Description
Delight in these Double Strawberry Sugar Cookies, featuring the natural sweetness of freeze-dried strawberries blended into the dough and vibrant strawberry jam. Finished with a luscious strawberry-infused cream cheese icing, these cookies offer a perfect balance of fruity flavor and soft texture, ideal for any strawberry lover.
Ingredients
Dry Ingredients
- 3 cups freeze-dried strawberries
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon kosher salt
Cookie Dough
- 2 sticks (1 cup) salted butter, at room temperature
- 1 cup granulated sugar
- 1 egg
- 2 teaspoons vanilla extract
- 1/4 cup strawberry powder (from the processed freeze-dried strawberries)
- 1/3 cup high-quality strawberry jam
Frosting
- 2 ounces cream cheese
- 2 cups powdered sugar
- 1/4 cup hot milk
- 1 teaspoon vanilla extract
- 3-4 tablespoons strawberry powder (from the processed freeze-dried strawberries)
Instructions
- Prepare Strawberry Powder: In a blender or food processor, process the freeze-dried strawberries into a fine powder. Set aside 1/4 cup for the dough and reserve the remainder for the frosting.
- Preheat Oven and Prepare Baking Sheet: Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper to prevent sticking and ensure even baking.
- Make the Cookie Dough: In a large bowl, beat together the room temperature butter, granulated sugar, and 2 teaspoons vanilla extract until light and fluffy. Beat in the egg until fully combined. Gradually add the all-purpose flour, baking soda, 1/4 cup strawberry powder, and kosher salt. Mix until incorporated. Fold in the strawberry jam, ensuring an even distribution throughout the dough.
- Shape and Bake the Cookies: Roll the dough into rounded tablespoon-sized balls and place them 2 inches apart on the prepared baking sheet. Bake for 8 minutes. Remove the baking sheet from the oven, rotate it for even baking, and gently tap it once on the countertop to slightly flatten the cookies. Return to the oven and bake for an additional 2-3 minutes or until the edges just begin to set. Remove from the oven and allow cookies to cool on the baking sheet, where they will continue to slightly firm up.
- Prepare the Strawberry Cream Cheese Icing: In a bowl, mix together the cream cheese, powdered sugar, hot milk, vanilla extract, and 3-4 tablespoons of the reserved strawberry powder. Stir until smooth. Add additional milk as needed to achieve a dip-able consistency.
- Finish the Cookies: If desired, dip each cooled cookie into the strawberry icing and allow to set before serving. These cookies are delicious whether iced or plain. Store any leftovers in an airtight container for up to 5 days.
Notes
- The tapping step after 8 minutes of baking helps achieve the perfect cookie texture by flattening the dough slightly for even baking.
- Freeze-dried strawberries are essential both for their concentrated strawberry flavor and to create the strawberry powder used in the dough and icing.
- Use high-quality strawberry jam for the best taste and texture in the cookies.
- The icing can be adjusted in thickness by adding more or less milk depending on your preference for dipping or spreading.
- Store cookies in an airtight container to maintain freshness for up to 5 days.
- Prep Time: 10 minutes
- Cook Time: 10-11 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American