Drop Sugar Cookies with Homemade Strawberry Frosting
"Drop" sugar cookies, baked to perfection, and then topped with a smooth, creamy and flavorful homemade strawberry frosting.
Servings - 3 dozen
Ingredients
- 2 sticks butter softened
- 1 1/2 cups white sugar
- 2 large eggs room temperature
- 2 tsp vanilla
- 2 1/2 cups all-purpose flour
- 1 tsp baking powder
- 1 tsp salt
Homemade Strawberry Buttercream Frosting
- 1/2 cup butter softened
- 2 1/2 cups powdered sugar
- 1 tsp milk +1/2 tsp more for desired consistency
- 1/2 tsp vanilla
- 4 Tbsp freeze-dried strawberries blended
Instructions
Sugar Cookie Dough
- In a stand mixer, cream the butter with the white sugar. Once creamed, mix in the eggs and vanilla.
- In a mixing bowl, whisk together the flour, baking powder and salt. Pour half into the stand mixer and mix into the wet ingredient. Pour the remaining flour mixture into the cookie dough and mix until dough forms.
- Form dough balls with ice cream scoop and place on baking sheet to chill. Cover and chill at least for 2 hours, or overnight.
- When ready to bake, remove from fridge and then preheat oven to 350 F.
- Once preheated, add chilled dough balls on baking sheet. Bake at 350 F for 11 to 12 minutes. Let cool completely before frosting. Chill frosted cookies, then serve.
Homemade Strawberry Buttercream Frosting
- In a mixing bowl with hand mixer or in a stand mixer, cream the butter and powdered sugar. Add the milk and vanilla and cream. Add 1/2 tsp milk at a time until reaches desired consistency is reached.
- In a food processor or blender, blend the freeze-dried strawberries until powder forms. You can sift out the little green seeds if you want.
- Add the strawberry powder to the frosting and fold or mix in.
- Once the cookies are cooled, frost the cookies with a frosting knife or spoon.
Notes
Highly recommend adding these baking essentials to your kitchen:
1" ice cream scoop
silicone baking mat
frosting knife/spreader