Double Strawberry Sugar Cookies
These cookies combine freeze-dried strawberries and strawberry jam for a double strawberry flavor, topped with a creamy icing.
Equipment
- Mixing bowl
- Baking sheet
Ingredients
Cookie Dough
- 3 cups freeze-dried strawberries
- 1 cup salted butter room temperature
- 1 cup granulated sugar
- 1 egg
- 2 teaspoons vanilla extract
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon kosher salt
- ⅓ cup strawberry jam
Icing
- 2 ounces cream cheese
- 2 cups powdered sugar
- ¼ cup hot milk
- 1 teaspoon vanilla extract
Instructions
- Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper.
- Crush freeze-dried strawberries into a fine powder using a food processor or blender.
- In a mixing bowl, cream butter and sugar until light and fluffy. Add egg and vanilla extract; mix well.
- Add flour, baking soda, salt, and crushed strawberries; mix until combined. Fold in strawberry jam.
- Scoop dough onto the baking sheet, spacing 2 inches apart. Bake for 10 minutes.
- For the icing, beat cream cheese, powdered sugar, hot milk, and vanilla extract until smooth. Drizzle over cooled cookies.
Notes
Store cookies in an airtight container for up to 3 days.