Strawberry Sugar Cookies
Servings: 16 cookies
Ingredients
- 1/2 cup butter, unsalted room temperature
- 1 1/4 cup granulated sugar divided between the jam, the cookie dough and the sugar crust
- 1/2 lemon zest
- 3 tbsp fresh lemon juice
- 1 tsp vanilla extract
- 1 large egg
- 1 1/4 cup all purpose flour
- 1/4 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 8 ounces frozen strawberries (could use fresh strawberries as well)
- 1 cup freeze dried strawberries
Instructions
Make the Reduced Strawberry Purée
- Purée the strawberries in a food processor until completely smooth. Pour the purée into a small saucepan with 1/4 cup of sugar, the lemon zest and fresh lemon juice. Heat on medium until very reduced and thick, for about 15 to 20 minutes. Stir regularly to prevent sticking. The reduced purée will measure about 1/3 of a cup when ready. Allow to cool completely before adding to the cookie dough.
Make the Sugar Cookies
- Whisk together the flour, baking soda, baking powder and salt and set aside. Cream the room temperature butter and 1/2 cup of sugar until light and fluffy, about 3 minutes. Add the egg and vanilla. Use a rubber spatula to scrape down the sides and bottom of the bowl. With the mixer going at low speed, slowly add the dry ingredients until the dough just comes together. Once the strawberry purée has cooled, add it to the cookie dough and mix until it just comes together. Again, use a spatula to scrape down the sides and bottom of the mixing bowl. Place the dough into the fridge for a about 30 minutes to firm a bit. This will make the balls of cookie dough hold their shape best.Heat the oven to 325 degrees. Place the freeze dried strawberries and 1/2 cup of sugar into a very dry food processor and crush to a fine pink powder. You could instead place the strawberries in a sealed ziplock bag and crush with a rolling pin. Pour the strawberry sugar into a small bowl.Use a 1 ounce ice cream scoop to scoop the dough and drop it directly into the strawberry sugar. Roll the dough in the sugar mixture, then form them into balls in the palms of your hands. Arrange the cookie dough balls a couple inches apart on a sheet pan lined with parchment Bake the cookies in two batches and refrigerate the dough in between the bakes. Bake the cookies for 15 minutes at 325 degrees then let them cool completely on a wire rack. Store in an airtight container.