Strawberry Meltaway Cookies
These strawberry meltaway cookies are buttery and crumbly, just like the classic version. With sweet bits of strawberry, they have a touch of fruitiness that makes them a perfect summer treat!
Servings: 30 cookies
Ingredients
- 8 tablespoons unsalted butter softened
- 3 tablespoons powdered sugar
- 1 teaspoon vanilla extract
- 1 cup flour
- ¼ cup pulverized freeze-dried strawberries ground in food processor
- ¼ teaspoon sea salt
- ½ cup powdered sugar for coating
Instructions
- Preheat oven to 350℉. Prepare a baking pan by lining with a sheet of parchment. Set aside.
- In a stand mixer, beat 8 tablespoons unsalted butter and 3 tablespoons powdered sugar until smooth. Add 1 teaspoon vanilla extract and mix until combined.
- Add 1 cup flour, ¼ cup pulverized freeze-dried strawberries and ¼ teaspoon sea salt and mix until just combined.
- Using a teaspoon-sized scoop, scoop dough and roll into balls and place about an inch apart on the prepared baking pan.
- Bake for 12-14 minutes or until just set. {They shouldn't brown.}
- Remove from oven and cool completely.
- When the cookies are cool, place them in a brown paper bag. Add ½ cup powdered sugar for coating, scrunch the top of the bag closed and give them a gentle shake to coat completely.
Notes
Adapted from Victoria Classics Teatime Bliss Magazine, 2012