Soft Strawberry Cookies (Print Version)
# Ingredients:
01 -
Unbleached all-purpose flour (320 grams/11 1/4 ounces).
02 -
3/4 ounce (21 grams) of freeze-dried strawberry pieces.
03 -
Softened unsalted butter (227 grams/8 ounces).
04 -
Normal sugar (114 grams/4 ounces).
05 -
A pinch (1/2 teaspoon) of kosher salt.
06 -
Vanilla extract (1 teaspoon) for flavor.
07 -
One cup (120 grams) of powdered sugar.
08 -
Half an ounce (14 grams) of freeze-dried strawberry bits for glaze.
09 -
Whole milk (3-5 tablespoons, depending on consistency).
# Instructions:
01 -
Grind freeze-dried strawberries with 1/3 of the flour until smooth. Stir this mixture into the rest of the flour.
02 -
Beat the butter with sugar, vanilla, and salt until creamy. Slowly add the flour mix and stir till it becomes dough.
03 -
Roll out dough to 1/2 inch thick, then use a 2-inch round cutter to shape. Fork the centers. Chill in the fridge for 20 minutes.
04 -
Set the oven to 300°F. Bake cookies for 20-23 minutes, just until the bottom shows a light color. Let cool fully.
05 -
Blend powdered sugar with freeze-dried strawberries until smooth. Add milk a little at a time, mixing till creamy.
06 -
Dip the tops of the cookies in glaze, shake off extra, and place them on a rack to set.
# Notes:
01 -
Uncovered, the cookies stay fresh on the counter for 10 days.
02 -
Freeze leftover dough for up to 3 months.
03 -
High-quality butter gives the best flavor.