Strawberry Cookies Recipe
These strawberry cookies are a fun twist on the classic sugar cookie. They’re soft and chewy, strawberry filled sugar cookies topped with a deliciously creamy strawberry icing and freeze dried strawberries. Make these strawberries and cream cookies for all your spring and summer gatherings.
Equipment
- 1 food processor
- 1 stand mixer with paddle attachment or electric hand mixer with beaters
- 2 large baking sheets
- 1 small tablespoon sized cookie scoop optional
- 1 cooling rack
Ingredients
Strawberry Cookies
- 1½ cups freeze dried strawberries
- 2¼ cups (270 g) all purpose flour
- ¾ tsp baking soda
- ¼ teaspoon baking powder
- ¼ teaspoon salt
- 1¼ cups (250 g) granulated sugar
- 1 cup (226 g) unsalted butter, softened
- 1 large egg (US), room temperature
- 1½ tsp (8 ml) vanilla extract
- ¼ cup (80 g) strawberry jam or preserves
Strawberry and Cream Icing
- 2 cups (240 g) powdered sugar
- 2 - 4 tbsp (40 - 80 g) strawberry jam or preserves
- ¼ cup (59 ml) heavy cream
Instructions
- Preheat the oven to 350 F (177 C) for about 20-30 minutes before baking the cookies. Line a large baking sheet with parchment paper.
- Pour the freeze dried strawberries into a food processor. Process the berries until a powder like consistency.1½ cups freeze dried strawberries
- In a medium mixing bowl, whisk together the powdered strawberries, flour, baking soda, baking powder and salt until well combined and set aside.2¼ cups (270 g) all purpose flour, ¾ teaspoon baking soda, ¼ teaspoon baking powder, ¼ teaspoon salt
- Cream the butter and granulated sugars together on medium speed until well combined, about 2-3 minutes. On low-medium speed, beat in the egg, vanilla extract and strawberry jam about 20 seconds before adding the next. On the lowest speed setting, mix the dry ingredients to the wet until just combined.1¼ cups (250 g) granulated sugar, 1 cup (226 g) unsalted butter, softened, 1 large egg (US), room temperature, 1½ teaspoon (8 ml) vanilla extract, ¼ cup (80 g) strawberry jam or preserves
- Using a small cookie scoop, scoop about 1 tablespoon (15 g) strawberry cookie dough, roll into a ball and place it about 3-inches (8 cm) apart on the baking sheet. The cookies will spread while baking.
- Bake the cookies for 10-12 minutes or until the edges of the cookies are set and golden brown. The centers will look puffed up. Bang the cookies on the stove top to rapidly deflate them. Cool the cookies on the hot baking sheet for 5 minutes before transferring them to a cooling rack to fully set. While the strawberry cookies cool, make the strawberry and cream icing.
- In a mixing bowl, add 2 tablespoons of strawberry jam and ¼ cup (59 ml) of heavy cream to the powdered sugar. Mix until well combined. Taste and adjust. Add up to 2 more tablespoons strawberry jam if needed. For a thinner glaze, add a bit more heavy cream.2 cups (240 g) powdered sugar, 2 - 4 tablespoon (40 - 80 g) strawberry jam or preserves, ¼ cup (59 ml) heavy cream
- Using a small spoon apply the desired amount of frosting to the top of each strawberry cookie. Sprinkle more freeze dried strawberries in top if you like. The cookies will need about 1 hour to fully set.
Notes
Store baked cookies: Once the cookies are topped with the strawberry icing, they should be stored in an air tight container in the fridge or freezer. I recommend individually wrapping each cookie in wax paper or in layers separated with wax paper. Unfrosted strawberry cookies can be stored at room temperature for 3-4 days or at least a week in the fridge.
did you make this recipe?tag @olivesnthyme on Instagram