Strawberry Sugar Cookies (Print Version)
# Ingredients:
→ Strawberry Sugar Cookies Stuff
01 -
1 cup (225g) softened unsalted butter
02 -
1 large egg yolk and 1 large egg, both at room temp
03 -
1 teaspoon baking soda
04 -
½ teaspoon salt
05 -
1¼ cups (250g) granulated sugar
06 -
½ cup (30g) freeze-dried strawberry powder
07 -
1 teaspoon pure vanilla extract
08 -
2¼ cups (270g) leveled all-purpose flour
→ Strawberry Cream Cheese Frosting
09 -
½ cup (65g) powdered sugar
10 -
1-2 tablespoons milk (more if it’s too thick)
11 -
2 tablespoons freeze-dried strawberry powder
12 -
2 ounces (60g) block-style cream cheese
# Instructions:
01 -
Get a medium-sized bowl and mix the flour, baking soda, salt, and strawberry powder together.
02 -
Use a large bowl to cream butter, sugar, and vanilla for around a minute until fluffy. Toss in the egg and yolk, stirring until it all comes together.
03 -
Dump the dry stuff into the wet mixture and stir until no flour patches remain.
04 -
Roll the dough into 16 balls and line them up on a parchment-covered tray. Let them chill for 30 minutes in the fridge.
05 -
Heat oven to 350°F. Spread out the chilled cookie balls on parchment-lined sheets, with 3 inches in between. Bake one tray at a time for 10-12 minutes—they're ready when edges look golden.
06 -
On the tray, keep cookies for 5 minutes to cool a little. Then move them to a wire rack to completely chill.
07 -
Whisk cream cheese, powdered sugar, strawberry powder, and milk until smooth. Add more sugar or milk to tweak the thickness if needed.
08 -
Dip the top of each cooled cookie into the frosting. Shake off extras, and sprinkle a bit more strawberry powder, if you want.
# Notes:
01 -
Keep in the fridge for up to 4 days.
02 -
Let cold cookies sit at room temp for 30 minutes to soften before eating.
03 -
That pink color’s all thanks to the freeze-dried strawberries!