Strawberry Frosted Sugar Cookie

Prep Time

50 minutes

Bake Time

12 minutes

Yields

16 cookies

Meet the Chef: Emily Griffin

Meet Emily, a passionate baker and cook originally from Pittsburgh, now calling Houston home. With a culinary legacy from family cooks, she launched My Messy Kitchen to share cherished family recipes. Over time, Emily started crafting her own creations, discovering a deep love for cooking and baking.

Farming to Help Save the Planet

As the largest Regenerative Organic Certified® farm in the U.S., we lead the fight for a cleaner, greener future. By farming regeneratively, we rebuild the soil, clean the air, and promote biodiversity. Join us in cultivating a thriving planet for generations to come.

Why Regenerative?

Ingredients


For the cookies:

  • 1 cup salted butter, melted
  • 1 ½ cups Florida Crystals® Regenerative Organic Raw Cane Sugar
  • ½ cup freeze-dried strawberries, ground into powder (about one 1 oz bag)
  • 1 ½ tsp vanilla extract
  • 1 egg, room temperature
  • 3 cups all-purpose flour
  • 1 tsp baking soda
  • ¼ tsp salt

For the frosting:

  • ½ cup unsalted butter, room temperature
  • 2 cups Florida Crystals® Regenerative Organic Powdered Sugar
  • 1 tsp vanilla extract
  • 3-4 tbsp heavy cream, room temperature

Instructions

For the cookies

Step 1

Blend freeze-dried strawberries in a food processor or high-speed blender until you get a fine powder. Sift out any large bits if needed.

Step 2

In a large bowl, whisk together melted butter and sugar until combined. Add strawberry powder, vanilla extract, and egg. Mix until smooth.

Step 3

In a separate bowl, whisk together flour, baking soda, and salt. Slowly mix dry ingredients into the wet ingredients until fully combined. The dough will be soft and slightly sticky.


Step 4

Chill the dough for 30 minutes if it’s too soft to roll.

Step 5

Preheat the oven to 350°F (175°C). Scoop dough into balls (about 3 tbsp each) and place on a parchment-lined baking sheet.

Step 6

Bake for 10–12 minutes or until edges are set but centers are still soft.

Step 6

Bake for 10–12 minutes or until edges are set but centers are still soft.

Step 7

As soon as they come out of the oven use a glass or dish to gently press down and flatten the cookies to be about ¼ inch thick. Let cookies cool on the baking sheet for 5 minutes before transferring to a wire rack.

For the frosting:

Step 1

In a medium sized bowl using a hand held mixer or in the bowl of a stand mixer, beat butter and powdered sugar until smooth, about 1 minute.

Step 2

Add in vanilla and 3 tbsp of heavy cream and mix until smooth. Add more heavy cream to reach desired consistency.

Step 3

Use a spatula to frost each cookie with 2-3 tablespoons of frosting. Serve and enjoy!

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