Frosted Strawberry Cookies 🍓🍪

These strawberry frosted cookies are the perfect sweet treat for Spring! They’re soft, buttery, and kissed with just the right amount of strawberry flavor.🍓

The cookies themselves are soft and pillowy, slightly golden on the edges, and perfectly chewy in the center. And then we have the ~ dreamiest ~ strawberry cream cheese frosting. It’s light, creamy, tangy, and sweet, and it’s flavored with real strawberries. It's the kind of frosting you’ll want to eat straight from the bowl (at least I did🤭).

These are perfect to bring to any spring picnic, Easter dinner or Mother’s Day brunch. They’re incredibly simple to make so if you’re stressing about having to bake something, I GOT YOU!

A little tip: I love to chill the dough for about 30 minutes if it feels too sticky to work with (it makes scooping and shaping way easier). And don’t skip the strawberry extract if you have it on hand, it really brings out the strawberry flavor!

Scroll down for full recipe!🍓🍪

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Ingredients

Cookie Dough

• ¾ cup unsalted butter, melted

• ½ cup granulated sugar

• ½ cup powdered sugar

• 1 tsp vanilla extract

• 1 tsp strawberry extract (optional but enhances the strawberry flavor)

• 1 large egg

• 1 egg yolk

• 2 ½ cups all-purpose flour

• 1 ½ tsps baking powder

• ½ tsp baking soda

• ¼ tsp salt

• 1/4 cup strawberry puree (I just blended some strawberries w/ very little water)

Cream Cheese Frosting

• ¼ cup unsalted butter, softened

• 4 oz cream cheese, softened

• ½ tsp vanilla extract

• 1 3/4 cups powdered sugar

• 2 tbsps strawberry puree

Directions

• Preheat oven to 350 F. Line a baking tray with parchment paper. Set aside.

• In a small bowl, combine the flour, baking powder, baking soda, and salt. Set aside.

• In a large bowl, whisk together melted butter, granulated sugar and powdered sugar.

• Add egg, egg yolk, vanilla extract, and strawberry extract (if using). Whisk until combined.

• Add the dry ingredients. Stir until almost combined.

• Add a few spoonfuls of the strawberry puree throughout the batter. Gently fold it in. Repeat with the rest of the strawberry puree.

• Scoop the cookie dough and place onto the prepared pan with a couple inches in between each dough ball. Slightly flatten each ball with your hand or the back of a spatula.

• Bake for 11-13 minutes until edges are slightly golden brown and centers no longer look wet.

• Allow cookies to cool in the pan before transferring to a wire rack.

• To make frosting, beat unsalted butter and cream cheese until light and creamy.

• Add vanilla extract, powdered sugar, and strawberry puree. Beat until smooth.

• Pipe or spread frosting onto cooled cookies.

• Store in an airtight container in the refrigerator for 3-4 days.

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