Strawberry Shortcake Cookies
If you only make one cookie this Spring (but who really does that?), you must make these Strawberry Shortcake Cookies! Filled with both freeze-dried
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Cooking tools:
- Food processor
- Stand mixer
- Hand mixer
- Oven
- Baking sheet
- Parchment paper
- Mixing bowl
- Whisk
- Measuring cup
- Measuring spoon
- Cookie scoop
- Cooling rack
- Sifter
- Spatula
- Zip-top bag
- Freezer
- Fine-mesh sieve
- Kitchen scale
Ingredients
- 3/4 cup granulated sugar
- 2 tbsp crushed freeze-dried strawberries (1.2 ounces), see Chef's Note
- 1/4 cup light brown sugar, packed
- 1/2 cup unsalted butter, room temperature
- 1 large egg, room temperature
- 1 tsp vanilla
- 2 cups all-purpose flour, spooned and leveled
- 1/2 tsp baking soda
- 1/2 tsp baking powder
- 1/2 tsp salt
- 1/4 cup high-quality strawberry jam
- 1 cup powdered sugar, sifted
- 4 tbsp milk
- 2 tbsp crushed freeze-dried strawberries, sifted
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