Soft Sugar Cookies With Fresh Strawberry Icing
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Excellent
Soft Sugar Cookies With Fresh Strawberry Icing
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These soft sugar cookies with fresh strawberry icing has a burst of fresh strawberry taste. The all-natural pretty pink color makes these cookies perfect Easter cookies and a spring treat. This recipe makes 3 dozen cookies.Recipe adapted from The All-American Dessert Book" by Nancy Baggett
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Ingredients
For sugar cookies
- 3 1/3 cup all-purpose flour
- 3/4 tsp salt
- 3/4 tsp baking powder
- 1 1/4 cup granulated sugar
- 2/3 cup unsalted butter slightly softened
- 2/3 cup solid white shortening at room temperature
- 2 large eggs
- 1 tbsp light corn syrup
- 1 tbsp vanilla extract
- 1 tsp freshly grated lemon zest
- 1/4 tsp lemon extract
- 1/4 cup sour cream
Fresh strawberry icing
- 1 cup strawberries
- 1/2 tsp lemon zest
- 4 cup powdered sugar sifted
- 2 tbsp unsalted butter very softened
- 1 1/2 tbsp light corn syrup
- 1/2 tsp vanilla extract
- water if needed
Instructions
For the sugar cookies
- Stir together flour, salt, and baking powder in a medium bowl; set aside.
- In an electric mixer with a paddle attachment, mix sugar, butter, shortening until light and fluffy on a medium speed, about 2 minutes.
- Add eggs one at a time, beating well after each addition. Then, mix in the lemon zest. Add in the vanilla extract, corn syrup, and lemon extract. Mix until well combined.
- On low speed, add half of the flour mixture and mix, scraping down the sides of the bowl as needed. Mix in the sour cream then stir in the remaining flour mixture until smooth.
- Divide the dough into 2 portions and wrap around with plastic wrap. Refrigerate for at least 6 hours and up to 2 days.
- Preheat oven to 350ºF. Grease a baking sheet with spray or line with parchment paper or baking mat.
- Take a dough from the refrigerator out on to a lightly floured surface. Roll the dough into 1/4-inch thick. Using a cookie cutter, cut out the dough and transfer to the prepared baking sheet. Work fast while the dough is still cold. Repeat with the other piece of the dough.
- Bake for 8-10 minutes or until the edges of the cookies turns slightly gold. Let the cookies stand in a baking sheet for 1 minute, then transfer to wired racks to cool completely.
- When cookies are cool, drizzle the icing on the cookies. Let cookies stand until the icing set, at least 2 hours.
For the strawberry icing
- Coarsely chop strawberries, combine with lemon zest, 1/4 cup of powdered sugar in a blender or food processor. Puree until smooth. Strain the strawberry puree through a fine sieve pressing with a wooden spoon to remove the seeds. Discard the seeds.
- Add butter, corn syrup, and vanilla extract and mix well. Add 3 3/4 cups of powdered sugar and mix all together until smooth. Adjust the icing consistency with more powdered sugar or a little water as needed.
Notes
- Freezing Tip:
- These soft sugar cookies with fresh strawberry icing freeze well. Just put a piece of parchment or wax paper in between the layer so they don't stick to each other.
Nutrition Information
Show Details
Calories
204kcal
(10%)
Carbohydrates
31g
(10%)
Protein
2g
(4%)
Fat
9g
(14%)
Saturated Fat
4g
(20%)
Polyunsaturated Fat
1g
Monounsaturated Fat
3g
Trans Fat
1g
Cholesterol
21mg
(7%)
Sodium
64mg
(3%)
Potassium
26mg
(1%)
Fiber
0.4g
(2%)
Sugar
21g
(42%)
Vitamin A
148IU
(3%)
Vitamin C
2mg
(2%)
Calcium
12mg
(1%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 36Serving
Amount Per Serving
Calories 204 kcal
% Daily Value*
| Calories | 204kcal | 10% |
| Carbohydrates | 31g | 10% |
| Protein | 2g | 4% |
| Fat | 9g | 14% |
| Saturated Fat | 4g | 20% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 3g | 15% |
| Trans Fat | 1g | 50% |
| Cholesterol | 21mg | 7% |
| Sodium | 64mg | 3% |
| Potassium | 26mg | 1% |
| Fiber | 0.4g | 2% |
| Sugar | 21g | 42% |
| Vitamin A | 148IU | 3% |
| Vitamin C | 2mg | 2% |
| Calcium | 12mg | 1% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
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Overall Rating
5.0
3 reviews
Excellent
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