Description
Delight in these Double Strawberry Sugar Cookies featuring a unique twist of freeze-dried strawberries both in the cookie dough and creamy icing. These soft, flavorful cookies combine the natural sweetness and vibrant taste of strawberries with a smooth cream cheese glaze, perfect for any occasion.
Ingredients
Scale
Cookie Dough
- 3 cups freeze-dried strawberries
- 1 cup salted butter, room temperature
- 1 cup granulated sugar
- 1 egg
- 2 teaspoons vanilla extract
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon kosher salt
- 1/3 cup strawberry jam
Strawberry Cream Cheese Icing
- 2 ounces cream cheese
- 2 cups powdered sugar
- 1/4 cup hot milk
- 1 teaspoon vanilla extract
- Remaining strawberry powder from freeze-dried strawberries
Instructions
- Prepare Strawberry Powder: Using a blender, pulverize 3 cups of freeze-dried strawberries into a fine powder, reserving a portion for the icing.
- Preheat Oven and Prepare Baking Sheet: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper to prevent sticking.
- Cream Butter and Sugar: In a mixing bowl, cream together 1 cup of salted butter, 1 cup of granulated sugar, and 2 teaspoons of vanilla extract until the mixture is light and fluffy. Beat in 1 egg thoroughly.
- Mix Dry Ingredients: Gradually add 2 cups of all-purpose flour, 1 teaspoon baking soda, part of the strawberry powder, and 1/2 teaspoon kosher salt to the creamed mixture. Incorporate well to form the dough.
- Add Strawberry Jam: Mix in 1/3 cup of strawberry jam until evenly combined for added strawberry flavor and moisture.
- Shape Cookies: Roll the dough into small balls and place them spaced evenly on the prepared baking sheet.
- Bake Initial Phase: Bake the cookies for 8 minutes in the preheated oven.
- Flatten Cookies: Remove the baking sheet and lightly tap it to flatten the cookies gently, then return them to the oven.
- Bake Final Phase: Bake for an additional 2-3 minutes until cookies are set but still soft.
- Make the Icing: Combine 2 ounces of cream cheese, 2 cups powdered sugar, 1/4 cup hot milk, 1 teaspoon vanilla extract, and the remaining strawberry powder. Adjust the consistency by adding extra milk if necessary to achieve a smooth, drizzleable or dip-ready icing.
- Apply Icing: Once the cookies have cooled completely, either dip them into the prepared icing or drizzle the icing over the tops as desired.
Notes
- Ensure the butter is at room temperature for easy creaming and smooth dough texture.
- When pulverizing freeze-dried strawberries, do so in batches if your blender is small to achieve a fine, even powder.
- For softer cookies, avoid overbaking and flattening gently after initial bake.
- The strawberry jam adds moisture and enhances the strawberry flavor, but you can adjust the quantity to your taste.
- Chill the dough for 15-20 minutes if it feels too sticky to handle when rolling.
- Adjust icing thickness by adding more powdered sugar or milk to reach your preferred consistency.
- Store cookies in an airtight container for up to 4 days to retain freshness.
