Description
Delightfully fruity and soft Strawberry Sugar Cookies made with freeze-dried strawberry powder for an intense berry flavor. These buttery cookies are lightly infused with real strawberry jam, baked to perfection, and topped with a creamy strawberry cream cheese glaze for a sweet, tangy finish. Perfect for berry lovers looking for a fresh twist on classic sugar cookies.
Ingredients
Cookie Dough
- 3 cups freeze dried strawberries
- 2 sticks (1 cup) salted butter, at room temperature
- 1 cup granulated sugar
- 1 egg
- 2 teaspoons vanilla extract
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon kosher salt
- 1/3 cup high-quality strawberry jam
Strawberry Cream Cheese Icing
- 2 ounces cream cheese
- 2 cups powdered sugar
- 1/4 cup hot milk
- 1 teaspoon vanilla extract
- 3-4 tablespoons strawberry powder (from the freeze dried strawberries)
Instructions
- Prepare Strawberry Powder: Using a blender or food processor, pulse the freeze-dried strawberries into a fine powder. Set aside 1/4 cup of this powder for the cookie dough, reserving the rest for the icing.
- Preheat Oven and Prep Pan: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper to prevent sticking and ensure even baking.
- Mix Cookie Dough: In a large mixing bowl, beat the room temperature butter, granulated sugar, and vanilla extract together until well combined and creamy. Add the egg and beat until incorporated. Gradually add the all-purpose flour, baking soda, 1/4 cup of the strawberry powder, and kosher salt, mixing until just combined. Finally, fold in the strawberry jam evenly throughout the dough.
- Shape and Bake Cookies: Roll the dough into rounded tablespoon-sized balls and space them about 2 inches apart on the prepared baking sheet. Bake for 8 minutes. Remove the cookies from the oven, rotate the baking sheet for even baking, and gently tap the baking sheet on the counter once to slightly flatten the cookies. Return to the oven and bake for another 2 to 3 minutes, or until the edges just begin to set. Remove from oven and allow to cool on the baking sheet; the cookies will continue to set as they cool.
- Prepare Strawberry Cream Cheese Icing: In a medium bowl, blend the cream cheese until smooth. Add the powdered sugar, hot milk, vanilla extract, and 3 to 4 tablespoons of the reserved strawberry powder. Mix well until the icing is smooth and creamy. Add more milk if necessary to achieve your desired consistency.
- Ice the Cookies and Serve: Optionally, dip the cooled cookies into the strawberry cream cheese icing to coat or use a spoon to drizzle the icing over the cookies. Allow the icing to set before serving. Store any leftovers in an airtight container for up to 5 days.
Notes
- Using freeze-dried strawberry powder intensifies the natural strawberry flavor in both the dough and icing.
- Do not overbake cookies; they should be soft in the center and slightly set on the edges for best texture.
- The dipping in icing is optional, and the cookies are delicious either way.
- Store cookies in an airtight container at room temperature for up to 5 days to maintain freshness.
- To thin icing, add hot milk gradually until you reach the desired consistency for dipping or drizzling.
- Prep Time: 15 minutes
- Cook Time: 10-11 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American