Frosted Strawberry Cookies
Frosted Strawberry Cookies made by adding fresh strawberries to a simple sugar cookie dough. No rolling out or chilling necessary! Just bake and top with my amazing strawberry buttercream frosting. Easy Strawberry Cookies piped with a super simple pink rose, so they taste incredible and they’re pretty too!
Servings: 36
Ingredients
- 1/2 cup softened butter
- 1 cup sugar
- 1 egg
- 1 tsp vanilla extract
- 1/3 cup sour cream
- 1/4 cup reduced strawberry puree**
- 1/2 tsp salt
- 1/2 tsp baking soda
- 2 1/4 cups all-purpose flour
Strawberry Buttercream Frosting
- 1/2 cup softened butter
- 1 tsp vanilla
- 4 cups powdered sugar
- remaining 1/2 cup reduced strawberry puree**
Instructions
- Preheat oven to 375 degrees F. Line a cookie sheet with parchment paper.
- Cream together butter and sugar. Add egg, vanilla, sour cream and 1/4 cup strawberry puree.
- Gently whisk together dry ingredients in a separate bowl.
- Add dry ingredients to butter mixture and mix to combine.
- Scoop out 1.5 TBSP of dough and place on parchment lined cookie sheet.You can use a medium cookie scoop to make this process faster.
- Bake at 375 for 10 minutes. Cool fully before frosting.
To make the frosting:
- Whisk butter for 30 seconds with a mixer. Add in strawberry puree and 1 cup powdered sugar. Add in vanilla and remaining powdered sugar, 1 cup at a time, until you've reached your desired consistency.
- Transfer frosting to a piping bag with a closed star tip- I used a Wilton 2D. Begin piping in a tight circle in the middle of the cookie. Continue piping frosting in a circular motion until you reach the outside of the cookie. Frosting will set but I recommend not stacking cookies that have been frosted with a rosette so that you don't squish them. Cookies frosted normally can be stacked though!
Video
Notes
**To make the pureed strawberry reduction, all you need to do is first wash, core and slice 12-15 strawberries. Puree the strawberry pieces using an immersion blender or food processor. Pour strawberry puree in a small saucepan and bring to a boil. Reduce heat to medium low and boil for 20 minutes, stirring occasionally. Mixture will reduce by half- before reducing mine measured 1 1/2 cups, then after reducing I had 3/4 cups. Cool puree in the fridge or freezer and proceed with Strawberry Cookie recipe.
This process takes about 30 minutes total and can be done up to a week ahead of time.