CATEGORIES
Serves:
Prep time:
Cook time:
Ingredients
Instructions
- 1Place the freeze-dried strawberries into a blender or food processor. Pulse the berries until they achieve a fine, powdery consistency Set aside one teaspoon of the strawberry powder and reserve it for the glaze.
- 2Transfer the remaining strawberry powder into a medium mixing bowl. Add the all-purpose flour and whisk together.
- 3In the bowl of a stand mixer with the paddle attachment, combine the softened butter and powdered sugar. Beat these ingredients at a medium speed until the mixture is light and fluffy, which should take approximately one minute.
- 4Reduce the mixer speed to low and gradually add the flour-strawberry mixture to the creamed butter and sugar. Continue to mix until the ingredients are fully combined.
- 5Shape the dough into a disc and encase it tightly in plastic wrap. Refrigerate the wrapped dough for 15 minutes to firm.
- 6Once chilled, place the dough on a lightly floured surface and roll it out to about one-quarter inch thick. Using cookie cutters, shape the dough as desired and place on a baking sheet lined with parchment paper.
- 7Place the prepared baking sheet in the refrigerator for another 15 minutes, allowing the dough to chill one more time.
- 8Preheat the oven to 350 degrees Fahrenheit. Bake the cookies for 15 to 17 minutes, or until the centers are just set, taking care to prevent excessive browning.
- 9Glaze Preparation: While the cookies are baking, prepare the glaze by whisking together the powdered sugar and milk in a small bowl. Add in the reserved teaspoon of strawberry powder.
- 10Once the cookies have cooled, either drizzle them with the prepared glaze or dip them directly into it. Sprinkle additional freeze-dried strawberry crumbs on top for decoration.
- 11Allow the cookies to set completely (about 15 minutes) before serving. Enjoy!
