Happy Summer, friends! Well, I know it’s not officially “Summer” yet, but it sure is starting to feel like it here in Denver! I haven’t been posting recipes as much as I normally do, and I’m sorry for that. I am nearing the end of my pregnancy and between that and working my day job, I just feel I need a little more rest these days! I am officially 8 months pregnant this week, and let me tell you, I am ready for this baby to come out! He’s moving and shaking all day long and into the night, so it’s been difficult for my to get comfortable. I can’t complain too much though. Baby boy Kline is growing along perfectly healthy and I’m truly thankful for that. We’ve finished out dinosaur-themed nursery, fitted with a closet organizer and cutsie shelves. It’s easily the nicest and most decorated room in the house now.

These corn and strawberry sugar cookies have been on my mind for weeks to create. There’s something about the salty sweet corn and tart and sweet strawberry combination that makes you salivate just thinking of them. For this cookie, I’ve combined 2 similar sugar cookie doughs into a 1-ounce cookie scoop. If you don’t have a cookie scoop, spooning 1 Tbsp. of each dough will do. The dough is then rolled into granulated sugar and baked. These cookies come out a little crispy on the sides and tender and soft in the middle- just how I like them.

Freeze dried strawberry powder is easily found on amazon here… but you can also blend up some freeze dried strawberries if you cannot find the powder.

Hope everyone is staying cool in the summer heat! I know I’ll be counting on my AC unit to help me wait for the arrival of my baby! Happy baking, friends.

Corn & Strawberry Sugar Cookies

Yield 30 cookies

Corn Sugar Cookie Dough

Flour 1 cup

Polenta ½ cup

Baking powder ¼ tsp

Salt ¾ tsp

Butter, soft ½ cup

Sugar ¾ cup

Egg 1

Strawberry Sugar Cookie Dough

Flour 1 ¼ cup

Baking Powder ¼ tsp

Salt ¼ tsp

Butter, soft ½ cup

Sugar ¾ cup

Egg 1

Freeze Dried Strawberry Powder 2 Tbsp.

Sugar to roll dough

1 cup

Directions:

Preheat oven to 350 degrees F.

To make the corn sugar cookie dough, combine butter and sugar in the bowl of a stand mixer fitted with a paddle attachment. Paddle until light and fluffy. Add in egg, then salt, flour, baking powder, and polenta. Scrape down sides as needed and paddle until smooth. Transfer dough to a smaller bowl and return the bowl to the stand mixer.

To make the strawberry sugar cookie dough, combine butter and sugar in the bowl of the stand mixer. Paddle until light and fluffy. Add in egg, salt, baking powder, flour, and freeze dried strawberry powder. Scrape down sides as needed and paddle until smooth. Transfer dough to a smaller bowl.

Line 2-3 sheet trays with parchment paper. Place 1 cup of sugar in a small bowl to roll the cookies in. Get a 1-ounch scoop and manually fill scoop with half corn dough and half strawberry dough. Roll the dough in the bowl of sugar and place on sheet tray. Continue to do this with the remaining dough, spreading cookies out about 3 inches apart.

Bake cookies for 12-14 minutes, or until the edges around the cookies appear to be golden brown. Cool cookies on sheet tray for 15 minutes. Enjoy!