strawberry sugar cookies Are you making

Are you making strawberry sugar cookies? Why, yes, I am! And you should be, too. What’s not to like about berry delicious little sugar cookies, loaded with vitamin C?

I halved the recipe from my mom’s handwritten version from the Women’s Home Companion Cookbook and dialed back the vanilla just a bit to let the strawberries shine through. These were originally roll-and-bake cookies. Now, they’re no-fuss little jeweled discs instead! Just take care not to let them fly off the baking sheet into the oven! Don’t ask why I mentioned, because stupid things never happen to me in the kitchen or anyplace else, ever. Really.

Original recipe halved from the Women’s Home Companion Cookbook

1 3/4 cups flour
½ teaspoon baking powder
¼ teaspoon salt
½ cup butter
3/4 cup sugar
1 egg, well-beaten
1/2 teaspoon vanilla
2½ tablespoons freeze-dried strawberries, ground to a powder (you can buy the at Whole Foods and buzz them up in a food processor)
colored sanding sugar for rolling

Preheat oven to 350 degrees F. Beat sugar and butter together until creamy, about 3 minutes. Beat egg and vanilla in a separate bowl; add to butter mixture. Add strawberry powder.

Whisk together flour, baking powder and salt. Add to strawberry mixture. Mix until flour is completely incorporated into dough.

Use a small cookie scoop, roll dough into a walnut-sized ball, then roll in sugar. Lightly press each dough ball down to flatten. Bake at 350 degrees F for 6 minutes, then up-the-river-down-the-river: switch from top rack to bottom rack, back to front for another 6 minutes.

Pro-tip: be careful putting these little discs into the oven. In all my years of baking, I never recall anything flying off the baking sheet, but there’s a first time for everything! Yup, that was today.

strawberry sugar cookies