Iced Strawberry Sugar Cookies Recipe

Introduction

These Iced Strawberry Sugar Cookies are a delightful twist on a classic treat, infused with freeze-dried strawberry powder for a vibrant color and sweet berry flavor. Topped with a creamy strawberry cream cheese icing, they are perfect for sharing or enjoying with a cup of tea.

Ingredients

• 2 ¼ cups (270g) all-purpose flour, spoon and leveled
• 1/2 cup (30g) freeze dried strawberry powder
• 1 teaspoon baking soda
• 1/2 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
• 2 ounces (60g) block cream cheese
• 1/2 cup (65g) powdered sugar
• 2 tablespoons freeze dried strawberry powder
• 1 to 2 tablespoons milk, or more as needed

Instructions

1. Step 1: In a medium bowl, whisk together the flour, freeze dried strawberry powder, baking soda, and salt. Set aside.
2. Step 2: In a large bowl, cream the softened butter, granulated sugar, and vanilla extract using an electric mixer with the paddle attachment or by hand with a wooden spoon, until light and fluffy (about 1 minute with a mixer or 1–2 minutes by hand).
3. Step 3: Add the egg and egg yolk to the butter mixture and whisk until fully combined.
4. Step 4: Gradually add the dry ingredients to the wet mixture and mix until you have a streak-free cookie dough.
5. Step 5: Line a small baking sheet or board with parchment paper. Using a large cookie scoop, portion the dough into about 16 balls and place them on the parchment. They can be close but should not touch. Chill the dough balls for 30 minutes until firm to the touch.
6. Step 6: Arrange the chilled dough balls on parchment-lined baking sheets, spacing them at least 3 inches apart. Keep unbaked dough refrigerated until ready to use.
7. Step 7: Bake one tray at a time in a preheated oven at 350°F (175°C) for 10 to 12 minutes, or until the cookies have spread slightly and edges are lightly golden.
8. Step 8: Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely. Allow the baking sheet to cool fully before baking the next batch.
9. Step 9: To make the strawberry cream cheese icing, whisk together cream cheese, powdered sugar, freeze dried strawberry powder, and 1 tablespoon milk in a medium bowl until smooth. Adjust thickness with more milk or powdered sugar as needed.
10. Step 10: Dip the face of each cooled cookie into the icing, shaking off excess. Serve immediately or sprinkle with extra ground freeze dried strawberries for garnish.

Tips & Variations

• For a stronger strawberry flavor, increase the freeze dried strawberry powder slightly in both the dough and icing.
• Use a mixer with a paddle attachment for quicker and smoother creaming of butter and sugar.
• Chilling the dough balls helps prevent spreading and keeps the cookies thick and soft.
• If freeze dried strawberry powder is unavailable, substitute with finely chopped freeze dried strawberries or omit for plain sugar cookies.

Storage

Store iced cookies in an airtight container at room temperature for up to 3 days. For longer storage, keep them in the refrigerator for up to one week. Bring cookies to room temperature before serving. The icing may soften if refrigerated, so handle gently when serving.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the dough ahead of time?

Yes, the dough balls can be chilled overnight or frozen before baking. Just allow them to come to room temperature before baking for even results.

What can I use if I don’t have freeze dried strawberry powder?

If you don’t have freeze dried strawberry powder, finely crushed freeze dried strawberries can work as a substitute, though the color and flavor may be slightly different. Alternatively, omit it for plain sugar cookies.

Iced Strawberry Sugar Cookies Recipe

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★★★★★

4.7 from 106 reviews

Delightful iced strawberry sugar cookies featuring a fragrant, fruity strawberry flavor in both the cookies and the creamy icing. These soft, tender cookies are enhanced with freeze-dried strawberry powder and topped with a luscious strawberry cream cheese glaze, perfect for any occasion or sweet treat craving.

• Author: Maya
• Prep Time: 20 minutes
• Cook Time: 12 minutes
• Total Time: 1 hour 5 minutes
• Yield: About 16 cookies 1x
• Category: Dessert
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

Dry Ingredients

• 2 & 1/4 cups (270g) all-purpose flour, spoon and leveled
• 1/2 cup (30g) freeze dried strawberry powder
• 1 teaspoon baking soda
• 1/2 teaspoon salt

Wet Ingredients

• 1 cup (225g) unsalted butter, softened to room temperature
• 1 & 1/4 cups (250g) granulated sugar
• 1 teaspoon pure vanilla extract
• 1 large egg + 1 large egg yolk, at room temperature

Strawberry Cream Cheese Icing

• 2 ounces (60g) block cream cheese
• 1/2 cup (65g) powdered sugar
• 2 tablespoons freeze dried strawberry powder
• 1 to 2 tablespoons milk, or more as needed

Instructions

1. Prepare dry ingredients: In a medium bowl, whisk together the all-purpose flour, freeze dried strawberry powder, baking soda, and salt until evenly combined. Set aside.
2. Cream butter and sugar: In a large bowl, use an electric mixer fitted with the paddle attachment or a wooden spoon to cream together the softened butter, granulated sugar, and vanilla extract until the mixture is light and fluffy, about 1 minute on medium speed or 1-2 minutes by hand.
3. Add eggs: Whisk in the large egg and egg yolk until fully incorporated into the butter and sugar mixture.
4. Combine wet and dry: Gradually add the dry ingredient mixture to the wet ingredients and mix until you achieve a smooth, streak-free cookie dough.
5. Portion dough and chill: Line a small baking sheet or wooden board with parchment paper. Using a large cookie scoop, portion the dough into approximately 16 balls and place them on the parchment. They can be close but not touching. Chill the dough balls in the refrigerator for 30 minutes or until firm to the touch.
6. Prepare for baking: Arrange the chilled cookie dough balls onto parchment-lined baking sheets, spacing them at least 3 inches apart. Keep any dough balls not being baked in the fridge to maintain firmness.
7. Bake cookies: Preheat the oven and bake one sheet at a time in the center rack for 10 to 12 minutes, or until the cookies have spread slightly and have light golden edges.
8. Cool cookies: Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely. Wait for the baking sheet to cool before baking subsequent batches.
9. Make strawberry cream cheese icing: In a medium bowl, whisk together cream cheese, powdered sugar, freeze dried strawberry powder, and milk until smooth. Adjust consistency by adding more milk if too thick, or more powdered sugar if too thin.
10. Ice the cookies: Dip the face of each cooled cookie into the strawberry cream cheese icing and gently shake off excess. Optionally, sprinkle with additional ground freeze dried strawberries before serving.

Notes

• For best results, ensure butter and eggs are at room temperature before starting.
• Chilling the dough balls helps the cookies bake evenly and maintain shape.
• Use parchment paper for easy cleanup and to prevent sticking.
• Store iced cookies in an airtight container in the refrigerator for up to 5 days.
• Freeze dried strawberry powder enhances the strawberry flavor without adding moisture.
• Adjust milk quantity carefully in the icing to get the perfect dipping consistency.

Keywords: strawberry sugar cookies, iced cookies, cream cheese icing, strawberry powder, dessert cookies