Very Strawberry Malted Sugar Cookies

The holidays definaltey got away from me… and I guess so did the first 2 months of this year! I’ve been doing some thinking, soul searching and quite frankly also recovering from the flu! I was down and out and basically couldn’t move for a good few days. But mom duty calls and my daughter is having a Valentine’s day party tomorrow and you know me, I can’t say no to making party treats! So what’s a 5 year old girl’s favorite flavor? Strawberry of course! So today I present to you, my Very Strawberry Malted Sugar Cookie!

I tested this recipe out a couple of weeks ago, but never had a chance to write it up! So sorry for the last minute recipe dump, but this is surely worth it! Hopefully some of you are looking for a cute v-day recipe for tomorrow or just something super yummy to brighten up this cold February afternoon. These cookies are easy, fun and will warm the hearts of anyone who tries them.

I was skeptical at first about using a strawberry extract, but the one I found at my supermarket was surprisingly delicious. It didn’t have the weird artificial strawberry flavor that I thought would come through. It does taste like strawberry! It probably also helps that I added some freeze-dried strawberries for good measure but now I can say there’s actually fruit in them so they’re healthy now right!? Yes!

These cookies also hold their shape in the oven really well, so not worry about the spacing too much on the cookie sheet. just keep them about 1”-1 1/2” apart and you’re good! And one more thing that makes these cookies easy, because you know how I love easy, They start off with cold butter!!! No need to soften it first! So break out that mixer and get rolling!

Very Strawberry Malted Sugar Cookies

*Adapted from Hummingbird High

Ingredients

• 3 1/3 cups all-purpose flour

• 1 cup freeze dried strawberries, powdered in a food processor, plus extra for sprinkling on at the end

• 2 tbsp malted milk powder

• 1 1/2 teaspoons baking powder

• 3/4 teaspoon kosher salt

• 1 cup (8 ounces) cold unsalted butter, cut into 1-inch cubes

• 1 cup (7 ounces) granulated sugar

• 1 large egg

• 1 teaspoon strawberry extract, I used McCormick

• 1/2 tsp vanilla extract

• 2 to 3 drops pink food coloring 

for the white chocolate:

• 2 cups white chocolate chips

• 2-4 tbsp coconut oil (start out with 2 tbsp and add more if chocolate seems dry)

Method

1. In a medium bowl, whisk together the flour, strawberry powder, malted milk powder, baking powder, and salt.

2. In the bowl of a stand mixer fitted with a paddle attachment, beat together 1 cup cubed unsalted butter and 1 cup granulated sugar until light, fluffy, about 5 minutes. Scrape down the bowl and add in 1 egg and the extracts. Mix until well combined.

3. Turn the mixer to low and gradually add in the dry ingredients.

4. Increase the mixer to medium-low and add in 3-5 drops of pink food coloring. Mix until the dough clumps around the paddle and/or sides of the bowl, about 2 to 3 minutes.

5. Tip the dough onto a piece of plastic wrap and chill the dough for 10 minutes.

6. Pre heat the oven to 350F. Take out half the dough and place the other half back in the fridge. Roll the dough to 1/4” thick and cut out heart shapes, or whatever shape you have on hand.

7. Place on a parchment lined baking sheet and bake for 10 minutes or until the bottoms of the cookies are a light golden brown.

8. Let the cookies cool on the sheet for 10 minutes then transfer onto a wire rack to cool completely.

9. To make the white chocolate dip: place white chocolate and coconut oil in a microwave safe bowl and microwave at 50% power for 15 second intervals until melted and smooth. Make sure to stir and mix between each interval. Dip half the cookie into the white chocolate and sprinkle with freeze dried strawberries and or sprinkles. Place on a wire rack to set.