Strawberry Cookie Treats (Printable Version)
# What You'll Need:
01 -
Plain flour, not bleached (320 grams/11 1/4 ounces).
02 -
Strawberries, freeze-dried (21 grams/3/4 ounce).
03 -
Soft butter without salt, around 65-68°F (227 grams/8 ounces).
04 -
White sugar (114 grams/4 ounces).
05 -
Salt, kosher type (1/2 teaspoon).
06 -
Real vanilla extract (1 teaspoon).
07 -
Sugar, powdered form (120 grams/1 cup).
08 -
More freeze-dried strawberries for topping (14 grams/1/2 ounce).
09 -
Milk, straight from the carton (3-5 tablespoons).
# Preparation Steps:
01 -
Blend a third of your flour with those freeze-dried strawberries until they're totally crushed. Then combine with your leftover flour.
02 -
Whip your butter with sugar, vanilla, and salt till it's nice and fluffy. Drop in your flour combo and mix until everything sticks together.
03 -
Flatten the dough to 1/2-inch thick, then use a 2-inch round cutter to make shapes. Poke the middle with a fork, then cool them in the fridge for 20 minutes.
04 -
Pop them in a 300°F oven for about 20-23 minutes or until they're just slightly colored on the bottom. Let them cool completely.
05 -
Grind your powdered sugar with strawberries until it's super fine. Add milk and stir until it's runny but not too thin.
06 -
Quickly dunk the tops of each cookie in your glaze, give them a little shake, and let them dry on a wire rack.
# Additional Tips:
01 -
The cookies stay fresh for 10 days if you skip the glaze.
02 -
You can store the raw dough in your freezer for up to 3 months.
03 -
Always go for good butter - it makes all the difference.