Craving a sweet treat? Discover why Strawberry Buttercream Sugar Cookies are the perfect solution to satisfy your sugar cravings today! These delightful cookies are bursting with fresh strawberry flavor and creamy buttercream, making them an irresistible indulgence. Let’s dive into five compelling reasons why you should bake these amazing cookies right now!
Ingredients List
Ready to embark on this delicious baking adventure? Gather these ingredients for the ultimate strawberry buttercream sugar cookie experience:
For the Cookies:
- 1 cup (2 sticks) unsalted butter, softened (room temperature is key!)
- 1 ½ cups granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 3 ½ cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon salt
For the Strawberry Buttercream:
- 1 cup (2 sticks) unsalted butter, softened
- 3-4 cups powdered sugar
- ½ cup pureed strawberries (fresh or frozen)
- 1 teaspoon vanilla extract
- Pinch of salt
- A splash of milk or heavy cream (for desired consistency)
(Optional: Red food coloring for a vibrant hue. Consider using natural food coloring made from beet juice for a healthier alternative.)
Timing
This recipe takes approximately 1 hour and 45 minutes in total. This includes 30 minutes for chilling the dough (a crucial step!), 10 minutes of prep time, and 1 hour and 5 minutes for baking and frosting. That’s 20% faster than many traditional sugar cookie recipes!
Step-by-Step Instructions
Let’s get baking! Follow these simple steps to create stunning Strawberry Buttercream Sugar Cookies:
Step 1: Prepare the Cookie Dough
Cream together the softened butter and sugar until light and fluffy. Beat in the eggs one at a time, followed by the vanilla extract. Pro Tip: Use a stand mixer for easier creaming, but a hand mixer works just as well!
Step 2: Combine Dry Ingredients
In a separate bowl, whisk together the flour, baking soda, and salt. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Don’t overmix – overmixing leads to tough cookies!
Step 3: Chill the Dough
Form the dough into a disc, wrap it tightly in plastic wrap, and chill in the refrigerator for at least 30 minutes. This crucial step prevents the cookies from spreading too thin during baking and ensures a perfect texture!
Step 4: Roll and Cut
Preheat your oven to 375°F (190°C). On a lightly floured surface, roll out the chilled dough to about ¼ inch thickness. Use cookie cutters to cut out your desired shapes.
Step 5: Bake the Cookies
Place the cut cookies onto ungreased baking sheets. Bake for 8-10 minutes, or until the edges are lightly golden brown. Let cool completely on a wire rack before frosting.
Step 6: Make the Strawberry Buttercream
In a large bowl, beat the softened butter until smooth. Gradually add the powdered sugar, alternating with the pureed strawberries, vanilla extract, and a pinch of salt. Add milk or heavy cream, one teaspoon at a time, until you reach your desired consistency.
Step 7: Frost and Decorate
Once the cookies are completely cool, frost them generously with the strawberry buttercream using a knife or piping bag. Get creative with decorations! Add sprinkles, fresh strawberries, or even a drizzle of melted chocolate.
Nutritional Information (Per Cookie – Approximate)
This data is an estimate and may vary depending on the specific ingredients used:
- Calories: Approximately 150-200
- Fat: 8-10g
- Sugar: 15-20g
- Protein: 2-3g
Healthier Alternatives for the Recipe
Looking for a healthier twist? Try these substitutions:
- Reduce Sugar: Use a sugar substitute like Stevia or erythritol, but be aware that it may affect the texture and browning of the cookies.
- Whole Wheat Flour: Substitute a portion of the all-purpose flour with whole wheat flour for added fiber.
- Greek Yogurt: Replace some of the butter with Greek yogurt for a richer, healthier fat profile.
- Natural Sweeteners: Use mashed banana or applesauce to reduce the amount of sugar and add moisture.
Note: These substitutions may slightly alter the taste and texture of the cookies. Experiment to find your perfect balance!
Serving Suggestions
These Strawberry Buttercream Sugar Cookies are incredibly versatile!
Serve with a glass of cold milk: A classic combination that can’t be beaten.
Pair with a cup of tea or coffee: A delightful afternoon treat.
Arrange on a dessert platter: Impress your guests with a beautiful presentation.
Personalized Tip: Add a little zest to your serving by adding a fresh mint sprig – this elevates presentation and creates a pleasing contrast of flavors!
Common Mistakes to Avoid
- Overmixing the dough can lead to tough cookies. Mix until just combined.
- Not chilling the dough: Chilling is crucial for preventing spreading and ensuring a perfect shape.
- Overbaking the cookies: Overbaked cookies will be dry and crunchy. Keep a close eye on them in the oven.
Storing Tips for the Recipe
Store your cookies in an airtight container at room temperature for up to 3 days. For longer storage, freeze unfrosted cookies in a freezer bag for up to 3 months. Thaw completely before frosting.
Conclusion
Baking these Strawberry Buttercream Sugar Cookies is a rewarding experience! The irresistible combination of sweet, buttery cookies and tangy strawberry buttercream is sure to satisfy your sweet tooth. Remember the key steps: chill the dough, don’t overmix, and bake to perfection! Click here to share your baking success on our social media! Don’t forget to check out our other delicious cake recipes!
FAQs:
Can I use frozen strawberries?
Yes! Make sure to thaw and puree them before adding them to the buttercream.
What if my buttercream is too thick?
Add a little more milk or cream, one teaspoon at a time, until you reach the desired consistency.
Can I make these cookies ahead of time?
Yes! You can bake the cookies up to 3 days in advance. Frost them just before serving for optimal freshness.
Are there gluten-free options?
Absolutely! Substitute all-purpose flour with a gluten-free blend. Keep in mind that the texture may differ slightly.
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🍓 Strawberry Buttercream Sugar Cookies
Equipment
- electric mixer
- Mixing bowls
- Measuring cups & spoons
- baking sheets
- parchment paper
- wire cooling rack
- Offset spatula or butter knife (for frosting)
Ingredients
For the Sugar Cookies:
- 2 ¾ cups 345g all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon salt
- 1 cup 226g unsalted butter, softened
- 1 ½ cups 300g granulated sugar
- 1 large egg
- 2 teaspoons vanilla extract
- 2 tablespoons sour cream for extra softness
For the Strawberry Buttercream:
- ½ cup 113g unsalted butter, softened
- 2 cups 240g powdered sugar, sifted
- ¼ cup freeze-dried strawberries finely crushed into powder
- 2 –3 tablespoons heavy cream or milk
- ½ teaspoon vanilla extract
- Pinch of salt
Instructions
Preheat Oven & Prep Pans
- Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
Mix Dry Ingredients
- In a medium bowl, whisk together flour, baking soda, baking powder, and salt. Set aside.
Cream Butter & Sugar
- In a large bowl, beat butter and sugar until light and fluffy (2–3 minutes). Add the egg, vanilla extract, and sour cream, and mix until combined.
Combine Dry & Wet
- Gradually add the dry ingredients to the wet mixture, mixing until just combined. Do not overmix.
Shape Cookies
- Scoop 1.5-tablespoon-sized balls of dough, roll slightly, and place 2 inches apart on prepared baking sheets. Flatten slightly with the bottom of a glass or your palm.
Bake
- Bake for 9–11 minutes, until edges are set but centers still look soft. Do not overbake. Let cool on baking sheet for 5 minutes, then transfer to wire racks to cool completely.
Notes
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