Iced Strawberry Sugar Cookies (Print Version)
# Ingredients:
→ For the Strawberry Sugar Cookies
01 -
2¼ cups (270g) all-purpose flour, spoon and leveled
02 -
½ cup (30g) freeze dried strawberry powder
03 -
1 teaspoon baking soda
04 -
½ teaspoon salt
05 -
1 cup (225g) unsalted butter, softened to room temperature
06 -
1¼ cups (250g) granulated sugar
07 -
1 teaspoon pure vanilla extract
08 -
1 large egg + 1 large egg yolk, at room temperature
→ For the Strawberry Cream Cheese Icing
09 -
2 ounces (60g) block cream cheese
10 -
½ cup (65g) powdered sugar
11 -
2 tablespoons freeze dried strawberry powder
12 -
1-2 tablespoons milk, or more as needed
# Instructions:
01 -
In medium bowl, whisk together flour, freeze dried strawberry powder, baking soda, and salt.
02 -
In large bowl, cream together butter, sugar, and vanilla until light and fluffy (about 1 minute with mixer). Add egg and egg yolk, whisk until combined.
03 -
Add dry ingredients to wet and mix until streak-free cookie dough forms.
04 -
Scoop dough into 16 balls and place on parchment-lined tray. Chill 30 minutes until firm.
05 -
Preheat oven to 350°F. Place chilled dough balls 3 inches apart on parchment-lined baking sheets. Bake one sheet at a time for 10-12 minutes until lightly golden at edges.
06 -
Cool cookies 5 minutes on baking sheet, then transfer to wire rack to cool completely.
07 -
Whisk together cream cheese, powdered sugar, strawberry powder, and milk until smooth. Adjust consistency with more milk or sugar if needed.
08 -
Dip face of each cooled cookie in icing, shake off excess. Optionally sprinkle with additional strawberry powder.
# Notes:
01 -
Store in refrigerator up to 4 days
02 -
Allow refrigerated cookies to sit at room temperature 30 minutes before serving
03 -
Natural pink color comes from freeze dried strawberries