Ingredients:

  • 1 cup (2 sticks) Unsalted Butter, softened
  • 1 cup Granulated Sugar
  • 1 large Egg, room temperature
  • 1 teaspoon Vanilla Extract
  • 3 cups All-Purpose Flour, spooned and levelled
  • 1 cup (packed) Freeze-Dried Strawberries, pulverized into a fine powder
  • 1 teaspoon Baking Powder
  • 1/2 teaspoon Fine Sea Salt
  • For the Simple Clotted Cream Glaze (Optional):
  • 1 1/2 cups Confectioners' Sugar (Icing Sugar), sifted
  • 3 to 4 tablespoons Heavy Cream (or Milk)
  • 1/4 teaspoon Vanilla Extract

Instructions:

  1. Pulverize the freeze-dried strawberries: Place the freeze-dried strawberries into a food processor or high-speed blender. Process until a fine, uniform powder is achieved. Sift the powder through a fine-mesh sieve to remove any large clumps. Set aside.
  2. Cream Butter and Sugar: In the bowl of a stand mixer, cream the softened butter and granulated sugar on medium speed until light and fluffy (about 3–4 minutes). Scrape down the sides.
  3. Add Wet Ingredients: Beat in the egg until just combined, followed by the vanilla extract.
  4. Combine Dry Ingredients: In a separate bowl, whisk together the flour, salt, baking powder, and the sifted strawberry powder.
  5. Incorporate Dry Mix: Gradually add the dry ingredients to the wet mixture on low speed. Mix only until the dough just comes together and no streaks of flour remain. Do not overmix.
  6. Chill Dough: Divide the dough in half. Flatten each half into a disc, wrap tightly in cling film, and refrigerate for a minimum of 60 minutes (up to 2 days). This mandatory chilling prevents spreading.
  7. Roll Dough: Preheat the oven to 350°F (175°C). Line two baking sheets with parchment paper. On a lightly floured surface, roll one disc of chilled dough to 1/4 inch (6 mm) thickness.
  8. Cut and Transfer: Use cookie cutters to cut shapes. Carefully transfer the shapes to the prepared baking sheets, spacing them about 1 inch apart. For best results, chill the cut cookies for 10 minutes before baking.
  9. Bake: Bake for 10–12 minutes, or until the edges are very lightly golden and the centres look set. Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
  10. Glazing (Optional): Whisk together the sifted confectioners' sugar, heavy cream, and vanilla extract until smooth. Once the cookies are entirely cool, dip, drizzle, or spread the glaze onto the surfaces. Allow the glaze to set fully before storing.