Frosted Strawberry Sugar Cookies

These pink Frosted Strawberry Sugar Cookies are soft and pillowey with a distinct strawberry flavor.

Frosted Strawberry Sugar Cookies

Long time no talk! It’s been over two weeks since I’ve posted anything on here and even that post was written and scheduled back in September… October has been a BLUR of craziness, travel, and work. For those of you who follow me on Instagram, you may have pieced together how my month has gone…

I spent the first week in October at my alma mater, Purdue, to do some recruiting for work. Next up, Hubby and I headed to California for a beautiful wedding in Napa. While we were in Napa, my sister had her baby. But I couldn’t get over to see them as soon as I wanted because we had good friends from NYC in town. That weekend consisted of some pumpkin beer tasting, fires in the firepit, and just general good times catching up with great friends.

Frosted Strawberry Sugar Cookies

Then, I got to go spend 5 glorious days with my new nephew, cooking and baking tons of food for the new parents, and just enjoying a bunch of snuggling with a newborn. For those of you who know me, I’m the last person to have baby fever, but I tell you what, the smell of a newborn just might have given me a twinge of a desire to have one of my own… Just when you would think my month couldn’t get any busier, Hubby and I hopped on another plane to head to Charlotte for the Avon Walk for Breast Cancer. It was Hubby’s first time walking, and we had a BLAST! (recap post coming soon)

Frosted Strawberry Sugar Cookies

Through all of this traveling and time away from work, I thought I would have time to bring you guys more pink recipes in October. But I was distracted by the nostalgia of being back on campus, the allure of wine country, hanging out with a snuggly baby, and walking 40 miles… But I’m back now. And I have a couple more recipes to share this month. So get ready!

Frosted Strawberry Sugar Cookies

Not only are these cookies PINK without any food coloring, they’re seriously addictive. I made them when we had friends over for dinner. And let’s just say that the boys almost ruined their appetites by chowing down on 3-4 of these before dinner. They just couldn’t control themselves. These cookies are similar in texture to these soft frosted sugar cookies, but with a distinct strawberry flavor. One of our friends said they almost felt like they had seeds in them, the strawberry flavor was so real.

Frosted Strawberry Sugar Cookies

One thing to note – the cookies and frosting use freeze dried strawberries. Not dried strawberries. I had a major brain fart the first time I went to the store and grabbed dried strawberries. Which are great, just not what you need for the recipe. I was able to find freeze dried strawberries in my big-box grocery store near the dried fruit.

Don’t forget about my Power of Pink Challenge! Make something PINK during the month of October to raise Breast Cancer Awareness and a chance to win a $100 donation to the charity of your choice.

Power of Pink

One Year Ago: Pink Raspberry Marshmallows
Two Years Ago: Mashed Sweet Potatoes with Beets
Three Years Ago: Caramel Spiced Apple Pie
Four Years Ago: Calling all Alton Brown fans – a Giveaway
Five Years Ago: Peppery Lemon Brown Sugar Salmon
Six Years Ago: Banana Blueberry Muffins

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Frosted Strawberry Sugar Cookies

These pink Frosted Strawberry Sugar Cookies are soft and pillowey with a distinct strawberry flavor.

Yield: 16 cookies


For the Cookies
2 1/4 cups + 2 Tbsp cake flour
2 tsp cornstarch
1 1/2 tsp baking powder
1/4 tsp salt
1 cup (14 g) freeze dried strawberries
1/2 cup butter
1/4 cup unflavored shortening
1 cup sugar
1 egg
1 egg white
1 tsp vanilla
pink gel food coloring, optional (I omitted)

For the Strawberry Frosting
1/3 cup butter, softened
1/3 cup (5 g) freeze dried strawberries
3 Tbsp fresh strawberry puree (from about 3/4 cup fresh)
1 tsp fresh lime or lemon juice
1/2 tsp vanilla
2 1/2 cups powdered sugar


For the Cookies
In a mixing bowl, whisk together cake flour, cornstarch, baking powder and salt for 30 seconds.

Add 1 cup freeze dried strawberries to a food processor and pulse until ground into a fine powder. Sift ground strawberries through a fine mesh strainer (to remove seeds and the few small pieces remaining) into the flour mixture and whisk to combine.

*Optional - while the food processor is out and dirty, go ahead and process the 1/3 cup of freeze-dried strawberries for the frosting. Sift into a small bowl and reserve for later.

In the bowl of an electric stand mixer fitted with the paddle attachment, whip butter, shortening and sugar on medium speed until very pale and fluffy, about 4 minutes.

Mix in egg, then mix in egg white and vanilla. Blend in food coloring if desired (I did not use food coloring).

With mixer set on low speed, slowly add in dry ingredients and mix just until combined.

Transfer dough to an airtight container and refrigerate 2 hours.

Preheat oven to 375 during the last 10 minutes of refrigeration. Line two cookie sheets with parchment or a Silpat. Lightly flow the parchment or Silpat.

Scoop dough out about 3 Tbsp (50 g each) at a time and roll into a ball. Sprinkle top of cookie dough lightly with flour, then using something flat and smooth (such as a glass), press and evenly flatten dough to about 1/3-inch thick.

Bake in preheated oven 8-9 minutes. Allow to cool 2 minutes on baking sheet before transferring to a wire rack to cool. Cool completely then frost with Strawberry Frosting.

For the Strawberry Frosting
In the bowl of an electric stand mixer, fitted with the paddle attachment, whip butter until pale and fluffy.

Meanwhile, pulse 1/3 cup freeze dried strawberries in the food processor until finely ground. Using a fine mesh strainer to remove seeds, sift freeze dried strawberries over butter and mix to combined.

Stir in 3 Tbsp fresh strawberry puree, lime or lemon juice and vanilla extract (mixture will look separated and that's okay).

Slowly mix in powdered sugar and whip until well combined.

Recipe from Cooking Classy

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11 Responses to “White Chocolate Cranberry Mousse”

  1. #
    theblogisthenewblack — October 27, 2010 at 11:44 am

    Love any type of mousse- esp if it’s pink!

  2. #
    Debbi Does Dinner Healthy — October 27, 2010 at 12:25 pm

    Love the pink! So cute and it looks and sounds delicous! Thanks!

  3. #
    Boston Food Diary — October 27, 2010 at 2:10 pm

    This looks so wonderful! I never would have thought of cranberries and white chocolate together- you are so right-what a great option for Thanksgiving!

  4. #
    Cupcake Activist — October 27, 2010 at 3:47 pm

    Great idea! I am always in charge of dessert for Thanksgiving and this would be perfect to add to the line-up.

  5. #
    Megan — October 27, 2010 at 5:17 pm

    I know you said lighter dessert idea, but I’m picturing a cranberry mousse tart with dark chocolate drizzled on top!

  6. #
    Rachel @ The Avid Appetite — October 27, 2010 at 8:31 pm

    This looks delicious! Also, can I ask…what kind of backdrop do you shoot your photos on? It is so clean and really highlights the food at hand!

  7. #
    Jen — October 27, 2010 at 8:42 pm

    Rachel – For the majority of my photographs, I use 12″x12″ scrapbooking pages. I have a bg folder with all my pages in them. I have been using a lot of solid colors recently. I have to admit I love how the blue background really makes the pink mousse pop in these pics!

  8. #
    The Small Boston Kitchen — October 27, 2010 at 9:40 pm

    Lovin’ the cranberryness here!

  9. #
    Nutmeg Nanny — October 28, 2010 at 3:17 am

    Love the pinkness and love the recipe!

  10. #
    oneordinaryday — October 31, 2010 at 11:51 am

    This sounds delicious, and I love how that beautiful pink color just pops. Definitely going on my menu!!

  11. #
    Eliana — November 1, 2010 at 3:45 pm

    This mousse looks divine! I could not be trusted around it.

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