Strawberry Cookies Glazed (Print Version)
# Ingredients:
→ Base Layer
01 -
Softened unsalted butter (1 cup)
02 -
Half a cup of powdered sugar
03 -
1 teaspoon of vanilla
04 -
2¼ cups of all-purpose flour, measured lightly
05 -
A pinch of salt (¼ teaspoon)
→ Strawberry Components
06 -
2 tablespoons of fine-ground freeze-dried strawberries
07 -
Quarter-cup strawberry puree for the glaze
08 -
A cup of powdered sugar for the glaze
# Instructions:
01 -
Grind the freeze-dried strawberries in a food processor until they turn into a fine powder.
02 -
Beat the butter and vanilla together for 2 minutes, then add the powdered sugar and mix for another 2 minutes until fluffy.
03 -
Blend the ground strawberries in, then mix in the flour and salt just until it comes together. Dough will be slightly crumbly.
04 -
Shape dough into a ball, roll out to ¼-inch thickness between floured parchment, chill in the fridge for an hour or freeze for 30 minutes.
05 -
Cut your cookies from the dough and bake at 350°F for 10 to 12 minutes, leaving 1 inch between cookies. Re-chill and re-roll any scraps as you go.
06 -
Puree fresh strawberries until smooth, then whisk together the puree and powdered sugar until it's blended.
07 -
Cool cookies completely, dip in glaze, and sprinkle optional crushed freeze-dried strawberry bits on top. Let them dry on a cooling rack.
# Notes:
01 -
Number of cookies depends on cutter size.
02 -
Measure freeze-dried strawberry powder after grinding it.
03 -
Spoon flour into the cup and level it off—don't pack it.
04 -
Let cookies cool entirely before adding glaze.