Small Batch Strawberries and Cream Cookies

Prep Time: 8 minutes | Cook Time: 8 minutes | Total Time: 16 minutes

Ingredients:

For the cookies:
1/4 cup unsalted butter, melted
1/4 cup light brown sugar
2 tbsp granulated sugar
1 large egg yolk, room temperature
1/2 tsp vanilla extract
1/2 cup + 2 tbsp all-purpose flour
1/2 tsp lemon zest
1/4 tsp baking soda
1/8 tsp salt
2 and 1/2 tbsp freeze-dried strawberries, crushed
For the strawberry icing:
1/4 cup powdered sugar
1/4 cup freeze-dried strawberries
1 tbsp milk

Instructions (yields 8 cookies):

Preheat oven to 350°F. Line a baking sheet with parchment paper and set aside.
Combine the flour, lemon zest, baking soda, and salt together in a bowl. Set aside.
In a separate bowl, whisk the melted butter with both sugars together until well combined. Whisk in the egg yolk and vanilla extract.
Add the dry ingredients to the bowl with the wet ingredients and mix. Fold in the crushed strawberries.
Using a small cookie scoop, scoop out a portion of dough, flatten it a bit with your palm, and place it onto the prepared baking sheet. Repeat with the remaining dough.
Bake the cookies for about 8 minutes or until the edges are lightly browned.
If making a glaze, allow the cookies to cool completely. In a food processor, blend the powdered sugar and freeze-dried strawberries until the strawberries become a fine powder. Add the milk and mix until smooth. Spoon icing over the center of each cookie.

Small Batch Strawberries & Cream Cookies