Ingredients
Method
- Process half of the freeze-dried strawberries in a food processor until finely powdered.
- In a large mixing bowl, cream together the butter, cream cheese, and granulated sugar on medium-high speed for 3 minutes until fluffy.
- Add the egg and vanilla extract, then beat until fully incorporated, about 1 minute.
- Mix in the strawberry powder, flour, baking soda, and salt on low speed until combined, then increase to medium-high until smooth.
- Fold in the remaining whole freeze-dried strawberries until evenly distributed.
- Cover the dough and refrigerate for 2 hours to firm up.
- Preheat the oven to 350°F (177°C) and line baking sheets with parchment paper or silicone mats.
- Scoop 1.5 tablespoon (35 g) of dough per cookie and roll into balls. Roll each in granulated sugar and place 3 inches apart on the baking sheets.
- Bake for 13–14 minutes, until edges are set but centers remain soft.
- Allow cookies to cool on the baking sheet for 10 minutes before transferring to a cooling rack to cool completely.
- For the frosting, process freeze-dried strawberries into a fine powder.
- In a large bowl, beat butter and cream cheese on medium-high until smooth, about 2 minutes.
- Add confectioners’ sugar, strawberry powder, and vanilla extract, beating on low 30 seconds, then high for 2 minutes. Adjust with a pinch of salt if needed.
- Spread or pipe frosting on cooled cookies and garnish with fresh strawberry slices if desired.
Nutrition
Notes
Chill the dough for the best texture and enjoy the naturally pink cookies with bold strawberry flavor. Frosted cookies can be stored for up to a week, making them perfect for sharing or gifting!