Strawberry Kirby Sugar Cookies
Adorable, not too sweet, soft Kirby sugar cookies decorated with melted chocolate. The dough is made with freeze dried strawberry powder, which takes these sugar cookies to the next level *chefs kiss*!
Servings: 12 cookies
Calories: 225kcal
Equipment
- large mixing bowl for mixing dough
- small mixing bowl for red dough
- Parchment Paper
- Piping bag or toothpick or cookie scribe for adding decorations
Ingredients
Dry ingredients:
- 1 ½ cup all-purpose flour
- ½ teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon fine sea salt
Wet ingredients:
- ½ cup unsalted butter melted and cooled
- ½ cup granulated sugar
- ¼ cup light brown sugar packed
- 3 tablespoons freeze dried strawberry powder
- 1 tablespoon vanilla paste or extract
- 1 egg
- pink food coloring
- red food coloring
For rolling:
- 4 tablespoons granulated sugar
Decoration for face:
- 1 tablespoon milk or dark chocolate melted
- 1 tablespoon white chocolate melted
- oil-based food coloring blue, pink/red; see steps
Instructions
For the strawberry cookie dough:
- In a large mixing bowl, use silicone spatula to mix melted ½ cup unsalted butter, ½ cup granulated sugar, and ¼ cup light brown sugar until smooth.
- Mix in 3 tablespoons freeze dried strawberry powder, 1 egg and 1 tablespoon vanilla, and pink food coloring until smooth.
- Add in all of the dry ingredients: 1 ½ cup all-purpose flour, ½ teaspoon baking powder, ½ teaspoon baking soda, and ½ teaspoon fine sea salt. Mix until no dry spots remain. Add more pink food coloring as needed.
- Take about 2 tablespoons of dough and add to a small bowl. Mix in red food coloring to make Kirby's feet.Cover and chill doughs in fridge for 20-30 minutes. This will let the flour hydrate and let the butter cool, yielding chewier cookies. The dough will also be easier to work with. :)
Scoop & bake Kirbys:
- Preheat oven to 350°F/177°C and line two baking trays with parchment paper.
- In a small bowl, add 4 tablespoons granulated sugar for rolling the dough.
- Use medium cookie dough scoop to gather dough (about 2-3 tablespoons each). Shape into a ball and roll in granulated sugar. Place onto lined baking tray. This will be Kirby's body. Repeat for about 10-12 cookies spacing them 3-4 inches apart. Make sure you have some leftover pink dough for the arms!
- For the arms, take about 1 teaspoon of dough, and split it into two equally sized pieces. Roll into balls and place on the sides of Kirby's body.
- To make the feet, scoop about 1 teaspoon of red dough and equally split it into two balls. Then, place them at the bottoms of each Kirby.
- Bake for 10-12 minutes, or until edges are set and middles are mostly baked through.If the Kirby's aren't perfect circles, you can use a rubber spatula, spoon, or knife to gently push the edges of the cookie to your liking! Make sure to do this while the cookies are fresh out of the oven and warm.
- Let cool on pan for about 5-10 minutes, then transfer cookies to wire rack. Let cool completely.
For the Kirby faces:
- You can a piping bag, toothpick, or cookie scribe to add on the details. I used a scribe.
- Use melted milk or dark chocolate to create the eyes, and mouth. Let eyes dry before continuing.
- Use melted white chocolate to add the whites of Kirby's eyes. Split half of the melted white chocolate into another bowl, since you will dying the white chocolate half blue and the other half pink/red.
- Add oil-based blue food coloring to the melted white chocolate. 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. Use this to add the blue details to Kirby's eyes.
- To the rest of the white chocolate, add oil-based pink/red food coloring. Use this to draw on the blush.
- Enjoy!
Video
Notes
Baking tip:
- Weigh your ingredients! One of my favorite kitchen tools is a kitchen scale because it’s more accurate than measuring by volume. If you use cups, spoon the flour in gently, then level it with a knife or spatula.
- Room temperature: Store cooled cookies in an airtight container at room temperature for up to 5 days.
- Freezing instructions: Store cooled cookies in a freezer-safe container for up to 3 months. You can also freeze raw cookie dough balls for up to 3 months and bake as usual; just add a few minutes to the baking time.
- Reheating instructions: Allow frozen cookies to thaw at room temperature for about 10 minutes. Or, reheat in the microwave at 10-second intervals.
Nutrition
Serving: 1 cookie | Calories: 225kcal | Carbohydrates: 34g | Protein: 2g | Fat: 9g | Saturated Fat: 5g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 2g | Trans Fat: 0.3g | Cholesterol: 34mg | Sodium: 169mg | Potassium: 88mg | Fiber: 1g | Sugar: 21g | Vitamin A: 257IU | Vitamin C: 45mg | Calcium: 25mg | Iron: 2mg
