Soft Strawberries and Cream Cookies with Frosting
These chewy cookies are easier than they look, the perfect treat for any gathering, and since the ingredients include freeze-dried strawberries and strawberry jam, you can make them anytime!
Ingredients
Cookies
- 2 cups freeze-dried strawberries (or 1/3 cup strawberry powder)
- 2 cups KAMUT® White Flour (or 2 1/3 cups all-purpose flour)
- ½ tsp baking powder
- ½ tsp baking soda
- ½ tsp fine salt
- 12 TBSP unsalted butter *see note
- 1 cup white sugar
- ½ cup brown sugar
- 2 eggs
- 1 TBSP vanilla extract
Frosting Swirl
- 8 TBS unsalted butter, softened
- 12 oz powdered sugar
- 4 oz cream cheese, softened (regular not low-fat block)
- 2 tsp vanilla extract
- ¼ tsp fine salt
Jam Swirl
- ½ cup strawberry jam
Special Equipment/Tools Needed
- food processor or kitchen mallet
- kitchen scale
- fine mesh strainer
- piping bags
- piping tips (Wilton round #10 & round #12 or equivalent)
Instructions
Cookies
- Pulse freeze-dried strawberries in a food processor or use a zip-top bag and a kitchen mallet to crush the pieces into a powder.
- Mix strawberry powder, flour, baking soda, baking powder, and salt with a dough hook or whisk and set dry ingredients aside.
- In a large bowl with a hand mixer or the bowl of a stand mixer, cream together butter and both sugars until smooth then add eggs, one at a time, and mix until just combined. Add vanilla and mix until just combined.
- Add dry ingredients to wet ingredients in one or a few batches and mix until just combined.
- Using a 1-ounce cookie scoop, place up to 6 evenly spaced level scoops of cookie dough on each baking sheet.
- Refrigerate trays for 30 minutes and preheat oven to 350℉ **see note
- Preheat oven to 350℉
- Bake cookies for 16-18 minutes until the edges of the cookies are just starting to turn golden brown. Rotate the cookie sheets and swap oven racks halfway through bake time.
- Transfer trays to a cooling racks and allow cookies to cool completely while making frosting and jelly toppings.
Frosting & Jam Swirl Topping
- In a stand mixer or a medium or large bowl with a hand mixer, combine the softened butter and cream cheese.
- Right over the same bowl (if using a hand or tilt head mixer) or over a separate medium bowl (if using a bowl-lift mixer), sift the powdered sugar. Add the powdered sugar in a few batches and start the mixer on a low speed to incorporate the powdered sugar before you add more.
- Add salt and vanilla and mix in then increase the mixer to medium-high speed for 3-5 minutes until fluffy and lighter in color.
- Prepare a piping bag with a medium round tip (Wilton 12 or equivalent) and fill with prepared frosting. Set aside.
- Place strawberry jam in a small bowl and whisk with a small whisk or fork until it has loosened up and is thin enough to pipe.
- Prepare a piping bag with a small round tip (Wilton 10 or equivalent) and fill with prepared jam. Set aside.
- With frosting, begin to make a swirl on each cookie, starting on the edge of the cookie and working your way to the center, leaving space between each frosting swirl for the jam swirl.
- Next, pipe a thinner swirl of jam in the empty space on each cookie, alongside the frosting swirl.
- Optional: Smooth out any chunky-looking jam spots with a toothpick.
Notes
*use cold butter if you are using a high-power or bowl-lift mixer. Otherwise, use softened butter.
**If you used softened butter, chill dough on trays for 1 hour.