Strawberry Rose' Cookies! Spring, Sprang, Sprung!
 
Prep time
Cook time
Total time
 
Author:
Serves: 42
Ingredients
  • For the Cookies:
  • 2 cups A.P. Flour
  • ½ tsp. salt
  • 1 tsp. baking powder
  • ¼ tsp. baking soda
  • ¼ tsp. cream of tartar
  • 2 sticks unsalted butter - room temp
  • 1 cup granulated sugar
  • ¼ cup powdered sugar
  • 3 tbsp. sour cream
  • 2 eggs room temp
  • 1 tsp. vanilla extract
  • ¼ cup finely ground freeze dried strawberries plus 1 cup whole (sliced) freeze dried strawberries
  • 1 cup white chocolate chips
  • For the Icing: (enough for half the batch of cookies, can be doubled)
  • 1 cup powdered sugar
  • ½ tsp. salt
  • 1 tsp. vanilla extract
  • 1 tbsp. heavy cream
  • 2 tbsp. rose' wine (can sub all heavy cream for the rose if you wanted)
  • 1 drop pink food coloring (optional)
Instructions
  1. In a large mixing bowl combine all the dry ingredients except for the freeze dried strawberry slices you left whole. Whisk to combine and set aside.
  2. In the bowl of stand mixer, add the butter and sugars and mix until lighter and fluffier, around 3-5 minutes. Add the sour cream and mix to combine. Add the eggs one a time, beating after each addition. Add the vanilla extract and mix.
  3. Slowly add in the dry ingredients with the mixer running on low. Mix until fully incorporated until no flour bits remain. Next add in the white chocolate chips and mix until evenly distributed through the dough. Add the freeze dried strawberry slices with the mixer running on lowest speed so you don't break of the strawberries. Chill dough covered in the fridge for at least an hour up to 3 days.
  4. Bake the Cookies:
  5. Pull the cookie dough out of the fridge and let sit at room temp for 15 minutes or so while you pre-heat the oven to 350 degrees. Line two large baking sheets with parchment paper and set aside.
  6. Scoop out dough balls using a small ice cream scoop or spoon. About a tablespoon or so size.
  7. Place dough balls spaced out on the prepared baking sheets. I only used half of the dough and rolled the rest and placed in a freezer bag in the freezer for cookies on demand.
  8. Pop the trays in the freezer for 10 minutes (if you don't have room for both, just do one a time and you can freeze the other ones while the first batch is cooking).
  9. Bake cookies for 12-14 minutes until the edges are just beginning to turn light golden brown.
  10. Remove from oven and allow to cool on rack completely. Repeat process with the second tray.
  11. For the Icing:
  12. Add the powdered sugar and salt into a medium bowl and whisk to combine. Add the heavy cream, rose and vanilla extract and whisk until icing forms. If you want the consistency a little thinner add more rose' one tablespoon at a time.
  13. Ice the Cookies:
  14. Dunk the tops of the cookies into the icing and let excess drip off. Place iced cookies back on rack to allow any extra to drip off. Repeat process with all of the cookies.
  15. Let the icing set at room temp for about 30 minutes. Store in airtight container at room temp for up to a week. Can freeze cookies as well in freezer bag for up to 3 months.
  16. Enjoy!
Recipe by Social Buttercream at http://socialbuttercream.com/2021/04/03/strawberry-rose-cookies-pretty-in-pink/