Celebrate the Sweet Delight of Strawberry Swirl Sugar Cookies
Introduction
There’s nothing quite like the joy of biting into a perfectly baked cookie, especially when it bursts with the fresh flavor of ripe strawberries. These strawberry swirl sugar cookies capture the essence of summer, offering a delightful treat for any occasion. Whether you’re baking for a family gathering or simply craving something sweet, these cookies are sure to satisfy. Subscribe to receive this recipe and more directly to your email!
Why You’ll Love This Recipe
These cookies are a celebration of textures and flavors. They’re chewy, with a delicate balance of sweetness and a hint of strawberry goodness. Plus, they’re incredibly easy to make, making them perfect for bakers of all skill levels. Family-friendly and versatile, these cookies can be customized to suit your taste or occasion.
Ingredients
– 2 1/2 cups all-purpose flour
– 1/2 teaspoon baking powder
– 1/4 teaspoon salt
– 1 cup unsalted butter, room temperature
– 1 1/4 cups granulated sugar
– 1 large egg
– 1 teaspoon vanilla extract
– 1/3 cup strawberry jam or preserves
– A few drops of red food coloring (optional)
Necessary Tools
– Mixing bowls
– Stand or handheld mixer
– Whisk
– Rolling pin
– Parchment paper or silicone baking mats
– Plastic wrap
– Baking sheets
– Sharp knife
Ingredient Swaps and Additions
For a unique twist, try adding a touch of lemon zest to enhance the strawberry flavor. Substitute raspberry jam for a different berry experience, or add a sprinkle of shredded coconut for extra texture.
Step-by-Step Instructions
1. Preheat your oven to 350°F (175°C) and prepare your baking sheets.
2. Whisk together the flour, baking powder, and salt in a medium bowl.
3. In a large bowl, cream the butter and sugar until light and fluffy.
4. Add the egg and vanilla, mixing thoroughly.
5. Combine the dry ingredients with the wet ingredients gradually, mixing just until combined.
6. Divide dough into two halves. Mix strawberry jam and food coloring into one half.
7. Roll out both doughs into rectangles and layer the strawberry dough on top of the plain dough.
8. Roll the doughs into a log, wrap in plastic, and chill for at least 1 hour.
9. Slice and bake the cookies for 8-10 minutes until edges are golden. Cool before serving.
Serving Suggestions
Pair these cookies with a scoop of vanilla ice cream or a warm cup of tea. They’re also lovely served alongside a fruit salad for a fresh and colorful dessert.
Pro Tips for Success
– Ensure butter is at room temperature for better mixing.
– Don’t skip the chilling step; it helps maintain the cookies’ shape.
– Use a sharp knife for clean slices.
Storing and Reheating
Store cookies in an airtight container at room temperature for up to a week. For longer storage, freeze them and thaw at room temperature before serving.
FAQ Section
Can I use fresh strawberries instead of jam? Fresh strawberries release too much moisture, altering the texture. Stick to jam for the best results.
Do these cookies need to be refrigerated? No, they can be stored at room temperature in an airtight container.
Conclusion
These strawberry swirl sugar cookies are a scrumptious blend of flavors and a visual treat. With their simple preparation and delicious taste, they’re perfect for sharing. We invite you to leave reviews, share photos, or tag your creations on Pinterest and Instagram!
Nutritional Information
Calories: Approximately 150 per cookie, based on the recipe yielding 24 cookies.
Strawberry Swirl Sugar Cookies
Ingredients
Method
- Preheat your oven to 350°F (175°C) and prepare your baking sheets.
- Whisk together the flour, baking powder, and salt in a medium bowl.
- In a large bowl, cream the butter and sugar until light and fluffy.
- Add the egg and vanilla, mixing thoroughly.
- Combine the dry ingredients with the wet ingredients gradually, mixing just until combined.
- Divide dough into two halves. Mix strawberry jam and food coloring into one half.
- Roll out both doughs into rectangles and layer the strawberry dough on top of the plain dough.
- Roll the doughs into a log, wrap in plastic, and chill for at least 1 hour.
- Slice and bake the cookies for 8-10 minutes until edges are golden.
- Cool before serving.
