Description
Delight in these festive Strawberry Shortcake Sugar Cookies, featuring a soft buttery base topped with a sweet glaze and crunchy strawberry shortcake crumbs. Perfect for parties or a sweet treat any time, these cookies combine classic sugar cookie flavors with a 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 colouring
- 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 using an electric mixer until the mixture is light and creamy. Then add the eggs one at a time, ensuring each is fully incorporated before adding the next. Mix in the vanilla extract for flavor.
- Combine dry ingredients: Sift together the all-purpose flour, salt, and baking powder into the wet mixture. Stir everything together until fully combined, forming a smooth cookie dough.
- Shape and bake cookies: Portion the cookie dough into equal-sized balls and flatten them slightly with your hand or a spatula. Place them spaced evenly on the prepared baking sheet. Bake in the preheated oven for 10 minutes or until the edges are just beginning to turn golden. Remove from oven and allow the cookies to cool completely on a wire rack.
- Make glaze: In a medium bowl, mix the confectioner’s sugar with milk to create a thin but spreadable frosting. Divide the glaze into two bowls; leave one plain and tint the other with pink food coloring to add a pop of color.
- Decorate cookies: Drizzle the glaze over cooled cookies using a spoon or piping bag. While the glaze is still wet, sprinkle the Strawberry Shortcake Crumbs generously on top. Let the glaze dry completely before serving to allow the decorations to set.
Notes
- Ensure the butter is softened (not melted) for the best creaming results.
- Do not overmix the dough after adding flour to keep cookies tender.
- The Strawberry Shortcake Crumbs add a delightful texture contrast; substitute with crushed freeze-dried strawberries if unavailable.
- Allow cookies to cool fully before glazing to prevent melting.
- Store in an airtight container at room temperature for up to 5 days.
