Description
Decadent chocolate sugar cookies topped with a luscious strawberry cream cheese frosting and fresh strawberries. A perfect treat for Valentine’s Day or any special occasion!
Ingredients
Scale
- 2 1/4 cups (281g) all-purpose flour, plus more for dusting
- 3/4 cup (60g) unsweetened cocoa powder
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1 cup (2 sticks or 226g) unsalted butter, softened
- 1 1/2 cups (300g) granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 2 tablespoons milk
- 8 ounces (226g) cream cheese, softened
- 1/2 cup (1 stick or 113g) unsalted butter, softened
- 3 cups (360g) powdered sugar, sifted
- 1/4 cup (60ml) strawberry puree (made from fresh or frozen strawberries)
- 1 teaspoon vanilla extract
- Pinch of salt
- Optional: Pink food coloring (gel is best)
- Fresh strawberries, sliced
- Chocolate shavings or sprinkles (optional)
Instructions
- Combine Dry Ingredients: In a medium bowl, whisk together the flour, cocoa powder, baking soda, baking powder, and salt. Make sure everything is evenly distributed. This will ensure a consistent chocolate flavor and proper leavening.
- Cream Butter and Sugar: In a large bowl (or the bowl of a stand mixer), cream together the softened butter and granulated sugar until light and fluffy. This usually takes about 3-5 minutes. Scrape down the sides of the bowl occasionally to ensure everything is evenly incorporated. The mixture should be noticeably lighter in color and texture.
- Add Egg and Vanilla: Beat in the egg and vanilla extract until well combined. Again, scrape down the sides of the bowl to make sure everything is mixing evenly.
- Gradually Add Dry Ingredients: Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Be careful not to overmix, as this can result in tough cookies. Add the milk and mix until the dough comes together. The dough should be soft but not sticky. If it seems too sticky, add a tablespoon of flour at a time until it reaches the right consistency.
- Divide and Chill the Dough: Divide the dough in half, flatten each half into a disc, and wrap each disc tightly in plastic wrap. Refrigerate for at least 2 hours, or preferably overnight. This chilling time is crucial! It allows the gluten to relax, which prevents the cookies from spreading too much in the oven. It also makes the dough easier to handle.
- Preheat Oven and Prepare Baking Sheets: Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper or silicone baking mats. This will prevent the cookies from sticking and make cleanup a breeze.
- Roll Out the Dough: On a lightly floured surface, roll out one disc of dough to about 1/4 inch thickness. Keep the other disc of dough refrigerated until you’re ready to use it.
- Cut Out Shapes: Use cookie cutters to cut out desired shapes. I love using heart shapes for Valentine’s Day or simple circles for everyday treats.
- Place on Baking Sheets: Carefully transfer the cut-out cookies to the prepared baking sheets, leaving about 1 inch of space between each cookie.
- Bake: Bake for 8-10 minutes, or until the edges are set and the centers are no longer shiny. Keep a close eye on them, as baking times can vary depending on your oven.
- Cool: Let the cookies cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely.
- Repeat: Repeat the rolling, cutting, and baking process with the remaining dough. If the dough becomes too soft while you’re working with it, return it to the refrigerator for a few minutes to firm up.
- Prepare Strawberry Puree: If using fresh strawberries, wash and hull about 1 cup of strawberries. If using frozen, thaw them slightly. Puree the strawberries in a food processor or blender until smooth. Strain the puree through a fine-mesh sieve to remove any seeds. You should have about 1/4 cup of strawberry puree.
- Cream Butter and Cream Cheese: In a large bowl (or the bowl of a stand mixer), cream together the softened cream cheese and butter until smooth and creamy. Make sure there are no lumps.
- Add Powdered Sugar: Gradually add the sifted powdered sugar to the cream cheese mixture, mixing on low speed until combined. Sifting the powdered sugar is important to prevent lumps in your frosting.
- Add Strawberry Puree and Vanilla: Beat in the strawberry puree, vanilla extract, and salt until smooth and creamy. If desired, add a drop or two of pink food coloring to enhance the color.
- Adjust Consistency: If the frosting is too thick, add a teaspoon of milk or cream at a time until it reaches your desired consistency. If it’s too thin, add a tablespoon of powdered sugar at a time.
- Frost the Cookies: Once the cookies are completely cool, frost them with the strawberry cream cheese frosting. You can use a knife, spatula, or piping bag to apply the frosting.
- Decorate: Decorate the frosted cookies with sliced fresh strawberries and chocolate shavings or sprinkles, if desired.
- Chill (Optional): For best results, chill the frosted cookies in the refrigerator for about 30 minutes to allow the frosting to set. This will make them easier to handle and prevent the frosting from smearing.
- Serve: Serve and enjoy your delicious Chocolate Strawberry Sugar Cookies!
Notes
- Chilling the dough is essential for preventing the cookies from spreading too much during baking.
- Sifting the powdered sugar ensures a smooth, lump-free frosting.
- Adjust the amount of strawberry puree in the frosting to your taste.
- Store leftover cookies in an airtight container at room temperature or in the refrigerator.
- Prep Time: 30 minutes
- Cook Time: 8 minutes