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Strawberry Sugar Cookies (No Chill) Recipe

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4 from 83 reviews

These Strawberry Sugar Cookies are a delightful twist on classic sugar cookies, featuring freeze-dried strawberries incorporated into the dough and rolled in a strawberry-sugar coating. This no-chill recipe produces soft, slightly puffed cookies with a delicate strawberry flavor and a beautiful pink hue, perfect for any occasion.

Ingredients

Cookie Dough

  • 2 1/4 cups (281 grams) unbleached all-purpose flour
  • 30 grams freeze-dried strawberries
  • 1 teaspoon Diamond kosher salt
  • 1 1/2 teaspoons (6 grams) baking powder
  • 2 large (60 grams) egg whites
  • 2 teaspoons vanilla extract
  • 1 1/4 cups (250 grams) granulated sugar
  • 1 cup (227 grams) unsalted butter, room temperature

Strawberry Sugar Coating

  • 1/4 cup (50 grams) granulated sugar
  • 8 grams freeze-dried strawberries

Instructions

  1. Preheat Oven: Preheat your oven to 350°F (175°C). Line two half-sized baking sheets with parchment paper to prevent sticking and make cleanup easier.
  2. Prepare Strawberry Flour: Place 1 cup of the flour and 30 grams of freeze-dried strawberries into a food processor. Process until the strawberries are completely ground and the flour has a pink hue. Transfer this strawberry flour back into the bowl with the remaining flour. Add baking powder and salt, then whisk well to combine all dry ingredients evenly.
  3. Prepare Wet Ingredients: Separate the eggs, placing the egg whites in a separate bowl. Add vanilla extract to the egg whites and set aside.
  4. Cream Butter and Sugar: In the bowl of a stand mixer fitted with the paddle attachment, combine the butter and 1 1/4 cups sugar. Mix on low speed for 30 seconds, then increase to medium speed and cream for 2 minutes until the mixture becomes light and fluffy. Scrape down the bowl and mix again for 10 seconds to ensure uniformity.
  5. Add Egg Whites: Add egg whites one at a time to the creamed butter and sugar mixture. Mix on medium-high speed after each addition until fully incorporated and the dough loses its shiny appearance. Scrape the sides and bottom of the bowl as needed.
  6. Add Flour Mixture: Add all the dry strawberry flour mixture to the wet ingredients at once. Mix on low speed until just combined and the dough forms one or two large clumps.
  7. Prepare Strawberry Sugar Coating: In a mini food processor, combine 1/4 cup sugar and 8 grams freeze-dried strawberries. Process until the strawberries are finely powdered with a few small pieces remaining. Alternatively, place freeze-dried strawberries in a plastic bag and crush with a rolling pin, then whisk with the sugar in a small bowl.
  8. Shape and Coat Cookies: Divide dough into 2+ tablespoon portions (about 50 grams each). Roll each portion into a ball with your hands, then roll each ball in the strawberry sugar coating until evenly covered. Arrange six cookies on each prepared baking sheet, spacing them evenly.
  9. Bake: Bake in the preheated oven for 10–12 minutes until the cookies puff up and edges are lightly browned. Remove from the oven and allow to cool on the baking sheet for 5 minutes. The cookies will deflate slightly as they cool. Transfer to a wire rack to cool completely.
  10. Repeat Baking: Repeat the rolling, coating, and baking process with the remaining dough. If using just one baking sheet, allow it to cool completely between batches.
  11. Storage: Store cooled cookies in an airtight container at room temperature for up to 3 days. They are best enjoyed within the first few days.
  12. Freezing Unbaked Dough: Portion and roll the dough as instructed but do not roll in sugar. Place dough balls on a parchment-lined baking sheet and freeze for at least 8 hours. Transfer frozen dough balls to a freezer-safe container or bag, removing as much air as possible. Lay flat in the freezer for up to 2 months.
  13. Baking Frozen Dough: Bake frozen dough balls directly from the freezer, adding 2–3 minutes to the baking time to account for their frozen state.

Notes

  • To achieve the strawberry flour and coating, using freeze-dried strawberries is essential as they have no moisture and impart concentrated flavor and color.
  • Do not chill the dough; this recipe is designed to be baked immediately after mixing for the best texture.
  • If you only have one baking sheet, ensure it cools completely before baking the next batch to prevent cookies from spreading too much.
  • For best flavor, eat the cookies within three days as they may lose freshness after that time.
  • Freezing the unbaked dough allows for convenient fresh baking later with no loss of quality.

Find it online: https://justsosavory.com/strawberry-sugar-cookies-no-chill-recipe/