These cookies are an idea I've had swimming in my head for a while. I wanted to make something that felt festive and summery, almost like fireworks in your mouth. They are perfect for the 4th of July, and your kids will love them!
The base is a strawberry sugar cookie. It's nice and fluffy with a subtle hint of fruit flavor. It's delicious alone, but the topping really makes the cookie. The marshmallow candy melts add just a touch of sweetness, while the candy adds a little extra pop of strawberry flavor.
If you prefer a more traditional cookie, you can absolutely make these with your favorite royal icing.
Ingredients:
2 3/4 cups all purpose flour
1 tsp baking powder
1/2 tsp salt
3/4 cup avocado butter, room temperature
1 cup granulated sugar
2 large eggs, room temperature
1 tsp strawberry extract
1/2 tsp vanilla extract
Pinch of salt
Marshmallow flavored candy melts and 1 pack of strawberry popping candy for the topping.
Directions:
- Mix together dry ingredients in a separate bowl.
- In a large mixing bowl, cream together butter and sugar. Add the eggs and the extracts.
- Gradually add the dry ingredients until you form a rough dough.
- Press the dough together into a ball. Wrap the ball in cling wrap, then press into a disc.
- Place the disc of dough into the fridge to chill for at least one hour. I typically leave my dough overnight and bake cookies the next day.
- When you're ready to bake, preheat the oven to 375F. Lightly flour the counter before rolling out the cookies. Roll the dough to about 1/4 inch, press the stamp, then cut the shape.
- Optional: Chill the cutout cookies on the cookie sheet again in the fridge for about 10 minutes before baking. This helps the cookies retain their shape and the stamped details.
- Bake the cookies for about 8-10 minutes for a soft baked finish. If you prefer a crunchier cookie, I recommend baking about 11 minutes. Bake time will vary depending on the oven, so make a test cookie first!
Optional:
- Once the cookies are done and cooled, melt a handful of candy melts in a microwave safe bowl following the instructions on the packet.
- Dip the cookies into the candy melts. You can dip the tops, backs, or half the cookie.
- Once the candy melt is almost set, sprinkle the popping candy on the top.
- Let cool until set, then enjoy!
Makes about 3 dozen 3" cookies.
Tips:
Keeping your dough cold is super important! I will often split my dough into two balls and rotate them into the fridge while I'm working to keep them as cool as possible. If you are working in a hot kitchen or on a hot counter, cookies may need to chill in the fridge longer to keep their shape.
Flour amount can also vary slightly depending on when and where you are baking. If you find your cookies sticking to the counter or cutters, add a little more flour. If they are too dry and crumbly, you can add a little oil or a little extra butter to get them back to the correct consistency.
I'm lactose intolerant, so I don't use regular butter in my baking. The avocado butter I use does come in sticks, so any standard stick butter should substitute just fine.