Strawberries n’ Cream Cookies

There is nothing quite like the classic combination of fresh strawberries and rich, velvety cream to bring a sense of pure indulgence to your kitchen. These gourmet Strawberries n’ Cream Cookies take that nostalgic flavor duo and elevate it into a bakery-quality masterpiece. Featuring a beautifully vibrant pink cookie base that is incredibly soft, thick, and chewy, each bite delivers an intense burst of authentic fruit flavor. Balanced perfectly by a luscious swirl of homemade vanilla buttercream and a glossy ribbon of sweet strawberry jam, these treats are as stunning to look at as they are delicious to eat.

Whether you are looking to brighten up your weekend baking routine, impress guests at a special gathering, or craft the perfect eye-catching treat for social media, this recipe is a guaranteed showstopper. By pairing a double dose of strawberry—using both natural strawberry powder and high-quality extract—with a rich, buttery finish, these cookies achieve the perfect balance of fruity brightness and creamy decadence. Best of all, they look like they stepped right out of a high-end boutique bakery case, but they are simple enough to make right in your own kitchen.

Why You’ll Love These

 Easy to Make: No need to spend all day in the kitchen! This recipe is straightforward and can be whipped up in no time.

 Irresistible Flavor: A double dose of strawberry flavor with a hint of vanilla will leave you craving more! The tangy cream cheese frosting is the perfect finishing touch.

 Perfect for Any Occasion: Whether you’re celebrating a birthday, a holiday, or simply craving a sweet treat, these cookies will impress.

Ingredients You’ll Need

 For the Cookies:

• 1 cup (227g) unsalted butter, softened
• 1 cup (200g) granulated sugar
• 2 large eggs, room temp
• 1 tsp (5ml) strawberry extract
• 1/2 tbsp (7.5g) strawberry powder
• 1 drop red food coloring (or a few drops pink food coloring)
• 2 3/4 cups (344g) AP flour
• 1/2 tsp (3g) salt
• 1 tsp (5g) cornstarch
• 1/2 tbsp (7.5g) baking powder
• 1/2 cup strawberry jam (for topping)
• Fresh strawberries, sliced in half (for topping)

 For the Buttercream:

• 3/4 cup (170g) unsalted butter
• 3 cups (360g) powdered sugar
• 1 1/2 tsp (7.5ml) vanilla extract
• 3-4 tbsp (45-60ml) heavy cream
• Pinch salt (optional)

Instructions

1. Preheat your oven to 350°F (190°C) and line a baking sheet with parchment paper.
2. In a large bowl, cream together the softened butter and granulated sugar until light and fluffy.
3. Add the eggs, one at a time, and mix until combined.
4. Stir in the strawberry extract, strawberry powder, and food coloring until the mixture is a nice pink color.
5. In a separate bowl, whisk together the AP flour, salt, cornstarch, and baking powder.
6. Gradually add the dry ingredients to the wet ingredients and mix until just combined. Be careful not to overmix!
7. Use a cookie scoop to portion out the 3.2oz dough balls then roll them between the palms of your hands until smooth. Flatten dough balls into discs and place on your cookie sheets. 
8. Bake for 10-12 minutes, or until the centers are no longer wet or shiny in appearance.
9. Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
10. In a separate bowl, make the buttercream by beating the unsalted butter until smooth. Gradually add the powdered sugar, one cup at a time, and mix until combined.
11. Add the vanilla extract, heavy cream, and salt (if using) and beat until the frosting is light and fluffy.
12. Place your strawberry jam of choice and your cream cheese frosting into piping bags and decorate the cooled cookies with swirls of each. Finish with a strawberry slice and enjoy!

Tips for Success

 Use a High Quality Jam: This will ensure that your cookies taste as close to real strawberry as possible.

 Use a Kitchen Scale: This will help you to portion out the dough evenly and ensure that your cookies bake evenly.

 Let the Cookies Cool Completely: This is crucial! If you frost the cookies while they are still warm, the frosting will melt.

 Use a Piping Bag: For a professional-looking finish, use a piping bag to frost your cookies. This will create a clean and consistent look.

Storage and Freshness

 These cookies are best enjoyed fresh! However, they can be stored in an airtight container at room temperature for up to 3 days.

 To keep them fresh for longer, you can store them in the refrigerator for up to a week. Just make sure to let them come to room temperature before serving.

 If you want to freeze them, you can store them in an airtight container in the freezer for up to 3 months. Let them thaw at room temperature for an hour before serving.

Strawberry powder, strawberry extracts/emulsions, pink & red food coloring, piping bags and tons of other items I use to bake with is linked for you in my Amazon Storefront!