Ingredients
Equipment
Method
- Step 1: Prepare the Strawberry Powder: Pop the freeze-dried strawberries into a blender or food processor and pulse until they turn into a fine powder. You'll need about ¼ cup for the cookie dough and 3–4 tablespoons for the icing. Store any extra in an airtight container.
- Step 2: Make the Cookie Dough: In a large mixing bowl, beat the softened butter and granulated sugar with an electric mixer until light and fluffy (a couple of minutes). Add the egg and vanilla extract and mix until just combined. In a separate medium bowl, whisk together the flour, baking soda, and salt. Gradually add the dry ingredients to the wet mixture, mixing on low speed until just combined. Stir in ¼ cup of the strawberry powder until blended and the dough is pale pink. Add the strawberry jam and mix just until blended.
- Step 3: Chill the Dough: Cover the dough tightly (plastic wrap pressed onto the surface is recommended). Refrigerate for at least 1 hour, or overnight for best results.
- Step 4: Preheat & Prep: When ready to bake, preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper.
- Step 5: Scoop & Bake: Use a small cookie scoop (about 1-inch size) or two spoons to portion out the dough. Roll into balls if desired. Place on prepared baking sheets 2 inches apart. Bake one sheet at a time for 10–12 minutes, until edges are lightly golden and centers look slightly soft. Cool on the pan for about 5 minutes before carefully transferring to a wire rack to cool completely.
- Step 6: Prepare the Icing: While cookies cool, beat softened cream cheese in a medium bowl until smooth. Gradually add the sifted powdered sugar and the 3–4 tablespoons of strawberry powder, mixing until well combined. Stir in the vanilla extract. Add 1 tablespoon of milk or cream, mix, and add more drop by drop until the icing is smooth and spreadable (or dippable).
- Step 7: Frost & Decorate: Once cookies are completely cool, frost them by dipping the tops into the bowl of icing or spreading it on with a small offset spatula or knife. Optionally, sprinkle a little bit of extra freeze-dried strawberry powder over the icing while it's still wet.
- Step 8: Serve & Store: Let the icing set up for about 10–15 minutes before you stack or serve them. Store iced cookies in an airtight container in the refrigerator for up to 3 days. Un-iced baked cookies can be frozen for up to 2 months; thaw at room temperature before icing. Dough balls can be frozen for up to 2-3 months; bake from frozen adding 1-2 minutes to baking time.
Notes
Substitutions & Additions: Swap vanilla extract for almond extract in the cookie dough or lemon extract in the icing. Mix in some white chocolate chips or drizzle melted white chocolate over the finished icing. Try making them thumbprints by skipping the jam in the dough, chilling, rolling into balls, making an indentation, filling with jam before baking, then icing the flat part after cooling. Use freeze-dried raspberries or blueberries for different colorful variations.
Tips for Success: Spoon and level your flour correctly to prevent dry cookies. Don't skip the chill time as it's crucial for shape and flavor. Don't overmix the dough once dry ingredients are added. Watch your bake time as ovens vary; edges should be lightly golden even if the center looks slightly soft. Ensure cookies are fully cooled before applying icing.
FAQs: Do not use fresh strawberries instead of freeze-dried as they add too much moisture, affecting cookie texture and icing consistency. Chilling the dough solidifies the fat, helping cookies hold shape and preventing spreading, and allows flavors to develop.