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Strawberry Cut Out Cookies Recipe

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★★★★★

4.9 from 208 reviews

Strawberry Cut Out Cookies are delightful soft and flavorful cookies infused with the natural sweetness and tang of freeze-dried strawberries. Featuring a tender cookie base made with real strawberry emulsion and ground freeze-dried strawberries, these cut-out cookies are perfect for decorating with creamy vanilla frosting and colorful sprinkles. Ideal for celebrations or everyday treats, these cookies offer a beautiful pink hue and irresistible taste.

Ingredients

Scale

Cookie Dough

  • 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 (equivalent to 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 extract
  • Up to 1/4 cup heavy cream
  • Sprinkles or more freeze dried strawberries for decorating

Instructions

  1. Preheat Oven: Preheat your oven to 350°F (180°C) to ensure it reaches the perfect temperature for baking the cookies evenly.
  2. Prepare Strawberries: Grind 1 heaping cup of freeze dried strawberries in a food processor until you achieve a mix of fine powder and tiny pieces. Set this mixture aside for incorporation into the dough.
  3. Cream Butter and Sugar: In the bowl of a stand mixer, cream together 1 cup (222g) softened butter and 1 cup (230g) granulated sugar for a full 2 minutes until light and fluffy. This will help create a tender cookie texture.
  4. Add Flavorings and Egg: Scrape down the bowl’s sides and add the 2 teaspoons of strawberry baking emulsion and 1 egg. Mix until the ingredients are fully combined, imparting the cookie with a rich strawberry flavor.
  5. Combine Dry Ingredients: Gradually add the 2 3/4 cups (418g) all-purpose flour, 1/2 cup ground freeze dried strawberries, and 2 teaspoons baking powder to the bowl. Begin mixing slowly and increase the speed as the dough comes together. The dough should be soft and pliable, similar to Play-Doh in texture. Add small amounts of flour or water if adjustments are needed.
  6. Roll Out Dough: On a lightly floured surface, roll the dough to your desired thickness between 1/4 and 1/2 inch, keeping in mind that the cookies will not rise or thin while baking. This ensures you get the perfect finished thickness straight from the start.
  7. Cut Out Shapes: Use your favorite cookie cutters to create shapes from the rolled-out dough and transfer them carefully onto parchment paper or silicone-lined cookie sheets to prevent sticking and ensure even baking.
  8. Bake Cookies: Bake the cut-out cookies in the preheated oven for 7 to 10 minutes, or until the centers appear puffy and are no longer glossy. Remove from oven and allow them to cool completely before decorating.
  9. Make the Frosting: In a mixing bowl, cream 1/2 cup (111g) softened salted butter on the lowest mixer setting until smooth. Then alternate adding powdered sugar (3 cups / 321g) in increments, mixing well and adding small splashes of heavy cream (up to 1/4 cup) to achieve a thick, spreadable frosting. Mix in 2 teaspoons clear vanilla extract thoroughly.
  10. Decorate Cookies: Spread or pipe the frosting onto cooled cookies. Garnish with additional freeze dried strawberries or colorful sprinkles as desired for a festive, eye-catching look.
  11. Storage: Store decorated cookies in an airtight container at room temperature. They will stay fresh for up to 3 days, making them perfect for sharing or enjoying over a few days.

Notes

  • The cookies do not rise or thin during baking, so roll dough to your desired finished thickness before baking.
  • If the dough is too sticky, dust hands and surface with a little flour, or add a touch more flour to the dough.
  • You can use strawberry baking emulsion or extract, but emulsion generally offers a stronger, richer flavor.
  • Freeze dried strawberries are crucial for authentic strawberry flavor without adding moisture; make sure to grind them finely.
  • Allow cookies to cool completely before frosting to prevent melting the frosting.
  • For a thicker frosting, reduce heavy cream slightly; for thinner frosting, add more cream a teaspoon at a time.
  • Store cookies in an airtight container at room temperature and avoid refrigeration to keep texture soft.

Keywords: Strawberry cookies, cut out cookies, strawberry baking emulsion, freeze dried strawberries, decorated sugar cookies, strawberry frosting, holiday cookies

Find it online: https://islawhite.com/strawberry-cut-out-cookies-recipe/