CK's Kitchen: Frosted strawberry cookies

These cookies practically leaped off my monitor the moment I opened my latest email from baker extraordinaire Sally Kenney, the creative force behind Sally's Baking Addiction. Front and center were her spring‑inspired frosted strawberry cookies, a bright berry showstopper bursting on the screen. Soft, chewy strawberry cookies made with freeze‑dried strawberries, topped with a strawberry cream cheese frosting, were a revelation delivered straight to my inbox. It was a sign I couldn't ignore: I needed to make these luscious treats ASAP. Freeze-dried berries I had never made a berry cookie of any kind, and certainly never baked with freeze-dried fruit, so I was immediately intrigued. Freeze-drying removes water while preserving about 95 percent of the fruit's nutrients and flavor, including fiber, vitamins and antioxidants. Like traditionally frozen fruit, freeze-dried fruit is preserved at peak freshness, but without the moisture, it boasts a longer shelf life outside the freezer. Since my granddaughter is a big fan of Target's Good & Gather freeze-dried strawberry slices ($4.19 for a one-ounce bag), they were an easy first choice. I picked up four bags (two more than I ultimately needed), along with a two-pack of cream cheese (also more than necessary, but it was on sale). Everything else I needed was already waiting in my fridge and pantry. Cookie time These aren't the quickest or easiest cookies to make, but for an adventurous baker, they're absolutely worth the effort. As the recipe warns, the dough is quite sticky, so plan on at least two hours of chilling — three hours was just right for me. I happened to be baking on a deadline, with a to‑do list far longer than the hours in the day, and decided a little sugar therapy was the perfect reward for a busy Sunday. I could also use the extra energy boost these cookies promised, even if shedding 10 pounds was still on my wish list. That concern could wait. I also loved that the recipe yielded just 28 cookies — an ideal number to share with family and bring to work — no stress-eating required. The sweet result of all of this work: the most perfect strawberry cookie you could ever ask for, rich but light, fresh and not too sweet even with the frosting. I did refrigerate after baking, and I think that's a must. EVERYONE loved them at home and work, giving them an enthusiastic 10 out of 10, and I would absolutely bake again!! Contact Chrissy Kadleck at ckadleck@sbcglobal.net. Frosted strawberry cookies Cookies 3/4 cup (12 Tbsp; 170 g) unsalted butter, softened to room temperature 4 ounces (113 g) full-fat block cream cheese, at room temperature 1 and 1/3 cups (267 g) granulated sugar 1 large egg 1 teaspoon pure vanilla extract 2 1/2 cups (313 g) all-purpose flour 3/4 teaspoon baking soda 1/2 teaspoon salt 2 cups (about 48 g) freeze-dried strawberries, divided Rolling 1/3 cup (67g) granulated sugar Strawberry cream cheese frosting 1/2 cup (about 12 g) freeze-dried strawberries 4 ounces (113 g) full-fat brick cream cheese, softened to room temperature 1/2 cup (8 Tbsp; 113 g) unsalted butter, softened to room temperature 2 cups confectioners' sugar 1/2 teaspoon pure vanilla extract pinch of salt, to taste for topping: sliced fresh strawberries Make the cookies: Using a food processor or blender, process half (1 cup/24g) of the freeze-dried strawberries into a powdery crumb. Set aside. Reserve the remaining 1 cup of freeze-dried strawberries to beat into the dough in step 3. In a large bowl using a handheld or stand mixer fitted with a paddle attachment, beat the butter, cream cheese, and sugar together on medium-high speed until creamed, about 3 minutes. Scrape down the sides and bottom of the bowl as needed. Add the egg and vanilla extract and beat on medium-high speed until combined, about 1 minute. Scrape down the sides and bottom of the bowl and beat again as needed to combine. Add the strawberry powder, flour, baking soda, and salt. Beat on low speed until combined, then increase to medium-high speed and beat until combined. Finally, beat in the remaining 1 cup freeze-dried strawberries just until incorporated. Dough will be thick and sticky. Cover and chill the dough in the refrigerator for at least 2 hours (and up to 3 days). This dough is quite sticky before chilling, so chilling is key. Keep in mind that the longer the dough chills, the more it can take on a slightly purple/grayish hue from the freeze-dried berries. This is completely normal and doesn't affect the taste — the baked cookies will still be wonderfully flavored! Preheat the oven to 350°F. Line light-colored baking sheets with parchment paper or silicone baking mats. Scoop dough, about 1.5 Tablespoons of dough per cookie, and roll into balls. Roll each into granulated sugar and arrange 3 inches apart on the prepared baking sheets. Bake for 13–14 minutes or until the edges are set. The centers will look very soft, but they will continue to set as they cool.Remove from the oven and allow cookies to cool on the baking sheet for 10 minutes before transferring to a cooling rack to cool completely. Make the frosting: Using a food processor or blender, process the freeze-dried strawberries into a powdery crumb. Set aside. In a large bowl using a handheld or stand mixer fitted with a paddle or whisk attachment, beat the butter and cream cheese on medium-high speed until creamy and combined, about 2 minutes. Add confectioners' sugar, strawberry powder, and vanilla extract. Beat on low speed for 30 seconds, then gradually increase to high speed and beat for 2 minutes. Taste. Add a pinch of salt if the frosting is too sweet. Spread or pipe frosting on cooled cookies. I used a small offset spatula on the pictured cookies. Garnish with a fresh strawberry slice, if desired, just before serving. Store frosted cookies tightly covered at room temperature for 1 day or in the refrigerator for up to 1 week. Makes 28 cookies Source: sallysbakingaddiction.com.