Oh, you guys, get ready for a treat that’s going to whisk you away to sunny afternoons and happy memories! I’m talking about Frosted Strawberries and Cream Cookies. You know those moments when you just crave something sweet, comforting, and absolutely delightful? This recipe is your answer. It’s like a little hug in cookie form, and guess what? It’s surprisingly simple to whip up, even if you’re a baking newbie!
Why You’ll Love This Recipe
- Fast: Perfect for those last-minute cravings or when you need a quick dessert.
- Easy: No fancy techniques required, just simple steps that lead to cookie perfection.
- Giftable: Package them up pretty, and you’ve got the most thoughtful homemade gift.
- Crowd-pleasing: From kids to grown-ups, everyone will be asking for seconds!
Ingredients You’ll Need
Let’s gather our goodies! The beauty of these cookies is that they use pretty standard pantry staples, but the magic really happens with that creamy frosting and fresh strawberries.
- 1 cup Butter (cold and cut into small cubes): Using cold butter is key for that tender cookie texture.
- 2 cups Sugar: For that perfect sweetness!
- 2 large Eggs: These bind everything together beautifully.
- 2 teaspoons Vanilla Extract: A splash of warmth and lovely aroma.
- 3 cups Flour: Our sturdy base for these delightful cookies. All-purpose works perfectly here.
- 1 ¼ teaspoons Baking Powder: To give our cookies a nice little lift.
- ¼ teaspoon Baking Soda: Another little helper for texture.
- ½ teaspoon Salt: Balances out all that sweetness and brings out the flavors.
For the Dreamy Cream Cheese Frosting:
- ½ cup Butter (softened): Make sure it’s nice and soft for easy mixing!
- 8-ounce package Cream Cheese (softened): The star of our creamy topping – let it come to room temperature.
- 3 ¾ cups Powdered Sugar: Sifted, if you want an extra smooth frosting.
- 1 teaspoon Vanilla Extract: For that classic, delicious flavor.
- 1 to 1 ½ lbs. Fresh Strawberries: The star of our cookie! Wash them, hull them, and get ready for that fresh, fruity burst.
How to Make These Little Bites of Happiness
Alright, let’s get baking! It’s a straightforward process, and the results are so worth it.
Making the Cookie Dough:
- In a large bowl, cream together the softened butter and sugar until light and fluffy. I like to use my stand mixer for this, but you can absolutely do it by hand if you’re feeling energetic!
- Beat in the eggs one at a time, then stir in the vanilla extract.
- In a separate bowl, whisk together the flour, baking powder, baking soda, and salt.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix!
- Cover the dough and chill it in the refrigerator for at least 30 minutes. This makes it much easier to handle.
Baking the Cookies:
- Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper.
- Drop rounded tablespoons of dough onto the prepared baking sheets, leaving about 2 inches between each cookie.
- Bake for 9-12 minutes, or until the edges are lightly golden. They might look a little soft in the center, but they’ll continue to set as they cool.
- Let the cookies cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely. Patience is a virtue here – you want them totally cool before frosting!
Whipping Up the Frosting and Adding the Magic:
- While the cookies cool, make the frosting. In a medium bowl, beat the softened butter and cream cheese together until smooth and creamy.
- Gradually add the powdered sugar, mixing until well combined.
- Stir in the vanilla extract. If the frosting seems too thick, you can add a tablespoon of milk or cream.
- Now for the fun part! Once the cookies are completely cool, spread or pipe a generous amount of the cream cheese frosting onto half of the cookies.
- Top each frosted cookie with a few slices of fresh strawberries.
- Finally, gently place the remaining plain cookies on top of the frosted and berry-topped cookies, creating that lovely “sandwich” effect.
Substitutions & Creative Additions
This recipe is wonderfully adaptable. Feel free to play around and make it your own!
- Berry Swap: Don’t have strawberries? Fresh raspberries or blueberries would be equally delicious in this cookie sandwich.
- Citrus Zest: Add a tablespoon of lemon or orange zest to the cookie dough for a bright, sunny flavor.
- Chocolate Drizzle: Melt some white or milk chocolate and drizzle it over the finished cookies for an extra touch of indulgence.
- Nutty Crunch: Mix in a ¼ cup of finely chopped pecans or almonds into the cookie dough for a little textural surprise.
- Different Frosting Flavors: A touch of strawberry extract or a pinch of cinnamon could be lovely additions to the cream cheese frosting.
Tips for Baking Success
A few little pointers to ensure your cookies turn out perfectly every time!
- Don’t Overmix: Overmixing the dough can lead to tough cookies. Mix just until the ingredients are combined.
- Chill is Key: Don’t skip the chilling step for the dough. It makes it so much easier to handle and helps prevent the cookies from spreading too much.
- Cool Completely: Make sure your cookies are thoroughly cooled before frosting. Warm cookies will melt your beautiful frosting!
- Cream Cheese Consistency: Ensure your cream cheese and butter for the frosting are truly softened (but not melted!) for the smoothest, creamiest results.
- Prep Ahead: You can bake the cookies a day in advance and store them in an airtight container. Make the frosting the day you plan to assemble and frost them for the freshest taste.
How to Store Your Delicious Creations
Once assembled, these cookies are best enjoyed within 2-3 days. Store them in an airtight container in the refrigerator, especially because of the fresh strawberries and cream cheese frosting. If you bake the cookies ahead of time, store them unfrosted at room temperature in an airtight container for up to 3 days.
Frequently Asked Questions (FAQs)
Can I make the frosting ahead of time?
Yes, you can make the cream cheese frosting a day in advance and store it in the refrigerator. Just give it a good stir before frosting the cookies.
Can I freeze these cookies?
It’s best not to freeze the fully assembled cookies, as the frosting and strawberries may not hold up well after thawing. You could, however, freeze the unfrosted cookies for up to 2 months. Thaw them completely before frosting and adding berries.
My frosting is too thin, what should I do?
If your frosting is too thin, gradually add more sifted powdered sugar, a tablespoon at a time, until it reaches your desired consistency. Make sure your cream cheese and butter were properly softened, as too-soft ingredients can also lead to a thinner frosting.
What’s the best way to cut the strawberries?
For these cookie sandwiches, thinly slicing the strawberries works best. You want pieces that are thin enough to not overpower the cookie but still give you that lovely burst of flavor.
Frosted Strawberries and Cream Cookies
Equipment
- Stand Mixer or can be done by hand
- Large bowl
- Separate bowl
- Baking sheets
- Parchment paper
- Wire rack
- Medium bowl
- Piping bag optional for frosting
Ingredients
Cookie Dough
- 1 cup Butter cold and cut into small cubes
- 2 cups Sugar
- 2 large Eggs
- 2 teaspoons Vanilla Extract
- 3 cups Flour all-purpose
- 1.25 teaspoons Baking Powder
- 0.25 teaspoon Baking Soda
- 0.5 teaspoon Salt
Cream Cheese Frosting
- 0.5 cup Butter softened
- 8 ounce package Cream Cheese softened
- 3.75 cups Powdered Sugar sifted for smoother frosting
- 1 teaspoon Vanilla Extract
- 1 to 1.5 lbs Fresh Strawberries, washed, hulled, and sliced
Instructions
- Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper.
- In a large bowl, cream together the softened butter and sugar until light and fluffy. Beat in the eggs one at a time, then stir in the vanilla extract.
- In a separate bowl, whisk together the flour, baking powder, baking soda, and salt.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix!
- Cover the dough and chill it in the refrigerator for at least 30 minutes.
- Drop rounded tablespoons of dough onto the prepared baking sheets, leaving about 2 inches between each cookie.
- Bake for 9-12 minutes, or until the edges are lightly golden. They might look a little soft in the center, but they’ll continue to set as they cool.
- Let the cookies cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely.
- While the cookies cool, make the frosting. In a medium bowl, beat the softened butter and cream cheese together until smooth and creamy.
- Gradually add the powdered sugar, mixing until well combined. Stir in the vanilla extract. If the frosting seems too thick, you can add a tablespoon of milk or cream.
- Once the cookies are completely cool, spread or pipe a generous amount of the cream cheese frosting onto half of the cookies.
- Top each frosted cookie with a few slices of fresh strawberries.
- Gently place the remaining plain cookies on top of the frosted and berry-topped cookies, creating that lovely 'sandwich' effect.