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–+ servings

chocolate strawberry sugar cookies;

Pink cut-out strawberry sugar cookies, flavored and colored naturally with freeze-dried fruit and real strawberries. Drizzle with pink or dark chocolate, or make little chocolate sandwich cookies for a chocolate strawberry sugar cookie!
Prep Time: 20 minutes
Cook Time: 25 minutes
Wait Time: 1 hour
Total Time: 1 hour 45 minutes
Oven Temp: 350°F
Servings: 36
Author: bestwithchocolate.com
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Equipment

  • Heart cookie cutters

Ingredients

strawberry sugar cookies;

  • 2 cups freeze-dried whole strawberries (roughly 56g or a heaping ½ cup freeze-dried strawberry powder)
  • 3 cups all-purpose flour (all-purpose gluten free flour also works)
  • 1½ tsp baking powder
  • ½ tsp salt
  • 1 cup unsalted butter , softened to room temperature (2 sticks)
  • 4 ounces cream cheese frosting (alternatively, sub full fat cream cheese)
  • 1 cup sugar
  • 1 egg
  • 1 tsp pure vanilla extract
  • 1 tsp almond extract

chocolate topping;

  • 4 oz chocolate of choice, like chocolate chips or a chopped bar (semisweet, white, or ruby chocolate are all delicious options)
  • 1 Tbsp vegetable shortening or coconut oil

Instructions

strawberry sugar cookies;

  • If using whole freeze-dried strawberries, use a blender or food processor to process the strawberries into a powder. It should result in a slightly heaping ½ cup of strawberry powder.
  • In a large bowl, add together the raspberry powder, 3 cups flour, 1½ tsp baking powder, and ½ tsp salt. Whisk together and set aside.
  • In a large bowl with a hand mixer or stand mixer using the paddle attachment, add the 1 cup unsalted butter and 4oz cream cheese frosting. Beat together until smooth and creamy, roughly 1-2 minutes.
  • Add 1 cup sugar and beat until mixture is fluffy and combined, about 1 minute.
  • Add the egg, 1 tsp vanilla extract, and 1 tsp almond extract. Beat on high speed until combined, about 1 minute. Ensure dough is evenly mixed; scrape down the sides and remix as needed.
  • Add the dry ingredients to the butter mixture and mix on low speed until combined. Dough should be soft and creamy.
  • Separate dough into two halves. Make two disks by rolling each half into a ball and flattening into a cylindrical disk. Wrap each disk in plastic wrap and refrigerate for 1 hour or freeze for 15 minutes. The ideal texture is stiff to make rolling out the dough easier, but not frozen.
  • Remove one disk from the fridge or freezer to work with at a time. Flour your hands and a piece of parchment paper. Press the dough between two pieces of parchment paper to prevent sticking and roll to ⅛" - ¼" thickness. (⅛" is better for window pane cookies, ¼" is better for single cookies)
  • Using heart cookie cutters, or whatever shapes you'd like and cut out cookies. If making window pane chocolate cookies, cut two cookies for each sandwich cookie. On one of each pair, cut a smaller heart out of the center to make the window. Either bake the small cutout as a cookie itself, or combine with other scraps. Lay each cookie on the prepared baking sheet, leaving space between them.
  • Repeat previous step until dough is used up. Repeat with the second disk of dough.
  • Bake for 12-13 minutes until just barely beginning to color around the edge. (Note that the smaller cookies will cook faster if you're using the cutout heart centers.) Remove cookies from the oven, and allow to cool for 2-3 minutes before transferring to a wire rack or counter.

chocolate topping;

  • Allow cookies to cool entirely to room temperature before decorating. In a small microwave-safe bowl add the chocolate and heat in 30 second increments, stirring with a spoon or spatula until fully melted.
  • If chocolate is too thick, add up to 1 Tbsp of shortening or coconut oil and stir to mix. You want a thick chocolate for the window pane cookies, you want a bit thinner for drizzling.
    For optional chocolate decorating: Melt the chocolate in a double boiler or use the microwave. Microwave in 20 second increments, stirring after each until completely melted. Dip cooled cookies in the melted chocolate or drizzle each with melted chocolate, then place back onto the baking sheets. Allow chocolate to set in the refrigerator or at room temperature.
  • To make a chocolate window pane cookie, take the full heart cookie and smear about 1-2 tsp of chocolate in the center of the cookie. Don't get too close to the edges, because topping the window pane cookie will cause the chocolate to spread. Add the window pane cookie and press down lightly. If chocolate does push out the sides, just wipe the sides best you can.
    Gently shake the cookies to even out the chocolate and allow to set.
  • To drizzle or dip, use a slightly thinner chocolate. You can use a fork or spoon to drizzle, or use a small round piping tip or drizzle bottle if you have one available. Alternatively, dip the cookies in any pattern desired.

Notes

Serve baked within 3-5 days at room temperature, or refrigerate for up to 1 week.
Dough can stay frozen as disk(s) for up to 3 months.  Allow to partially thaw until only stiff and then resume the instructions to roll out, cut, and bake the dough.
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