Ingredients
Equipment
Method
- In a large bowl, beat the softened unsalted butter and ½ cup granulated sugar together until light and fluffy. This process, also known as creaming, incorporates air into the mixture, which is crucial for a tender cookie.1 cup unsalted butter, softened, ½ cup granulated sugar
- Stir in the vanilla extract until well combined. Vanilla enhances the sweetness and adds a warm, aromatic depth to the cookies.1 teaspoon vanilla extract
- In a separate medium bowl, whisk together the all-purpose flour, finely ground freeze-dried strawberry powder, and ¼ teaspoon salt. Ensure the strawberry powder is evenly distributed throughout the flour to guarantee consistent flavor in every bite.2 cups all-purpose flour, ½ cup freeze-dried strawberries, finely ground into a powder, ¼ teaspoon salt
- Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Be careful not to overmix, as this can develop the gluten in the flour, leading to tough cookies. The dough will be crumbly but should hold together when squeezed.
- Turn the dough out onto a lightly floured surface. Gently bring the dough together with your hands until it forms a cohesive ball. If the dough seems too dry, you can add a teaspoon of cold water at a time, but avoid adding too much.1 teaspoon cold water
- Flatten the dough ball into a disc. You can either roll out the dough to about ½ inch thickness and use cookie cutters to create your desired shapes, or simply roll the dough into a log, wrap it in parchment paper, and chill it in the refrigerator for at least 30 minutes. This chilling step firms up the butter, making the dough easier to slice and preventing excessive spreading during baking.
- While the dough is chilling, preheat your oven to 325°F (160°C). Line baking sheets with parchment paper.
- If you chilled a log, unwrap it and slice it into ¼-inch thick rounds. Place the cookies onto the prepared baking sheets, leaving about 1 inch between them. If you used cookie cutters, place the shaped cookies onto the baking sheets.
- For an extra touch of sweetness and sparkle, lightly sprinkle the tops of the cookies with additional granulated sugar before baking.additional granulated sugar
- Bake for 18-20 minutes, or until the edges are lightly golden and the centers appear set. The cookies should not be deeply browned; the goal is a pale, buttery finish with hints of pink from the strawberries.
- Let the cookies cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely. This allows them to firm up further.
Notes
These cookies are best stored in an airtight container at room temperature for up to 5-7 days. For longer storage, freeze baked cookies for up to 2-3 months.
