Ingredients
Equipment
Method
Preparation Steps
- Begin by blending freeze-dried strawberries in a food processor until they become a fine powder.
- In a mixing bowl, beat the softened unsalted butter and vanilla extract together for about 2 minutes.
- Gradually add the powdered sugar, continuing to beat until the mixture is fluffy.
- Gently mix in the ground freeze-dried strawberries, then gradually add the all-purpose flour and salt.
- Turn the crumbly dough onto parchment paper, shape it into a ball, and roll it out to about ¼-inch thickness.
- Place the rolled dough in the refrigerator to chill for 1 hour.
- Cut out desired shapes using cookie cutters and place on the prepared baking sheets.
- Preheat your oven to 350°F (175°C) and bake for 10-12 minutes.
- Transfer cookies to a wire rack for cooling.
- Prepare the glaze by blending strawberries into a smooth puree and mixing with powdered sugar.
- Dip each cooled cookie into the glaze, allowing excess to drip off.
Nutrition
Notes
Use room temperature butter for the best results. Properly measure flour to avoid dry cookies. Chill dough to maintain shape. Watch baking time closely to prevent overbaking.