# Components:
→ 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
10 - 1 tablespoon fresh lemon juice
11 - Pinch of salt
12 - Pink or red gel food coloring, optional
# Directions:
01 - In a medium mixing bowl, whisk together flour, baking powder, and salt until evenly combined.
02 - In a large mixing bowl, beat softened butter and granulated sugar with an electric mixer on medium speed until light, fluffy, and pale in color, approximately 2 to 3 minutes.
03 - Add the egg and vanilla extract to the butter mixture and beat until fully combined and homogeneous.
04 - Gradually add the flour mixture to the wet ingredients, mixing on low speed only until the dry ingredients are just incorporated. Do not overmix.
05 - Divide dough into two equal portions, flatten each into a disk shape, wrap securely in plastic wrap, and refrigerate for a minimum of 1 hour.
06 - Preheat oven to 350°F and line baking sheets with parchment paper.
07 - On a lightly floured work surface, roll out chilled dough to 1/4-inch thickness. Cut dough into heart or desired romantic shapes using cookie cutters.
08 - Arrange cut cookies 1 inch apart on prepared baking sheets. Bake for 9 to 11 minutes until the edges are lightly golden. Transfer to wire racks to cool completely.
09 - Blend fresh strawberries into a smooth purée. In a bowl, whisk together powdered sugar, 2 tablespoons strawberry purée, lemon juice, and salt until smooth. Adjust consistency by adding more purée for thinner icing or more sugar for thicker consistency. Tint with food coloring if desired.
10 - Apply strawberry icing to completely cooled cookies using a piping bag or offset spatula. Allow icing to set fully before serving or storing.
