Why must freeze-dried rather than fresh strawberries be used?

Fresh strawberries contain too much water to incorporate into a butter cookie dough — the excess moisture makes the dough too soft and too wet to hold its shape during baking, producing a flat, soggy individual cookie rather than the most beautifully crumble-tender and the most properly melt-in-your-mouth result. Freeze-dried strawberries provide all the most intensely concentrated strawberry flavor without contributing any moisture to the dough.

Can I substitute strawberry powder for freeze-dried strawberries?

Yes. Strawberry powder — which is simply crushed freeze-dried strawberries — substitutes directly in approximately the same quantity. The strawberry powder produces the most completely smooth and the most uniformly distributed individual pink color throughout every cookie without any visible individual strawberry piece texture.

How do I prevent these cookies from spreading too much?

Measure the flour with the spoon-and-level method rather than scooping from the bag to prevent under-measuring. Also chill the shaped dough balls for 20 to 30 minutes before baking if spreading is an ongoing issue. Room-temperature butter that is too warm — approaching melted — also causes the most excessive spreading and should be addressed by chilling the dough before baking.

Strawberry Shortcake Butter Cookies Easy Freeze Dried Melt in Mouth Recipe

Name: Strawberry Shortcake Butter Cookies The Most Easy Melt in Mouth Buttery Freeze Dried Strawberry Crumble Cookie You Will Bake
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Cuisine: American
Ingredients: 1 cup Unsalted Butter softened to room temperature; 3/4 cup Granulated Sugar; 1 large Egg; 1 tsp Pure Vanilla Extract; 2 cups All-Purpose Flour; 1/2 tsp Baking Powder; 1/4 tsp Salt; 3/4 cup Freeze-Dried Strawberries finely crushed

Description

The most extraordinary melt-in-mouth Strawberry Shortcake Butter Cookies made by preheating oven to 350°F lining sheet with parchment creaming 1 cup room temperature softened butter and 3/4 cup sugar until light and fluffy adding 1 egg and 1 tsp vanilla mixing smooth in separate bowl whisking 2 cups flour 1/2 tsp baking powder and 1/4 tsp salt gradually adding dry to wet stirring slowly to soft dough not overmixing gently folding 3/4 cup finely crushed freeze-dried strawberries evenly through dough scooping into balls rolling placing on sheet with space gently flattening with back of spoon or fingers baking 12 to 15 minutes until edges lightly golden centers still slightly soft cooling few minutes on sheet then transferring to wire rack to cool completely. Refrigerate dough 20 minutes if spreading too much. A completely perfect melt-in-mouth freeze-dried strawberry butter cookie recipe.

Ingredients

Scale

1 cup Unsalted Butter softened to room temperature

3/4 cup Granulated Sugar

1 large Egg

1 tsp Pure Vanilla Extract

2 cups All-Purpose Flour

1/2 tsp Baking Powder

1/4 tsp Salt

3/4 cup Freeze-Dried Strawberries finely crushed

Instructions

1. Preheat oven to 350°F 175°C. Line baking sheet with parchment.

2. Cream room temperature butter and sugar until light and fluffy.

3. Add egg and vanilla. Mix smooth and fully combined.

4. Whisk flour, baking powder, and salt in separate bowl.

5. Gradually add dry to wet. Stir slowly to soft dough. Do not overmix.

6. Gently fold finely crushed freeze-dried strawberries evenly through dough.

7. Scoop dough into small balls. Place on sheet with space.

8. Gently flatten each ball slightly with back of spoon or fingers.

9. Bake 12 to 15 minutes until edges lightly golden. Centers still slightly soft.

10. Cool few minutes on sheet. Transfer to wire rack. Cool completely.

Prep Time: 15 minutes
Cook Time: 15 minutes
Category: Dessert, Cookies, Tea Time
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 cookie
Calories: 140
Sugar: 8g
Sodium: 60mg
Fat: 8g
Saturated Fat: 5g
Unsaturated Fat: 2g
Trans Fat: 0g
Carbohydrates: 15g
Fiber: 0.5g
Protein: 1.5g
Cholesterol: 25mg

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