Description
Eggless, bright strawberries and cream cookies made with freeze-dried strawberries and a touch of cardamom! Makes 15 cookies
Ingredients
Units
Scale
- 1/4 cup (5 g) freeze dried strawberries
- 2 1/2 tbsp (20 g) powdered sugar
- 1cup (125 g) all purpose flour
- 1/2 tsp baking powder
- 1/4 tsp salt
- 1/4 tsp ground cardamom
- 3 1/2 tbsp (47 g) unsalted butter, room temperature
- 1/2 cup (104 g) granulated sugar
- 3 tbsp heavy cream
- 1/2 tsp clear imitation vanilla extract
Instructions
- Preheat oven to 350°F and line a baking sheet with parchment paper.
- Sift powdered sugar into a small bowl and set aside.
- In a small blender or coffee/spice grinder, blend the freeze-dried strawberries until fine. Sift about 1 tbsp of the strawberry powder into the powdered sugar bowl.
- Add the rest of the strawberry powder into a medium mixing bowl along with the flour, baking powder, salt, and cardamom and whisk until well combined. Set aside.
- In a separate bowl, cream the butter and sugar until well combined, about 2-3 minutes. Add heavy cream and imitation vanilla and mix for 1 minute. Add the dry ingredients and mix until well incorporated.
- Roll 1 1/2 tbsp of dough into balls and place the dough balls 2 inches apart on the prepared baking sheet. Bake for 12-14 minutes. Cool on the tray for 10 minutes. Dust each cookie with the strawberry powdered sugar mixture. Feel free to use a stencil to make pretty designs! Store in an airtight container for up to 3-4 days.
- Prep Time: 10 mins
- Cook Time: 12 mins
- Category: Dessert
- Cuisine: American
