Introduction

These Strawberry Cut Out Cookies are a delightful twist on classic sugar cookies, bursting with real strawberry flavor from ground freeze-dried strawberries and strawberry baking emulsion. Soft and tender with a smooth, creamy frosting, they’re perfect for any festive occasion or a sweet treat anytime.

A close-up view of a single heart-shaped pink cookie with a rough texture, topped with a thick layer of creamy white frosting smeared in two petal shapes, lightly dusted with red powder, placed on a white marbled surface with scattered pieces of dried red strawberries around it, a white plate with more cookies visible in the background. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 cup (222g) butter, softened
1 cup (230g) granulated sugar
2 tsp strawberry baking emulsion (Lorann Oils brand recommended)
1 egg
2 3/4 cups (418g) all-purpose flour
1/2 cup ground freeze dried strawberries (about 1 heaping cup before grinding)
2 tsp baking powder

Frosting + Toppings

1/2 cup (111g) salted butter, softened
3 cups (321g) powdered sugar
2 tsp clear vanilla
Up to 1/4 cup heavy cream
Sprinkles or more freeze dried strawberries, for decorating

Instructions

Step 1: Preheat the oven to 350°F (180°C). Grind the freeze dried strawberries in a food processor until you have a mix of fine powder and tiny pieces. Set aside.
Step 2: In a stand mixer bowl, cream together the softened butter and granulated sugar for 2 minutes until light and fluffy.
Step 3: Scrape down the sides, then add the strawberry baking emulsion and egg. Mix until fully combined.
Step 4: Add the flour, ground freeze dried strawberries, and baking powder. Mix slowly at first, then gradually increase the speed until the dough comes together with a soft, pliable consistency similar to Playdoh. Add a little more flour or water if needed.
Step 5: Roll the dough out on a lightly floured surface to 1/4 to 1/2 inch thickness. Remember, the cookies won’t rise or thin out during baking, so roll to your desired finished thickness.
Step 6: Cut out shapes with cookie cutters and transfer the shapes to a parchment or silicone-lined baking sheet.
Step 7: Bake for 7-10 minutes, or until the cookie centers are puffy and no longer glossy. Let cookies cool completely before frosting.
Step 8: For the frosting, cream the softened salted butter on the lowest mixer setting until smooth.
Step 9: Alternate adding powdered sugar and a splash of heavy cream, mixing fully each time, until all powdered sugar is incorporated and the frosting is thick and creamy.
Step 10: Add clear vanilla and mix well. Adjust frosting thickness with more heavy cream if needed.
Step 11: Decorate the cooled cookies with frosting, sprinkles, or extra freeze dried strawberries, then enjoy!

Tips & Variations

Use clear vanilla in the frosting to keep the frosting bright and pure in color.
Freeze dried strawberries add authentic flavor without moisture; grinding them finely helps distribute flavor evenly.
If you don’t have strawberry baking emulsion, use strawberry extract but reduce slightly as emulsion is more concentrated.
For a stronger strawberry flavor, increase the amount of ground freeze dried strawberries by a tablespoon or two.

Storage

Store your frosted strawberry cut out cookies in an airtight container at room temperature for up to 3 days. If you want to keep them longer, freeze unfrosted cookies for up to 3 months and frost after thawing. Reheat frosted cookies by allowing them to come to room temperature naturally; avoid microwaving to preserve texture.

How to Serve

The image shows several heart-shaped cookies with two layers: a pinkish cookie base and a white cream layer spread on top in the shape of a smaller heart, slightly textured with visible brush strokes and a light pink dusting. Some cookies have a simple cream heart while others have a larger cream layer covering most of the top. The cookies are placed on a round white plate with a few dried red strawberry slices scattered around and on a white marbled surface. A black and white striped cloth is draped in the background. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I substitute freeze dried strawberries with fresh strawberries?

Freeze dried strawberries are preferred because they are dry and won’t add moisture to the dough, which could change the texture. Fresh strawberries contain water and aren’t recommended for the dough but can be used in the frosting or as decoration if desired.

Why use strawberry baking emulsion instead of extract?

Strawberry baking emulsion is more concentrated than regular extract, providing a richer, more authentic flavor and aroma. It also blends smoothly into the dough, enhancing the strawberry taste in these cookies.