# What You Need:
→ Strawberry Sugar Cookies
01 - 2.5 cups all-purpose flour
02 - 0.5 teaspoon baking soda
03 - 0.5 teaspoon cream of tartar
04 - 0.5 teaspoon salt
05 - 0.5 cup unsalted butter, softened
06 - 0.5 cup neutral oil such as canola or vegetable
07 - 1 cup granulated sugar
08 - 0.33 cup freeze-dried strawberries, finely crushed
09 - 1 large egg
10 - 2 teaspoons pure vanilla extract
11 - 2 tablespoons milk
→ Pink Strawberry Icing
12 - 1.5 cups powdered sugar
13 - 2 tablespoons freeze-dried strawberry powder
14 - 2 to 3 tablespoons milk
15 - 1 tablespoon unsalted butter, melted
16 - 0.5 teaspoon pure vanilla extract
17 - pink food coloring, optional
# Directions:
01 - Preheat oven to 350°F. Line two baking sheets with parchment paper.
02 - In a medium bowl, whisk together flour, baking soda, cream of tartar, and salt. Set aside.
03 - In a large bowl, beat together softened butter, neutral oil, and granulated sugar until light and creamy, approximately 2 to 3 minutes.
04 - Add crushed freeze-dried strawberries, egg, and vanilla extract to the butter mixture. Mix until well combined.
05 - Gradually add the flour mixture while alternating with milk, mixing until a soft dough forms.
06 - Scoop rounded tablespoons of dough onto prepared baking sheets, spacing them 2 inches apart.
07 - Gently press each dough ball to flatten slightly.
08 - Bake for 11 to 13 minutes, until edges are just set but centers remain soft. Avoid overbaking.
09 - Allow cookies to rest on baking sheet for 5 minutes, then transfer to a wire cooling rack to cool completely.
10 - Whisk together powdered sugar, strawberry powder, melted butter, vanilla extract, and 2 tablespoons milk until smooth. Adjust milk for desired consistency or add pink food coloring if deeper color is preferred.
11 - Once cookies are completely cooled, spoon or drizzle icing over each cookie. Allow icing to set before serving.
