Strawberry Shortcake Sugar Cookies Recipe
A classic sugar cookie base gets a fresh twist in this Strawberry Shortcake Sugar Cookies recipe, featuring a simple glaze and homemade shortcake crumbs. Perfect for gifting or special occasions like Valentine's Day!
Ingredients
For the Cookies:
- - 3/4 cup butter softened
- - 1 1/2 cups sugar
- - 2 large eggs
- - 2 tsp vanilla extract
- - 2 3/4 cups all-purpose flour
- - 1/2 tsp salt
- - 1/2 tsp baking powder
For the Glaze & Topping:
- - 4 cups confectioner's sugar
- - 3 tbsp milk
- - Pink food coloring
- - 1 1/2 cups Strawberry Shortcake Crumbs
Instructions
- Preheat the oven to 350°F. Line a baking sheet with parchment paper or a silicone mat and set aside.
- In a large bowl, beat the butter and sugar with a mixer until creamy and light yellow (4-5 minutes).
- Add eggs one at a time, beating after each addition. Mix in vanilla extract.
- Sift in the flour, salt, and baking powder, and beat until fully combined.
- Portion dough into heaping tablespoons. Roll into balls and place on the prepared baking sheet.
- Flatten each ball to just over 1/4 inch thick using the bottom of a drinking glass.
- Bake for 10 minutes. Let cookies cool on the baking sheet for 2-3 minutes before transferring to a wire rack to cool completely.
- For the glaze, mix confectioner's sugar and milk until smooth. Divide into two bowls, tint one with pink food coloring, and leave the other white.
- Use a fork or a Ziploc bag with a cut corner to drizzle glaze over the cookies in a zigzag pattern.
- Sprinkle Strawberry Shortcake Crumbs over the frosted cookies. Allow frosting to dry completely before packaging.
Notes
- For a more vibrant pink color, adjust the food coloring in the glaze.
- You can store these cookies in an airtight container for up to 5 days.
- Use crushed freeze-dried strawberries mixed with crushed cookies or graham crackers to make the Strawberry Shortcake Crumbs.