Strawberry Almond Sugar Cookies

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For some reason I am never happy just making the same sugar cookie over and over again. Don’t get me wrong, I love my sugar cookie recipe and can eat them til the day I die (and probably will). But I also love experimenting with new flavors and mixing things up! Especially for the seasons. Which is why I created these strawberry almond sugar cookies!

One of my favorite ways to do this for Spring and Summer is to add fruit!

Now how does one go about adding fruit to a sugar cookie? I have a super (not so) secret trick…freeze dried fruit!

You can use everything from strawberries, like I am using here, to blueberries, raspberries, bananas, etc. Really you are only limited to what you can get your hands on at your local grocery store!

How to Make Them

There is no special trick to making these strawberry almond sugar cookies because it’s basically the same recipe as my sugar cookie except with a little freeze dried strawberries mixed in.

I like to place the strawberries in a sandwich bag then roll them with my rolling pin (I add a little powdered sugar to make sure they don’t stick together) until it forms a find dust.

Then the strawberry powder is added in with the flour to make the cookie dough. Easy peasy, right?

Recipe

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Strawberry Almond Sugar Cookies

Makes 18-24 cookies

Ingredients

  • 1 cup unsalted butter, softened

  • 1/2 cup granulated sugar

  • 1/3 cup powdered sugar

  • 1 egg

  • 1/2 tsp almond extract

  • 2 1/2 cups flour

  • 1/3 cup processed freeze dried strawberries

  • 1/4 tsp salt

Instructions

  1. In a large bowl, cream together butter and sugars until light and fluffy. About 2 minutes.

  2. Mix in the egg and almond extract until the egg is completely incorporated.

  3. Add in half of the flour, processes strawberries, and salt then mix until flour is mostly combined. Mix in the remaining flour until the dough is completely combined.

  4. Turn the dough out onto a sheet of plastic wrap and then cover completely before placing in the fridge for at least 1 hour to chill. Overnight is preferred.

  5. When ready to bake, preheat oven to 350 degrees. Line a baking sheet with parchment paper. Roll cookie dough out to desired thickness and cut into shapes. Bake for 15-17 minutes, or until edges are just barely brown.

  6. Cool for 5-10 minutes before decorating.