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Strawberry Amish Sugar Cookies

Strawberry Amish Sugar Cookies

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. 

Course Cookies
Keyword strawberry amish sugar cookies, strawberry cookies, strawberry frosting
Prep Time 1 hour 30 minutes
Cook Time 45 minutes
Total Time 2 hours 15 minutes
Servings 48
Author Sarah


For Strawberry Amish Sugar Cookies:

  • 1 cup butter softened
  • 1 cup vegetable or canola oil
  • 1 cup granulated sugar
  • 1 cup powdered sugar
  • 2 large eggs at room temperature
  • 2 tsp. vanilla extract
  • 4 1/2 cups all-purpose flour
  • 1 tsp. baking soda
  • 1 tsp. cream of tartar
  • 1 oz. freeze-dried strawberries NOT dried strawberries, must be freeze-dried!

For Strawberry Frosting:

  • 1 oz. freeze-dried strawberries NOT dried strawberries, must be freeze-dried!
  • 1 cup butter softened
  • 4 cups powdered sugar
  • 3 - 5 tbsp. heavy cream
  • 2 tsp. vanilla extract
  • pinch of salt


For Strawberry Amish Sugar Cookies:

  1. In a large mixing bowl, beat the butter, oil, and sugars until combined.

  2. Beat in eggs and vanilla.

  3. In a large bowl, whisk together flour, baking soda, and cream of tartar.

  4. In two additions, add flour mixture to the butter mixture, beating until just combined. Do not overmix. Dough will be kinda fluffy and light!

  5. Fold in strawberry dust.

  6. Line baking sheets with parchment paper or silicone baking mats.

  7. Drop dough by rounded teaspoonfuls onto baking sheets.

  8. Bake at 375 for 8-11 minutes, or until edges and bottoms are lightly browned.

  9. Remove to wire racks to cool.

For Strawberry Frosting:

  1. 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.

  2. In a large mixing bowl, beat butter until creamy and smooth.

  3. Add powdered sugar, 3 tbsp. heavy cream, vanilla extract, pinch of salt, and strawberry dust.

  4. Beat until thick and fluffy, at least 2 minutes on medium speed.

  5. 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.

  6. Spread frosting generously onto cookies, and allow to set.

  7. 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.

Recipe Notes

  • These are good for at least a week, but best within the first 3-4 days. After a few days, they get crumbly -- still delicious though.
  • I like to let the frosting set, then I stack cookies into tightly covered 9x13 pans with layers of foil or parchment paper in-between.
  • These freeze really well! Iced or plain, they freeze beautifully. I like to freeze cookies and frosting separately, and then thaw before assembling, but you can freeze them fully assembled too.
  • This recipe calls for freeze-dried strawberries, not simply dried strawberries. Specifically freeze-dried. In my experience, they are easy to find at most major grocery stores, including Publix, Trader Joe's, Walmart, Target, and I've even found them at CVS. They are usually very accessible in stores.