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Dreamy Strawberry Cookies

Strawberry Shortcake Butter Cookies
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Dreamy Strawberry Shortcake Butter Cookies: A sweet escape in every bite! Taste the magic today!

Ingredients

Scale
  • 226 grams unsalted butter, softened
  • 150 grams granulated sugar
  • 1 large egg yolk
  • 1 teaspoon vanilla extract
  • 250 grams all-purpose flour
  • 30 grams cornstarch
  • 1/2 teaspoon salt
  • 30 grams freeze-dried strawberries, crushed
  • 200 grams powdered sugar
  • 2 tablespoons water
  • 1 teaspoon lemon juice

Instructions

  • Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper or silicone baking mats. In a medium bowl, whisk together the all-purpose flour, cornstarch, and salt. Crush the freeze-dried strawberries finely by hand, use a small food processor, or a mortar and pestle until they resemble a fine powder with a few small bits remaining for visual appeal. Set these aside.
  • In a large mixing bowl, using an electric mixer, cream together the softened unsalted butter and granulated sugar on medium speed for 2-3 minutes, until light, fluffy, and pale in color. Scrape down the sides of the bowl. Beat in the egg yolk and vanilla extract until just incorporated.
  • Gradually add the dry ingredient mixture to the wet mixture, mixing on low speed until just combined. Be careful not to overmix. Gently fold in the crushed freeze-dried strawberries until evenly distributed. The dough should be soft, pliable, and wonderfully fragrant.
  • Roll the dough into 1-inch balls and place them about 1.5-2 inches apart on your prepared baking sheets. Bake for 10-12 minutes, or until the edges are just barely golden. Allow the cookies to cool on the baking sheets for about 5 minutes before transferring them to a wire rack to cool completely.
  • While cookies cool, combine the powdered sugar with 1 tablespoon of water in a small bowl. Stir until smooth. Crush remaining freeze-dried strawberries (about 1 tablespoon) into a fine powder and add to the powdered sugar mixture, along with a tiny splash of fresh lemon juice. Whisk until you have a smooth, pourable glaze. Add more water, a few drops at a time, if too thick.
  • Once the Strawberry Shortcake Butter Cookies are completely cooled, gently dip the tops of each cookie into the strawberry glaze, or use a spoon to drizzle the glaze over each one. For extra flair, sprinkle a few extra crushed freeze-dried strawberry bits on top of the wet glaze. Let the glazed cookies sit on the wire rack for about 15-20 minutes, allowing the glaze to set completely.

Notes

Imagine a tender, buttery shortcake-style cookie, so soft it practically melts in your mouth, infused with notes of sweet summer strawberries. Each bite is like a mini explosion of classic strawberry shortcake charm, without all the fuss of assembling layers.

Find it online: https://thecozycuppa.com/dreamy-strawberry-cookies-sweet-escape/