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Frosted Strawberry Cookies Recipe

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3.8 from 6 reviews

Soft and chewy strawberry cookies infused with real freeze-dried strawberries, crowned with a luscious strawberry cream cheese frosting. Naturally pink and bursting with bold strawberry flavor in every bite, these cookies offer a delightful treat perfect for any occasion.

Ingredients

Cookies

  • 3/4 cup (12 Tbsp; 170g) unsalted butter, softened to room temperature
  • 4 ounces (113g) full-fat block cream cheese, at room temperature
  • 1 and 1/3 cups (267g) granulated sugar
  • 1 large egg
  • 1 teaspoon pure vanilla extract
  • 2 and 1/2 cups (313g) all-purpose flour
  • 3/4 teaspoon baking soda
  • 1/2 teaspoon salt
  • 2 cups (about 48g) freeze-dried strawberries, divided

Rolling

  • 1/3 cup (67g) granulated sugar

Strawberry Cream Cheese Frosting

  • 1/2 cup (about 12g) freeze-dried strawberries
  • 4 ounces (113g) full-fat brick cream cheese, softened to room temperature
  • 1/2 cup (8 Tbsp; 113g) unsalted butter, softened to room temperature
  • 2 cups confectioners’ sugar
  • 1/2 teaspoon pure vanilla extract
  • pinch of salt, to taste
  • for topping: sliced fresh strawberries

Instructions

  1. Prepare strawberry powder: Using a food processor or blender, process half (1 cup/24g) of the freeze-dried strawberries into a fine powder and set aside. Reserve the remaining freeze-dried strawberries for the dough.
  2. Cream butter, cream cheese, and sugar: In a large bowl with a handheld or stand mixer fitted with a paddle attachment, beat the butter, cream cheese, and granulated sugar on medium-high speed until light and fluffy, about 3 minutes, scraping sides as needed.
  3. Add egg and vanilla: Beat in the egg and vanilla extract on medium-high speed until fully incorporated, about 1 minute, scraping down the bowl as necessary.
  4. Mix dry ingredients and strawberries: Add the strawberry powder, all-purpose flour, baking soda, and salt to the bowl. Beat on low speed until combined, then increase to medium-high and beat until well mixed. Fold in the remaining 1 cup freeze-dried strawberries just until incorporated; the dough will be thick and sticky.
  5. Chill the dough: Cover the dough and refrigerate for at least 2 hours or up to 3 days to firm up. This step is essential as the dough is sticky before chilling. Note that longer chilling may cause a slight purple/gray hue from the strawberries, which is normal.
  6. Preheat oven and prepare baking sheets: Heat the oven to 350°F (177°C). Line light-colored baking sheets with parchment paper or silicone mats for even baking.
  7. Shape cookies: Scoop about 1.5 tablespoons (35g) of dough per cookie and roll into balls. Roll each ball in granulated sugar (1/3 cup) and place them 3 inches apart on the prepared sheets.
  8. Bake: Bake for 13 to 14 minutes or until the edges are set and the centers look soft. The cookies will firm up as they cool.
  9. Cool: Let the cookies cool on the baking sheet for 10 minutes, then transfer to a wire rack to cool completely.
  10. Make strawberry powder for frosting: Process 1/2 cup (about 12g) freeze-dried strawberries into a fine powder using a food processor or blender. Set aside.
  11. Prepare frosting: Beat the softened butter and cream cheese on medium-high speed until creamy and smooth, about 2 minutes. Add confectioners’ sugar, strawberry powder, and vanilla extract. Beat on low speed for 30 seconds then increase to high and beat for 2 minutes. Add a pinch of salt if the frosting is too sweet.
  12. Frost cookies: Spread or pipe the strawberry cream cheese frosting on the cooled cookies using a spatula or piping bag.
  13. Garnish: Top each frosted cookie with a fresh strawberry slice if desired.
  14. Storage: Store frosted cookies covered at room temperature for up to 1 day or refrigerated for up to 1 week.

Notes

  • Freeze-dried strawberries add a concentrated strawberry flavor without adding moisture. Grinding them to a powder allows them to incorporate evenly into dough and frosting.
  • Chilling the dough is essential for easier handling and helps the cookies hold their shape during baking.
  • The dough may develop a slight purple/gray tint when chilled due to the freeze-dried strawberries—this does not affect flavor or texture.
  • Use light-colored baking sheets to prevent over-browning of the cookies’ bottoms.
  • For best flavor and texture, frost cookies once fully cooled to prevent melting of frosting.
  • Cookies can be frozen at the dough stage for up to 3 days before baking. Freeze baked cookies without frosting for longer storage.

Find it online: https://recipesbyliza.com/frosted-strawberry-cookies-recipe/