Strawberry Sugar Cookies: A Sweet, Fruity Twist on a Classic Favorite

Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper or a silicone mat.

In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy (about 2–3 minutes).

Add the egg, vanilla extract, and almond extract (if using), and mix until fully incorporated.

In a separate bowl, whisk together the flour, baking soda, salt, and freeze-dried strawberry powder.

Gradually add the dry ingredients to the wet mixture, stirring until the dough comes together. If desired, add a few drops of red or pink gel food coloring to achieve the perfect shade of pink.

Chill the Dough:

Cover the dough with plastic wrap and chill in the refrigerator for at least 30 minutes. Chilling helps the dough firm up and makes it easier to roll.

Shape the Cookies:

After the dough has chilled, scoop tablespoon-sized portions of dough and roll them into balls.

Roll the dough balls in granulated sugar, then place them on the prepared baking sheet, spacing them about 2 inches apart.

Bake the Cookies:

Gently press each dough ball with the bottom of a glass or your fingers to slightly flatten them.

Bake for 8–10 minutes, or until the edges are lightly golden. The center of the cookies should still be soft.

Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.

Serve and Enjoy:

Once cooled, enjoy these sweet, soft, and fruity cookies! They’re perfect with a glass of milk or as a fun treat at a gathering.

Serving and Storage Tips: