Strawberry Sugar Cookies

These strawberry sugar cookies are topped with the best strawberry frosting. Plus, there’s no need to chill the cookie dough!

Course Dessert

Cuisine American

Diet Low Lactose, Vegetarian

Prep Time 15

Bake Time 10

Total Time 25

Servings cookies

Calories 269

Author Gabby Kislanko

Equipment

Ingredients

Strawberry Sugar Cookies

1 cup butter, softened (dairy free or regular)
½ cup, packed freeze dried strawberries, ground into a fine powder
1 cup granulated sugar
1 egg
1 teaspoons vanilla extract
¾ teaspoon salt
1 teaspoon baking powder
1 teaspoon baking soda
2½ cups all-purpose flour SEE NOTES

Strawberry Frosting

¾ cup butter, softened (regular or dairy free)
1 cup, packed freeze dried strawberries, ground into a fine powder SEE NOTES
1 teaspoon lemon juice
pinch of salt
2¾-3 cup powdered sugar (icing/confectioners sugar) (plus more as needed)
3-4 Tablespoons milk (regular or dairy free)

US Customary - Metric

Instructions

Preheat oven to 350° F and line two baking sheets with parchment paper.
Grind 1½ cup strawberries in a food processor until they become a fine powder.
In the bowl of a standing mixer with the paddle attachment or a handheld mixer, combine butter and sugar, mixing until light and fluffy. Add in ½ cup of freeze dried strawberry powder (leave remaining 1 cup aside for frosting).
Add in the egg and vanilla extract, and mix until combined and light in colour.
Mix in the flour, salt, baking powder, and baking soda until combined. Do not over-mix!
Use a cookie scoop or a spoon, scoop 1.5 tbsp sized balls onto the baking sheets. Be sure to leave at least 4-5 inches between each ball of dough, as the cookies will spread out.
Bake one tray at a time for 8-11 minutes, until edges look set. The middles will look soft. Let the cookies cool on the baking sheets for 10 minutes, then transfer to a cooling rack to cool completely before frosting.
Make the frosting. In a medium bowl combine butter and 1 cup freeze dried strawberry powder. Add in powdered sugar, salt, and lemon juice. Add milk slowly until frosting reaches your desired consistency. To thicken, add a little more powdered sugar.
Frost the cookies and enjoy!

Video

Notes

FLOUR: It is very important that you measure your flour properly! The right way to measure your flour is to weigh it, or use the scoop and level method.

EGG REPLACER: To make these cookies vegan, replace the egg with one flax egg.

FREEZE DRIED STRAWBERRIES: For ultimate strawberry flavor, you can add an extra ¼ cup of freeze dried strawberries.

Storage and Freezing: Store these strawberry sugar cookies in an airtight container at room temperature for 4-5 days, or in the fridge.

To freeze, place the cookies in a freezer bag for up to 2 months. Let them thaw at room temperature before enjoying.

Nutrition