Ingredients
Equipment
Method
- Place the freeze-dried strawberries in a food processor or a strong blender. Pulse until they are a fine powder. Sift this powder to remove any larger chunks, ensuring a smooth integration into the dough. Set aside.3/4 cup freeze-dried strawberries
- In a large mixing bowl, beat the softened unsalted butter and granulated sugar together until light and fluffy. This process typically takes about 2-3 minutes with an electric mixer.1 cup unsalted butter, 1 1/2 cups granulated sugar
- Beat in the large eggs one at a time, mixing well after each addition. Stir in the vanilla extract and almond extract (if using).2 large eggs, 1 teaspoon vanilla extract, 1 teaspoon almond extract
- In a separate medium bowl, whisk together the all-purpose flour, baking powder, and salt.2 1/2 cups all-purpose flour, 1 teaspoon baking powder, 1/2 teaspoon salt
- Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Add the finely ground freeze-dried strawberry powder and mix until evenly distributed throughout the dough.3/4 cup freeze-dried strawberries, 2 1/2 cups all-purpose flour, 1 teaspoon baking powder, 1/2 teaspoon salt
- Add a few drops of red or pink food coloring to the dough and mix until you achieve your desired Valentine's Day hue. Start with a small amount and add more as needed, as the color will intensify slightly during baking.red or pink food coloring
- Cover the dough with plastic wrap and refrigerate for at least 30 minutes. This chilling time is crucial for preventing the cookies from spreading too much during baking and for easier handling.
- Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper.
- Once chilled, you can shape the dough. Roll small portions (about 1-1.5 tablespoons each) into balls and place them on the prepared baking sheets, leaving about 2 inches between cookies.
- You can also roll the dough out on a lightly floured surface to about ¼-inch thickness and use heart-shaped cookie cutters.
- For a special treat, roll out two heart shapes. Spread a small amount of strawberry jam on one heart, then top with the second heart and gently crimp the edges to seal.strawberry jam
- Bake for 9-12 minutes, or until the edges are lightly golden. The centers should still look soft. Be careful not to overbake, as this can make them dry.
- Let the cookies cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.
- In a medium bowl, whisk together the powdered sugar, milk/water, and vanilla extract until smooth and glossy. Add more liquid a teaspoon at a time for a thinner consistency for drizzling, or keep it thicker for flooding. Add food coloring to achieve your desired shade of pink or red.2 cups powdered sugar, 2-3 tablespoons milk or water, 1/2 teaspoon vanilla extract, pink or red food coloring
- Once the cookies are completely cool, decorate them with the royal icing. You can pipe intricate designs, flood the entire cookie, or create simple drizzles. Add sprinkles or edible glitter for an extra festive touch.
Notes
Store in an airtight container at room temperature for up to 5 days. For longer storage, freeze dough or baked cookies for up to 2-3 months.