Ingredients
- 1 cup (222g) butter, softened
- 1 cup (230g) granulated sugar
- 2 teaspoons strawberry baking emulsion
- 1 egg
- 2 3/4 cups (418g) all-purpose flour
- 1/2 cup ground freeze-dried strawberries
- 2 teaspoons baking powder
- 1/2 cup (111g) butter, softened (for frosting)
- 3 cups (321g) powdered sugar
- 2 teaspoons clear vanilla
- Up to 1/4 cup heavy cream
- Sprinkles or extra freeze-dried strawberries for topping
Instructions
- Preheat oven to 350°F (180°C) and line baking sheets with parchment paper.
- Grind freeze-dried strawberries into a fine powder.
- Cream butter and sugar until light and fluffy.
- Mix in strawberry emulsion and egg until combined.
- Add flour, ground strawberries, and baking powder; mix until a soft dough forms.
- Roll dough to 1/4–1/2 inch thickness and cut shapes.
- Place on baking sheet and bake 7–10 minutes until centers are set.
- Cool completely before frosting.
- For frosting, beat butter, add powdered sugar and cream gradually, then mix in vanilla.
- Frost and decorate cookies as desired.
Notes
- No chilling required for this dough.
- Freeze-dried strawberries are essential for proper texture.
- Do not overbake to keep cookies soft.
- Adjust dough with small amounts of flour or liquid if needed.
- Cookies hold shape well, ideal for decorating.
- Prep Time: 25 minutes
- Cook Time: 7–10 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 cookie
- Calories: 180
- Sugar: 14 g
- Sodium: 90 mg
- Fat: 9 g
- Saturated Fat: 6 g
- Unsaturated Fat: 2 g
- Trans Fat: 0 g
- Carbohydrates: 24 g
- Fiber: 1 g
- Protein: 2 g
- Cholesterol: 30 mg
