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Corn & Strawberry Sugar Cookies

Saura Kline
Half corn and half strawberry flavored sugar cookies
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Servings 30 cookies

Ingredients
  

Corn Sugar Cookie Dough

  • 1 cup flour
  • 1/2 cup polenta
  • 1/4 tsp baking powder
  • 3/4 tsp salt
  • 1/2 cup butter, soft
  • 3/4 cup sugar
  • 1 egg

Strawberry Sugar Cookie Dough

  • 1 1/4 cup flour
  • 1/4 tsp baking powder
  • 1/4 tsp salt
  • 1/2 cup butter, soft
  • 3/4 cup sugar
  • 1 egg
  • 2 Tbsp. freeze dried strawberry powder

Sugar For Rolling Dough

  • 1 cup sugar

Instructions
 

  • 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!