Ingredients

The following ingredients have 9 Servings
  • 3/4 cup (90 grams) all-purpose flour
  • 1/3 cup (26 grams) Dutch process cocoa powder
  • pinch of salt
  • 6 tablespoons (3 ounces, 85 grams) unsalted butter, (at room temperature)
  • 3/4 cup (85 grams) powdered sugar
  • 1 large egg
  • 1/2 teaspoon vanilla extract
  • 1/2 cup (about 5 grams) freeze-dried strawberries
  • 8 tablespoons (4 ounces, 113 grams) unsalted butter, at room temperature
  • 2 cups (227 grams) powdered sugar
  • 1 1/2 tablespoons heavy cream
  • 1/2 teaspoon vanilla extract
  • pinch of salt (optional)

Instruction

  • To make the cookie dough, combine flour, cocoa powder, and salt in a medium bowl. Whisk to blend. Set aside.  
  • Combine butter and powdered sugar in a large bowl, and beat with an electric mixer on medium-high speed for 2-3 minutes, until light and fluffy. Blend in the egg and vanilla.
  • Add dry ingredients and beat on low speed, just until incorporated and no streaks remain. Form the dough into a disc, wrap tightly with plastic wrap, and refrigerate until firm, at least 1 hour.
  • When ready to bake, preheat the oven to 325 degrees F (170 C) and line baking sheets with silicone mats or parchment paper. On a lightly-floured work surface, roll out the dough to about ¼-inch thickness. Cut out desired shapes with cookie cutters. Place cut-outs on the prepared baking sheets. Bake 10-12 minutes, just until set. Let cookies cool on the sheet for 5-10 minutes, then transfer to a wire rack to cool completely.
  • To make the frosting, place the freeze-dried strawberries in a powerful blender or food processor, and process into a powdery crumb. You should have around 1/4 cup. Set aside.
  • In a large bowl using an electric mixer, beat butter on medium-high speed for about 2 minutes. Add powdered sugar, strawberry powder, cream, and vanilla. Beat on low speed for 30 seconds, then on high for 2 minutes, until frosting is thick and spreadable. Taste and add a pinch of salt if the frosting is overly sweet.
  • Spread 2-3 tablespoons frosting on each cookie. After about 20 minutes, the frosting will form a light crust, and the cookies can be stacked and stored either at room temperature or in the fridge. They'll keep well, tightly wrapped, for 2-3 days.