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Double Strawberry Sugar Cookies
These strawberry cookies are perfect for Valentine’s Day. Freeze dried strawberries are blended in a food processor. Then butter, sugar and vanilla are mixed together before adding an egg. Next flour, baking soda, strawberry powder, salt and strawberry jam are added. The dough is rolled into balls and baked. Once cooled the cookies are dipped in an icing made with cream cheese, powdered sugar, milk, vanilla and more strawberry powder. Once the icing is set, the cookies are ready to serve.
Prep Time 20 minutes
Cook Time 10 minutes
Cooling Time 30 minutes
Servings 20 cookies
Ingredients
- 3 cups freeze dried strawberries
- 2 sticks (1 cup) salted butter, at room temperature
- 1 cup granulated sugar
- 1 egg
- 2 tsp vanilla extract
- 2 cups AP flour
- 1 tsp baking soda
- ½ tsp salt
- ⅓ cup high quality strawberry jam
Icing
- 2 oz cream cheese
- 2 cups powdered sugar
- ¼ cup hot milk
- 1 tsp vanilla extract
Instructions
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In a blender or food processor, process the freeze-dried strawberries into a fine powder.
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Preheat oven to 350 F. Line a baking sheet with parchment paper.
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In a large bowl, beat together the butter, granulated sugar and vanilla until combined. Beat in the egg. Add in the flour, baking soda, ¼ cup strawberry powder (save the remainder for the frosting) and salt. Beat in the strawberry jam.
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Roll the dough into rounded tablespoon size balls and place 2 inches apart on the prepared baking sheet. Bake for 8 minutes. Remove from the oven, rotate and tap the baking sheet on the counter 1 time to flatten. Bake for another 2 to 3 minutes or until the cookies are just beginning to set on the edges. Remove from the oven and let the cookies cool on the baking sheet.
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To make the icing, mix all ingredients in a bowl with 3 to 4 tablespoons strawberry powder. Add additional mix to thin as needed.
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If desired, dip each cookie in the icing. Let the icing set and enjoy!
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Store in an airtight container for up to 5 days.