Description
These Strawberry Shortcake Sugar Cookies are a delightful treat featuring soft, buttery sugar cookies topped with a sweet glaze and sprinkled with crunchy strawberry shortcake crumbs. Perfect for parties, snacks, or a charming dessert, these cookies combine classic flavors with a fun, colorful twist.
Ingredients
Scale
Cookie Dough
- 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
Glaze 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 set aside.
- Cream butter and sugar: In a large mixing bowl, beat the softened butter and sugar together using an electric mixer until the mixture is creamy and light yellow in color. Add the eggs one at a time, beating well after each addition. Then mix in the vanilla extract thoroughly.
- Combine dry ingredients: Sift together the all-purpose flour, salt, and baking powder. Gradually add these dry ingredients to the wet mixture, mixing until the dough is well combined and smooth.
- Shape and bake cookies: Portion the dough into balls, flatten each slightly with your hand or a utensil, and place them spaced evenly on the prepared baking sheet. Bake in the preheated oven for about 10 minutes or until the edges are just golden. Transfer to a wire rack to cool completely.
- Make glaze: In a bowl, mix the confectioner’s sugar with milk to create a thin frosting. Split the glaze into two separate bowls and tint one portion with pink food coloring, mixing until the color is uniform.
- Decorate cookies: Once the cookies are cooled, drizzle both the plain and pink glazes over the cookies. Immediately sprinkle the Strawberry Shortcake Crumbs on top so they adhere to the glaze. Allow the frosting to set and dry completely before serving for best results.
Notes
- Ensure the butter is softened to room temperature for easier creaming.
- You can substitute the Strawberry Shortcake Crumbs with crushed freeze-dried strawberries mixed with shortbread crumbs for a similar texture.
- Adjust milk quantity to get the desired consistency for the glaze; it should be pourable but not too runny.
- Store cookies in an airtight container at room temperature for up to 5 days.
- These cookies freeze well; freeze before adding the glaze, then decorate after thawing.
