Ingredients
Scale
- 1 ounce freeze-dried strawberries
- 2 cups all-purpose flour
- 1 cup (2 sticks) butter, softened
- 1/2 cup powdered sugar
- 1 teaspoon vanilla extract
- 1 cup powdered sugar for glaze
- 2 tablespoons milk for glaze
Instructions
- Cream together softened butter and 1/2 cup powdered sugar until light and fluffy. Beat in vanilla extract.
- Gradually add all-purpose flour to the creamed mixture, mixing on low speed until just combined. Avoid overmixing.
- Crush freeze-dried strawberries into a fine powder. Gently fold the strawberry powder into the cookie dough until evenly distributed, creating a pink hue.
- Turn dough onto a lightly floured surface and knead gently. Shape dough into a log or roll out to 1/2 inch thickness and cut shapes. Refrigerate log for at least 30 minutes if using that method.
- Preheat oven to 325°F (160°C). Slice log into 1/2-inch rounds or use cut shapes. Bake on a parchment-lined baking sheet for 18-22 minutes, until edges are lightly golden.
- Cool cookies on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
- Prepare glaze by whisking 1 cup powdered sugar with 2 tablespoons milk until smooth. Adjust consistency with more milk or powdered sugar as needed.
- Drizzle or dip cooled cookies into the glaze. Allow glaze to set completely before serving or storing.
Notes
Work with cold hands and cool surfaces to avoid warming the butter. If the dough becomes sticky, chill briefly instead of adding extra flour.
- Prep Time: 20 minutes
- Cook Time: 22 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 cookie
- Calories: 150
- Sugar: 10g
- Sodium: 50mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 21g
- Fiber: 0g
- Protein: 1g
- Cholesterol: 30mg