FROSTED STRAWBERRY COOKIES

Frosted Strawberry Cookies made by adding fresh strawberries to a simple sugar cookie dough. No rolling out or chilling necessary! Just bake and top with my amazing strawberry buttercream frosting. Easy Strawberry Cookies piped with a super simple pink rose, so they taste incredible and they’re pretty too!

Don’t forget to check out our updated collection of SOFT AND SWEET SUGAR COOKIES here!

Best Strawberry Frosted Sugar Cookies recipe EVER!

Frosted Strawberry Cookies are one of my favorite cookies ever! They’re soft, perfectly sweet and everyone goes crazy over the fresh strawberry buttercream frosting on top. It’s absolutely my favorite strawberry frosting ever.  I love that these strawberry cookies are so easy to make too- no rolling or chilling required! You can literally just make the dough, scoop it on the baking sheet and bake right away. They cool quickly and you’re welcome to just frost with a knife, or you can make the darling pink strawberry rosettes on top of each cookie like I did. It’s fast and easy, I promise! I’m not a cake decorator by any means and I was able to frost each cookie really fast and they looked like darling pink roses when I was done!

Tips to get the PERFECT Frosted Strawberry Cookies:

Three kitchen items make these cookies come together really fast. I actually use these items in nearly every cookie recipe I make, so they’re quite versatile. First, I line my cookie sheets with a piece of parchment paper. They’re sold in sizes that fit a 12×16 cookie sheet perfectly and enable to cookies to bake well without sticking- and no mess from spraying oil on the cookie sheets!

The second item is a KitchenAid mixer. I love mine! I have a Bosch as well but I find I use my KitchenAid for cookies. There is a cookie paddle that comes with every mixer that you attach to the top of the mixer. They’re easy to use and help you mix the ingredients uniformly. I also use the metal whisk attachment in this recipe to make the frosting. It whips it up super fast! Add this to your wish list because it’s one of my all-time used small appliances ever!

The third item is a cookie scoop! Years and years ago I used to use 2 spoons to measure and scrape cookie dough onto the pans. It wasn’t a perfect process and I often ended up with oblong cookies in various sizes. A friend of mine brought cookies to a party and I noticed each and every one of her cookies looked PERFECT. Her secret? A cookie scoop! They come in three sizes- 1/2 tablespoon, 1.5 tablespoon and 3 tablespoon scoops. I used the middle size- 1.5 tablespoon for these, and most other cookies. (Although when I’m serving a large crowd, I use the small cookie scoop. People love having a smaller cookie, especially at an event with several other desserts. For thisFrosted Strawberry Cookies recipe I used the middle scoop.

**How to make the Pureed Strawberry Reduction

The key to getting the bright, fresh strawberry flavor in these cookies is to first make a strawberry puree, then reduce it. This process boils out a lot of the water in the strawberries and leaves us with an intense strawberry puree that we can then use in the cookie recipe and strawberry frosting. If you just use regular strawberry puree, you will end up with a soupy mess for both the cookies and frosting. No one wants to eat a soupy strawberry mess!

To make the pureed strawberry reduction, all you need to do is first wash, core and slice 12-15 strawberries. Puree the strawberry pieces using an immersion blender or food processor. Pour strawberry puree in a small saucepan and bring to a boil. Reduce heat to medium low and boil for 20 minutes, stirring occasionally. Mixture will reduce by half- before reducing mine measured 1 1/2 cups, then after reducing I had 3/4 cups. Cool puree in the fridge or freezer and proceed with Strawberry Cookie recipe.

This process takes about 30 minutes total and can be done up to a week ahead of time.

For Full PRINTABLE RECIPE, SCROLL DOWN

Frosted Strawberry Cookies

• 1/2 cup softened butter
• 1 cup sugar
• 1 egg
• 1 tsp vanilla extract
• 1/3 cup sour cream
• 1/4 cup reduced strawberry puree**
• 1/2 tsp salt
• 1/2 tsp baking soda
• 2 1/4 cups all-purpose flour

Strawberry Buttercream Frosting

• 1/2 cup softened butter
• 1  tsp vanilla
• 4 cups powdered sugar
• remaining 1/2 cup reduced strawberry puree**

1. Preheat oven to 375 degrees F. Line a cookie sheet with parchment paper.
2. Cream together butter and sugar.  Add egg, vanilla, sour cream and 1/4 cup strawberry puree.
3. Gently whisk together dry ingredients in a separate bowl.
4. Add dry ingredients to butter mixture and mix to combine. 
5. Scoop out 1.5 TBSP of dough and place on parchment lined cookie sheet.You can use a medium cookie scoop to make this process faster. 
6. Bake at 375 for 10 minutes. Cool fully before frosting.
7. To make the frosting:
8. Whisk butter for 30 seconds with a mixer. Add in strawberry puree and 1 cup powdered sugar. Add in vanilla and remaining powdered sugar, 1 cup at a time, until you’ve reached your desired consistency. 
9. Transfer frosting to a piping bag with a closed star tip- I used a Wilton 2D. Begin piping in a tight circle in the middle of the cookie. Continue piping frosting in a circular motion until you reach the outside of the cookie. Frosting will set but I recommend not stacking cookies that have been frosted with a rosette so that you don’t squish them. Cookies frosted normally can be stacked though! 

**See instructions on how to make the Strawberry Puree Reduction above. It’s EASY, takes about 30 minutes and can be done days ahead of time!

If you love these Frosted Strawberry Cookies try a few of our other favorite sugar cookie recipes:

• Frosted Lemon Sugar Cookies
• Soft Sugar Cookies
• Watermelon Sugar Cookies
• Swirled Patriotic Cookie Bars

Frosted Strawberry Cookies

Frosted Strawberry Cookies made by adding fresh strawberries to a simple sugar cookie dough. No rolling out or chilling necessary! Just bake and top with my amazing strawberry buttercream frosting. Easy Strawberry Cookies piped with a super simple pink rose, so they taste incredible and they’re pretty too!

5 from 4 votes

Print Pin Rate

Servings: 2 dozen

Author: Jessica & Nellie

Ingredients

• 1/2 cup softened butter
• 1 cup sugar
• 1 egg
• 1 tsp vanilla extract
• 1/3 cup sour cream
• 1/4 cup reduced strawberry puree**
• 1/2 tsp salt
• 1/2 tsp baking soda
• 2 1/4 cups all-purpose flour

Strawberry Buttercream Frosting

• 1/2 cup softened butter
• 1  tsp vanilla
• 4 cups powdered sugar
• remaining 1/2 cup reduced strawberry puree**

Instructions

• Preheat oven to 375 degrees F. Line a cookie sheet with parchment paper.
• Cream together butter and sugar.  Add egg, vanilla, sour cream and 1/4 cup strawberry puree.
• Gently whisk together dry ingredients in a separate bowl.
• Add dry ingredients to butter mixture and mix to combine.
• Scoop out 1.5 TBSP of dough and place on parchment lined cookie sheet.You can use a medium cookie scoop to make this process faster.
• Bake at 375 for 10 minutes. Cool fully before frosting.

To make the frosting:

• Whisk butter for 30 seconds with a mixer. Add in strawberry puree and 1 cup powdered sugar. Add in vanilla and remaining powdered sugar, 1 cup at a time, until you’ve reached your desired consistency.
• Transfer frosting to a piping bag with a closed star tip- I used a Wilton 2D. Begin piping in a tight circle in the middle of the cookie. Continue piping frosting in a circular motion until you reach the outside of the cookie. Frosting will set but I recommend not stacking cookies that have been frosted with a rosette so that you don’t squish them. Cookies frosted normally can be stacked though!

Video

Notes

The key to getting the bright, fresh strawberry flavor in these cookies is to first make a strawberry puree, then reduce it. This process boils out a lot of the water in the strawberries and leaves us with an intense strawberry puree that we can then use in the cookie recipe and strawberry frosting. If you just use regular strawberry puree, you will end up with a soupy mess for both the cookies and frosting. No one wants to eat a soupy strawberry mess!

To make the pureed strawberry reduction, all you need to do is first wash, core and slice 12-15 strawberries. Puree the strawberry pieces using an immersion blender or food processor. Pour strawberry puree in a small saucepan and bring to a boil. Reduce heat to medium low and boil for 20 minutes, stirring occasionally. Mixture will reduce by half- before reducing mine measured 1 1/2 cups, then after reducing I had 3/4 cups. Cool puree in the fridge or freezer and proceed with Strawberry Cookie recipe.

This process takes about 30 minutes total and can be done up to a week ahead of time.

Tried this recipe?Mention @familycookierecipes or tag #familycookierecipes!

I thought I’d post a fun family photo so you can see the circus that happens when we try and take a nice picture with all 7 of us. I consider this one a success. All eyeballs are facing the general direction of the camera. I’m not sure how I missed that one kid had food in her mouth. Where’d she get that?! Maybe that’s why another kid was so unhappy? Who knows. My youngest didn’t look quite ready for the picture to be taken. Nose itch, perhaps? My oldest has years and years’ experience with family photos, bless him. My husband is a little hottie, isn’t he?! Purple tie and all. And then there’s my middle child. Can you tell who I’m talking about? He seems to crave attention just a wee bit more than the rest? Yep, that’s him. This picture goes into a {quickly growing} file that I will pull out and show all future girlfriends in the future. Payback.