Strawberry Sugar Cookies (Print Version)
# Ingredients:
→ Strawberry Cookie Dough
01 -
1 large egg and 1 egg yolk, both at room temperature
02 -
1 teaspoon vanilla extract (pure)
03 -
2¼ cups (270g) all-purpose flour, leveled properly
04 -
½ cup (30g) of strawberry powder made from freeze-dried strawberries
05 -
½ teaspoon table salt
06 -
1 teaspoon baking soda
07 -
1¼ cups (250g) regular sugar, granulated
08 -
1 cup (225g) soft unsalted butter at room temperature
→ Strawberry Frosting
09 -
2 ounces (60g) cream cheese in block form
10 -
½ cup (65g) powdered sugar, sifted
11 -
1-2 tablespoons milk, add more if necessary
12 -
2 tablespoons of freeze-dried strawberry powder
# Instructions:
01 -
Toss together the flour, strawberry powder, salt, and baking soda in a medium bowl using a whisk.
02 -
Beat butter, sugar, and vanilla together in a large bowl until fluffy and lighter in texture (roughly 60 seconds using a mixer). Add in the egg and yolk, stirring until combined.
03 -
Pour the dry mixture into the wet and stir until the dough loses any streaks of flour and becomes uniform.
04 -
Roll the dough into 16 even portions and arrange them on a tray lined with parchment. Cool in the fridge for 30 minutes so they firm up.
05 -
Turn on oven to 350°F. Space the chilled dough balls about 3 inches apart on prepared baking sheets. Bake one tray at a time for 10-12 minutes, or until the edges look faintly golden.
06 -
Leave cookies to sit on the baking sheet for 5 minutes, then transfer them carefully to a rack to cool completely.
07 -
Mix together the cream cheese, sugar, strawberry powder, and a splash of milk until smooth. Add more milk (or sugar) for the thickness you prefer.
08 -
Dip the cool top of each cookie into the frosting, shaking lightly to remove extra. Sprinkle additional strawberry powder, if you want.
# Notes:
01 -
Keep these stored in the fridge for up to 4 days
02 -
Let refrigerated cookies sit out for 30 minutes before eating
03 -
The pink coloring is naturally from the freeze-dried strawberries