Ingredients
Equipment
Method
- Measure the flour into a medium-sized bowl. Place 1/3 of the flour and the freeze-dried strawberries in a mini food processor and process until the freeze-dried strawberries are completely pulverized. Pour this mixture into the main bowl of all-purpose flour.
- If you don’t have a food processor, place the freeze-dried strawberries in a zip-top freezer bag. Use a rolling pin to beat the strawberries until they are powdery and fine, and you don’t see any large pieces. Pour the strawberries into the bowl with the flour and whisk to combine.
- Place the butter, sugar, pure vanilla extract, and salt in the bowl of a stand mixer with the paddle attachment and mix on medium speed until the mixture is smooth and creamy, about 2 minutes. Stop the mixer, scrape down the bowl and paddle attachment.
- Add all the flour-strawberry mixture at once. Turn the mixer to low speed and mix until all the dry ingredients are combined and the dough forms into a cohesive dough ball. The dough will be crumbly at first but then form into a dough ball.
- Turn the cookie dough out onto a lightly floured surface. You can turn it out onto a large piece of Silpat. Use your hands to shape the dough into a rectangle and lightly flour the top of the dough. Do not use too much flour, just enough to keep the rolling pin from sticking.
- Roll the dough out to 1/2-inch thick. Use a 2-inch round cookie cutter to cut out the cookies. Place the cookies on a board or small sheet pan lined with parchment paper. Prick each cookie in the center with the tines of a fork. Pricking the cookies allows steam to escape and helps them stay flat when baked.
- Chill the dough in the refrigerator for at least 20 minutes. Chilling the dough helps the cookies hold their shape when baking. The dough can be refrigerated for up to 2 days. If not baking the cookies within 2 hours of refrigerating them, cover them with plastic wrap to keep them from drying out.
- While the cookies are chilling, preheat the oven to 300 degrees F. Line a half baking sheet with parchment paper. You can also use Silpat, but the bottom of the cookies may flare out when baking on Silpat.
- Place the cookies on a half baking sheet, 2 inches apart (12 cookies in total). Bake the cookies for 20-23 minutes. The baking time will vary.
- The goal of baking at 300 degrees F is to bake the cookie without browning it on top; they will have just a little color on the bottom. To check for doneness after 20 minutes, gently flip one of the cookies over with an offset spatula. If the cookie holds together and there is a little bit of browning on the bottom, the cookie is done.
- Take the cookies out of the oven and allow them to cool for about 5 minutes on the cookie sheet before moving them to a wire rack to completely cool.
- At this point, the cookies are ready to eat. If you want to glaze them with a strawberry glaze, follow the directions for the strawberry glaze.
- Place the powdered sugar and freeze-dried strawberries in the bowl of a mini food processor and process until the freeze-dried strawberries are powdery and the whole mixture is a pale pink.
- Pour the sugar-strawberry mixture into a small mixing bowl. Add 3 tablespoons of milk and stir until the mixture is creamy and smooth with no lumps. The glaze will be thick. If you want a thinner glaze, add milk 1/2 teaspoon at a time until the desired consistency is achieved.
- Holding each cookie on its side, dip the top of the cookie into the glaze. Press down slightly to ensure the whole of the top side is covered. Lift the cookie up and shake off any excess glaze. Place the cookie back on the wire rack and let the glaze set.
Nutrition
Notes
The unglazed cooled cookies can be stored in an airtight container at room temperature for up to 10 days. The glazed cookies are good at room temperature for 2 to 3 days. After 2 or 3 days, store the cookies in the refrigerator in an airtight container.