Strawberries & Cream Cookies + Strawberry Sugar Cookies
Jul 9, 2024 2:46:47 GMT -5
Post by maybetoday on Jul 9, 2024 2:46:47 GMT -5
Freeze Dried Strawberries and Cream Cookies and Strawberry Sugar Cookies
Strawberries and Cream Cookies:
2 and 1/4 cups all-purpose flour
1 1/2 teaspoons cornstarch
1 teaspoon baking soda
1/2 teaspoon salt (omit if using salted butter)
4 ounces happy cream cheese room temperature
3/4 cup unsalted butter, room temperature
1/2 cup white granulated sugar
1/2 cup packed brown sugar
1 large egg
2 teaspoons pure vanilla extract (I edited this out of the video, but I did put it in!)
6 ounces white chocolate, to yield 1 cup white chocolate chunks or 1 cup white chocolate chips
1 and 1/2 cups (45g) or 1.5 oz of roughly chopped freeze-dried strawberries or strawberry pieces.
About an additional 1/2 cup strawberry pieces for rolling dough balls in if desired.
Beat the cream cheese, butter and sugars together until light and fluffy. Beat in egg and vanilla. Beat in flour, baking soda and cornstarch until combined.
Stir in white chocolate chunks or chips and freeze dried strawberry pieces.
Chill the dough for 30 minutes or so if your kitchen is very warm.
Place dough balls on a greased cookie sheet (or silicone mat/parchment lined cookie sheet) about an inch apart. If you want flatter cookies, press them flat gently.
Bake at 350 F for about 15 minutes until edges are light brown. Center may appear a bit underdone.
Allow to cool slightly and then transfer to a cooling rack.
Drizzle with a powder sugar glaze if desired.
Powdered sugar glaze - about 1 cup of powdered sugar mixed with about 2 tsp of milk (enough milk to get a drizzling consistency).
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Strawberry Sugar cookies Recipe:
2 ½ cups (45 g) freeze-dried strawberries see note (1.5oz)
1 cup unsalted or salted butter softened
1 cup white granulated sugar
Red food coloring optional
1 large egg
1 ¾ cups all-purpose flour
¾ teaspoon salt (omit if using salted butter)
½ teaspoon baking soda
** ¼ cup granulated sugar for rolling and an additional 1/4 to 1/2 cup of freeze dried strawberry bits
Place freeze-dried strawberries in a food processor and pulse repeatedly until they’re ground to a fine dust.
Cream together butter and granulated sugar in large bowl and use an electric mixer to beat until light and fluffy
Add strawberry powder and stir on low-speed until combined.
Blend in egg.
If desired, add red food coloring until desired color is achieved.
In a separate dish, whisk together flour, salt, and baking soda. (I didn't do this, and just added it in with the flour one after another. Stir into strawberry mixture.
1 ¾ cups all-purpose flour,¾ teaspoon salt,½ teaspoon baking soda
Combine Strawberry bits and granulated sugar.
Take portions of dough and make them into balls, rolls the balls in the sugar/strawberry mixture and place a couple of inches apart on a cookie sheet.
Bake at 350F (175C) oven for 12- 15minutes. Allow cookies to cool on baking sheet for several minutes before using a spatula to carefully transfer to a cooling rack to cool completely.
Strawberries and Cream Cookies:
2 and 1/4 cups all-purpose flour
1 1/2 teaspoons cornstarch
1 teaspoon baking soda
1/2 teaspoon salt (omit if using salted butter)
4 ounces happy cream cheese room temperature
3/4 cup unsalted butter, room temperature
1/2 cup white granulated sugar
1/2 cup packed brown sugar
1 large egg
2 teaspoons pure vanilla extract (I edited this out of the video, but I did put it in!)
6 ounces white chocolate, to yield 1 cup white chocolate chunks or 1 cup white chocolate chips
1 and 1/2 cups (45g) or 1.5 oz of roughly chopped freeze-dried strawberries or strawberry pieces.
About an additional 1/2 cup strawberry pieces for rolling dough balls in if desired.
Beat the cream cheese, butter and sugars together until light and fluffy. Beat in egg and vanilla. Beat in flour, baking soda and cornstarch until combined.
Stir in white chocolate chunks or chips and freeze dried strawberry pieces.
Chill the dough for 30 minutes or so if your kitchen is very warm.
Place dough balls on a greased cookie sheet (or silicone mat/parchment lined cookie sheet) about an inch apart. If you want flatter cookies, press them flat gently.
Bake at 350 F for about 15 minutes until edges are light brown. Center may appear a bit underdone.
Allow to cool slightly and then transfer to a cooling rack.
Drizzle with a powder sugar glaze if desired.
Powdered sugar glaze - about 1 cup of powdered sugar mixed with about 2 tsp of milk (enough milk to get a drizzling consistency).
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Strawberry Sugar cookies Recipe:
2 ½ cups (45 g) freeze-dried strawberries see note (1.5oz)
1 cup unsalted or salted butter softened
1 cup white granulated sugar
Red food coloring optional
1 large egg
1 ¾ cups all-purpose flour
¾ teaspoon salt (omit if using salted butter)
½ teaspoon baking soda
** ¼ cup granulated sugar for rolling and an additional 1/4 to 1/2 cup of freeze dried strawberry bits
Place freeze-dried strawberries in a food processor and pulse repeatedly until they’re ground to a fine dust.
Cream together butter and granulated sugar in large bowl and use an electric mixer to beat until light and fluffy
Add strawberry powder and stir on low-speed until combined.
Blend in egg.
If desired, add red food coloring until desired color is achieved.
In a separate dish, whisk together flour, salt, and baking soda. (I didn't do this, and just added it in with the flour one after another. Stir into strawberry mixture.
1 ¾ cups all-purpose flour,¾ teaspoon salt,½ teaspoon baking soda
Combine Strawberry bits and granulated sugar.
Take portions of dough and make them into balls, rolls the balls in the sugar/strawberry mixture and place a couple of inches apart on a cookie sheet.
Bake at 350F (175C) oven for 12- 15minutes. Allow cookies to cool on baking sheet for several minutes before using a spatula to carefully transfer to a cooling rack to cool completely.
