Strawberry Frosted Cookies
Do you like crunchy sugar cookies with a chewy center? How about deliciously fresh and sweet icing? If you answered yes, you need these strawberry frosted cookies in your life!
It’s not a Southern summer without fresh strawberries! There are lots of strawberry recipes on Southern Plate (I’ve included some below), but today we’re transforming ordinary sugar cookies into extraordinary sugar cookies, thanks to fresh strawberry icing. These cookies are crunchy on the outside with a chewy center and the icing is deliciously fresh and flavorful with no artificial taste.
The sugar cookies are very simple and easy to make, using ingredients probably in your kitchen right now (butter, sugar, eggs, flour, vanilla extract, etc). They only take 10 minutes to bake and then we must patiently wait for them to cool before we add the strawberry frosting. Made using sugar, fresh strawberries, butter, corn syrup, and extract, the strawberry frosting is deliciously sweet and the perfect complement to the tender vanilla sugar cookies.
They certainly give Lofthouse cookies a run for their money! I hope you enjoy making these frosted strawberry cookies as much as I enjoy eating them! They’re definitely a family favorite around here. The vibrant cookies are also a great treat during Easter or Valentine’s Day if you can get your hands on fresh strawberries.
And hey, if you have more fresh strawberries that you want to turn into something fabulous, check out these recipes: french breakfast puffs with fresh strawberries, fresh strawberry pie, fresh strawberry muffins, and fresh strawberry cake with cream cheese icing.
Recipe Ingredients
- Granulated sugar
- Unsalted butter
- Egg yolks
- Vanilla extract
- All-purpose flour
- Salt
- Baking soda
- Cream of tartar
Icing
- Strawberries
- Powdered sugar
- Unsalted butter – softened
- Light corn syrup
- Vanilla or strawberry extract
How to Make Strawberry Frosted Cookies
Preheat the oven to 350 degrees. Prepare a baking sheet (if it is not nonstick, line it with parchment paper or use a nonstick cooking spray).
In a large bowl, using a hand or a stand mixer, beat together the sugar and butter until smooth.
Add in the eggs and vanilla; mix just until combined. Set aside.
In a medium bowl, using a whisk, mix the flour, salt, baking soda, and cream of tartar.
Add the dry ingredients into the wet ingredients and mix until fully combined and a dough has formed.
Using a medium-sized cookie scoop (or measure out 2 tablespoons), make balls of cookie dough about 1 1/2 inches wide and place them on the prepared cookie sheet two inches apart.
Using the bottom of a measuring cup or a glass, flatten out the cookies to about ½-inch thick.
Bake for 9-10 minutes.
Once the cookies have been removed from the oven, use a glass and place it over the cookie. Swirl the cookie around using the glass and it will help to create a pretty round shape and texture on the top of the cookie.
Remove the cookies and place them on a cooling rack until cooled.
Once the cookies are cooled you can prepare the strawberry icing.
How to Make Strawberry Icing for Frosted Cookies
To prepare the icing, place one cup of diced strawberries into a food processor or blender and pulse until the mixture is smooth.
Add in the butter, corn syrup, and extract, and pulse again until fully combined.
Add in the powdered sugar and continue mixing until fully combined.
Test the consistency with a spoon or spatula and add more powdered sugar, if needed, to get a nice thick consistency.
Spoon the icing over the cookies and allow them to sit.
The tops will harden so the cookies can be stacked.
Enjoy your !
Storage
- Store leftover cookies in an airtight container either at room temperature or in the refrigerator for up to 3 days.
- They also freeze well for up to three months. Just layer them between parchment paper so they don’t stick together.
- There may be icing left over depending on how much they use. Store the remaining icing in an airtight container and refrigerate it. The icing should remain good for a few days but I would use it quickly if possible.
Recipe Notes
- You can use either vanilla or strawberry extract in the icing. Either one would work though the strawberry extract gives it a nice extra punch of strawberry flavor.
- If you’d like to add some zesty lemon flavor and make lemon sugar cookies and frosting, add 1 teaspoon of grated lemon zest to the cookie dough and 1/2 teaspoon to the icing.
Check out these other scrumptious cookie recipes:
Old-Fashioned Crispy Tea Cake Cookies
Ingredients
Cookies
- 1 1/4 cup granulated sugar
- 1 cup unsalted butter
- 3 egg yolks
- 1 tsp vanilla extract
- 2 1/2 cups all-purpose flour
- 1/8 tsp salt
- 1 tsp baking soda
- 1/2 tsp cream of tartar
Icing
- 1/2 cup strawberries
- 2 cups powdered sugar
- 1 tbsp unsalted butter – softened
- 2 tbsp light corn syrup
- 1/2 tsp vanilla or strawberry extract
Instructions
- Preheat the oven to 350 degrees. Prepare a baking sheet (if it is not nonstick, line it with parchment paper or use a nonstick cooking spray).
- In a large bowl, using a hand or a stand mixer, beat together the sugar and butter until smooth. Add in the eggs and vanilla, and mix just until combined. Set aside.1 1/4 cup granulated sugar, 1 cup unsalted butter, 3 egg yolks, 1 tsp vanilla extract
- In a medium bowl, using a whisk, mix the flour, salt, baking soda, and cream of tartar. Add the dry ingredients into the wet ingredients and mix until fully combined and a dough has formed.2 1/2 cups all-purpose flour, 1/8 tsp salt, 1 tsp baking soda, 1/2 tsp cream of tartar
- Using a medium-sized cookie scoop (or measure out 2 tablespoons), make balls of cookie dough about 1 1/2 inches wide and place them on the prepared cookie sheet two inches apart. Using the bottom of a measuring cup or a glass, flatten out the cookies to about ½-inch thick. Bake for 9-10 minutes.
- Once the cookies have been removed from the oven, use a glass and place it over the cookie. Swirl the cookie around using the glass and it will help to create a pretty round shape and texture on the top of the cookie. Remove the cookies and place them on a cooling rack until cooled. Once the cookies are cooled you can prepare the strawberry icing.
- To prepare the icing, place one cup of diced strawberries into a food processor or blender and pulse until the mixture is smooth. Add in the butter, corn syrup, and extract, and pulse again until fully combined. Add in the powdered sugar and continue mixing until fully combined. Test the consistency with a spoon or spatula and add more powdered sugar, if needed, to get a nice thick consistency.1/2 cup strawberries, 2 cups powdered sugar, 1 tbsp unsalted butter – softened, 2 tbsp light corn syrup, 1/2 tsp vanilla or strawberry extract
- Spoon the icing over the cookies and allow them to sit. The tops will harden so the cookies can be stacked. Store these in an airtight container either at room temperature or in the refrigerator.
