I’ve recently joined a great group of girls who take part in a monthly baking challenge. This month’s theme is ‘sprinkles’. Jen at www.beantownbaker.com hosted the challenge. Check out everyone’s dishes here.
Recently I had seen a recipe online or in a magazine with sugar cookes that had a few different shades of pink for the cookie and different pink and white sprinkles. I believe they were also strawberry flavored (unless that was a different cookie). At any rate these are now a combination of those cookies. They were so darn cute! So I used what I recalled of those for my inspiration.
Generally I use the drop liquid kind of food coloring but I guess that’s not made in pink because when I went to the craft store the guy told me that I’d have to get the gel and to only use a tiny bit at first. Boy was he right! It also helped me a great deal that Husband had given me some surgical gloves recently. They were fantastic to use as none of the coloring or bits of dough were stuck to my hands after. If you can find some-use them.
Pretty Pink Strawberry Sugar Cookies
- 2 sticks usalted butter, at room temperature
- 3/4 cup confectioners sugar
- 3/4 cup super-fine* sugar
- 1 large egg
- 3 tbsp strawberry flavoring
- 2&1/2 cups AP flour plus more for dusting
- 2 tsp baking powder
- 1 tsp salt
- assorted sprinkles and pink gel coloring
- Preheat oven to 350F.
- Line a large rimmed baking sheet with parchment paper.
- In a large bowl beat the butter and sugar until creamy. Add the egg and strawberry flavoring and mix well. Set aside.
- In another bowl add the flour, baking powder and salt. Whisk well to combine.
- Add the flour mixture, a bit at a time and incorporate fully, a little at a time. If the dough is too moist add a tad more flour and combine. The dough should be soft but able to be rolled easily in the hand and not stick to your fingers when pressed.
- On a lightly dusted board roll the dough into a log. Divide into sections. 1 section for each color dough you’re going to make. I ended up with 3 (pic 1 below).
- Take the first section of dough and add the coloring, a tiny bit at a time, folding the dough over itself and then rotating to distribute color, until the desired color is achieved. Repeat for the remaining sections. Wrap each section in plastic wrap and put in the refrigerator for 15 minutes.
- Remove the first section of dough from the fridge. Pinch off a small amount and roll into a 1.5 inch ball. Roll the ball in the sprinkles you want to use and then place the ball on the prepared baking sheet. Place about 1.5 inches apart. Repeat until the cookie sheet is full.
- Using the bottom of a drinking glass with about a 2 inch diameter, gently press down the cookies until they’re all the same 2 inch diameter.
- Bake for 9-11 minutes. Remove from oven, set aside to cool and then place gently on cooling wracks.
* to make super-fine sugar put granulated sugar in a food processor and process until super fine.
I had this recipe for the cookies in my huge binder of recipies I’ve printed out over the years. I have no idea where it came from.