brown sugar cookies with strawberries & cream


Sweet strawberries dipped in brown sugar were a favorite childhood snack of mine. I’ve translated the duo to cookie form, creating an effortless treat that happens to be pretty enough for a spring party.

Brown Sugar Cookies with Strawberries & Cream | Tutti DolciThe Soft Batch-style brown sugar cookies make an incredibly tender pillow for the rich and tangy cream cheese frosting. Finished with a plump berry, each bite is sweetly satisfying.

Brown Sugar Cookies with Strawberries & Cream | Tutti Dolci


Brown Sugar Cookies with Strawberries & Cream

  • Yield: 20 cookies


  • 1 2/3 cups flour
  • 1 tsp cornstarch
  • 1 tsp baking soda
  • 1/4 tsp salt
  • 1/2 cup unsalted butter, at room temperature
  • 3/4 cup light brown sugar
  • 1 large egg
  • 2 tsp vanilla extract
  • 1 Tbsp dark honey (or molasses)

Cream Cheese Frosting

  • 1/4 cup unsalted butter, at room temperature
  • 4 ounces reduced-fat cream cheese, softened
  • pinch of salt
  • 1 tsp vanilla extract
  • 1 1/2 cups powdered sugar
  • 1 Tbsp low-fat milk
  • Strawberries for topping


  1. Whisk together flour, cornstarch, baking soda, and salt in a medium bowl. Beat butter and brown sugar in a large mixer bowl at medium speed until creamy. Add egg, vanilla, and honey, beating to combine. Reduce speed to low and gradually add flour mixture; beat just until incorporated. Cover dough and chill in the refrigerator for 2 hours.
  2. Preheat oven to 350°F and line two baking sheets with silicone mats or parchment paper. Form 1 1/2″ balls of dough and place two inches apart on prepared baking sheets. Bake, rotating pans halfway through, for 8 minutes, until edges are set. Immediately make a well in the center of each cookie with the back of a spoon. Cool for 4 minutes on baking sheets, then transfer to a wire rack to cool completely.
  3. For the frosting, beat butter and cream cheese in a large mixer bowl on medium speed until combined; beat in salt and vanilla. Reduce speed to low; add powdered sugar 1/2 cup at a time and beat well, scraping down bowl as needed. Add milk; beat on medium-high speed until smooth. Chill in the refrigerator for 45 minutes.
  4. Pipe or spoon frosting in the center of each cookie, top with a strawberry, and serve immediately. Cookies and frosting can be made ahead; assemble just before serving.


Inspired by The Vanilla Bean Blog


  • Calories: 185
  • Carbohydrates: 26


  1. This is so unique, I LOVE it. Now you have me wanting to try brown sugar with strawberries. When I was little I loved sprinkling regular sugar, so the added molasses in brown sugar, must be divine. Thanks for the recipe 🙂 Ahh cannot wait for strawberry picking in MN!

  2. Oh right.. now I want to go back to my childhood and try strawberries with brown sugar instead of white. 🙂 I was the kid with red all over her face sitting with a bowl of sugar. LOL

    I must try these cookies because I can taste them in my mouth already.

  3. The cookies sounds amazing, the icing sounds amazing and putting the two together with a gorgeous strawberry sounds divine!!!! Happy Easter!!!

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