Strawberry Cookies with Strawberry Royal Icing
Rated 5.0 stars by 1 users
Servings
30
Prep Time
15 minutes
Cook Time
30 minutes
These irresistible cookies blend the typical flavors of a snickerdoodle with a burst of sweetness from the strawberry royal icing.
Ingredients
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1 cup (2 sticks) unsalted butter, room temperature
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1 ¼ cup granulated sugar
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2 large eggs, room temperature
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1 teaspoon Ann Clark Clear Vanilla Extract
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2 ¾ cups all-purpose flour
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9 tablespoons Ann Clark Strawberry Powder, divided
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1 teaspoon baking soda
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½ teaspoon cream of tartar
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½ teaspoon table salt
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1 batch Strawberry Royal Icing
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Stand mixer with paddle attachment or electric mixer
Equipment Needed:
Directions
Preheat oven 375°F. Prepare 3 large-rimmed baking sheet with parchment paper.
Beat butter and sugar in a large bowl with electric mixer or stand mixer with a paddle attachment, on medium-high, until combined, about 3 minutes.
Add eggs and vanilla to the large bowl, scraping as needed, until just combined.
Whisk flour, strawberry powder, soda, cream of tartar, and salt to the large bowl and mix until just combined.
Add 8 tablespoons crushed freeze dried strawberries to the large bowl and mix until just combined.
Scoop batter into 30 portions (about 2 tablespoons) and roll into balls and place on the prepared baking sheet about 2 inches apart, 10 per tray. Press down halfway.
Bake in preheated oven, 1 tray at a time, until golden on the edges, about 10 minutes.
Remove from oven.
Cool for 5 minutes, then place on a cookie rack to cool completely, about 10 minutes.
Meanwhile, make Strawberry Royal Icing. Adjust to the desired consistency of the royal icing by adding 1 teaspoon water at a time.
Spread the royal icing over the cooled cookies and sprinkle the remaining 1 tablespoon freeze-dried strawberries over top for garnish.
Recipe Note
Notes & Tips:
- To make ahead: Make, wrap tightly and chill for up to 3 days or in the freezer for up to 1 month
- Bake each tray separately and in the middle rack of the oven for best results.
Photo by Laura Kanya
