# What You’ll Need:
→ Strawberry Sugar Cookies
01 - 2½ cups all-purpose flour
02 - ½ teaspoon baking powder
03 - ¼ teaspoon salt
04 - ¾ cup unsalted butter, softened
05 - 1 cup granulated sugar
06 - 1 large egg, room temperature
07 - 1 teaspoon pure vanilla extract
08 - ½ teaspoon almond extract
09 - ¼ cup freeze-dried strawberries, finely ground
10 - 1 to 2 tablespoons milk, as needed
→ Royal Icing
11 - 3 cups powdered sugar, sifted
12 - 2 large egg whites or 4 tablespoons meringue powder plus ¼ cup water
13 - ½ teaspoon lemon juice
14 - ½ teaspoon vanilla extract
15 - Pink or red gel food coloring, optional
# Step-by-Step Guide:
01 - In a medium bowl, whisk together flour, baking powder, salt, and ground freeze-dried strawberries. Set aside.
02 - In a large bowl, cream the butter and sugar until light and fluffy, approximately 2 to 3 minutes.
03 - Add the egg, vanilla, and almond extract. Mix until combined.
04 - Gradually add the dry ingredients, mixing just until incorporated. If the dough seems dry, add milk one tablespoon at a time until it comes together but is not sticky.
05 - Divide the dough in half, flatten into discs, wrap in plastic wrap, and chill for at least 1 hour.
06 - Preheat oven to 350°F. Line baking sheets with parchment paper.
07 - On a lightly floured surface, roll dough to ¼-inch thickness. Cut out heart shapes or desired Valentine shapes.
08 - Arrange cookies 2 inches apart on prepared baking sheets.
09 - Bake 8 to 10 minutes, or until edges are just turning golden. Cool completely on a wire rack.
10 - In a large bowl, beat egg whites or meringue powder and water with lemon juice until frothy.
11 - Gradually add powdered sugar and vanilla, beating on low speed until smooth and glossy.
12 - Tint with gel food coloring as desired.
13 - Adjust consistency with a few drops of water for flooding or more powdered sugar for piping outlines.
14 - Decorate cooled cookies as desired. Allow icing to set completely before storing.
