Following up yesterday’s post with a lovely Valentine inspired treat! A take on an old classic with a modern twist shaded in pale pink. The recipe is simple, but the flavor is fabulous and all you need to make them is the Berry Sugar blends from yesterday’s DIY post. Just simply add it to your favorite sugar cookie and you’ve got a match made in heart’s day heaven! The berry flavor although subtle is all this cookie needs. No icing necessary just a few sprinkles for a festive finishing touch!
Berry Infused Sugar Cookies (DF)
1 stick vegan butter softened (or regular butter if you choose)
3/4 cups berry infused sugar (strawberry, raspberry or a blend)
1/2 cup granulated sugar
3/4 teaspoon baking soda
1 1/2 teaspoons fresh squeezed lemon juice
Zest from 1 lemon
1 large egg whipped
2 + cups all-purpose flour (more if needed)
1 tablespoon Red & Pink non-pariels
Preheat oven to 375 degrees.
Line a baking sheet in parchment paper or silicone liner.
Blend together butter and sugar in a stand mixer until fluffy.
Pour in egg, lemon juice and zest.
Mix until fully incorporated.
Pour flour and baking soda into separate bowl and sift into egg sugar and butter mixture.
Add in non-pariels.
Continue to mix until dough forms.
Flour a clean surface and rolling-pin.
Roll dough until about 1/2 inch thick.
Cut dough into shapes using a heart cookie cutter (available in my Etsy shop) and top with non-pareils.
Bake in the oven, making sure not to over cook. They only need 7-8 minutes.
Place on a rack to cool.
They’re ready to enjoy!
More to share soon!
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