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Frosted Strawberry Cookies

Soft and creamy cookies bursting with strawberry flavor, topped with a delightful cream cheese frosting. Perfect for gatherings or a sweet afternoon treat.
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Prep Time 30 minutes
Cook Time 14 minutes
Total Time 2 hours 30 minutes
Servings: 24 cookies
Course: Dessert, Snack
Cuisine: American
Calories: 150
Ingredients Method Notes

Ingredients
  

For the Cookies
  • 1 cup unsalted butter, softened Creates a rich, creamy base for the cookies.
  • 8 oz full-fat cream cheese, softened Adds a smooth texture and tangy flavor.
  • 1 cup granulated sugar Sweetens the cookies.
  • 1 large egg Binds the ingredients together.
  • 2 tsp pure vanilla extract Enhances overall flavor.
  • 2.5 cups all-purpose flour Main structural component.
  • 1 tsp baking soda Helps the cookies rise.
  • 1 tsp salt Balances sweetness.
  • 1 cup freeze-dried strawberries, divided Provides intense strawberry flavor.
For the Frosting
  • 1 cup confectioners' sugar Adds sweetness to the frosting.
  • 1 tsp pinch of salt Enhances flavors in the frosting.
  • 2 tsp vanilla extract Adds depth to the frosting.
  • 1 cup sliced fresh strawberries Optional topping for garnish.

Method
 

Preparation
  1. Process half of the freeze-dried strawberries into a powder using a food processor or blender and set aside.
  2. In a large bowl, beat the butter, cream cheese, and granulated sugar together on medium-high speed until creamy, about 3 minutes.
  3. Add the egg and vanilla extract, scraping down the sides and bottom of the bowl, then beat until combined.
  4. Mix in the strawberry powder, flour, baking soda, and salt on low speed until combined.
  5. Increase speed to medium-high and mix until thoroughly combined, then gently fold in the remaining freeze-dried strawberries.
  6. Cover and chill the dough in the refrigerator for at least 2 hours or up to 3 days.
Baking
  1. Preheat the oven to 350°F (177°C) and line baking sheets with parchment paper.
  2. Roll the chilled dough into balls, about 1.5 tablespoons each, then roll them in granulated sugar.
  3. Place the balls on the prepared sheets, spaced 3 inches apart.
  4. Bake for 13-14 minutes until the edges are set, allowing the centers to remain soft.
  5. Allow cookies to cool on the baking sheet for 10 minutes before transferring to a wire rack.
Frosting
  1. Process freeze-dried strawberries into a powder for the frosting.
  2. In a bowl, beat the butter and cream cheese until creamy, then gradually mix in confectioners' sugar, strawberry powder, and vanilla extract.
  3. Spread or pipe the frosting onto the cooled cookies and garnish with fresh strawberry slices just before serving.

Notes

Store frosted cookies tightly covered at room temperature for up to one day or refrigerate for up to one week. Cookie dough can be made in advance and stored in the refrigerator up to 3 days or frozen for longer storage.