Strawberry Sugar Cookies
Equipment
Ingredients
Cookie Dough
unsalted butter (room temperature)
170 g
granulated sugar
200 g
light brown sugar
55 g
large egg (room temperature)
1 piece
egg yolk (room temperature)
1 piece
vanilla extract
10 ml
almond extract
1.25 ml
all-purpose flour
315 g
salt
3 g
baking powder
1.25 g
baking soda
2.5 g
white chocolate chips
85 g
freeze-dried strawberries (crushed)
15 g
Cream Cheese Frosting
unsalted butter (room temperature)
42 g
cream cheese (room temperature)
57 g
powdered sugar
150 g
vanilla extract
5 ml
salt
1.5 g
Instructions
Prep the strawberries
Lightly crush the freeze-dried strawberries into small pieces (not a fine powder).
Cream butter and sugars
In a large bowl, beat the butter, granulated sugar, and brown sugar together until light and fluffy (about 2–3 minutes).
Add wet ingredients
Mix in the egg, egg yolk, vanilla extract, and almond extract until fully combined.
Combine dry ingredients
In a separate bowl, whisk together the flour, salt, baking powder, and baking soda.
Mix the dough
Gradually add the dry ingredients to the wet mixture, mixing until just combined.
Fold in extras
Gently fold in the white chocolate chips and crushed freeze-dried strawberries.
Preheat oven
Preheat your oven to 175°C and line a baking sheet with parchment paper.
Shape cookies
Scoop dough into balls (about 2 tablespoons each) and place them on the baking sheet, leaving space between each.
Bake
Bake for 10–12 minutes, or until the edges are set but the centers still look slightly underdone.
Cool
Let cookies cool on the baking sheet for 5 minutes before transferring to a wire rack.
Original recipe
Storage
Store in airtight container. Frosted cookies best consumed within 2 days.
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