Strawberry Glazed Cookies (Print Version)
# Ingredients:
→ Cookie Base
01 -
1 cup of softened, unsalted butter
02 -
½ cup of powdered sugar
03 -
1 teaspoon of vanilla extract
04 -
2¼ cups of all-purpose flour, carefully scooped and leveled
05 -
¼ teaspoon of fine salt
→ Strawberry Additions
06 -
2 tablespoons of finely crushed freeze-dried strawberries
07 -
¼ cup of fresh strawberry puree (for the topping)
08 -
1 cup of powdered sugar (for the glaze)
# Instructions:
01 -
Use a food processor to crush freeze-dried strawberries into a fine powder.
02 -
Beat the butter and vanilla for about 2 minutes. Add the powdered sugar and whip it for 2 more minutes till it looks nice and fluffy.
03 -
Mix in the ground strawberry powder, then add the flour and salt until the dough just comes together. Expect it to feel a little crumbly.
04 -
Shape the dough into a ball and roll it out to a ¼-inch thickness. Do this between sheets of flour-dusted parchment paper, then place it in the fridge for an hour or in the freezer for about 30 minutes.
05 -
Cut the dough into fun shapes and place them on a baking sheet, spaced 1 inch apart. Bake them in a 350°F oven for 10-12 minutes. Re-roll and chill any scraps of dough as needed.
06 -
Blend fresh strawberries into a smooth puree, then mix it with powdered sugar until it's all well combined.
07 -
After the cookies cool down completely, dip them into the glaze. If you'd like, sprinkle crushed freeze-dried strawberries on top, and let them dry on a cooling rack.
# Notes:
01 -
The number of cookies will vary depending on the cutter size you use.
02 -
Measure freeze-dried strawberry powder only after grinding it.
03 -
Be careful when measuring flour—spoon it into the cup, then scrape off the excess. Avoid packing it.
04 -
Make sure cookies are completely cooled before putting on the glaze.