Strawberry Lemonade Sugar Cookies
Strawberry Lemonade Sugar Cookies
1 pound Butter, softened to room temperature
2 cups Sugar
½ cup Freeze Dried Strawberry Powder
2 Large Eggs
2 teaspoons Lemon Emulsion
1 teaspoon Vanilla Bean Paste (you may use vanilla extract as a replacement)
5 ¼ cups All Purpose Flour
In a stand mixer with a paddle attachment, cream the butter, sugar and strawberry powder until well combined and soft.
Add one egg at a time, mixing after each addition. Add flavorings (lemon emulsion and vanilla paste) and mix until everything is completely incorporated.
Add the flour one cup at a time, making sure to scrape the bowl thoroughly in between each addition.
Divide the dough into equal portions and roll it in between two sheets of parchment paper. Use our precision rolling pins for even thickness of the dough.
Once rolled, cut your cookies with any cutter that you want, and bake at 350 F for 10-15 minutes.
Cool these cookies on the pan for 2-5 minutes before transferring to a cooling rack to cool completely.
For a bolder lemon flavor, you can add a teaspoon of lemon zest to the sugar and let it absorb all the flavor for a couple of minutes before creaming it with the butter and the strawberry powder.
If desired, you can add a drop or two of pink gel food coloring (like our Countess Pink or Preppy Pink) when adding the eggs and flavors for an even brighter pink tinted cookie dough.
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