I'm Judit, owner, and designer at The Sweet Designs Shoppe. Welcome to my blog, where you will find a permanent home for everything cookie decorating. From recipes to tips, color palettes, and packaging ideas to shopping, packaging, and must-haves. I cannot wait to share my knowledge with you.
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Hey everyone! I’m excited to share a delicious rollout strawberry lemon sugar cookie recipe with you. These cookies are the perfect combination of sweet and tangy, and they’re sure to be a hit with your friends and family. I love to pair these cookies with lemon royal icing. Just use my Royal Icing recipe but replace part of the water with lemon juice. I like to do half water and half lemon juice.
I’m excited to share my perfect recipe with everyone after spending a lot of time experimenting with different ingredients. The cookie community has been incredibly helpful with their suggestions and feedback, which allowed me to fine-tune my recipe to perfection. Thank you all for your support and suggestions. I couldn’t have done it without you!
So, let’s get baking! Grab your apron, and let’s dive into the world of strawberry lemon sugar cookies together. Trust me, the end result will be worth all the effort.
Cream cheese: Is one of my favorite ingredients for roll-out cookies. It adds a hint of tanginess and richness to the cookie dough. Keep in mind to not let it reach room temperature.
Butter: I use brand-name butter cut into squares and keep it cool before using it to prevent spreading. Once I’m ready to use it, I wait until it reaches a soft consistency, but I don’t let it reach room temperature.
Eggs: To ensure consistent results, large eggs are a standard size, so using them helps maintain consistency in the recipe’s proportions and moisture content. I use two large egg yolks because they have more fat, and a higher fat content adds moisture and tenderness to my cookie. The fat in egg yolks helps emulsify the ingredients in the dough. Also, using only egg yolks reduces the protein content in the recipe, resulting in a softer and moister cookie.
Flour: I prefer King Arthur’s All-Purpose Flour as my primary flour choice due to its consistent quality and reliability. This flour has a protein content of approximately 11.7%, which is higher than other all-purpose flour. The added protein provides stability and structure to your roll-out cookie dough, resulting in better shape retention during baking and less spreading. Additionally, the protein content of flour has an impact on the texture of baked goods. In general, higher protein content results in a slightly chewier texture.
Confectioners’ sugar: It helps control moisture, provides stability to the dough, and gives your cookies the perfect texture and appearance. Plus, it helps prevent the cookies from spreading too much during baking, so you get perfectly shaped treats every time.
Freeze-dried strawberries: These are a convenient and effective way to add intense strawberry flavor, vibrant color, and a unique texture to your sugar cookies without compromising their structure. I like to use these Freeze-Dried strawberries and put them in the food processor.
Here are some tips that, as a non-baker, I didn’t know when I started baking cookies in 2012.
Creaming Butter: Creaming the butter, cream cheese, and sugar for the perfect cookie is crucial. The air pockets expand during baking, resulting in a softer and more delicate texture. This process also establishes a stable structure in the dough. As the sugar crystals dissolve and mix with the fat, they trap air and create a semi-solid matrix that supports the cookies while baking. Consequently, they hold their shape and don’t spread excessively.
I roll out my dough to a thickness of 5/16“. To prevent the dough from sticking to the rolling pin, I suggest using powdered sugar or plastic wrap instead of flour, which can dry the dough and make the cookies too hard.
To minimize the number of scraps, I recommend cutting shapes as close together as possible, maybe cutting minis if you have big spaces. Additionally, I’ve learned that the more I roll out my dough, the more the cookies spread. So, it’s best to avoid kneading the scraps when re-rolling them and try not to handle them too much since the warmth from your hands may cause the dough to spread more during baking.
I like using almost frozen dough to cut out precise shapes and avoid spreading. I even pop the dough back in the freezer when I re-roll it for consistency. And let me tell you, using Chua mats has made a massive difference in my baked cookies. My cookies come out with a delightful texture on the bottom and barely any spreading. Lastly, as soon as my cookies come out of the oven, I use a fondant smoother to flatten the surface and cover them with a sheet lid to trap the moisture.
I’m excited to share a delicious rollout strawberry lemon sugar cookie recipe with you. These cookies are the perfect combination of sweet and tangy, and they’re sure to be a hit with your friends and family. I love to pair these cookies with lemon royal icing. Just use my Royal Icing recipe but replace part of the water with lemon juice. I like to do half water and half lemon juice.