Classic Sugar Cookies with a soft crust and real strawberry frosting.
This post is sponsored by Reynolds® Kitchens and Socialstars; all opinions are my own #ReynoldsCrowd
Strawberry Frosted Sugar Cookies
Chewy, melt in your mouth, old-fashioned sugar cookie cut-outs made with real strawberry frosting. Classic sugar cookies for any occasion.
Love is in the air and it’s the perfect time to make sweet treats for that special someone in your life. That special someone may be your spouse, kid’s or friends and these cookies are the perfect way to show them you love them. Every year it can be hard to come up with dessert ideas to win over that special someone in your life. Therefore, cookies are a classic dessert that’s appropriate for every holiday, especially Valentine’s Day.
Sugar cookie recipes are among my favorite cookie to make. It hasn’t always been the easiest to make, however. Sugar cookies tend to spread a lot in the oven so it’s important to follow the recipe. Also, to protect the cookies from browning too much and spreading, I use Reynolds® Cookie Baking Sheets. That extra protection is something that I look forward to baking with every time. The Reynolds® Cookie Baking Sheets are pre-cut and fit a 12 in. x 16 in. cookie sheet. It’s as simple as removing it from the box, unfolding and placing on the baking sheet.
The sheets are non stick and oven safe up to 420 degrees F. They lay flat with no curling, which is a huge plus in my book! These sheets were used for both baking the cookies and as a work station for icing the cookies.
The strawberry icing may spread a bit after added to the cookie and these sheets are perfect for easy clean up. Once the cookies are done, they slide off without any sliding and breaking.
To make this recipe, start by creaming room temperature butter and cream cheese. Add the sugar and continue to beat for a few minutes. Add the egg yolks and both extracts then turn the mixer to low. Slowly add 1 cup of flour at a time beating until all the flour is slightly incorporated. Cover the top and refrigerate the cookies for at least 2 hours.
Meanwhile, make the frosting. I’m using freezer dried strawberries to give an authentic strawberry taste to the frosting. It’s important to use this because otherwise, the frosting will become too runny. Using freeze dried strawberries also gives the frosting a beautiful pink color, perfect for Valentine’s Day.
To make the frosting, beat the butter, sour cream and strawberries in a mixer. Add the salt and vanilla extract to the mixer. Slowly add the powdered sugar, 1 cup at a time until all the sugar is mixed in. Add in heavy cream to thin the batter out to desired consistency.
Frost the cookies and add sprinkles to the top if desired.
Strawberry Frosted Sugar Cookie Cut-Outs
- [b]Sugar Cookie Dough
- [/b]8 ounces cream cheese , at room temperature
- 2 cups ( 4 sticks ) unsalted butter, at room temperature
- 2 cups granulated sugar
- 2 egg yolks
- 2 1/2 teaspoons vanilla extract
- splash of almond extract
- 5 1/4 cups flour
- [b]Strawberry Frosting
- [/b]2/3 cup freeze dried strawberries
- 3/4 cup sour cream
- 1/2 cup (1 stick) unsalted butter, at room temperature
- 6 cup powdered sugar
- 1 teaspoon vanilla extract
- 1 teaspoon salt
- 3-6 tablespoons heavy cream , or any milk
In a large bowl fit with a mixer, beat the softened butter and cream cheese for a few minutes until light and fluffy. Mix in sugar and beat for about 3 minutes. Turn mixer to low and beat in egg yolks, almond and vanilla extract and salt then continue to mix just until combined well. Turn to low and slowly beat in flour, 1 cup at a time, just until mixed. Chill dough in refrigerator for at least 2 hours or up to a few days.
Preheat oven to 350 degrees F. Line a cookie sheet with Reynolds® Cookie Baking Sheet; set aside. Dust flour on a clean work surface then divide the dough into 2 balls; set one aside and use the other one. Using a rolling pin, roll dough out to 1/2 inch thick. Use a heart shape cookie cutter to cut shapes then place on prepared baking sheet. Bake for 12 minutes. Baking time may vary depending on cookie shape, anywhere between 10-14 minutes. Allow to cool for 5 minutes then move cookies to wire rack.
To make the frosting, cream room temperature butter, sour cream and freeze dried strawberries together until light and fluffy using a mixer. Beat in salt and vanilla extract. Slowly add in powdered sugar, 1 cup at a time. Once all the powdered sugar is added, slowly add a little heavy cream to thin it out to desired consistency. Frost cookies and decorate.