Strawberry-Frosted Chocolate Sugar Cookies
The best cut-out chocolate sugar cookies are especially sweet paired with a beautiful pink strawberry frosting.
Ingredients
Chocolate Sugar Cookies
- 3/4 cup (90 grams) all-purpose flour
- 1/3 cup (26 grams) Dutch process cocoa powder
- pinch of salt
- 6 tablespoons (3 ounces, 85 grams) unsalted butter, at room temperature
- 3/4 cup (85 grams) powdered sugar
- 1 large egg
- 1/2 teaspoon vanilla extract
Strawberry Frosting
- 1/2 cup (about 5 grams) freeze-dried strawberries
- 8 tablespoons (4 ounces, 113 grams) unsalted butter, at room temperature
- 2 cups (227 grams) powdered sugar
- 1 1/2 tablespoons heavy cream
- 1/2 teaspoon vanilla extract
- pinch of salt optional
Instructions
- To make the cookie dough, combine flour, cocoa powder, and salt in a medium bowl. Whisk to blend. Set aside.
- Combine butter and powdered sugar in a large bowl, and beat with an electric mixer on medium-high speed for 2-3 minutes, until light and fluffy. Blend in the egg and vanilla.
- Add dry ingredients and beat on low speed, just until incorporated and no streaks remain. Form the dough into a disc, wrap tightly with plastic wrap, and refrigerate until firm, at least 1 hour.
- When ready to bake, preheat the oven to 325 degrees F (170 C) and line baking sheets with silicone mats or parchment paper. On a lightly-floured work surface, roll out the dough to about ¼-inch thickness. Cut out desired shapes with cookie cutters. Place cut-outs on the prepared baking sheets. Bake 10-12 minutes, just until set. Let cookies cool on the sheet for 5-10 minutes, then transfer to a wire rack to cool completely.
- To make the frosting, place the freeze-dried strawberries in a powerful blender or food processor, and process into a powdery crumb. You should have around 1/4 cup. Set aside.
- In a large bowl using an electric mixer, beat butter on medium-high speed for about 2 minutes. Add powdered sugar, strawberry powder, cream, and vanilla. Beat on low speed for 30 seconds, then on high for 2 minutes, until frosting is thick and spreadable. Taste and add a pinch of salt if the frosting is overly sweet.
- Spread 2-3 tablespoons frosting on each cookie. After about 20 minutes, the frosting will form a light crust, and the cookies can be stacked and stored either at room temperature or in the fridge. They'll keep well, tightly wrapped, for 2-3 days.
Notes
- It's easy to space out the process of these cookies over several days if you want to. The dough can stay in the fridge for up to 2 days before rolling, cutting, and baking the cookies. The baked cookies also keep well, covered, overnight, if you want to decorate them the next day.
- If you have leftover frosting, it can be covered and stored in the fridge for up to 5 days.
- Cookies adapted from Martha Stewart; frosting from Sally's Baking Addiction.
Nutrition Estimate
Calories: 135 kcal, Carbohydrates: 17 g, Fat: 7 g, Saturated Fat: 4 g, Cholesterol: 25 mg, Sodium: 4 mg, Potassium: 24 mg, Sugar: 13 g, Vitamin A: 230 IU, Calcium: 6 mg, Iron: 0.4 mg
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