Strawberry Iced Cookies (Printer-Friendly Version)
# What You'll Need:
→ For the Strawberry Sugar Cookies
01 -
1 cup (225g) unsalted butter, softened to room temp
02 -
1¼ cups (250g) white sugar
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2¼ cups (270g) all-purpose flour, spooned and leveled
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1 large egg, plus 1 yolk, both at room temp
05 -
½ cup (30g) strawberry powder made from freeze-dried strawberries
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1 teaspoon baking soda
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½ teaspoon table salt
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1 teaspoon vanilla extract (pure is best)
→ For the Strawberry Cream Cheese Icing
09 -
2 ounces (60g) cream cheese, block style
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½ cup (65g) powdered sugar
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1-2 tablespoons milk, or more for consistency
12 -
2 tablespoons strawberry powder from freeze-dried berries
# Let's Cook:
01 -
In a medium bowl, whisk together the flour, powdered freeze-dried strawberries, salt, and baking soda.
02 -
Using a big mixing bowl, beat together the butter, sugar, and vanilla for about a minute until it’s fluffy. Toss in the egg and yolk and mix till smooth.
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Slowly add the dry mix into the wet ingredients. Stir everything together until there are no streaks left.
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Scoop out 16 dough balls and place them on a tray with parchment paper. Pop the tray into the fridge and let them harden up for about 30 minutes.
05 -
Preheat your oven to 350°F. Spread the chilled dough balls out onto parchment-covered baking sheets, giving them 3 inches between each. Bake one sheet at a time for 10–12 minutes, checking for golden edges.
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Leave the cookies on the baking sheet for 5 minutes, then transfer them to a wire rack to cool completely.
07 -
Combine the cream cheese, powdered sugar, strawberry powder, and milk. Whisk everything together until it’s nice and smooth. Adjust it with a bit more milk or sugar if it’s too thick or thin.
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Dip the top of each cookie into your icing. Shake off extra icing and, if you want, sprinkle a little more strawberry powder to finish.
# Cook's Notes:
01 -
You can store them in the fridge for up to 4 days.
02 -
Let chilled cookies sit at room temp for half an hour before eating.
03 -
The pink tint comes naturally from the freeze-dried strawberries.