frosted strawberry cookies
These frosted strawberry cookies are soft, buttery, and bursting with real strawberry flavor! Each bite melts in your mouth, making them an irresistible treat for any occasion. Easy to bake and fun to decorate!
Ingredients
Strawberry Puree
- 12-15 fresh strawberries
Cookies
- ½ cup butter softened
- 1 cup sugar
- 1 egg
- 1 tsp vanilla extract
- ⅓ cup sour cream
- ¼ cup reduced strawberry puree
- ½ tsp salt
- ½ tsp baking soda
- ½ cup all-purpose flour
Strawberry Buttercream Frosting:
- ½ cup butter softened
- 1 tsp vanilla extract
- 4 cups powdered sugar
- ½ cup remaining reduced strawberry puree
Instructions
- Make the Strawberry PureeFirst, place the sliced strawberries in a saucepan over medium heat. Stir occasionally and let them cook down until they become soft and juicy. Once they break down, mash them and continue simmering until the liquid reduces by half. This ensures a strong strawberry flavor without extra moisture. Let the puree cool before using.
- Prepare the Cookie DoughIn a large bowl, cream together the butter and sugar until light and fluffy. Next, beat in the egg, vanilla extract, and sour cream until fully combined. Then, add ¼ cup of the reduced strawberry puree and mix until smooth.
- Add the Dry IngredientsIn another bowl, whisk together the flour, salt, and baking soda. Slowly add the dry mixture to the wet ingredients, stirring gently to combine. Be careful not to overmix—this keeps the cookies soft and tender!
- Bake the CookiesPreheat your oven to 350°F (175°C). Line a baking sheet with parchment paper and scoop the dough into small rounds, spacing them about 2 inches apart. Bake for 10-12 minutes or until the edges turn slightly golden. Let the cookies cool completely before frosting.
- Make the Strawberry ButtercreamIn a mixing bowl, beat the butter and vanilla extract until smooth. Then, gradually add the powdered sugar while mixing. Finally, pour in the remaining reduced strawberry puree and beat until the frosting is light and fluffy.
- Frost and Enjoy!Once the cookies are completely cool, spread a generous layer of strawberry buttercream frosting on top. You can pipe it on for a fancy touch or simply spread it with a knife. Now, they’re ready to enjoy!
Notes
Want to take your frosted strawberry cookies to the next level? These tips will help!
- Chill the dough – If you want thicker cookies, chill the dough for 30 minutes before baking. This prevents them from spreading too much.
- Use fresh or frozen strawberries – If fresh strawberries aren’t available, frozen ones work just as well! Just make sure to thaw and drain them first.
- Adjust the frosting consistency – If the frosting is too thick, add a tablespoon of milk. If it’s too thin, mix in a little more powdered sugar.
- Store them properly – Keep cookies in an airtight container at room temperature for up to 3 days or in the fridge for up to a week.