# What You Need:
→ Sugar Cookies
01 - 2 1/2 cups all-purpose flour
02 - 1/2 teaspoon baking powder
03 - 1/4 teaspoon salt
04 - 1 cup unsalted butter, softened
05 - 3/4 cup granulated sugar
06 - 1 large egg
07 - 2 teaspoons pure vanilla extract
→ Strawberry Icing
08 - 2 cups powdered sugar, sifted
09 - 2 to 3 tablespoons strawberry purée from fresh strawberries
10 - 1 tablespoon lemon juice
11 - Pinch of salt
12 - Optional: pink or red gel food coloring
# How-To Steps:
01 - In a medium bowl, whisk together flour, baking powder, and salt. Set aside.
02 - In a large bowl, beat softened butter and granulated sugar with an electric mixer until light and fluffy, approximately 2 to 3 minutes.
03 - Add egg and vanilla extract to the butter mixture; beat until fully combined.
04 - Gradually add the flour mixture to the butter mixture, mixing on low speed until just incorporated. Do not overmix.
05 - Divide dough in half, flatten each into a disk, wrap in plastic wrap, and refrigerate for at least 1 hour until firm.
06 - Preheat oven to 350°F. Line baking sheets with parchment paper.
07 - On a lightly floured work surface, roll out dough to 1/4 inch thickness. Cut into heart shapes or desired shapes using cookie cutters.
08 - Place cookies 1 inch apart on prepared baking sheets. Bake for 9 to 11 minutes until edges are just golden. Cool completely on wire racks.
09 - Blend fresh strawberries into smooth purée. In a bowl, whisk powdered sugar, 2 tablespoons strawberry purée, lemon juice, and salt until smooth. Adjust consistency with additional purée for thinner icing or powdered sugar for thicker. Add gel food coloring if desired for enhanced color.
10 - Spread or pipe icing onto completely cooled cookies. Allow icing to set completely before serving or storing.
