Eggless, bright strawberries and cream cookies made with freeze-dried strawberries and a touch of cardamom!
Total Time
30min
2.0
1 Rating
Author: Milk & Cardamom
Servings:
14
Ingredients
•
4
Tbsp
Frozen Strawberries
•
8
tsp
Powdered Confectioners Sugar
•
1
cup
All-Purpose Flour
•
as needed
Baking Powder
•
as needed
Salt
•
as needed
Ground Cardamom
•
10
tsp
Unsalted Butter
, room temperature
•
1/2
cup
Granulated Sugar
•
3
Tbsp
Heavy Cream
•
as needed
Clear Imitation Vanilla Extract
Cooking Instructions
1.
Preheat the oven to 350 degrees F (180 degrees F) and line a baking sheet with parchment paper.
2.
Sift Powdered Confectioners Sugar (8 tsp) into a small bowl and set aside.
3.
In a small blender or coffee/spice grinder, blend the Frozen Strawberries (4 Tbsp) until fine. Sift about 1 Tbsp of the strawberry powder into the powdered sugar bowl.
4.
Add the rest of the strawberry powder into a medium mixing bowl along with All-Purpose Flour (1 cup), Baking Powder (as needed), Salt (as needed), and Ground Cardamom (as needed). Whisk until well combined. Set aside.
5.
In a separate bowl, cream the Unsalted Butter (10 tsp) and Granulated Sugar (1/2 cup) until well combined, about 2-3 minutes.
6.
Add Heavy Cream (3 Tbsp) and Clear Imitation Vanilla Extract (as needed) and mix for 1 minute.
7.
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.
8.
Bake in the oven for 12-14 minutes.
9.
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!
Author's Notes
Makes 15 cookies.
Store in an airtight container for up to 3-4 days.
Nutrition Per Serving
CALORIES
102
FAT
3.9 g
PROTEIN
0.9 g
CARBS
16.0 g
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