Frosted Strawberry Cookies

By Sally's Baking Recipes · 90 min

Ingredients

Instructions

1. Grind half of the freeze-dried strawberries (1 cup / 24 g) in a food processor or blender to a powder. Set aside. Keep the remaining 1 cup of freeze-dried strawberries for the dough.
2. Beat the butter, cream cheese and sugar on medium-high until creamy, about 3 minutes, scraping the bowl as needed. Add the egg and vanilla and beat about 1 minute until combined.
3. Add the strawberry powder, flour, baking soda and salt; beat on low until combined, then on medium-high until combined. Beat in the remaining 1 cup (24 g) of whole freeze-dried strawberries just until incorporated. The dough will be thick and sticky.
4. Cover and chill the dough for at least 2 hours (up to 3 days). It may take on a purplish-grey tint the longer it chills; this is normal and does not affect the taste.
5. Preheat the oven to 350°F (177°C). Line light-coloured baking sheets with parchment or silicone mats.
6. Scoop about 1.5 Tbsp (35 g) of dough per cookie, roll into balls, roll each in granulated sugar, and space them 3 inches apart on the sheets.
7. Bake 13–14 minutes, until the edges are set. The centres will look very soft but will firm up as they cool.
8. Cool on the sheet for 10 minutes, then move to a rack to cool completely.
9. Grind the freeze-dried strawberries in a food processor or blender to a powder. Set aside.
10. Beat the butter and cream cheese on medium-high until creamy, about 2 minutes. Add the confectioners' sugar, strawberry powder and vanilla. Beat on low for 30 seconds, then on high for 2 minutes. Taste, and add a pinch of salt if too sweet.
11. Spread or pipe the frosting onto the cooled cookies. Top with a fresh strawberry slice just before serving, if desired.

Summarized from Sally's Baking Recipes's video. Watch it for the details.

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