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Iced Strawberry Sugar Cookies Recipe

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4.3 from 210 reviews

These iced strawberry sugar cookies are a delightful treat bursting with strawberry flavor in both the soft, chewy cookie and the creamy strawberry cream cheese icing. Made with freeze dried strawberry powder for intense flavor and a beautiful pink hue, these cookies are perfect for any occasion where you want a sweet and fruity twist on a classic sugar cookie.

Ingredients

Strawberry Sugar Cookies:

  • 2 & ¼ cups (270g) all-purpose flour, spoon and leveled
  • ½ cup (30g) freeze dried strawberry powder
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • 1 cup (225g) unsalted butter, softened to room temperature
  • 1 & ¼ cups (250g) granulated sugar
  • 1 teaspoon pure vanilla extract
  • 1 large egg + 1 large egg yolk, at room temperature

Strawberry Cream Cheese Icing:

  • 2 ounces (60g) block cream cheese
  • ½ cup (65g) powdered sugar
  • 2 tablespoons freeze dried strawberry powder
  • 1 to 2 tablespoons milk, or more as needed

Instructions

  1. Combine dry ingredients: In a medium-sized bowl, whisk together the all-purpose flour, freeze dried strawberry powder, baking soda, and salt until fully combined. Set aside.
  2. Cream butter and sugar: In a large bowl, use an electric mixer with the paddle attachment or a wooden spoon to cream the softened butter, granulated sugar, and vanilla extract together on medium speed for about 1 minute, or by hand for 1 to 2 minutes until the mixture is light and fluffy.
  3. Add eggs: Add the large egg and egg yolk to the creamed butter mixture and whisk until fully combined.
  4. Mix in dry ingredients: Gradually add the dry flour mixture to the wet ingredients and mix until you have a streak-free cookie dough.
  5. Portion dough and chill: Line a small baking sheet or wooden board with parchment paper. Using a large cookie scoop, portion the dough into about 16 balls and place them on the parchment. Chill the dough balls for 30 minutes or until firm to the touch.
  6. Preheat the oven and prepare pans: Preheat your oven to 350°F (175°C). Line two large baking sheets with parchment paper.
  7. Arrange cookies for baking: Place the chilled dough balls on the lined baking sheets, spacing each at least 3 inches apart. Keep any unused dough refrigerated until ready to bake.
  8. Bake cookies: Bake one tray at a time in the center of the oven for 10 to 12 minutes or until cookies have slightly spread and edges are lightly golden. Cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely. Allow baking sheets to cool before reusing.
  9. Prepare the icing: In a medium bowl, whisk together the cream cheese, powdered sugar, freeze dried strawberry powder, and 1 to 2 tablespoons of milk until smooth and combined. Adjust consistency with more milk or powdered sugar as needed.
  10. Ice the cookies: Dip the flat side of each cooled cookie into the strawberry cream cheese icing, shake off excess, and optionally sprinkle with additional ground freeze dried strawberries before serving.

Notes

  • Use freeze dried strawberry powder to achieve natural strawberry flavor without adding moisture to the dough, preserving the chewy texture.
  • Chilling the dough balls before baking helps prevent spreading and keeps the cookies thick and soft.
  • Ensure butter and eggs are at room temperature for proper mixing and texture.
  • Cooling cookies completely before icing prevents the icing from melting or sliding off.
  • You can store iced cookies in an airtight container in the refrigerator for up to 5 days.

Find it online: https://flavorspath.com/iced-strawberry-sugar-cookies-recipe/