Description
Delight in these charming Iced Strawberry Sugar Cookies, featuring tender sugar cookies infused with real freeze-dried strawberry powder and topped with a luscious strawberry cream cheese icing. Perfectly soft and bursting with fresh berry flavor, these cookies are a sweet treat ideal for afternoon tea or special occasions.
Ingredients
For the Strawberry Sugar Cookies:
- 2 & ¼ cups (270g) all-purpose flour, spooned 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
For the 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
- Combine Dry Ingredients: In a medium bowl, whisk together flour, freeze dried strawberry powder, baking soda, and salt until well combined. Set this mixture aside.
- Cream Butter and Sugar: In a large bowl, use an electric mixer fitted with a paddle attachment or mix by hand to cream together the softened butter, granulated sugar, and vanilla extract until the mixture becomes light and fluffy, about 1 minute on medium speed or 1-2 minutes by hand.
- Add Eggs: Whisk the large egg and egg yolk into the butter mixture until fully combined and smooth.
- Mix Dough: Gradually add the dry ingredient mixture to the wet ingredients, mixing until no streaks remain and a uniform dough forms.
- Portion and Chill Dough: Line a small baking sheet or board with parchment paper. Use a large cookie scoop to portion the dough into about 16 balls, placing them on the parchment paper spaced close but not touching. Chill these dough balls in the refrigerator for 30 minutes or until firm to the touch.
- Preheat Oven and Prepare Baking Sheets: Preheat the oven to 350°F (175°C). Line two large baking sheets with parchment paper.
- Arrange Cookies for Baking: Place the chilled cookie dough balls on the prepared baking sheets, leaving at least 3 inches of space between each. Keep any dough balls not being baked currently refrigerated.
- Bake: Bake one sheet at a time in the center of the oven for 10 to 12 minutes until the cookies have spread slightly and the edges are lightly golden brown.
- Cool Cookies: Allow cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely. Let the baking sheets cool fully before placing next batches of cookie dough.
- Prepare Strawberry Cream Cheese Icing: In a medium bowl, whisk together cream cheese, powdered sugar, freeze dried strawberry powder, and 1 tablespoon of milk until smooth and well combined. Adjust consistency by adding more milk if too thick, or more powdered sugar if too thin.
- Ice Cookies: Dip the top of each cooled cookie into the icing, allowing any excess to drip off. Optionally, sprinkle with additional crushed freeze dried strawberry powder before serving.
Notes
- Ensure all ingredients are at room temperature for best dough consistency and mixing results.
- Freeze dried strawberry powder adds natural color and flavor without moisture.
- Chilling the dough is key to preventing excessive spreading in the oven.
- Use parchment paper to avoid sticking and for easier clean-up.
- Adjust icing consistency slowly with milk to reach the desired thickness for dipping.
- Store cookies in an airtight container at room temperature for up to 3 days or in the refrigerator for up to a week.
- These cookies can be frozen un-iced; freeze dough balls or baked cookies for longer storage.
- Prep Time: 20 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
