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These strawberry cookies are squamous, butter and absolutely delicious, covered with a vanilla glaze. Inspired by Popeyes but much better, I love to do them in the summer when fresh strawberries are at their best.
In case you are new here, I love making cookies. In fact, making whey cookies Failure was the first thing I dominated when I started baking. I like to think that these are if you made a condensed version of my strawberry cake cookies. Let’s start.
Ingredients you will need to make these strawberry cookies
- Strawberries. I like them to be ripe. But not too mature or will bleed in the dough of cookies.
- Sugar. We are using a little sugar in the dough itself.
- Vanilla. I like to use my homemade vanilla extract. But I also used one of the additional vanilla grains inside and scrape it.
- Butter. I like to use salt butter to control the salt content.
- Buttermilk. It gives these cookies a tender and delicious texture.
- Egg. Some people do not use eggs in cookies, but I find myself to add a wealth. This Food52 publication testing eggs in cookies uses my recipe as an example!
For the rest of the ingredients, plus the exact measurements, see the recipe index card below!
Tips and tricks
- Cold everything. Everything must be directly from the fridge. This ensures that there are small cold butter pockets so that the cookies expand and are more spongy and scales.
- Do not turn to your cutter. You want to seal the cookie cutter and lift everything. Torcir the cutter will seal the sides and prohibit the proper increase in cookies.
- Brush the top with egg washing. I tried these two ways: with a milk whey and egg washing. And I loved the cortex (and the beautiful color) that gave egg washing.
- Before baking, freeze cookies. You want a really refrigerated cookie. So, before baking, I like to hit the cookies in the freezer to cool for at least 15 minutes.
Frequent recipe questions
I should not be with these measures below, but since I am mixing the dough, if I consider that it is a bit dry, you can add a spoonful of extra milk serum at the same time.
It is very difficult to detect the flavor of baking powder in cakes or cookies, but I find that in cookies you can leave a very metallic flavor that I do not love. Always bake with baking powder without aluminum.
Assemble the cookie dough, pisellala. And then place them in the freezer for about 40 minutes, until it is very solid. Transfer to a container or a safe freezer bag. Label them and freeze them for up to six months.
More strawberry recipes
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To make strawberry cookies:
Fin a baking tray with parchment paper and reserve.
In a large bowl, mix the dry ingredients: multiple use flour, baking powder, sodium bicarbonate and salt. Using a cash granor, Ralle the butter in the flour mixture. Transfer the bowl to the freezer while collecting wet ingredients, approximately 5-7 minutes.
Measure the milk serum and add the egg; Beat until it is combined. In a small bowl, make the egg, hitting the egg and milk. Transfer both to the refrigerator.
Grab the freezer bowl and gently break the butter and combine with the flour. I like to press butter on the flour using my hands. The flour must go from Blanca to a pale yellow when all the butter is incorporated.
Pour the strawberries cut into cubes and mix gently. We want all strawberries to be covered with the flour.
Add the milk serum mixture immediately to the flour mixture. Mix until they are barely combined; and slightly knead the dough. Until it forms a solid mass. Sprinkle your kitchen counter with flour and turn the dough on it. Press the dough in a thickness of 3/4 inch.
Cut the cookies with a cookie cutter of 2 1/2 inches, ending with approximately 6 cookies. You can recombine the remains and get 2 more cookies. Transfer to the baking and pégalo tray in the freezer for 15 minutes. We want them super cold.
To bake the cookies
Preheat the oven to 400f. After the cookies are cold, gathered the egg and a tablespoon of water together to create egg washing and bake in the oven for approximately 13-15 minutes, until gold and medium golden brown are brown.
To make vanilla glaze:
In a medium bowl, mix powdered sugar, pod, pinch of salt and milk. It should be thick but greenish!
To assemble the cookies:
- Cold everything. Everything must be directly from the fridge. This ensures that there are small cold butter pockets so that the cookies expand and are more spongy and scales.
- Do not turn to your cutter. You want to seal the cookie cutter and lift everything. Torcir the cutter will seal the sides and prohibit the proper increase in cookies.
- Brush the top with egg washing. I tried these two ways: with a milk whey and egg washing. And I loved the cortex (and the beautiful color) that gave egg washing.
- Before baking, freeze cookies. You want a really refrigerated cookie. So, before baking, I like to hit the cookies in the freezer to cool for at least 15 minutes.
