Frosted Strawberry Cookies

Step 1

Strawberry Reduction: To reduce the pureed strawberry reduction, all you need to do is first wash, core and slice 12-15 strawberries. Then puree the strawberry pieces using an immersion blender or food processor. Proceed to pour the strawberry puree into a small saucepan and bring it to a boil. Then reduce the heat to medium low and boil for 20 minutes, stirring occasionally. The mixture will reduce by half, starting out mine measured 1 ½ cups, then after reducing I had ¾ cups.

Step 2

Once reduced, cool the puree in the fridge or freezer and then you can proceed with Strawberry Cookie recipe. This process takes about 30 minutes total and can be done up to a week ahead of time.

Step 3

Prep: Get started by preheating the oven to 375 degrees F and line a baking sheet with parchment paper.

Step 4

Cookie dough: In a medium size bowl, cream together the butter and sugar. Then, add in the egg, vanilla extract, sour cream and ¼ cup of the strawberry puree.

Step 5

Next, in a separate small bowl, gently whisk together the salt, baking soda and flour. Proceed to add the dry ingredients to butter mixture and mix to combine.

Step 6

Bake: Continue to scoop out 1.5 TBSP of dough and place on the parchment lined cookie sheet. You can use a medium cookie scoop to make this process faster. Place the cookies in the preheated oven and bake for 10 minutes.

Step 7

Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.

Step 8

Butter cream frosting: In a medium size bowl, whisk the butter for 30 seconds with an electric mixer. Then add in the rest of the strawberry puree and 1 cup of powder sugar. Mix on medium speed for 1 minute, then add in the vanilla extract and remaining powder sugar, 1 cup at a time, until you've reached your desired consistency.

Step 9

After that, transfer the frosting to a piping bag with a closed star tip- I used a Wilton 2D. Begin piping in a tight circle in the middle of the cookie. Continue piping frosting in a circular motion until you reach the outside of the cookie. The frosting will set, but I recommend not stacking cookies that have been frosted with a rosette so that you don't squish them. Serve immediately and enjoy!