Pink Strawberry Cookies (Print Version)
# Ingredients:
→ For the Strawberry Sugar Cookies
01 -
2¼ cups (270g) regular flour, measured with spoon and leveled
02 -
½ cup (30g) pulverized dried strawberries
03 -
1 teaspoon baking soda
04 -
½ teaspoon salt
05 -
1 cup (225g) unsalted butter, softened at room temp
06 -
1¼ cups (250g) white sugar
07 -
1 teaspoon real vanilla extract
08 -
1 whole large egg plus 1 large egg yolk, room temp
→ For the Strawberry Cream Cheese Icing
09 -
2 ounces (60g) cream cheese block
10 -
½ cup (65g) confectioners sugar
11 -
2 tablespoons dried strawberry powder
12 -
1-2 tablespoons milk, add more if needed
# Instructions:
01 -
Grab a medium bowl and mix flour, dried strawberry powder, baking soda, and salt together.
02 -
Beat butter, sugar, and vanilla in a large bowl until fluffy and pale (this takes about a minute with a mixer). Toss in the egg and yolk, then stir until they're completely mixed in.
03 -
Pour dry stuff into wet stuff and stir until you can't see any flour streaks in your cookie dough.
04 -
Roll dough into 16 even balls and put them on a tray lined with parchment. Stick them in the fridge for 30 minutes to firm up.
05 -
Heat your oven to 350°F. Spread chilled dough balls about 3 inches apart on baking sheets lined with parchment. Cook one tray at a time for 10-12 minutes until the edges turn slightly golden.
06 -
Let the cookies sit on the baking sheet for 5 minutes, then move them to a wire rack to finish cooling.
07 -
Mix cream cheese, powdered sugar, strawberry powder, and milk together until it's smooth. Add more milk if it's too thick or more sugar if it's too runny.
08 -
Dunk the top of each cooled cookie into the icing and shake off any extra. If you want, sprinkle more strawberry powder on top.
# Notes:
01 -
Keep in the fridge up to 4 days
02 -
Take cookies out of fridge 30 minutes before you eat them
03 -
The pretty pink color comes naturally from dried strawberries