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.