Strawberry frosted sugar cookies are soft and chewy topped with fresh strawberry frosting. They melt in your mouth and taste absolutely delicious!
If you love all things sugar cookie, you need to try my viral softest sugar cookie bars recipe made with a secret ingredient.
These sugar cookies are incredibly soft and delicious on their own, but the fresh strawberry frosting really takes them up a notch. Made with pantry staple ingredients you probably already have on hand, these cookies come together with little effort.
What you need to make Strawberry Frosted Soft Sugar Cookies
For the cookies you will need: softened unsalted butter, softened cream cheese, granulated sugar, room temperature egg, vanilla extract, all-purpose flour, baking powder, salt, and cornstarch.
For the strawberry frosting you will need: fresh strawberries-diced, unsalted butter, vanilla extract, and powdered sugar.
I prefer using unsalted butter in most of my dessert recipes. However, you can absolutely use salted butter if that’s what you have on hand.
Scroll to the bottom to find exact measurements and the full written out directions to bake this recipe.
Do I need any special equipment to make Strawberry Frosted Sugar Cookies?
No! All you need is a hand or stand mixer, mixing bowls, cookie sheets, an ice-cream scoop or tablespoon (to measure out the cookie dough), and an offset spatula or spoon to spread on the frosting.
Is chilling the dough required?
I have not tested this recipe without chilling the dough for at least 30 minutes. Chilling the dough before baking just ensures the cookies don’t spread out too much. If you’re ok with a more spread out cookie, feel free to skip the chill time!
How to store Strawberry Frosted Sugar Cookies
Store in an airtight container in the refrigerator for up to four days. Let the cookies come to room temperature before enjoying.
If you make this recipe, please rate and comment with your feedback to support my blog 🙂
Strawberry Frosted Soft Sugar Cookies
Ingredients
For the sugar cookies
- ½ cup unsalted butter softened
- 2 oz cream cheese softened
- 1 cup granulated sugar
- 1 large egg room temp
- 1 tsp vanilla extract
- 2 ⅓ cups all-purpose flour spoon into your measuring cup and level off, don't pack the flour
- 1 tbsp cornstarch
- 1 tsp baking powder
- ½ tsp salt
For the strawberry frosting
- 1 cup diced fresh strawberries
- ¾ cup unsalted butter softened
- 1 tsp vanilla extract
- 1 ¾ cups powdered sugar
Instructions
- Start by cooking down the strawberries for the frosting so it has plenty of time to cool. In a small saucepan over medium heat, cook the strawberries stirring often until you have a thick strawberry sauce. This will take about 10 minutes and you should have about ¼ cup of the sauce when it's done. Set aside to cool completely.
- To make the sugar cookie dough, beat the butter, cream cheese, and sugar on medium speed until light and fluffy (about 2 minutes). Add the egg and vanilla and beat until well incorporated. In a medium bowl, stir together the flour, cornstarch, baking powder and salt.
- Gradually mix the flour mixture into the butter mixture on medium-low speed until well combined. Transfer the dough to the fridge to chill for 30 minutes. Meanwhile, preheat oven to 350℉ and line a baking sheet with parchment paper.
- Use an ice cream scoop to scoop out the chilled dough (about 3 tablespoons). Roll into a smooth ball and place onto the prepared baking sheet. Use your palm to slightly flatten the ball. Leave 2 inches of space between the cookies. Bake for about 12 minutes or until the tops of the cookies look matte. Do not overbake!
- Let the cookies set for about 5 minutes before transferring to a cooling rack to cool completely.
- To make the frosting, beat the butter in a medium size mixing bowl until lighter in color and fluffy (about 5 minutes). Add the cooled strawberry sauce and vanilla and beat until combined. Beat in the powdered sugar until smooth. Use a spoon or offset spatula to add a generous amount of frosting to each cookie.
- Store in an airtight container in the refrigerator for up to 4 days. Let the cookies come to room temperature before enjoying.
