Print

Iced Strawberry Sugar Cookies Recipe

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.1 from 38 reviews

These iced strawberry sugar cookies are bursting with natural strawberry flavor both in the soft, chewy cookie dough and in the creamy strawberry cream cheese icing. Made with freeze dried strawberry powder, they have a vibrant pink color and rich fruity taste without compromising texture. Perfect for a delightful treat with a fresh twist on classic sugar cookies.

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

  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 this mixture aside for later.
  2. Cream Butter and Sugar: In a large bowl, use an electric mixer with paddle attachment or a wooden spoon to cream the softened butter, granulated sugar, and vanilla extract together. Mix on medium speed for about 1 minute until the mixture is light and fluffy. If mixing by hand, mix vigorously for 1 to 2 minutes.
  3. Add Eggs: Add in the whole egg and egg yolk to the creamed butter mixture and whisk well until completely incorporated.
  4. Mix in Dry Ingredients: Gradually add the dry ingredient mixture to the wet ingredients and mix until the dough is uniformly combined with no streaks of flour visible.
  5. Portion and Chill Dough: Line a small baking sheet or wooden board with parchment paper. Use a large cookie scoop to portion about 16 balls of dough onto the parchment. They can be placed close but not touching. Place the dough balls into the refrigerator for at least 30 minutes or until firm to the touch.
  6. Preheat Oven and Prepare Sheets: Preheat your oven to 350°F (177°C). Line two large baking sheets with parchment paper for baking the cookies.
  7. Arrange for Baking: Place chilled dough balls onto the prepared baking sheets leaving at least 3 inches of space between each cookie. Keep any remaining dough balls refrigerated until ready to bake.
  8. Bake Cookies: Bake cookies one sheet at a time in the center of the oven for 10 to 12 minutes, or until the cookies have slightly spread and the edges turn lightly golden brown.
  9. Cool Cookies: Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely before icing. Repeat baking with remaining dough, allowing baking sheets to cool before reusing.
  10. Prepare Strawberry Cream Cheese Icing: In a medium bowl, whisk the cream cheese, powdered sugar, freeze dried strawberry powder, and 1 to 2 tablespoons milk together until smooth and well combined. Adjust milk or powdered sugar as needed to achieve a smooth dipping consistency.
  11. Ice the Cookies: Dip the top of each cooled cookie into the icing and gently shake off any excess. Optionally, sprinkle a little extra ground freeze dried strawberries on top for added decoration and flavor.
  12. Serve or Store: Serve the iced cookies immediately or store them in the refrigerator until ready to serve.

Notes

  • Storage: Store iced cookies in the fridge due to cream cheese icing; they will keep for about 4 days.
  • Texture: Chilled cookies will firm up; for softer cookies, let sit at room temperature for 30 minutes before serving.
  • Freeze Dried Strawberry Powder: This ingredient intensifies strawberry flavor without adding moisture, preserving the cookie’s soft chewy texture.

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