Strawberry Sugar Cookie Cutouts – Perfect Every Time

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Strawberry Sugar Cookie: A Sweet Twist on a Classic Favorite

Who doesn’t love a classic sugar cookie? It’s a soft, sweet treat that can be shaped into all kinds of fun forms and decorated to your heart’s content. But what if you could take that timeless recipe and elevate it with a burst of fruity flavor?

Enter: Strawberry Sugar Cookie Cutouts! These delightful cookies bring together the familiar, comforting taste of sugar cookies with the fresh, juicy flavor of ripe strawberries, making them the perfect treat for any occasion.

Why Strawberry Sugar Cookie?

Sugar cookies and definitely my favorite type of cookie – they’re simple, and so versatile for any season, holiday, or celebration. These Strawberry sugar cookies come together easily, do not require any chilling, and do not spread while baking. Easily adaptable for any holiday, these are perfect for Valentines Day, Easter, or a summer treat!

Recipe Notes

• No Chill – you do not need to chill this dough! Just like my Classic Sugar Cookie Cutouts, this dough is soft, easy to work with, and holds its shape while baking, without chilling.
• This recipe calls for salted butter. You can certainly use unsalted, just add 1/4 tsp extra salt into the dough when mixing. The salt helps balance the sweetness from the strawberry emulsion.
• This recipe calls for Strawberry Emulsion. I strongly prefer Lorann baking emulsions because they have incredible flavor! If you do do not have that on hand or cannot find it, you can substitute with any Strawberry extract.

Equipment Used

1. Baking Sheets
2. Electric Mixer or Stand Mixer
3. #40 Cookie Scoop

Let’s get to baking!

Ingredients

• 1 cup butter, salted, room temperature
• 1 cup granulated sugar
• 1 egg
• 2 tsp Strawberry extract
• 1/2 tsp pink food dye
• 2 tsp baking powder
• 1/4 tsp salt
• 3 cups all purpose flour

Directions

1. Preheat oven to 350 degrees.
2. Start by creaming together your butter and sugar in your electric mixer with the paddle attachment.
3. Once butter and sugar is light and fluffy, add in eggs, strawberry emulsion, and pink food dye mix until combined.
4. Add in your baking powder, then add flour 1 cup at a time. Mix well each time you add flour.
5. Once dough is completely combined, lightly dust a clean work surface with flour and roll out your dough. I like to work with about 1/2 of the dough at a time. If you work with too much at one time it will be difficult to roll out.
6. Roll dough to about 1/4-1/2 inch thickness and cut with desired cookie cutters
7. Transfer to baking sheet, and bake for 6-7 minutes, depending on oven and preference. I never bake mine longer than 7 minutes. If the edges are starting to turn golden brown you’ve baked a little too long!
8. Cool completely before decorating.
9. Enjoy!