Amish Sugar Cookies with Strawberry Cream Cheese Frosting
Amish sugar cookies with strawberry cream cheese frosting are crispy on the outside, soft on the inside, with a delicate texture and a bright burst of fresh strawberry flavor. Easy to make, with no rolling required!
Servings 24 cookies
Calories 118kcal
Equipment
- KitchenAid KHM7210CU 7-Speed Digital Hand Mixer with Turbo Beater II Accessories and Pro Whisk - Contour Silver
- Stainless Steel Ice Cream Cookie Dough Small Scooper
- Wilton Industries Perfect Results Mega Cooling Rack
- Stainless Steel Mixing Bowls (Set of 6) Stainless Steel Mixing Bowl Set - Easy To Clean, Nesting Bowls for Space Saving Storage, Great for Cooking, Baking, Prepping
- Measuring Cups and Magnetic Measuring Spoons Set
Ingredients
For the cookies:
- 1/2 cup 1 stick or 110g unsalted butter, softened (see notes to substitute salted butter)
- 1/2 cup 125ml vegetable oil
- 1/2 cup 100g sugar
- 1/2 cup 60g powdered sugar
- 1 large egg
- 1 teaspoon 5ml butter vanilla bakery emulsion (or substitute vanilla extract)
- 2 1/2 cups 315g all-purpose flour
- 1/2 teaspoon 3g baking soda
- 1/2 teaspoon 3g cream of tartar
- 1/4 teaspoon 2g salt
For the frosting:
- 1 stick 1/2 cup, 4 ounces or 113g unsalted butter, at room temperature (see notes to substitute salted butter)
- 8 oz. 250g cream cheese, softened to room temperature
- 1 cup 22g freeze dried strawberries, crushed in a blender to yield 1/3 cup fine powder
- 2 tablespoons 30ml whipping cream
- 1/2 teaspoon 3ml butter vanilla bakery emulsion (or vanilla extract)
- 1/4 teaspoon 2g table salt
- 5-6 cups 600-729g confectioner’s sugar
For the garnish:
- Candy sprinkles candy pearls, or sparkling sugar (optional)
Instructions
- Preheat oven to 375 degrees F.
- Line a cooking sheet with parchment paper or a silicone baking mat.
Make the cookie dough:
- Using a stand mixer or hand-held electric mixer, beat together the butter, oil, sugar, and powdered sugar until well blended. Continue to mix while adding in the egg and vanilla bakery emulsion.
- In a separate mixing bowl, whisk together the flour, baking soda, cream of tartar, and salt.
- Add the flour mixture to the butter/sugar mixture, one cup at a time. Mix to combine after each addition.
- Using a 2-tablespoon cookie scoop, scoop 12 balls of dough onto the prepared cookie sheet.
- Bake at 375 degrees for 8-12 minutes, or until the bottoms and
edges of the cookies are browned slightly. - Let the cookies cool on the cookie sheet for 5 minutes, then transfer to a cooling rack to cool completely.
- Repeat the scooping and baking process to make 12 more cookies.
Make the frosting:
- In the bowl of an electric mixer, add butter and cream cheese. Beat on medium speed with the whisk attachment for about 1 minute, until smooth.
- Add 1 cup of powdered sugar along with the strawberry powder, and beat until combined. Repeat with 1 more cup of powdered sugar.
- Add whipping cream, bakery emulsion, and salt, and beat until combined.
- Add the remaining powdered sugar, one cup at a time, beating until combined after each addition, for a total of 5-6 cups, until the frosting is the texture you want.
- Beat for 2-3 additional minutes, until frosting is smooth, thick, and fluffy.
Frost and decorate the cookies:
- Using a pastry bag fitted with a star tip, pipe frosting onto each cookie in a swirl
pattern, starting from the outside of the cookie and working toward the center. - Alternatively, you can frost the cookies with an offset spatula, butter knife, or spoon.
- Immediately after frosting each cookie, add sprinkles, candy pearls, or sparkling sugar to decorate (optional).
Notes
Note: You can substitute salted butter for unsalted butter. If using salted butter, omit the salt from the recipe.