Description
Tender, buttery cookies infused with freeze-dried strawberry zing and bright lemon zest, finished with a snowfall of powdered sugar. Each melt-in-your-mouth bite bursts with fruit-sweet freshness.
Ingredients
- 1 cup unsalted butter softened
- 1/2 cup powdered sugar
- 2 tablespoons granulated sugar
- 2 cups all-purpose flour
- 1/2 cup cornstarch
- 2 tablespoons freeze-dried strawberry powder
- 1 tablespoon lemon zest
- 1/4 teaspoon salt
- 1 teaspoon vanilla extract
- 1/2 cup powdered sugar for dusting
Instructions
- Preheat oven to 350°F and line a baking sheet with parchment paper.
- In a bowl cream together butter, powdered sugar and granulated sugar until light and fluffy.
- Mix in vanilla extract, lemon zest and freeze-dried strawberry powder until evenly distributed.
- In a separate bowl whisk together flour, cornstarch and salt.
- Gradually add dry ingredients to the butter mixture and stir until a dough forms.
- Shape dough into 1-inch balls and place them 2 inches apart on the prepared baking sheet.
- Bake for 10 to 12 minutes until the edges are set but not browned.
- Let cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
- Roll cooled cookies in powdered sugar to coat evenly before serving.
Notes
- Use room temperature butter for easy creaming and a tender texture.
- Freeze-dried strawberry powder can be made by pulsing freeze-dried strawberries in a food processor.
- Store cookies in an airtight container at room temperature for up to 4 days.
- For extra flavor, add a teaspoon of fresh lemon juice to the dough.