Chewy strawberry sugar cookies | Easy Valentine’s Day cookie recipe
For today’s recipe I will teach you how to make strawberry sugar cookies! These delicious strawberry cookies have a soft chewy center and the sugar coating gives the outside a lovely crunch. This easy drop cookie recipe uses dried strawberries to tint the cookies a lovely shade of pink, as well as give the cookies the wonderful strawberry flavour! The pink speckles of strawberry through out the sugar cookies makes this a great recipe for easy Valentine’s cookies without any added dye or colouring.
Strawberry sugar cookie recipe
Ingredients:
1 + 1/4 cup all purpose flour (170g)
1 teaspoon baking powder (4.5g)
1/4 teaspoon fine sea salt (1g)
3/4 cup dried strawberry slices (12g) *finely ground = 2 heaping tablespoons*
1/2 cup softened salted butter (113.5g)
3/4 cup granulated sugar (150g)
1 large egg (55-60g)
1 teaspoon vanilla extract (4g)
1/4 cup granulated sugar (50g) **for coating cookie dough balls**
Directions:
Using a food processor or blender finely grind dried strawberries and set aside. In a medium bowl combine flour, baking powder, salt and freeze dried strawberry powder. Whisk until combined and set aside. In a large bowl combine softened butter and 3/4 cup sugar. Cream on medium low for 2 minutes or until well combined. Add the egg and vanilla and continue mixing on medium low for 2-3 minutes until the mixture is nice and light and airy in both texture and colour. Add in 1/2 of the dry mixture and mix until just combined. Add remaining dry ingredients and mix until no streaks of flour remain.
Chill dough for 2 hours. If you would prefer to chill over night remove the dough and allow to sit for 30 minutes to soften a little bit. Preheat the oven to 350-F/175C. Line 2 cookie sheets with parchment paper. Place 1/4 cup sugar into a small bowl. Using a 1.5 tablespoon cookie scoop drop the dough into the sugar and roll it around to ensure that the sugar evenly coats all sides. Place onto prepared pans, leaving room for spreading. Bake for 9-12 minutes removing as soon as the bottoms begin to brown. Allow the strawberry sugar cookies to cool on the pan for a few minutes and then transfer to a wire rack to finish cooling completely.
This recipe for strawberry sugar cookies will make 16-18 cookies. These strawberry cookies can be baked ahead of time for Valentines day, and can be store at room temperature for 3 days or up to a week in the fridge, but I promise they won't last that long!
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Strawberry Cheesecake Cookies - Perfect Recipe For Any Occasion
Let me show you how to make the best strawberry cheesecake cookies with this amazing recipe. Made with fresh strawberries and cream cheese. So delicious, you will make this every day!
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RECIPE:
Cream Cheese Filling:
6 oz cream cheese
1/4 cup powdered sugar
Cookies:
1 cup softened butter (226g)
3/4 cup white sugar (150g)
1/4 cup brown sugar (50g)
1 egg
1 tsp vanilla extract (teaspoon)
1tsp baking soda (teaspoon)
1/4 tsp salt (1.5g)
2 3/4 cup all-purpose flour (335g)
1/2 cup fresh (small diced) strawberries (85g)
⏱️TIMESTAMPS⏱️
0:00 Intro
0:05 Mix cream cheese and sugar for filling
0:45 spoon out cream cheese filling
1:17 mix flour, baking soda and salt
1:48 mix ingredients for cookies
4:23 scoop out dough on baking sheet, freeze
5:02 assemble the cookies with filling
5:52 bake cookies at 350°F for 15 - 18 minutes
5:37 Tip #8 how to get honey out of measuring spoon without the mess
6:00 cookie inside
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#strawberrycheesecakecookies #strawberrycreamcheesecookies #debbieskitchencorner
Strawberry Cheesecake Stuffed Inside a Gourmet COOKIE!
These gourmet strawberry cheesecake cookies have a soft, graham cracker-infused base stuffed with cream cheese and strawberry jam. They are huge, indulgent, bakery-style treats!
Recipe:
Ingredients
Filling
4 oz cream cheese, softened (113g)
2 ½ Tablespoons granulated sugar
1 Tablespoon sour cream
⅛ teaspoon vanilla extract
½ cup strawberry jam or strawberry sauce:
Cookies
1 cup unsalted butter, softened (226g)
1 cup light brown sugar, firmly packed (200g)
½ cup granulated sugar (100g)
2 large eggs, room temperature preferred
1 teaspoon vanilla extract
3 ⅓ cups all-purpose flour (410g)
1 cup graham cracker crumbs (112g)
2 Tablespoons cornstarch (18g)
2 teaspoons baking powder
¼ teaspoon baking soda
½ teaspoon salt
3 oz white chocolate bar, optional (85g)
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Instructions
00:00 Introduction
Prepare filling
00:21 In a medium-sized mixing bowl, combine cream cheese and sugar and stir until smooth and creamy.
01:20 Add sour cream and vanilla extract and stir until thoroughly combined.
01:51 Line a small baking sheet with wax paper and dollop cream cheese mixture by 2-teaspoon sized portions onto sheet. Place in freezer while you prepare cookie dough.
Prepare cookie dough
02:40 In a large mixing bowl, combine butter and sugars and use an electric mixer to cream together until light and fluffy.
03:23 Add egg and vanilla extract and stir well, until thoroughly combined.
03:51 In a separate, medium-sized bowl, whisk together flour, graham cracker crumbs, cornstarch, baking powder, baking soda, and salt.
04:59 Gradually stir dry ingredients into wet with mixer on medium-low speed. Scrape sides and bottom of the bowl periodically to ensure ingredients are thoroughly combined. Cover bowl with plastic wrap and chill in the refrigerator for 30 minutes.
Assembly
06:29 Preheat oven to 375F (190C) and finely chop white chocolate (if using). Set aside.
07:38 Remove dough from the refrigerator and scoop a 2-Tablespoon-sized portion. Roll into a ball and use your thumb to make a large crater in the center. Spoon 1 ½ teaspoons of strawberry jam into the crater then remove a portion of cream cheese filling from the freezer and nestle it into the jam. Scoop another 2 Tablespoon-sized portion of dough and use this to cover the cheesecake filling and roll between your palms to make a smooth ball.
09:10 Lightly press white chocolate pieces into the surface of cookie dough ball.
09:29 Place on a large plate or wax paper lined baking sheet and chill in the freezer for 10-15 minutes before baking. Repeat with remaining dough, jam, filling, and chocolate.
011:23 After dough has chilled, place on parchment paper lined baking sheet, spacing at least 2” apart. Transfer to center rack of 375F (190C) preheated oven and bake for 14-15 minutes.
011:35 Allow cookies to cool completely on baking sheet before enjoying.
Notes
Storing
Store in an airtight container at room temperature for up to 24 hours or in the refrigerator in an airtight container for up to 5 days. Cookies taste best at room temperature, so I like to remove them from the fridge 10-15 minutes before enjoying.
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How to Make Strawberry Crunch Cookies
Your favorite ice cream bar is now in a cookie form! These homemade Strawberry Crunch Cookies are based off the popular Strawberry Crunch Ice Cream bars and are loaded with strawberry flavor. They even have the iconic Strawberry Crunch topping on top. These pink cookies would be ideal for Valentine’s Day, Mother’s Day, or a baby shower. #imperialsugar #strawberrycookie
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Easy Strawberry Shortcake Cookies
❤️ SUBSCRIBE HERE: My grandma makes the best old fashioned strawberry shortcake! She uses from scratch buttermilk biscuits, fresh strawberry preserve and homemade sweet whipped cream. It’s a little piece of heaven and these strawberry shortcake cookies does such an awesome job of capturing that exact taste!
These cookies come together so quick and easy and all in one bowl! Irresistible!
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Music by Kevin Macleod
THE BEST STRAWBERRY COOKIES - BAKE IT EASY
Hi Friends!
Welcome back for a new recipe!
These Strawberry cookies are easy and quick and will be ready in no time!
Link to the full recipe is here:
INGREDIENTS:
1 egg
2 tablespoons lemon juice
1/2 cup vegetable oil* (100 grams)
1/2 teaspoon vanilla
1/2 cup + 2 tablespoons granulated sugar (112 grams)
1 3/4 cups all purpose flour (227 grams)
1 1/2 teaspoons baking powder
1 cup chopped strawberries (140 grams)
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