Double Strawberry Sugar Cookies
Adapted from Half Baked Harvest (Tieghan Gerard)
Ingredients
Cookies
- 3 cup freeze-dried strawberries
- 1 cup 227 g salted butter, room temperature
- 1 cup 200 g granulated sugar
- 1 egg
- 2 tsp vanilla extract
- 2 cup 250 g all-purpose flour
- 1 tsp baking soda
- 1/2 tsp kosher salt
- 1/3 cup 80 ml high-quality strawberry jam
Icing
- 2 oz 55 g cream cheese
- 2 cup 240 g powdered sugar
- 1/4 cup 60 ml hot milk
- 1 tsp vanilla extract
Method
- Cookies
- Process the freeze-dried strawberries in a blender or food processor into a fine powder.
- Preheat the oven to 175°C (350°F). Line a baking sheet with parchment paper.
- Beat the butter, sugar, and vanilla together until combined. Beat in the egg. Add the flour, baking soda, 1/4 cup of the strawberry powder (reserve the rest for the icing), and salt. Beat in the jam.
- Roll the dough into rounded tablespoon-sized balls, spaced 2 inches apart on the baking sheet.
- Bake 8 minutes, then remove, rotate the pan, and tap it on the counter once to flatten the cookies. Bake 2–3 more minutes, until just beginning to set at the edges.
- Let the cookies cool on the baking sheet — they continue cooking slightly as they sit.
- Icing
- Mix all the icing ingredients in a bowl with the remaining 3–4 tbsp strawberry powder. Add more milk to thin, if needed.
- Dip each cookie in the icing, or enjoy unfrosted. Store in an airtight container up to 5 days.