Do you ever spend an hour on Pinterest, saving the most elaborate and fabulous desserts... only to stop by the grocery store on your way to the party for store-bought baked goods? How about that time you spent a small fortune at the fancy grocery store just to create a massive mess in your kitchen and an end product worthy of "Nailed It"?
First of all, you're definitely not alone. Sometimes the inspiration is lovely and needed, but sometimes you just need a simple and manageable treat. Also, what the heck even is "brown butter"? And do you really HAVE to sift everything all. the. time? (PS no. The answer is no. I have a firm "no sifting" rule that has yet to fail me.)
Enter... the Strawberry Sugar Cookie. She's simple & dependable, but still a fun, unexpected twist from an original sugar cookie. This amazing cookie is flavored with REAL strawberries, and is incredibly soft and chewy. And the best part is, there's no need to get crazy with the decorations. Top her off with an easy buttercream, or a basic lemon royal icing and let the sprinkles do the work.
Ok, so before you start baking... here are my top tips for decorating simple and beautiful Valentine cookies:
Start with a great royal icing recipe. Don't have one? Borrow mine.
Pro tip: tipless icing bags. They're super easy to work with, help you create smooth edges like a pro... and they're CHEAP!
Top of the line sprinkles. ;) Sweetapolita is my very favorite. Click that link and you can shop for 10% off too!
I can't wait to hear how much you LOVE the Strawberry Cut Out Cookies... and I hope you'll tag me @tenthousandcookies if you use the decorating pointers. I love seeing what you come up with!
Strawberry Cut Out Cookies
(gluten free + vegan options)
1 cup sugar
1 cup butter (or non-dairy/ vegan butter: I like Earth Balance)
1 egg (or an "aquafaba egg" for substitute, I talk way more about this option in my Cookie Class e-course)
2 1⁄2 cups gluten free flour (I highly recommend Bob’s Red Mill 1-for-1 blend)
1⁄2 cup freeze dried strawberries
1 1/2 tsp baking powder
1⁄2 tsp salt
Preheat oven to 375 F and line baking sheets with parchment paper.
Make a powder from the freeze dried strawberries by either rolling the bag (still sealed) with your rolling pin, or putting them in the food processor.
Whisk together flour, strawberry powder, baking powder, and salt. Set aside.
In a stand up mixer beat the butter, sugar and vanilla until combined. Scrape the sides of the bowl and slowly mix in egg (or egg sub) until just combined.
Add dry ingredients and mix until it comes together (don’t over mix).
Roll out to 1/4 inch thickness and cut shapes in your dough.
Place shapes on baking sheet and *chill for 8-12 minutes* THEN bake for 10-12 minutes. They will look a little underdone at this point , but that’s perfect! That’s what makes them so soft and chewy.
Let the cookies cool on the pan for a few minutes before transferring to a cooling rack. Let them cool at least an hour before adding icing!
These are delicious with buttercream or decorated with beautiful royal icing... you can snag my favorite royal icing recipe + decorating guide for free.