Frosted Strawberries and Cream Cookies
These Frosted Strawberries and Cream Cookies are soft, buttery sugar cookies topped with velvety smooth, sweet cream cheese frosting and topped with fresh strawberries. The perfect frosted strawberry cookie recipe!
Servings: 16
Ingredients
- 1 cup Butter (cold and cut into small cubes)
- 2 cups Sugar
- 2 large Eggs
- 2 teaspoons Vanilla Extract
- 3 cups Flour
- 1 1/4 teaspoons Baking Powder
- 1/4 teaspoon Baking Soda
- 1/2 teaspoon Salt
Cream Cheese Frosting:
- 1/2 cup Butter (1 stick softened)
- (1) 8-ounce pkg. Cream Cheese (softened)
- 3 3/4 cups Powdered Sugar
- 1 teaspoon Vanilla Extract
- 1 to 1 1/2 lbs. Fresh Strawberries
Instructions
- Preheat oven to 350 degrees. In a large bowl, cream together butter and sugar for 4 minutes or until light and fluffy.
- Add eggs and vanilla and mix for 1 minute longer. Stir in flour, baking powder, baking soda, and salt and mix just until combined. Drop 3-ounce or 4-ounce dough onto a parchment paper lined, light colored baking sheet.
- Bake for 10-13 minutes for 4-ounce cookies and 9-11 minutes for 3-ounce cookies. The edges should be set and lightly golden. The centers should look slightly underbaked but will firm up as they cool.
- Make the cream cheese frosting. In a large bowl, beat the softened cream cheese and butter until smooth and creamy, about 3-4 minutes. Gradually add the powdered sugar, 1 cup at a time, beating well after each addition. Add the vanilla extract and beat until the frosting is light and fluffy, about 1-2 minutes.
- Use a small offset spatula or a butter knife to spread a generous layer of cream cheese frosting on each cooled cookie. Smooth the frosting evenly over the cookie.
- Cut the strawberries into small pieces or into slices, depending on preference. Arrange the sliced strawberries on top of the frosted cookies or sprinkle the fresh strawberries over the frosting.
- Chill covered in the refrigerator until ready to serve. I prefer to serve these cookies chilled. This also helps to keep the strawberries last longer.
Notes
Since these cookies are frosted with cream cheese frosting, I like to keep them chilled in the refrigerator in a covered container. These cookies also freeze very well. I suggest placing them on a cookie sheet and freezing for 1 hour to set the frosting before putting in gallon-sized Ziploc bag.
Nutrition
Calories: 455kcal | Carbohydrates: 71g | Protein: 3g | Fat: 18g | Saturated Fat: 11g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 69mg | Sodium: 237mg | Potassium: 73mg | Fiber: 1g | Sugar: 53g | Vitamin A: 566IU | Calcium: 26mg | Iron: 1mg