Strawberry Cookies with Strawberry Royal Icing
These irresistible cookies blend the typical flavors of a snickerdoodle with a burst of sweetness from the strawberry royal icing.
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Prep Time
15 minutes
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Cook Time
30 minutes
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Servings
30
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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:
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1
Preheat oven 375°F. Prepare 3 large-rimmed baking sheet with parchment paper.
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2
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.
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3
Add eggs and vanilla to the large bowl, scraping as needed, until just combined.
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4
Whisk flour, strawberry powder, soda, cream of tartar, and salt to the large bowl and mix until just combined.
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5
Add 8 tablespoons crushed freeze dried strawberries to the large bowl and mix until just combined.
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6
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.
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7
Bake in preheated oven, 1 tray at a time, until golden on the edges, about 10 minutes.
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8
Remove from oven.
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9
Cool for 5 minutes, then place on a cookie rack to cool completely, about 10 minutes.
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10
Meanwhile, make Strawberry Royal Icing. Adjust to the desired consistency of the royal icing by adding 1 teaspoon water at a time.
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11
Spread the royal icing over the cooled cookies and sprinkle the remaining 1 tablespoon freeze-dried strawberries over top for garnish.
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
