Strawberry Sugar Cookies | Scoop & Bake
Soft, chewy Strawberry Sugar Cookies bursting with real berry flavor. Made with butter, sugar, and strawberry preserves they are perfectly tender, with pink swirls, and perfect for any day you want a little summer.
Servings 15 cookies
Ingredients
- 2/3 Cup (160g) Unsalted melted butter
- 3/4 Cup (150g) Sugar
- 1 teaspoon Strawberry extract
- 1 Large Egg yolk, at room temperature
- 2 Cups (240g) All-purpose flour
- 3/4 teaspoon Baking soda
- 1/8 teaspoon Baking powder
- 1/3 Cup (100g) Strawberry Preserves
Instructions
- Preheat your oven to 350°F and line two large cookie sheets with parchment paper.
- Pour the melted butter (160g) into a large bowl, the mix in the sugar (150g)
- Mix in the egg yolk, and strawberry extract (1 teaspoon).
- In a separate bowl, mix the flour (240g) and baking soda (3/4 teaspoon), then add it to the butter mixture.
- Stir the flour mixture into the butter and sugar mixture half way. You should have about half of the flour still dry and unmixed.
- Add 1/2 of strawberry preserves (50g), then use a rubber spatula to fold it in following by the rest of the preserves. Do not over mix you want to incorporate chunks of preserves into the dough, not mixed it in completely.
- Use a medium cookie scoop (1.5 tablespoon #50), to scoop the dough and place four dough balls over the prepared pan.
- Bake over the middle oven rack for 10-12 minutes until the cookies have spread, and slightly golden at the edges.
- Remove from the oven and use a round cookie cutter to swirl the cookies at the center for a symmetric shape. Allow the cookies to chill and set.
- Bake the rest of the dough, one pan at a time.
Notes
- This recipe yields 15 medium cookies when using a #50 scoop (1.5 tablespoons). A larger scoop will give you wider cookies and a longer bake time.
- Every oven behaves differently, so I recommend test-baking 1–2 cookies at 350°F.
• If they don’t spread, lower the temperature to 325°F.
• If they spread too much, raise it to 375°F. - The cookies are ready when the edges are lightly golden and the centers look puffed. Don’t over bake, it tightens the crumb and makes them overly chewy.
- Make sure the melted butter isn’t hot or it may cook the egg yolk. I melt mine in the microwave in 30-second bursts and stop when most is melted but a few small pieces remain.
- Resist the urge to add extra preserves; too much will make the cookies spread and turn the color muddy.
- Use a round cookie cutter to ‘swirl’ the cookies for a more uniform shape. You won’t need it for every cookie, but some may spread unevenly where the preserves melt and nudge the dough outward.