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These easy strawberry frosted chocolate sugar cookies are the perfect dessert recipe for Valentine’s Day. Soft chocolate sugar cookies are covered in a luscious strawberry frosting, a cookie version of a chocolate covered strawberry ;).
Valentine’s Day is just a few days away and I wanted to surprise the kids with these easy strawberry frosted chocolate sugar cookies.
They are soft chocolate sugar cookies with a layer of strawberry buttercream frosting.
I baked them in heart shapes for Valentine’s Day, but you can certainly use any shape you like.
They turned out SO cute and are the perfect treats for the kids on Valentine’s Day.
I think the secret weapon for that bursting strawberry flavor is using freeze-dried strawberries in both the cookie dough and the frosting.
In my opinion, a good sugar cookie is soft and melts in your mouth AND is covered in some sort of icing.
I wanted to try a chocolate sugar cookie because chocolate + strawberry is the ultimate combination on Valentine’s Day.
Autumn loved her heart-shaped cookie so much that she tried to walk around with it (not eat it, of course) to enjoy it for as long as possible.
However, her brother (being the boy he is) couldn’t resist bumping into her, causing her heart cookie to fall and break.
This was heartbreaking (literally) for Autumn, who of course deserved another whole cookie to hold, until I finally convinced her that the cookies were much better eaten than walked around the house.
Autumn finally agreed to just eat the cookie and long story short, I had to hide the container of cookies so we didn’t eat them all in one night ;).
Chocolate Sugar Cookies Ingredients:
- butter
- granulated sugar
- egg yolk
- vanilla extract
- all purpose flour
- unsweetened cocoa
- salty
- freeze-dried strawberry powder
(The chocolate chip cookie recipe is adapted from “1001 cupcakes, cookies and other tempting treats“)
You can find freeze-dried strawberries in almost any major supermarket. They are usually located in the snack aisle or where the nuts/trail mixes are located.
To make the strawberry powder, simply place the freeze-dried strawberries in your food processor and process them into a fine powder.
Alternatively, you can place them in a ziplock bag and pound until super fine.
Strawberry glaze ingredients:
- butter
- powdered sugar
- freeze-dried strawberry powder
- salty
- vanilla extract
- Milk cream
How to make strawberry frosting chocolate sugar cookies:
- Make your chocolate sugar cookie dough: In a large mixing bowl or stand mixer fitted with the paddle attachment, add butter and granulated sugar. Beat the mixture until light and fluffy, about 4 minutes.
- Add the egg yolk and vanilla extract and beat until combined.
- Add flour, cocoa powder, strawberry powder and salt. Mix until combined. (The mixture will look crumbly, but should hold its shape when you squeeze it).
- Lightly dust a clean work surface and place the empty dough on it. Form a ball with your hands. Divide the dough in half, place each half in plastic wrap and form into two disks. Place in the refrigerator for 30-60 minutes.
- Roll and shape your cookie dough: Preheat oven to 375 F. Line two baking sheets with parchment paper.
- Remove the dough from the refrigerator. Working with one disk at a time, place it on a lightly floured surface. Dust the top with flour and roll out to about ¼” thick (use more flour if the dough starts to stick). Use a cookie cutter to cut shapes and space them about 2″ apart. Re-roll the remaining dough and repeat until all the dough is used. Repeat again with the second disk of cookie dough.
- Bake the cookies for about 10-12 minutes or until set. Remove from the oven and let cool on the baking sheet for about 5 minutes before transferring to a cooling rack.
- Let cool completely before glazing.
- Make your strawberry glaze: In a large mixing bowl or stand mixer fitted with a paddle attachment, add butter, powdered sugar, strawberry powder and salt. Beat until combined. Add the vanilla extract and milk. Beat again for 5 minutes until light and fluffy. Add more milk as needed if the frosting seems too thick.
- Once the cookies have cooled completely, spread them with strawberry buttercream and top them with sprinkles or extra strawberry powder. To enjoy!
Tips for Making Soft Strawberry Chocolate Sugar Cookies:
- Do not overmix the cookie dough. It should look crumbly, but will hold its shape when pressed together.
- Make sure you don’t skip cooling the dough. Cooling allows the cookies to retain their shape while baking.
- Be sure to roll out the cookies to about ¼” thickness. You don’t want them to be too thin or they will be difficult to cut out and may burn in the oven.
- Make sure the cookies are completely cooled before icing them! Also make sure the icing is at room temperature and not cold, otherwise it won’t spread easily over cookies.
How to store chocolate sugar cookies?
Once frozen, these cookies can be stored in an airtight container and kept at room temperature for up to 5 days.
You can also store them in the refrigerator for up to 10 days, but they may not stay as soft.
Regular or frosted cookies can be stored in an airtight container lined with baking paper in the freezer for up to 3 months.
For more Valentine’s Day recipes, try:
Sparkling Strawberry Rosé Cocktail
Chocolate red wine filled cupcakes
Valentine’s Day Charcuterie Board
Whipped Brie with roasted strawberries
Don’t forget to leave a comment or star rating below if you give this recipe a try, I always love hearing your feedback!
Strawberry Frosted Chocolate Sugar Cookies
Yield:
24 cookies
Preparation time:
15 minutes
Cooking time:
10 minutes
Extra time:
1 hour
Total time:
1 hour 25 minutes
These easy strawberry frosted chocolate sugar cookies are the perfect dessert recipe for Valentine’s Day. Soft chocolate sugar cookies are covered in a luscious strawberry frosting, a cookie version of a chocolate covered strawberry ;).
Ingredients
Strawberry Chocolate Sugar Cookies:
-
1 cup butter, softened to room temperature
-
¾ cup granulated sugar
-
1 egg yolk
-
2 teaspoons vanilla extract
-
1 ¾ cups all-purpose flour
-
¼ cup unsweetened cocoa powder
-
¼ cup freeze-dried strawberry powder *see recipe notes
-
pinch of salt
Strawberry Buttercream Frosting:
-
½ cup butter, softened to room temperature
-
2 cups powdered sugar
-
¼ cup freeze-dried strawberry powder
-
pinch of salt
-
½ teaspoon vanilla extract
-
2-3 tablespoons whipped cream or whole milk
Instructions
- Make your chocolate sugar cookie dough: In a large mixing bowl or stand mixer fitted with the paddle attachment, add butter and granulated sugar. Beat the mixture until light and fluffy, about 4 minutes.
- Add the egg yolk and vanilla extract and beat until combined.
- Add flour, cocoa powder, strawberry powder and salt. Mix until combined. (The mixture will look crumbly, but should hold its shape when you squeeze it).
- Lightly dust a clean work surface and place the empty dough on it. Form a ball with your hands. Divide the dough in half, place each half in plastic wrap and form into two disks. Place in the refrigerator for 30-60 minutes.
- Roll and shape your cookie dough: Preheat oven to 375 F. Line two baking sheets with parchment paper.
- Remove the dough from the refrigerator. Working with one disk at a time, place it on a lightly floured surface. Dust the top with flour and roll out to about ¼” thick (use more flour if the dough starts to stick). Use a cookie cutter to cut shapes and space them about 2″ apart. Re-roll the remaining dough and repeat until all the dough is used. Repeat again with the second disk of cookie dough.
- Bake the cookies for about 10-12 minutes or until set. Remove from the oven and let cool on the baking sheet for about 5 minutes before transferring to a cooling rack.
- Let cool completely before glazing.
- Make your strawberry glaze: In a large mixing bowl or stand mixer fitted with a paddle attachment, add butter, powdered sugar, strawberry powder and salt. Beat until combined. Add the vanilla extract and milk. Beat again for 5 minutes until light and fluffy. Add more milk as needed if the frosting seems too thick.
- Once the cookies have cooled completely, spread them with strawberry buttercream and top them with sprinkles or extra strawberry powder. To enjoy!
Comments
*To make the strawberry powder, simply add the freeze-dried strawberries to the food processor and process until fine. Alternatively, you can place the strawberries in a ziplock bag and mash them finely. 1 cup of freeze-dried strawberries should yield you about ½ cup, which is the amount needed for this recipe.
*Frozen cookies can be stored in an airtight container and stored at room temperature for up to 5 days, or in the refrigerator for up to 10 days.
*Plain or frosted cookies can be stored in an airtight container, covered with parchment paper and stored in the freezer for up to 3 months.
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Nutritional info:
Yield: 35
Serving size: 1
Quantity per serving:
Calories: 148Total fat: 9gSaturated fat: 5gTrans fat: 0gUnsaturated fat: 3gCholesterol: 28mgSodium: 74mgCarbohydrates: 16gFiber: 0gSugar: 11gEgg white: 1g
