Ingredients
Equipment
Method
- In a medium bowl, whisk together the all-purpose flour, baking powder, and salt. Set aside. Ensure your freeze-dried strawberries are very finely ground to a powder for the best incorporation into the dough. A food processor or a strong blender works best for this.2 1/2 cups all-purpose flour, 1 teaspoon baking powder, 1/4 teaspoon salt, 1/2 cup freeze-dried strawberries, finely ground into powder
- In a large mixing bowl, beat the softened unsalted butter and granulated sugar together with an electric mixer on medium speed until light and fluffy, about 2-3 minutes. This process incorporates air, which contributes to the cookie’s tender texture.1 cup unsalted butter, softened, 1 cup granulated sugar
- Beat in the large egg and vanilla extract until well combined. If using almond extract, add it now and mix until just incorporated.1 large egg, 1 teaspoon vanilla extract, 1/2 teaspoon almond extract
- Add the finely ground freeze-dried strawberry powder to the wet ingredients. Mix on low speed until it’s evenly distributed.1/2 cup freeze-dried strawberries, finely ground into powder
- Add a few drops of red or pink food coloring, mixing until you achieve your desired Valentine’s Day pink hue. Start with a little and add more gradually until the color is rich and appealing.red or pink food coloring (gel or liquid)
- Gradually add the flour mixture to the wet ingredients, mixing on low speed until just combined. Be careful not to overmix the dough, as this can lead to tough cookies. If using chopped fresh strawberries, gently fold them in at this stage for little pockets of fresh fruitiness.2 1/2 cups all-purpose flour, 1/4 cup fresh strawberries, finely chopped
- For easier handling and to prevent cookies from spreading too much during baking, cover the bowl with plastic wrap and refrigerate for at least 30 minutes. This step is particularly helpful if you want to use cookie cutters.
- Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper or silicone baking mats.
- Roll the dough into 1-inch balls and place them about 2 inches apart on the prepared baking sheets. You can also flatten them slightly with the palm of your hand or the bottom of a glass. If you chilled the dough, you can roll it out on a lightly floured surface and use Valentine's Day cookie cutters.
- Bake for 12-15 minutes, or until the edges are lightly golden and the centers are set. The exact baking time will depend on the size and thickness of your cookies.
- Let the cookies cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely. This prevents them from breaking.
- While the cookies cool, whisk together the powdered sugar, 2 tablespoons of milk or lemon juice, and vanilla extract until smooth. Add more liquid, a teaspoon at a time, until you reach a drizzling consistency. Stir in pink food coloring if desired.1 cup powdered sugar, 2-3 tablespoons milk or lemon juice, 1/4 teaspoon vanilla extract, pink food coloring
- Once the cookies are completely cool, drizzle or spread the icing over the tops. You can add sprinkles or a single fresh strawberry slice for extra flair. Let the icing set completely before storing.1/4 cup fresh strawberries, finely chopped
Notes
These Valentine Strawberry Cookies are best enjoyed fresh, but can be stored unfrosted in an airtight container at room temperature for 3-4 days. Frosted cookies (with glaze) will last 2-3 days.