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sugar cookies with strawberry buttercream and fresh strawberries on parchment paper

Soft Sugar Cookies with Strawberry Buttercream

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 2 reviews
  • Author: Elizabeth Buuck


Super soft and buttery sugar cookies with cute cracked edges topped with fluffy roasted strawberry buttercream and fresh strawberries.



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
  • 24 TBSP Heavy Cream


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.


*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.