Strawberry and Champagne Sugar Cookies
Imagine your favorite sugar cookie got a fancy makeover, with bits of real strawberry and a pop of champagne flavor, then rolled in a twinkle of pink sugar for some added sparkle. These cookies are soft to the bite, full of sweet berry goodness, and just the thing to make any day feel like a celebration.
Servings 24 cookies
Ingredients
- 1 cup unsalted butter softened (that's two sticks, now don't go putting margarine in there, we're not in the business of making mistakes)
- 1 1/2 cups granulated sugar
- 1 large egg
- 1/4 cup champagne
- 1 teaspoon pure vanilla extract none of that imitation foolishness
- 1/2 teaspoon baking soda
- 1/4 teaspoon cream of tartar
- 1/2 teaspoon salt
- 3 cups all-purpose flour
- 1/2 cup finely chopped fresh strawberries
- Pink sugar for rolling because we're fancy
Instructions
- First, preheat your oven to 350°F (that's 175°C for my international friends). Line a baking sheet with parchment paper so those cookies don't stick.
- In a large mixing bowl, cream together the butter and granulated sugar until it's light and fluffy. Think of it like you're whipping up a cloud made of butter and sugar. Add the egg and mix until well combined.
- Pour in that champagne and vanilla extract and mix it up. Don't be shy now, get it all bubbly.
- In a separate bowl, whisk together the flour, baking soda, cream of tartar, and salt. Slowly add the dry ingredients to the wet, mixing until just combined. Don't overwork it, or you'll have a cookie tougher than a two-dollar steak.
- Gently fold in those chopped strawberries with love and care, like you're tucking them into bed.
- Now, take a scoop of dough, roll it into a ball, and then roll that ball in the pink sugar until it's dressed up and ready to go.
- Place the sugared balls on the prepared baking sheet, giving them room to spread out. You don't want a cookie controversy on your hands.
- Bake for about 8-10 minutes or until they're just starting to turn golden around the edges. Let them sit for a minute (they're tired, honey) before transferring them to a wire rack to cool completely.