Ingredients
Equipment
Method
- In a large bowl, cream together the softened butter and granulated sugar until light and fluffy. Beat in the vanilla extract.
- In a separate bowl, whisk together the all-purpose flour and crushed freeze-dried strawberries.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
- Shape the dough into a disc, wrap it in plastic wrap, and refrigerate for at least 30 minutes.
- Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper.
- On a lightly floured surface, roll out the chilled dough to about 1/4-inch thickness. Cut out shapes using your desired cookie cutters.
- Place the cookies on the prepared baking sheets, about 1 inch apart.
- Bake for 10-12 minutes, or until the edges are lightly golden. Let the cookies cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely.
- For the optional glaze, whisk together the powdered sugar and milk until smooth. Drizzle over the cooled cookies.
Notes
Store cooled cookies in an airtight container at room temperature for up to 5 days.