Frosted Strawberry Sugar Cookies
These pink Frosted Strawberry Sugar Cookies are soft and pillowey with a distinct strawberry flavor.
Long time no talk! It’s been over two weeks since I’ve posted anything on here and even that post was written and scheduled back in September… October has been a BLUR of craziness, travel, and work. For those of you who follow me on Instagram, you may have pieced together how my month has gone…
I spent the first week in October at my alma mater, Purdue, to do some recruiting for work. Next up, Hubby and I headed to California for a beautiful wedding in Napa. While we were in Napa, my sister had her baby. But I couldn’t get over to see them as soon as I wanted because we had good friends from NYC in town. That weekend consisted of some pumpkin beer tasting, fires in the firepit, and just general good times catching up with great friends.
Then, I got to go spend 5 glorious days with my new nephew, cooking and baking tons of food for the new parents, and just enjoying a bunch of snuggling with a newborn. For those of you who know me, I’m the last person to have baby fever, but I tell you what, the smell of a newborn just might have given me a twinge of a desire to have one of my own… Just when you would think my month couldn’t get any busier, Hubby and I hopped on another plane to head to Charlotte for the Avon Walk for Breast Cancer. It was Hubby’s first time walking, and we had a BLAST! (recap post coming soon)
Through all of this traveling and time away from work, I thought I would have time to bring you guys more pink recipes in October. But I was distracted by the nostalgia of being back on campus, the allure of wine country, hanging out with a snuggly baby, and walking 40 miles… But I’m back now. And I have a couple more recipes to share this month. So get ready!
Not only are these cookies PINK without any food coloring, they’re seriously addictive. I made them when we had friends over for dinner. And let’s just say that the boys almost ruined their appetites by chowing down on 3-4 of these before dinner. They just couldn’t control themselves. These cookies are similar in texture to these soft frosted sugar cookies, but with a distinct strawberry flavor. One of our friends said they almost felt like they had seeds in them, the strawberry flavor was so real.
One thing to note – the cookies and frosting use freeze dried strawberries. Not dried strawberries. I had a major brain fart the first time I went to the store and grabbed dried strawberries. Which are great, just not what you need for the recipe. I was able to find freeze dried strawberries in my big-box grocery store near the dried fruit.
Don’t forget about my Power of Pink Challenge! Make something PINK during the month of October to raise Breast Cancer Awareness and a chance to win a $100 donation to the charity of your choice.
One Year Ago: Pink Raspberry Marshmallows
Two Years Ago: Mashed Sweet Potatoes with Beets
Three Years Ago: Caramel Spiced Apple Pie
Four Years Ago: Calling all Alton Brown fans – a Giveaway
Five Years Ago: Peppery Lemon Brown Sugar Salmon
Six Years Ago: Banana Blueberry Muffins
Frosted Strawberry Sugar Cookies
These pink Frosted Strawberry Sugar Cookies are soft and pillowey with a distinct strawberry flavor.
Yield: 16 cookies
Ingredients:
For the Cookies
2 1/4 cups + 2 Tbsp cake flour
2 tsp cornstarch
1 1/2 tsp baking powder
1/4 tsp salt
1 cup (14 g) freeze dried strawberries
1/2 cup butter
1/4 cup unflavored shortening
1 cup sugar
1 egg
1 egg white
1 tsp vanilla
pink gel food coloring, optional (I omitted)
For the Strawberry Frosting
1/3 cup butter, softened
1/3 cup (5 g) freeze dried strawberries
3 Tbsp fresh strawberry puree (from about 3/4 cup fresh)
1 tsp fresh lime or lemon juice
1/2 tsp vanilla
2 1/2 cups powdered sugar
Directions:
For the Cookies
In a mixing bowl, whisk together cake flour, cornstarch, baking powder and salt for 30 seconds.
Add 1 cup freeze dried strawberries to a food processor and pulse until ground into a fine powder. Sift ground strawberries through a fine mesh strainer (to remove seeds and the few small pieces remaining) into the flour mixture and whisk to combine.
*Optional - while the food processor is out and dirty, go ahead and process the 1/3 cup of freeze-dried strawberries for the frosting. Sift into a small bowl and reserve for later.
In the bowl of an electric stand mixer fitted with the paddle attachment, whip butter, shortening and sugar on medium speed until very pale and fluffy, about 4 minutes.
Mix in egg, then mix in egg white and vanilla. Blend in food coloring if desired (I did not use food coloring).
With mixer set on low speed, slowly add in dry ingredients and mix just until combined.
Transfer dough to an airtight container and refrigerate 2 hours.
Preheat oven to 375 during the last 10 minutes of refrigeration. Line two cookie sheets with parchment or a Silpat. Lightly flow the parchment or Silpat.
Scoop dough out about 3 Tbsp (50 g each) at a time and roll into a ball. Sprinkle top of cookie dough lightly with flour, then using something flat and smooth (such as a glass), press and evenly flatten dough to about 1/3-inch thick.
Bake in preheated oven 8-9 minutes. Allow to cool 2 minutes on baking sheet before transferring to a wire rack to cool. Cool completely then frost with Strawberry Frosting.
For the Strawberry Frosting
In the bowl of an electric stand mixer, fitted with the paddle attachment, whip butter until pale and fluffy.
Meanwhile, pulse 1/3 cup freeze dried strawberries in the food processor until finely ground. Using a fine mesh strainer to remove seeds, sift freeze dried strawberries over butter and mix to combined.
Stir in 3 Tbsp fresh strawberry puree, lime or lemon juice and vanilla extract (mixture will look separated and that's okay).
Slowly mix in powdered sugar and whip until well combined.
Recipe from Cooking Classy
I am Jen the Beantown Baker. Engineer by day and baking maven by night. Hubby serves as my #1 fan and official taste tester. We got hitched back in 2006. Barefoot. In the sand. With the waves crashing behind us. It was one of the best decisions we’ve ever made. 
I am really very terrible at frosting/decorating cake :\ This came out way better than anything I could make!
beantownbaker — March 25th, 2013 @ 1:18 pm
Ha – I’m pretty bad too. That’s why I love putting stuff on the sides. Coconut does a good job of hiding my sloppy decorating skills.
Coconut and almond, you’ve already got me reeled in 🙂 two of my favorite flavors rolled into what looks like a moist, fluffy cake. YUM
This cake looks so beautiful and the texture is perfect! I love curd as a filling between cake layers but i never knew the trick for preventing it from seeping out – thanks!
beantownbaker — March 25th, 2013 @ 1:19 pm
Yea, it’s definitely very helpful. Even more so when you ACTUALLY do it 😉
We’ve all had those cake experiences. It looks like it turned out well in the end! And it sounds delicious!
beantownbaker — March 25th, 2013 @ 1:20 pm
Glad to hear I’m not the only one. I think it’s easy to get wrapped up in thinking we all need to project that all of our baking/cooking endeavors are hugely successful…
Regardless of any kitchen mishaps, this cake looks divine! Layer cakes always look so special, and the addition of fruit here makes me swooooon!
beantownbaker — March 25th, 2013 @ 1:20 pm
I agree. Layer cakes always look special 🙂
Oh this looks amazing. And aren’t we all our own worst critics when we bake? I can’t tell you how many times I say something is terrible and my husband looks as me like I’m crazy.
beantownbaker — March 25th, 2013 @ 1:21 pm
I agree. At the end of the day, it tasted delicious and no one knew about all the issues I had with the cake. I did want to keep it real on the blog and not give anyone any false sense that things are always easy for me…
I always shy away from layer cakes – yours always come out well, I need some more practice I think! Your “mistakes” are great learning points – did not know about the frosting damn, but it makes so much sense!
beantownbaker — March 25th, 2013 @ 1:23 pm
That’s why I wanted to talk about them. I definitely could have posted about this cake without mentioning any of the issues I had. I’m hoping they’ll help someone (myself included) to learn something for the next time they tackle a layer cake. Yours will definitely improve with practice. Mine surely are. I really want to make that coconut cake you just posted!
i’m always hard on myself too, but you wouldn’t know by the taste i’m sure! looks absolutely wonderful, not to mention i’m drooling over the flavor combo 🙂
beantownbaker — March 25th, 2013 @ 1:24 pm
I agree, I think we all are. I wanted to keep it real with this post in case anyone else found it to be a difficult set of recipes…
Yum, your cake looks so delicious and I really love the sound of the blackberry lime curd!
beantownbaker — March 25th, 2013 @ 1:27 pm
Thanks!
I love coconut cake, and blackberries are my favorite fruit. Such a great idea to put them together. This cake is gorgeous! I would happily take a large slice . . . or maybe the whole thing 😉
beantownbaker — April 27th, 2013 @ 10:02 am
Then you would definitely love this cake!
Could anyone post the blackberry lime curd recipe? The link is no longer working.
Thanks!
beantownbaker — August 12th, 2013 @ 7:39 pm
Sorry about that. I updated the recipe link, but here it is as well: http://www.beantownbaker.com/2013/03/blackberry-lime-curd.html