Soft, buttery, melt-in-your-mouth Amish Sugar Cookies, stuffed with a potent punch of strawberries, and slathered with thick, fluffy Strawberry Frosting! Intense, fresh strawberry flavor abounds in these Strawberry Amish Sugar Cookies, but they are no more work than standard sugar cookies, and require only one special ingredient.
In a large mixing bowl, beat the butter, oil, and sugars until combined.
Beat in eggs and vanilla.
In a large bowl, whisk together flour, baking soda, and cream of tartar.
In two additions, add flour mixture to the butter mixture, beating until just combined. Do not overmix. Dough will be kinda fluffy and light!
Fold in strawberry dust.
Line baking sheets with parchment paper or silicone baking mats.
Drop dough by rounded teaspoonfuls onto baking sheets.
Bake at 375 for 8-11 minutes, or until edges and bottoms are lightly browned.
Remove to wire racks to cool.
Place freeze-dried strawberries in a food processor or blender, and process until they resemble fine crumbs and powder. A few small chunks are fine. Set aside.
In a large mixing bowl, beat butter until creamy and smooth.
Add powdered sugar, 3 tbsp. heavy cream, vanilla extract, pinch of salt, and strawberry dust.
Beat until thick and fluffy, at least 2 minutes on medium speed.
Add additional 1 - 2 tbsp. heavy cream, as needed, to achieve desired consistency. It should be thick, fluffy, and hold shape so that it can be pipable, if needed.
Spread frosting generously onto cookies, and allow to set.
Store in airtight containers in a cool, dry place for up to a week at room temperature. If stacking cookies, layer foil or parchment paper in-between.