Description
Delicate strawberry sandwich cookies filled with a creamy strawberry kiss frosting. These cookies are bursting with strawberry flavor and are perfect for any occasion!
Ingredients
Scale
- 1 cup (2 sticks) unsalted butter, softened
- 1 ½ cups granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- ½ teaspoon almond extract
- 3 cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ½ cup freeze-dried strawberries, finely ground into a powder
- 2 tablespoons milk
- ½ cup (1 stick) unsalted butter, softened
- 3 cups powdered sugar
- ¼ cup freeze-dried strawberries, finely ground into a powder
- 2–4 tablespoons milk or heavy cream, to adjust consistency
- Pinch of salt
- Pink sanding sugar
- Strawberry sprinkles
Instructions
- Cream the Butter and Sugar: In a large bowl, or the bowl of your stand mixer, cream together the softened butter and granulated sugar until light and fluffy. This usually takes about 3-5 minutes. Scrape down the sides of the bowl occasionally to ensure everything is evenly mixed.
- Add the Eggs and Extracts: Beat in the eggs one at a time, mixing well after each addition. Then, stir in the vanilla extract and almond extract.
- Combine Dry Ingredients: In a separate medium bowl, whisk together the all-purpose flour, baking powder, baking soda, salt, and ground freeze-dried strawberries.
- Gradually Add Dry Ingredients to Wet Ingredients: Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Be careful not to overmix the dough. Add the milk, one tablespoon at a time, until the dough comes together. The dough should be soft and slightly sticky.
- Chill the Dough: Wrap the cookie dough in plastic wrap and refrigerate for at least 1 hour, or preferably 2 hours.
- Preheat the Oven: Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper or silicone baking mats.
- Shape the Cookies: Remove the chilled cookie dough from the refrigerator. Using a cookie scoop or a spoon, scoop out rounded tablespoons of dough. Roll each portion into a ball and place them on the prepared baking sheets, leaving about 2 inches between each cookie.
- Optional Decoration: If desired, lightly press the tops of the cookies with your fingers and sprinkle with pink sanding sugar or strawberry sprinkles before baking.
- Bake the Cookies: Bake for 8-10 minutes, or until the edges are lightly golden brown and the centers are set. Be careful not to overbake the cookies.
- Cool the Cookies: Remove the baking sheets from the oven and let the cookies cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely.
- Cream the Butter: In a large bowl, or the bowl of your stand mixer, cream the softened butter until smooth and fluffy.
- Add Powdered Sugar and Strawberry Powder: Gradually add the powdered sugar, one cup at a time, mixing on low speed until combined. Then, stir in the ground freeze-dried strawberries and a pinch of salt.
- Adjust Consistency: Add milk or heavy cream, one tablespoon at a time, until the frosting reaches your desired consistency.
- Whip the Frosting: Increase the mixer speed to medium-high and whip the frosting for 1-2 minutes, until it is light and airy.
- Pair the Cookies: Once the cookies are completely cooled, pair them up by size and shape.
- Frost the Cookies: Spread a generous amount of the strawberry kiss filling onto the flat side of one cookie.
- Sandwich the Cookies: Top with the flat side of another cookie, gently pressing down to create a sandwich.
- Serve and Enjoy: Serve the Strawberry Kiss Cookies immediately, or store them in an airtight container at room temperature for up to 3 days.
Notes
- Use room temperature ingredients for the best results.
- Don’t overmix the dough.
- Chilling the dough is crucial.
- Grind freeze-dried strawberries finely.
- Adjust frosting consistency to your liking.
- Store cookies in an airtight container.
- Prep Time: 30 minutes
- Cook Time: 8 minutes