Double Strawberry Sugar Cookies with Cream Cheese Icing (Print-Friendly Version)
Strawberry jam and measured freeze-dried powder flavor these cookies. The dough and icing need separate powder portions; extra ground fruit does not all belong in the dough.
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House placeholder — AdSense units launch here# Ingredients You’ll Need:
01 - 3 cups freeze-dried strawberry pieces, ground; use 1/4 cup powder in dough and 3–4 tablespoons in icing, reserving excess
02 - 1 cup salted butter, softened to room temperature
03 - 1 cup granulated sugar
04 - 1 egg
05 - 2 teaspoons vanilla extract
06 - 2 cups all-purpose flour
07 - 1 teaspoon baking soda
08 - 1/2 teaspoon kosher salt
09 - 1/3 cup strawberry jam
10 - 2 ounces cream cheese
11 - 2 cups powdered sugar
12 - 1/4 cup hot milk
13 - 1 teaspoon vanilla extract
# How to Make It:
01 - Grind the freeze-dried fruit. Measure a quarter cup powder for dough and three to four tablespoons for icing; save any excess. Heat oven to 350°F and line a baking tray.
02 - Beat butter, granulated sugar and dough vanilla, then the egg. Mix in flour, baking soda, salt and the dough powder; stir in jam.
03 - Place rounded tablespoon portions two inches apart. Bake eight minutes, rotate and gently tap the tray once, then bake about two to three minutes more until edges begin to set. Cool on the tray.
04 - Blend cream cheese, powdered sugar, icing vanilla, milk and the reserved icing powder. Adjust liquid gradually. Ice only completely cooled cookies.
# Extra Suggestions:
01 - The three-cup measure refers to whole freeze-dried pieces before grinding. Portion the resulting powder separately; do not measure three cups of powder.
02 - Jam moisture, flour measurement and scoop size affect spread. A small trial lets you check spacing and handling before filling several trays.
03 - Fresh berries add water. They are not a direct substitute in this formula.
04 - Soften cream cheese first, then add the milk gradually. A glaze can loosen sharply with the final spoonful.