Ingredients
For the Strawberry Sugar Cookies:
- 2 & 1/4 cups (270g) all-purpose flour, spooned 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 & 1/4 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
- 1/2 cup (65g) powdered sugar
- 2 tablespoons freeze dried strawberry powder
- 1 to 2 tablespoons milk, or more as needed
Instructions
- Mix 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 now.
- Cream Butter and Sugar: In a large bowl, combine the softened unsalted butter, granulated sugar, and vanilla extract. Using an electric mixer with a paddle attachment or a wooden spoon, cream together for about 1 minute on medium speed or 1 to 2 minutes by hand until the mixture becomes light and fluffy.
- Add Eggs: Whisk in the large egg and egg yolk into the butter and sugar mixture until fully incorporated.
- Combine Wet and Dry Ingredients: Gradually add the dry flour mixture to the wet ingredients, mixing until the cookie dough is streak-free and uniformly blended.
- Form Dough Balls and Chill: Line a small baking sheet or wooden board with parchment paper. Use a large cookie scoop to portion the dough into about 16 balls. Place the dough balls on the parchment, making sure they are close but not touching, then chill in the refrigerator for at least 30 minutes or until firm to the touch.
- Prepare to Bake: Preheat the oven to 350°F (175°C). Line two large baking sheets with parchment paper. Arrange the chilled cookie dough balls on the baking sheets spaced at least 3 inches apart to allow room for spreading. Keep any unused dough refrigerated until baking.
- Bake Cookies: Bake one sheet at a time in the center of the preheated oven for 10 to 12 minutes, or until the cookies have spread slightly and the edges are lightly golden brown.
- Cool Cookies: Let the cookies rest on the baking sheet for 5 minutes after baking, then carefully transfer them to a wire rack to cool completely before icing. If baking subsequent batches, allow baking sheets to cool fully before reuse.
- Make Strawberry Cream Cheese Icing: In a medium bowl, whisk together cream cheese, powdered sugar, freeze dried strawberry powder, and 1 tablespoon of milk until the mixture is smooth and combined. Adjust thickness by adding more milk if too thick or more powdered sugar if too thin.
- Ice the Cookies: Dip the tops of the cooled cookies into the strawberry cream cheese icing, allowing excess to drip off. Optionally sprinkle with extra ground freeze dried strawberries for garnish. Serve and enjoy!
Notes
- Make sure the butter and eggs are at room temperature to ensure proper creaming and mixing.
- Freezing the dough balls before baking helps maintain the cookies’ shape and prevents excessive spreading.
- Chilling the baking sheets between batches prevents overbaking and browning of cookies.
- If freeze dried strawberry powder is unavailable, finely crush freeze dried strawberries as a substitute.
- Adjust the icing consistency carefully for easy dipping; it should coat the cookie without dripping excessively.
- Cookies are best enjoyed within 2-3 days but can be stored airtight in the refrigerator for up to 1 week.
- Prep Time: 20 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
