Strawberry Iced Cookies (Print Version)
# Ingredients:
→ For the Cookie Dough
01 -
1¼ cups (250g) granulated sugar
02 -
1 teaspoon pure vanilla extract
03 -
1 teaspoon baking soda
04 -
½ teaspoon salt
05 -
½ cup (30g) strawberry powder from freeze-dried fruit
06 -
2¼ cups (270g) all-purpose flour, leveled after spooning
07 -
1 large egg + 1 extra yolk, should be at room temp
08 -
1 cup (225g) softened unsalted butter
→ For the Frosting Topping
09 -
½ cup (65g) powdered sugar
10 -
1-2 tablespoons milk or a little more if needed
11 -
2 ounces (60g) cream cheese, softened and block-style
12 -
2 tablespoons strawberry powder from dried fruit
# Instructions:
01 -
Use a medium mixing bowl to blend flour, salt, strawberry powder, and baking soda together.
02 -
In a bigger bowl, mix together softened butter, sugar, and vanilla until it's fluffy and light. It’ll take about a minute with a mixer. Stir in the egg and yolk until smooth.
03 -
Gradually add the dry mix to the wet mix and stir until you’ve got a smooth dough.
04 -
Roll the dough into 16 even balls. Place them on a parchment-lined tray and cool in the fridge for 30 minutes so they firm up.
05 -
Set your oven to 350°F. Take the chilled cookie balls and spread them out, about 3 inches apart, on baking sheets lined with parchment.
06 -
Bake one tray at a time for 10-12 minutes, until the edges look slightly golden.
07 -
Let the cookies sit on the sheet for 5 minutes before moving them to a wire rack so they can cool all the way.
08 -
Blend cream cheese, powdered sugar, strawberry powder, and milk until smooth. Add powdered sugar or milk if the frosting is too thin or thick.
09 -
Dip the tops of each cookie into the frosting. Shake gently to remove extra and, if desired, sprinkle a little more strawberry powder on top.
# Notes:
01 -
Keep in the fridge for up to 4 days
02 -
Let chilled cookies sit out for 30 minutes before eating
03 -
Freeze-dried strawberries give the color naturally