These strawberry cookies are a great way to introduce new flavors to your baking. The strawberry flavor in the dough and the pink & red frosting will be sure to get you hooked on this treat!
Strawberry cookies
These Strawberry Cookies are so good, and they’re so easy to make, but look like a bakery made them. They’re really a pretty cookie to serve, and so festive they’ll dress up any party or buffet table. They’re crunchy and a little chewy, and the Butter Cream Frosting is so delicious. It melts in your mouth, and is such a pretty finish to this cookie. Keep this one in your favorites.
These adorable strawberry cream cheese cookies are easy to make and taste so good! The frosting is my favorite part because it makes the cookie taste like something from a bakery.
Other fruit desserts you will love:
- Peach Danish in puff pastry
- Easy lemon bars
- No bake pineapple banana split dessert
- Apple coffee cake
- Apple tiramisu cake
- Strawberry dump cake
- Banana bread cookies with cream frosting
- Pecan turtle cookies
What is the history of strawberry cookies?
The term “strawberry cookie” was first coined in the 1980s by chef Alice Waters, who used strawberries to replace an unhealthy ingredient. She made a batch of cookies for her then-teenage daughter Fanny’s breakfast and served them on a plate with milk or coffee. The strawberry version has been popular ever since because it is quick to make and has a distinctly summery taste.
What to serve with strawberry cream cookies?
Strawberry cookies are a great choice for any occasion, and you can serve them with just about anything! They are often served with ice cream, whipped cream, or even just by themselves.
Here are some ideas for what you might serve:
- Strawberry Jam
- Fresh Strawberries
- Ice Creams (vanilla, chocolate)
- Pudding
- Whipped Cream/Cream Cheese Frosting
Strawberries and cream cookies recipe
Strawberry Cookie Ingredients:
- Butter – softened
- Sugar
- Vanilla
- Egg
- Flour
- Baking Powder
- Strawberry Puree
- Rose Pink Food Coloring Gel
For the frosting you will need:
- butter – softened
- Cream Cheese
- Powdered Sugar
- Rose Pink Food Coloring Gel
- Red Food Coloring Gel
How to make Strawberry Cookies
When I first looked at these cookies, they seemed hard to make. But they are not hard at all!. You just have to follow a few steps and the time is worth it because they turn out really good!
To make the cookies
- In the mixing bowl of a stand mixer, use the whisk attachment to combine butter and sugar with vanilla extract. Add egg until light in color before adding Rose Pink Food Coloring Gel for your desired shade of bright pink icing!
- In a separate bowl, add the flour and baking powder. Stir well to blend them until they form a fine texture with no lumps of flour remaining in your mixture.
- Then gradually mix in more flour little by a little while using the whisk attachment at low speed for mixing purposes before switching over to use your paddle as you continue stirring or whisking around all those dry ingredients into one smooth ball that will be ready once it has formed from this complex process!
- Place parchment paper on the cookie sheets and roll out balls of dough that are about 1 inch in diameter. Bake for 15 minutes at 350 degrees Fahrenheit. The light golden brown around the edges is a sign they’re done!
- Halfway through baking the cookies, it’s time to check on them. To get that classic crackle effect and a more spread-out cookie simply dip your glass in sugar before crushing each one with care.
- When the cookies are done, remove them to a wire rack for cooling.
To make the frosting
- While they’re cooling off it is time to make the frosting. In the mixing bowl of a stand mixer, combine softened butter and cream cheese. Mix in powdered sugar until you have an even consistency that is fluffy but not too runny for piping with no lumps or bumps. Divide into two bowls.
- Get a few drops of the Rose Pink Food Coloring Gel in one bowl and mix in until everything is pink. If you think it’s too thin add some powdered sugar to help thicken it up again!
- Add a few drops of the Red Food Coloring Gel to your other bowl and stir. If you notice that it has thinned, add a tablespoon more powdered sugar until desired consistency is achieved.
- Using plastic wrap, tear off a piece about 10 inches wide and place the frosting lengthwise in the middle of it. The result will look like two long ribbons of frosting. Roll the plastic wrap around the frosting lengthwise.
- Cut the end off of a plastic wrap with scissors and place it in a pastry bag. Fill up the pastry bag with frosting, then cut off one-third on top for piping onto cookies. Pipe frosting across each cookie’s surface using an open swirl shape to form little peaks or points–or use two fingers like you’re playing pretend drums! Add Strawberries by pressing them onto your piped frosting before they set so that they look more realistic as candy fruit slices instead of just being stuck on permanently from above (that would be less fun).
Now it is time to serve and enjoy your cookies! This recipe makes about 40 cookies.
What are some variations to strawberry cookies?
If you loved this recipe, try your hand at some different variations. The variations are endless – be creative!
- Strawberry Cookies with lemon juice and zest: Mix in the same amount of fresh lemon juice to your dough as you would for butter, add a teaspoon or two of grated lemon zest.
- Raw Strawberry Cookies: Just as they sound, mix up a batch of dough for your favorite cookie recipe and then chop up some strawberries to add in at the end.
- Fresh Strawberry Hand Pies: Roll out refrigerated pie crust and cut into circles with a cookie cutter. Place small slivers of fresh strawberries in the center and fold over to create a seal, then crimp edges with your fingers or fork tines. Brush with an egg wash before baking for desired color/texture (optional).
- Strawberry Lemonade Cookies: Add just one tablespoon of lemon juice to your dough instead of vanilla extract and reduce the sugar to ¼ cup. Add a handful of chopped strawberries and add some lemon zest for an extra kick!
- Strawberry Cookies with Almond Extract: Replace vanilla extract with almond extract and replace butter with vegetable shortening (or vegan butter).
I hope that these delicious cookies made summer a little sweeter for you! I know they did for me. These are the perfect dessert on hot days because they can be made ahead of time, which is perfect for when you are hosting an outdoor party. I hope that these cookies bring back happy memories of summer like they did for me!
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Strawberry cookies with cream frosting
Equipment
- flat bottom glass
Ingredients
For the cookies
- 2 sticks Butter softened
- 1 cup Sugar
- 1 tbsp Vanilla extract
- 1 Egg
- 3 cups Flour
- 1 tbsp Baking Powder
- 1 tbsp Strawberry Puree
- Rose Pink Food Coloring Gel
For the frosting
- 4 tbsp Butter softened
- 4 oz Cream Cheese
- 4 cups Powdered Sugar
- Rose Pink Food Coloring Gel
- Red Food Coloring Gel
- fresh strawberries to decorate
Instructions
- In the mixing bowl of a stand mixer, using the whisk attachment, add butter, sugar, vanilla and egg, and blend until light and fluffy.
- In a separate bowl, add the flour and baking powder, and stir well to blend. Add the flour a little at a time and mix on low to blend, until all the flour is added. Remove the whisk attachment, and use the paddle. Add the strawberry puree and several drops of the Rose Pink Food Coloring Gel, until the desired shade of bright pink is achieved. Continue to blend the cookie dough until it's completely blended and a smooth ball starts to form. Scrape down the mixing bowl as needed.
- Line two cookie sheets with parchment paper, and roll the cookie dough into small balls, about 1 inch balls, and place the balls on the parchment paper. Bake at 350 degrees for about 15 minutes, or just until the cookies start to turn a light golden brown around the edges.
- About half way through baking the cookies, check the oven, and the cookies may have started to crack a little. Take a flat bottom glass, dip it in sugar before lightly applying to each cookie - smash the cookies very gently, and slightly, making them a little flatter, and spread out a little more. This will give the cookies the crinkle look. When the cookies are done, remove from the oven to a wire rack to cool completely.
- While cookies are cooling, make the frosting. In the mixing bowl of a stand mixer, add the softened butter and cream cheese and blend to combine. Add the powdered sugar a little at a time, blending after each addition, until the frosting is smooth and fluffy. Divide the Frosting evenly into two bowls.
- In one bowl, add a few drops of the Rose Pink Food Coloring Gel, and stir to blend until the frosting is bright pink. If the frosting thinned a bit add a tablespoon of powdered sugar, and stir to blend.
- In the other bowl, add a few drops of the Red Food Coloring Gel, and stir to blend. If the Frosting thinned a little, add a Tablespoon of Powdered Sugar, and stir well to blend.
- Using plastic wrap, tear off a piece about 10 inches wide, and place the frosting length-wise in the middle of the plastic wrap; it will look like two long ribbons of frosting. Then, roll the plastic wrap around the Frosting, making sure to keep it long, or length-wise like a long ribbon. Snip the end off of the plastic wrap, on one end only, and place it in a pastry bag with the large Star Tip. Pipe the frosting onto the cookies, using a swirl, and bring it up to a point. Place a strawberry on the top of each cookie. Allow the Frosting to set or firm up a bit, about 30 minutes.
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