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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!
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5 from 2 votes

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! 
Prep Time45 mins
Cook Time10 mins
Total Time55 mins
Course: Cookies
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
  • 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!

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.