# Components:
→ Sugar Cookies
01 - 2 1/2 cups all-purpose flour
02 - 1/2 teaspoon baking powder
03 - 1/4 teaspoon salt
04 - 1 cup unsalted butter, softened
05 - 3/4 cup granulated sugar
06 - 1 large egg
07 - 2 teaspoons pure vanilla extract
→ Strawberry Icing
08 - 2 cups powdered sugar, sifted
09 - 2 to 3 tablespoons fresh strawberry purée
10 - 1 tablespoon lemon juice
11 - Pinch of salt
12 - Pink or red gel food coloring, optional
# Method:
01 - In a medium bowl, whisk together flour, baking powder, and salt until evenly distributed.
02 - In a large bowl, beat softened butter and granulated sugar with an electric mixer until light and fluffy, approximately 2 to 3 minutes.
03 - Add egg and vanilla extract to the butter mixture and beat until fully combined.
04 - Gradually add the flour mixture to the wet ingredients, mixing on low speed just until incorporated without overmixing.
05 - Divide dough in half, flatten each portion into a disk, wrap in plastic wrap, and refrigerate for at least 1 hour.
06 - Preheat oven to 350°F. Line baking sheets with parchment paper.
07 - On a lightly floured surface, roll out dough to 1/4-inch thickness. Cut into heart shapes or desired designs using cookie cutters.
08 - Place cookies 1 inch apart on prepared baking sheets. Bake for 9 to 11 minutes until edges are lightly golden. Cool completely on wire racks.
09 - Blend fresh strawberries into smooth purée. In a bowl, whisk powdered sugar, 2 tablespoons strawberry purée, lemon juice, and salt until smooth. Adjust consistency with additional purée or sugar as needed. Add food coloring if desired.
10 - Spread or pipe icing onto fully cooled cookies. Allow icing to set completely before serving or storing.
