Strawberry Frosted Sugar Cookies

Delicious strawberry frosted sugar cookies are so soft and pillowy. Homemade strawberry frosting makes them even more irresistible!

Strawberry frosted sugar cookies are simply delish and so adorable! These sugar cookies, alongside Frozen Pink Lemonade Pie and Pineapple Pink Lemonade Soda are perfect for all of your pretty in pink needs.

strawberry frosted sugar cookies stacked on a white plate.

Soft & pillowy

Fiona here from Just So Tasty is sharing these delish strawberry frosted sugar cookies. I don’t know about you, but I absolutely love sugar cookies. I’m especially fond of the soft & chewy ones with a thick layer of buttercream frosting.

Because there’s no way I can resist a Lofthouse sugar cookie, I am making a Lofthouse style sugar cookie with strawberry frosting. The soft buttery cookie, the creamy smooth frosting is simply heaven!

These cookies are thick, oh so soft, and melt in your mouth. The strawberry buttercream gives them a little something special, and they look adorable!

strawberry frosted sugar cookies on a pink floral plate.

Make Cookie Dough

DRY INGREDIENTS. In a large bowl sift together the flour, corn starch, baking powder and salt.

WET INGREDIENTS. Then in a separate large bowl using a stand or hand-held electric mixer on medium speed, beat together the butter and cream cheese until softened and evenly combined with no lumps. Add in the sugar, vanilla extract, almond extract and egg – then continue beating until evenly combined. Turn the mixer down to low speed and carefully add in the flour mixture until combined. You may need to turn off the mixer and scrape down the sides of your bowl as necessary.

DIVIDE. Divide the dough in 2, and form each piece into a round disc about ½ to 1 inch thick. Wrap each in clingfilm and refrigerate for at least 3 hours. Chilling the dough is mandatory – otherwise it’ll be too sticky to work with.

 

Heart shaped sugar cookies frosted in pink frosting on a white plate.

Bake Cookies

PREP. Once ready to bake, remove the dough from the fridge and bring to room temperature (this will take about 20-30 minutes). Preheat the oven to 350F degrees and line 2 to 3 baking sheets with parchment paper or silicone baking mats.

SHAPE. After the dough has warmed up, lightly flour a clean kitchen counter. Using a floured rolling pin, roll each disc of dough about ¼ to ⅓ inch thick and cut into shapes. Because the dough is soft, and thick I recommend using simple shapes (such as circles and hearts), instead of intricate cookie cutters (such as snowflakes).

BAKE. Place the cookies 1-2 inches apart on the prepared baking sheets, and bake for 7-9 minutes or until the cookies begin to puff up and the tops look just set. Allow to cool fully before frosting.

ball of dough on a floured surface.

Strawberry frosted cookies

DREAM. In a large bowl using a stand or hand-held electric mixer on medium speed, beat the butter until fluffy. Turn the mixer down to low speed and carefully beat in 1 and ½ cups powdered sugar, followed by the strawberry preserves. Add in the rest of the powdered sugar ½ cup at a time, followed by 1 tablespoon of the whipping cream until you get the desired consistency and sweetness.

COLOR. Once reached, beat in a few drops of red food coloring and turn the mixer up to medium-high speed for 10-15 seconds.

FROST. Frost each cookie using a flat-edge knife, and optionally decorate with sprinkles

Additional flavors

Because I used strawberry preserves to create this delicious frosting flavor, you can easily switch the flavor by simply using a different preserve.

  • Raspberry
  • Peach
  • Apricot
  • Grape
  • Blueberry
  • Olallieberry

You could really have some fun with the different flavors!

 

Dough spread on a floured service with circles cut from the center.

tips & Tricks

The recipe is very straight forward and very similar to my favorite sugar cookie bars, but I wanted to highlight a few key ingredients & steps:

  • We’re using a combination of butter and cream cheese for the dough because the butter adds flavor and the cream cheese makes them extra soft. Make sure each are at room temperature before getting started.
  • Vanilla extract and a touch of almond extract create that perfect sugar cookie flavor.
  • Using cake flour makes the cookies melt in your mouth. If you do not have some on hand you can easily make a very close substitute at home. You will need all-purpose flour and cornstarch, which are pretty basic ingredients almost all kitchens have. For every cup of flour used take OUT 2 tablespoons of flour and mix IN 2 tablespoons of cornstarch.
  • Chilling the dough is absolutely necessary, otherwise it’s too difficult to roll out.
  • The frosting gets it’s delicious strawberry flavor because we’re using strawberry preserves.

strawberry frosting in a glass bowl.

freezing cookies

These sugar cookies require chill time, be sure to start making them several hours before you need to serve them. You can even make them far in advance and STORE them in the freezer until you want to bake and frost them. 

  • To FREEZE dough balls wrap the dough balls tightly with plastic wrap then again with aluminum foil Label and store them in the freezer for up to 6 months. Thaw overnight in the fridge and allow them to stand at room temperature for another 30 minutes before rolling out. Cut and bake according to directions.
  • To FREEZE baked cookies let them cool and place in an airtight freezer safe container. Separate the layers with wax or parchment paper. Label and freeze for about 3 months.
  • FREEZE frosting in an airtight container for up to 3 months.

strawberry frosted sugar cookies displayed on a pink floral plate.

More tasty sugar cookie recipes:

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Strawberry Frosted Sugar Cookies Recipe

5 from 1 vote
Delicious strawberry frosted sugar cookies are so soft and pillowy. Homemade strawberry frosting makes them even more irresistible!
Course Dessert
Cuisine American
Prep Time 10 minutes
Cook Time 7 minutes
Chill and Thaw 3 hours 20 minutes
Total Time 3 hours 37 minutes
Servings 12 depending on size of your cookie cutters
Calories 485 kcal
Author Lil' Luna

Ingredients

Cookies

  • 2 1/3 cups cake flour not self rising
  • 2 tsp corn starch
  • 1 1/2 tsp baking powder
  • 1/4 tsp salt
  • 1/2 cup unsalted butter softened to room temperature
  • 1/4 cup cream cheese softened to room temperature
  • 1 cup granulated sugar
  • 1 1/2 tsp vanilla extract
  • 1/2 tsp almond extract
  • 1 large egg

Strawberry Frosting

  • 1/2 cup unsalted butter softened to room temperature
  • 1 1/2- 2 1/2 cups powdered sugar
  • 3 tbsp strawberry preserves I definitely prefer using seedless
  • 1-2 tsp whipping cream as needed
  • a few drops red food coloring optional

Instructions
 

Make Cookie Dough

  • In a large bowl sift together the flour, corn starch, baking powder and salt.
  • Then in a separate large bowl using a stand or hand-held electric mixer on medium speed, beat together the butter and cream cheese until softened and evenly combined with no lumps.
  • Add in the sugar, vanilla extract, almond extract and egg - then continue beating until evenly combined. Turn the mixer down to low speed and carefully add in the flour mixture until combined. You may need to turn off the mixer and scrape down the sides of your bowl as necessary.
  • Divide the dough in 2, and form each piece into a round disc about ½ to 1 inch thick. Wrap each in clingfilm and refrigerate for at least 3 hours. Chilling the dough is mandatory - otherwise it'll be too sticky to work with.

Bake Cookies

  • Once ready to bake, remove the dough from the fridge and bring to room temperature (this will take about 20-30 minutes). Preheat the oven to 350F degrees and line 2 to 3 baking sheets with parchment paper or silicone baking mats.
  • After the dough has warmed up, lightly flour a clean kitchen counter. Using a floured rolling pin, roll each disc of dough about ¼ to ⅓ inch thick and cut into shapes. Because the dough is soft, and thick I recommend using simple shapes (such as circles and hearts), instead of intricate cookie cutters (such as snowflakes).
  • Place the cookies 1-2 inches apart on the prepared baking sheets, and bake for 7-9 minutes or until the cookies begin to puff up and the tops look just set. Allow to cool fully before frosting.

Make Frosting and Decorate

  • In a large bowl using a stand or hand-held electric mixer on medium speed, beat the butter until fluffy. Turn the mixer down to low speed and carefully beat in 1 and ½ cups powdered sugar, followed by the strawberry preserves. Add in the rest of the powdered sugar ½ cup at a time, followed by 1 tablespoon of the whipping cream until you get the desired consistency and sweetness. Once reached, beat in a few drops of red food coloring and turn the mixer up to medium-high speed for 10-15 seconds.
  • Frost each cookie using a flat-edge knife, and optionally decorate with sprinkles

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Thanks for sharing this recipe with us, Fiona!

Check out more of her recipes over at Just So Tasty!

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About the Author

Fiona Dowling

My name's Fiona and I love to bake and blog. I share homemade, from scratch, classic recipes for desserts & sweet treats including cakes, cupcakes, cookies and more.

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