaping tablespoons and roll them into balls. Place the dough balls on the prepared baking sheet and flatten them slightly with the bottom of a drinking glass or a measuring cup. Bake for 10 minutes, or until the edges are lightly golden brown.
4. Cool: Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
5. Make the Glaze: In a small bowl, whisk together the confectioner’s sugar and milk until a smooth and thin glaze forms. Divide the glaze in half and tint one portion with pink food coloring.
6. Decorate: Drizzle the white and pink glazes over the cooled cookies using a fork or a Ziploc bag with a small corner snipped off. Immediately sprinkle the Strawberry Shortcake Crumbs over the wet glaze.
7. Set and Serve: Allow the glaze to dry completely before serving or storing the cookies in an airtight container.

Troubleshooting

• Cookies spreading too much: If the cookies are spreading too much, chill the dough for a short time before shaping and baking.
• Cookies too dry: Avoid overbaking the cookies. Bake them just until the edges are lightly golden brown.
• Glaze too thick: If the glaze is too thick, add a few more drops of milk until it reaches your desired consistency.

Tips and Variations

• For a richer flavor, you can use brown butter instead of regular butter in the cookie dough.
• Feel free to experiment with different extracts in the glaze, such as almond extract or lemon extract.
• You can also add other toppings to the glaze, such as sprinkles, chocolate chips, or chopped nuts.

Serving and Pairing Suggestions

These Strawberry Shortcake Sugar Cookies are a delightful treat that can be enjoyed on their own or with a glass of milk or a cup of coffee. They’re perfect for birthday parties, holidays, picnics, or a sweet snack any time of day.

Nutritional Information

(Per serving, approximate)

• Calories: ~200
• Fat: ~10g
• Cholesterol: ~30mg
• Sodium: ~100mg
• Carbohydrates: ~30g
• Protein: ~2g

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Recipe Summary and Q&A

Recipe Name: Strawberry Shortcake Sugar Cookies

Prep Time: 20 minutes

Cook Time: 10 minutes

Yields: About 30 cookies

Q: Can I use margarine instead of butter?

A: While butter is preferred for its flavor, you can use margarine in a pinch.

Q: Can I make the cookie dough ahead of time?

A: Yes, you can make the cookie dough ahead of time and store it in the refrigerator for up to 3 days or in the freezer for up to 3 months.

Q: Can I freeze these cookies?

A: Yes, you can freeze the baked cookies. Let them cool completely, then place them in a freezer-safe bag or container. Thaw overnight in the refrigerator before frosting and serving.