Description
Delight in these Strawberry Shortcake Sugar Cookies, a perfect treat combining tender sugar cookies topped with a sweet pink frosting and crunchy Strawberry Shortcake Crumbs. Ideal for gatherings or everyday indulgence, these cookies deliver a fruity, creamy flavor with a delightful texture.
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
Frosting
- 4 cups confectioner’s sugar
- 3 tablespoons milk
- pink food colouring
Topping
- 1 1/2 cups Strawberry Shortcake Crumbs
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) and prepare a baking sheet by lining it with parchment paper or a silicone baking mat.
- Make the Dough: In a large mixing bowl, beat the softened butter and sugar together until the mixture is creamy and light yellow. Then, add the eggs one at a time, ensuring each is blended in before adding the next. Stir in the vanilla extract for flavor.
- Combine Dry Ingredients: Sift the all-purpose flour, salt, and baking powder into the wet ingredients. Mix thoroughly until the dough comes together and is well combined without overmixing.
- Shape & Bake: Portion the dough into equal-sized balls, slightly flatten them, and place them spaced apart on the prepared baking sheet. Bake in the preheated oven for about 10 minutes until edges begin to set and the tops look set but not browned. Remove and allow cookies to cool completely on a wire rack.
- Prepare Frosting: Mix the milk into the confectioner’s sugar gradually until you achieve a thin, drizzle-able consistency. Split the frosting into two bowls, tint one portion with pink food coloring to achieve a soft pink hue.
- Decorate: Drizzle the tinted pink frosting over the cooled cookies generously. Immediately sprinkle the Strawberry Shortcake Crumbs over the frosting for added texture and flavor. Let the frosting dry completely before serving to ensure it sets well.
Notes
- If you prefer softer cookies, bake for the lower end of the time range and allow to cool completely before frosting.
- You can substitute strawberry-flavored crumbs or sprinkles if Strawberry Shortcake Crumbs are unavailable.
- For a more vibrant pink, adjust the amount of food colouring gradually to avoid overpowering the flavor.
- Store cookies in an airtight container at room temperature for up to 3 days or freeze for longer storage.
- Use room temperature butter for easier mixing and better texture.
