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StrawBEARy Sugar Cookies Recipe (with Video)

Vegetarian, Pastry, Sesame-free
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By
bitesbybianca

Discover our StrawBEARy Sugar Cookies Recipe, a International recipe perfect as a dessert recipe. Download the Flavrs app for 1000+ free food videos and recipes!

Serving size
16

Prep 20min | Cook 11min

Ingredients

Dry Ingredients
- 1.5 c all-purpose flour
- 3 tbsp freeze dried strawberry powder
- 0.5 tsp Baking soda
- 0.5 tsp Baking powder
- 0.5 tsp Salt
- food coloring, pink
Wet Ingredients
- 0.5 c Unsalted butter, melted and cooled; 1 stick/8 tbsp
- 0.25 c Granulated sugar, 50 g
- 0.25 c light or dark brown sugar
- 1 tsp Vanilla extract
- 1 Egg
For Rolling
- 2 tbsp Granulated sugar, 25 g
Decoration for Face
- 1 tbsp melted milk or dark chocolate
- 3 tbsp melted white chocolate
- oil-based food coloring
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Directions

For the cookie dough
1. In a medium bowl, whisk together all of the dry ingredients: 1 1/2 c all-purpose flour, 3 tbsp freeze dried strawberry powder, 1/2 tsp baking powder, 1/2 tsp baking soda, and 1/2 tsp salt.
2. In a stand mixer using the paddle attachment (can alternatively use hand mixer or whisk), mix the 1/2 c melted butter, 1/4 c sugar, and 1/4 c light or dark brown sugar on medium speed until combined. Scrape bottom of bowl. Add 1 tsp vanilla and egg and mix again. Mix in pink food coloring.
3. Dump in all of the dry ingredients and mix until combined. Add more pink food coloring as needed.
4. Cover the dough and let it rest in the fridge for 20-30 minutes. This will let the flour hydrate and let the butter firm up again, yielding chewier cookies. The dough will also be easier to work with.
5. Preheat oven to 325°F/163°C and line two baking trays with parchment paper or silicone mats.
6. In a small bowl, add 2 tbsp granulated sugar for rolling the dough.
7. Use small cookie dough scoop to gather dough (about 1 ½ tablespoon each). Shape into a ball and roll in granulated sugar. Place onto lined baking tray. Repeat for about 15 more cookies, making sure you have some left over for the ears. Place cookies about 3 inches apart.
8. For the ears, take about 1 tsp of dough, and split it into two equally sized pieces. Roll into balls and place on the tops of the bears’ heads.
9. Bake for 9-11 minutes. For soft cookies, bake them until the edges are set and firm. For chewier ones, bake for 1-3 more minutes.
10. Let cool on pan for about 5-10 minutes, then transfer cookies to wire rack. Let cool completely.
For the bear faces
1. You can use a piping bag, toothpick, or cookie scribe to add on the details. I used a toothpick.
2. Use melted white chocolate to draw on the snouts and ears. Dye the leftover chocolate pink or red for the blush.
3. If you don't have oil-based food coloring, then the chocolate will seize/become lumpy. To counter this, stir in a tsp of neutral oil (canola, vegetable) at a time, until it becomes smooth again.
4. Use melted milk or dark chocolate for the eyes and noses.
5. Enjoy!
Notes
1. Store cookies in an airtight container at room temperature for up to a week.

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