Description
Delight in these Double Strawberry Sugar Cookies featuring a rich blend of freeze-dried strawberry powder and strawberry jam for a burst of fresh berry flavor. Soft and chewy with a hint of vanilla, these cookies are topped with a luscious cream cheese and strawberry icing that perfectly complements the fruity sweetness. Ideal for a fun baking project or a sweet treat with afternoon tea.
Ingredients
Scale
Cookie Dough
- 3 cups freeze-dried strawberries
- 1 cup salted butter, room temperature
- 1 cup granulated sugar
- 1 large egg
- 2 teaspoons vanilla extract
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon kosher salt
- 1/3 cup strawberry jam
Icing
- 2 ounces cream cheese
- 2 cups powdered sugar
- 1/4 cup hot milk
- 1 teaspoon vanilla extract
Instructions
- Preheat the Oven: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper to prevent the cookies from sticking and to ensure easy cleanup.
- Prepare Strawberry Powder: Place the freeze-dried strawberries in a blender and pulse until they become a fine powder, which will infuse the dough with concentrated strawberry flavor.
- Cream Butter and Sugar: In a large mixing bowl, beat the room temperature salted butter and granulated sugar together until the mixture is light and fluffy, which helps create a soft texture in the cookies. Add in the egg and vanilla extract and mix well to combine.
- Mix Dry Ingredients: Gradually add the all-purpose flour, baking soda, strawberry powder, and kosher salt to the wet ingredients. Stir in the strawberry jam, ensuring even distribution throughout the dough for extra moisture and strawberry taste.
- Form Cookies: Roll the dough into small balls, roughly an inch in diameter, and place them spaced apart on the prepared baking sheet to allow spreading during baking.
- Bake Cookies: Bake the cookies for about 8 minutes, then gently flatten each cookie slightly using the back of a spoon or your fingers to help them spread evenly. Return them to the oven and bake for an additional 2 to 3 minutes or until the edges turn a light golden color.
- Make the Icing: While the cookies cool, prepare the icing by blending the cream cheese until smooth, then mix in powdered sugar, hot milk, remaining strawberry powder, and vanilla extract to achieve a smooth, pourable consistency.
- Apply Icing: Once the cookies have cooled completely, generously dip or drizzle the strawberry cream cheese icing over the tops to add a creamy, tangy finish that complements the sweet, fruity cookie base.
Notes
- Ensure the butter is at room temperature for proper creaming with sugar.
- Cool the cookies completely before icing to prevent the icing from melting.
- Use parchment paper or silicone baking mats to avoid sticking.
- Store cookies in an airtight container at room temperature for up to 5 days.
- Freeze the dough if you want to bake fresh cookies later.
