Description
Super soft and buttery sugar cookies with cute cracked edges topped with fluffy roasted strawberry buttercream and fresh strawberries.
Ingredients
Scale
For the Roasted Strawberries
- 1 C Fresh Strawberries
- 2 TBSP Granulated Sugar
For the Sugar Cookies
- 1 C Unsalted Butter, at room temperature
- 3/4 C Canola Oil
- 1 1/4 C Granulated Sugar, +1/4 C, divided
- 3/4 C Powdered Sugar
- 2 TBSP Heavy Cream, at room temperature
- 2 Lg Eggs, at room temperature
- 5 C All Purpose Flour
- 1/2 tsp Baking Soda
- 1/2 tsp Cream of Tartar
- 3/4 tsp Salt
For the Roasted Strawberry Buttercream
- 1 C Unsalted Butter, at room temperature
- 1 tsp Pure Vanilla Extract
- 1/2 tsp Salt
- 6 C Powdered Sugar
- 2 TBSP Roasted Strawberry Puree
- 2–4 TBSP Heavy Cream
Instructions
For the Roasted Strawberries
- Slice the strawberries and toss with sugar.
- Spread out on a parchment lined sheet pan and bake at 375 for 10 minutes.
- Cool completely and then puree.
For the Sugar Cookies
- Line three cookie sheets with parchment paper and preheat the oven to 350.
- In a stand mixer with the paddle attachment cream the butter, oil, granulated sugar, and powdered sugar for 5 minutes. Scrape the bowl as needed.
- Add the heavy cream, and then the eggs, one at a time.
- In a separate bowl, whisk the flour, baking soda, salt, and cream of tartar.
- Add the dry ingredients to the mixer bowl 1/2 at a time, mixing JUST until combined.
- Use a large, 3 TBSP cookie scoop to portion out the dough. Place them on the prepared cookie sheets, leaving room in between.
- Roll the cookie dough into balls. Then grease the bottom of a glass and dip in the remaining 1/4 C of sugar. Press the glass onto the cookie dough balls, creating a well in the center and causing the edges to crack a little. Repeat, dunking the glass into the sugar each time.
- Bake the cookies at 350 for 8-9 minutes, then allow to cool on the hot cookie sheet. They will look under done, but will set as they cool.
For the Roasted Strawberry Buttercream
- In the bowl of a stand mixer with the paddle attachment, beat the butter by itself for 10 minutes, scraping down the bowl halfway through.
- Add the salt and vanilla and mix to combine.
- Add the powdered sugar, 1/2 at a time, mixing for 3 minutes after each addition.
- Mix in 2 TBSP of the roasted strawberry puree.
- Add heavy cream 1 TBSP at a time until you reach your desired consistency.
- Spread 2 TBSP of the buttercream onto the cooled sugar cookies. Use a mini spatula or the back of a spoon to create a swoop on one side, then top with extra roasted strawberry puree or fresh chopped strawberries *optional.
Notes
*Cookies will keep on counter for 2 days or up to a week in the fridge
*Cookie dough can be frozen for up to 3 months. Just freeze the rolled cookie dough balls on a sheet pan, then once frozen, transfer to a freezer safe ziplock.