Description
Soft, buttery, and bursting with strawberry flavor, these Strawberry Malt Sugar Cookies are a delightful twist on the classic sugar cookie. With their vibrant colors and nostalgic taste, they’re perfect for parties, holidays, or as a fun weekend baking project.
Ingredients
For the Cookie Dough:
- 3 1/3 cups all-purpose flour
- 2 teaspoons Nesquik Strawberry Milk Powder
- 1 1/2 teaspoons baking powder
- 3/4 teaspoon kosher salt
- 1 cup (8 ounces) unsalted butter, cold and cubed
- 1 cup granulated sugar
- 1 large egg
- 1 teaspoon strawberry extract
- 2–3 drops red food coloring
Instructions
- Prepare the Dry Ingredients:
- In a medium bowl, whisk together the flour, strawberry milk powder, baking powder, and kosher salt. Set aside.
- Cream the Butter and Sugar:
- In a stand mixer with a paddle attachment, beat the cold, cubed butter and granulated sugar on medium speed for 3–5 minutes, until light and fluffy.
- Scrape down the sides of the bowl to ensure even mixing.
- Add Wet Ingredients:
- Reduce the mixer speed to low and add the egg and strawberry extract.
- Mix until just combined, scraping the bowl as needed.
- Combine Dry and Wet Ingredients:
- Gradually add the dry ingredients to the wet mixture with the mixer on low speed.
- Increase to medium-low speed and beat until the dough comes together and clumps around the paddle attachment (about 2–3 minutes).
- Divide and Color the Dough:
- Remove the dough from the mixer and divide 1/3 of it.
- Return this portion to the mixer, add 2–3 drops of red food coloring, and mix until evenly tinted a pale pink.
- Roll and Chill the Dough:
- Roll out the undyed dough between two sheets of parchment paper to 1/8–1/4 inch thickness. Repeat with the dyed dough.
- Freeze both dough sheets for at least 5 minutes to firm up.
- Cut Out the Cookies:
- Use large cookie cutters to stamp out shapes from the undyed dough. Use smaller cookie cutters to create cutouts in the center. Save the cutouts for rerolling.
- Use the same small cutter to stamp out shapes from the dyed dough and fit them into the cutouts on the undyed cookies.
- Bake the Cookies:
- Preheat the oven to 350°F (175°C).
- Arrange the cookies on parchment-lined baking sheets, leaving 1 1/2 inches between each.
- Bake for 10 minutes, or until the edges are lightly golden.
- Cool the cookies on the baking sheets for 20 minutes before transferring to a wire rack.
Notes
- Cold Butter is Key: Using cold butter helps the cookies retain their shape during baking.
- Freeze the Dough: Freezing prevents spreading and makes cutting cleaner.
- Customize Colors: Use different food coloring for themed cookies.
- Storage: Store cookies in an airtight container at room temperature for up to 3 days.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Desserts
- Method: Baking
- Cuisine: American