Tag Archives: sugar cookies

Pinwheel Cookies

Pinwheel CookiesI have had these Pinwheel Cookies on my “to bake” list for years, but every time the holidays have come around, I’ve said “next year.” But now, having gotten brave and made them four times without any real hitches, I can confidently say that the Pinwheel intimidation factor is entirely in the presentation. I mean, all those colors and the signature swirl and the abject cuteness—you can see why I was worried. What if mine were hideous?Pinwheel CookiesI was sure that I, with my fairly limited motor skills, would need months to figure out a method that worked for me. Turns out all I really needed were 48 hours and a little self-confidence. If I can make Pinwheel Cookies, so can you! I mean, even if you really screw them up (which you won’t!) they’re still going to be cookies, right?! Let me walk you through the process.Pinwheel CookiesAs I said, these are simpler to make than they look, but be sure you read through the recipe a couple of times before beginning. That’s Baking 101, but I know I’ve skipped it and found myself in a bind more than a few times. This recipe is not difficult, but it does have many steps, including two short chills and one long one. You want to know what’s coming before you start!Pinwheel Cookies The dough I used here is my tried & true Cream Cheese Sugar Cookie dough—it’s easy to mix together, tastes delicious, and bakes up beautifully every time. Mix it up, divide it in thirds, and dye two of them red and green, leaving the remaining one white/plain. Give the dough a brief chill before rolling it out and stacking it up.Pinwheel CookiesThis part always stresses me out, but I promise it’s not a big deal. I’ve tried stacking the dough in frozen sheets, among other ways, but the best I’ve found is rolling them all on parchment, then stacking and peeling off the parchment. If your dough tears, simply press it back together with your fingers. Once all the colors are stacked, put the dough into the in the fridge for a few minutes before rolling it up into a cylinder.Pinwheel CookiesPinwheel CookiesSome recipes will tell you to trim off the edges of the dough before rolling, but I’ve found that unnecessary. If it’s bothering you, though, go ahead and even out the long sides.

To create the cylinder, start by lifting a long edge of the cookie dough stack and turning it in on itself. It’s easiest if you do this by moving from one end to another, like how you roll up cinnamon rolls (or, if you’ve never made cinnamon rolls, how a typewriter moves). Once that initial roll has happened, lift the parchment and use it to coax the dough into a cylinder. Don’t worry if it doesn’t go perfectly–these are surprisingly resilient.Pinwheel CookiesBefore I chill the dough, I like to smooth the cylinder, rolling it back and forth and stretching it out to 16 inches in length and 1 1/2 inches in diameter. This ensures that all the layers of the cylinder stick together in one cohesive piece and that all the cookies will be roughly the same size. Trim off the uneven ends, wrap the dough in plastic wrap and chill it for a good three hours. If you’re working ahead, you can triple-wrap it and put it in the freezer. Just thaw overnight before slicing.Pinwheel CookiesPinwheel CookiesThe great part about Pinwheel Cookies is that the hard part is done before the final chill. After that, all you’ll need to do is slice them into 1/4-inch thick pieces, arrange them on a sheet pan, and bake them for 8 minutes. Let them cool on a rack and then throw ‘em on a platter, in a tin or a cookie jar.Pinwheel CookiesAll that’s left to do is eat three and declare this the “Year of the Pinwheel.” Nobody else will have any idea WTF you’re talking about, but I do and I think you’re a holiday baking badass.Pinwheel Cookies

Pinwheel Cookies
makes 3.5-4 dozen cookies

3 1/4 cups all-purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon Kosher or sea salt
1/2 cup unsalted butter, softened to room temperature
4 oz (1/2 brick) full-fat brick-style cream cheese, softened to room temperature
3/4 cup granulated sugar
1/4 cup light brown sugar, packed
1 large egg, room temperature
1 teaspoon pure vanilla extract
1/4 teaspoon pure almond extract
10-12 drops red gel food coloring*
8-10 drops green gel food coloring

In a large mixing bowl, whisk together flour, baking powder, and salt. Set aside.

In a separate large mixing bowl, use an electric mixer to beat butter and cream cheese until light and fluffy, about 2 minutes. Cream in granulated and light brown sugars, followed by the egg, vanilla, and almond extract. Add dry ingredients in 3 installments, combining completely after each.

Divide dough into thirds. Form one into a disk—this is the white/plain portion. Using your mixer (or your hands and a surface) knead 10-12 drops red gel food coloring into another third, then form into a disk. Clean your mixer (or your hands and surface) before kneading 8-10 drops green gel food coloring into the remaining third and form into a disk. Cover with plastic wrap and chill for 30 minutes.

Flour a rolling pin. Place the red disk on a large sheet of parchment and roll to a 9×11-inch rectangle. Set aside. Repeat this process two more times (with the green and white disks), flouring your rolling pin as necessary.

Stack the dough. Place the red sheet (still on parchment) dough-side-up on your work surface. Carefully lift the green sheet and place dough-side-down on the red. Peel away parchment. If dough has cracks or holes, just use your fingers to piece it back together and pat lightly. Carefully lift the white sheet and place dough-side-down on the green. Again, piece together anything that may be askew. Use your rolling pin to give the stack a couple of rolls, just to adhere everything together. Chill stack for 15 minutes.

Make the pinwheel. Orient the dough so that one of the 11-inch sides is nearest to you. Lift the closest edge of parchment and use your fingers to carefully start to roll the dough. This is easiest if you start on one side and gradually move to the other, like how you would roll cinnamon rolls (or how a typewriter works). Once you’ve started the roll, use the parchment to coax the dough into a cylinder.

Once rolled up, roll the cylinder out to 16 inches. Starting by placing your hands in the center of the cylinder, lightly roll it, moving your hands outward to smooth, until it is 16-inches in length, with a diameter of 1 1/2-inches. This will take a few minutes and a few repetitions of this motion. This ensures the roll is uniform and that all the layers are adhered into a pinwheel. Trim the ends, wrap in plastic wrap, and chill for 3 hours or up to 3 days.

Preheat oven to 350F. Line two baking sheets with parchment.

Place cylinder on a clean, dry cutting board. Use a large, sharp chef’s knife to slice cylinder into 1/4-inch slices. Place 1.5-2 inches apart on prepared baking sheets. Bake cookies 7-8 minutes, until no longer raw-looking. Let cookies cool on the pans for five minutes before removing to a rack to cool completely. Repeat slicing and baking with any remaining dough.

Cookies will keep in an airtight container at room temperature for up to a week.

Note:

I prefer gel food coloring, as it doesn’t affect doughs as much as liquid food coloring. If you only have liquid, I’m sure it will work, but I don’t know how much you’ll need.Pinwheel CookiesPinwheel Cookies

Funfetti Cookies

Funfetti CookiesIt’s no secret that I love sprinkles. Like big pink puffy heart ❤ ❤ ❤ them. You’d be surprised at the amount of restraint I have to practice so that half the recipes on this site aren’t loaded with rainbow-colored spots.Funfetti CookiesI know it’s silly, but I don’t care. You can tell me all you want that rainbow sprinkles have no real flavor and are mostly just food coloring and other ingredients that I wouldn’t normally give a second glance, but I simply. don’t. care.Funfetti CookiesSprinkles make me happy. Don’t rain on my Funfetti parade.Funfetti CookiesI mean, how could anyone be anything but beaming while eating a soft, chewy sugar cookie bursting with color and studded with white chocolate chips? This batch is long gone, but just looking at the photos makes me smile 🙂 Funfetti CookiesYou know what else makes me smile? Miniature schnauzers (also all dogs ever), lemon cake, the pink heart sunglasses sticker in Instagram stories…and how easy these Funfetti Cookies are to make.

Sorry about that tangent. Won’t happen again. Today.Funfetti CookiesThis recipe starts with a buttery drop sugar cookie dough that you probably have all the ingredients for right now! #score Funfetti CookiesFunfetti CookiesYou could, of course, skip the accoutrements and bake up a batch of really delicious plain sugar cookies, but I promise the sprinkles and white chocolate chips are worth the extra trip to the grocery store. They take an already great recipe and turn it up to 11.Funfetti CookiesI don’t know about you, but I simply don’t have time or spare calories for cookies that aren’t an 11.Funfetti Cookies

Funfetti Cookies
makes about 2.5 dozen cookies

3 cups all-purpose flour
1 tablespoon cornstarch
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon Kosher or sea salt
1 cup (2 sticks) unsalted butter, softened to room temperature
1 1/4 cups granulated sugar
2 large eggs, room temperature
1 tablespoon pure vanilla extract
1/8 teaspoon imitation butter extract or almond extract (optional)
1/2 cup rainbow sprinkles (jimmies,* not nonpareils)
1 1/4 cup white chocolate chips

In a medium mixing bowl, whisk together flour, cornstarch, baking powder, baking soda, and salt. Set aside.

In a large mixing bowl, use an electric mixer to cream butter until fluffy and lighter in color. Beat in granulated sugar. Mix in eggs one at a time, followed by vanilla and optional imitation butter or almond extract, if using. Add dry ingredients in two installments, beating until combined. Use a silicone spatula or wooden spoon to fold in sprinkles, followed by white chocolate chips. Cover dough with plastic wrap and chill for at least 2 hours, or up to 3 days.

Preheat oven to 350F. Line two baking sheets with parchment. Set aside.

Scoop chilled dough in 2 tablespoon increments, and roll into balls. Place dough balls at least two inches apart on prepared baking sheets. Bake cookies 10-11 minutes, until puffy. Let cool on baking sheets for five minutes before removing to a rack to cool completely. Repeat process with any remaining dough, letting the baking sheets come back to room temperature between batches.

Cookies will keep in an airtight container at room temperature for up to a week.

Note:

I used jimmies for the sprinkles in this recipe. Nonpareils may not be substituted. For information on the differences between the two, see this post. Funfetti CookiesFunfetti CookiesFunfetti Cookies

Chocolate Cut-Out Cookies

Chocolate Cut-Out CookiesI’m not sure exactly how I’ve allowed 3+ years to go by without giving you my recipe for Chocolate Cut-Out Cookies, but I’m happy to be rectifying that travesty today.Chocolate Cut-Out CookiesI mean, how dare I deprive you of this dead-easy recipe for these deeply chocolaty, shockingly tender blank-slate cookies for 362 posts! How. Dare. I.Chocolate Cut-Out CookiesYou may think I’m being dramatic—they’re cookies, not rocket science—but these are really delicious. Like more chocolaty than any plain, no-frills cookie really ought to be.Chocolate Cut-Out CookiesChocolate Cut-Out CookiesSo rich and buttery and utterly decadent that you’d be more than happy to eat them by their lonesome…Chocolate Cut-Out Cookies…but then you’d be missing out on the cheeriness that comes with a layer of my go-to Quick-Dry Royal Icing.Chocolate Cut-Out CookiesOr perhaps you, like me, prefer your cookies and icing with a little light-hearted snark. I’m not one of those people that hates Valentine’s Day—far from it—but I do prefer a more tongue-in-cheek approach over the traditional syrupy-sweet message.Chocolate Cut-Out CookiesPerhaps I’ve had my heart broken one too many times. Or maybe I just know exactly what I want: a man who will tolerate me for all my weirdness and vast amount of baking equipment.Chocolate Cut-Out CookiesYes. That and a pile of cookies.Chocolate Cut-Out Cookies

Chocolate Cut-Out Cookies
makes about 2 dozen 3-inch cookies

2 1/2 cups all-purpose flour
3/4 cup unsweetened cocoa powder (I use Dutch process)
1 1/2 teaspoons baking powder
1/2 teaspoon Kosher or sea salt
1 cup (2 sticks) unsalted butter, softened to room temperature
1/2 cup granulated sugar
1/2 cup light brown sugar, packed
1 large egg, room temperature
2 teaspoons pure vanilla extract
Quick-Dry Royal Icing, for decorating (recipe below)

Special Equipment:
rolling pin
graduated cookie cutters

In a large mixing bowl, whisk together flour, cocoa powder, baking powder, and salt. Set aside.

In a separate large mixing bowl, use an electric mixer to beat butter until light and fluffy, about 2 minutes. Mix in granulated and light brown sugars, followed by the egg and vanilla extract. Add dry ingredients in 3 installments, combining completely after each. Dough may seem a bit crumbly, but will hold together well when pinched. Divide dough into quarters and wrap each in plastic wrap. Chill for at least 3 hours, or up to 3 days.

Preheat oven to 350F. Line two baking sheets with parchment. Set aside.

Lightly flour a surface and a rolling pin. Take one quarter of chilled dough at a time, roll it to 1/4-inch thickness, and cut with cookie cutters. Place cut cookies at least 1 inch apart on prepared baking sheets. Bake cookies 10-12 minutes, until soft but no longer raw-looking. Let cookies cool on the pans for 10 minutes before carefully removing to a rack to cool completely. Repeat rolling, cutting, and baking with any remaining dough.

Decorate cookies with Quick-Dry Royal Icing and allow to dry.

Cookies will keep in an airtight container at room temperature for at least a week.

Quick-Dry Royal Icing
recipe barely adapted from SugarDeaux

3 tablespoons meringue powder
5 ounces warm water
3/4 teaspoon cream of tartar
2 teaspoons pure vanilla extract
1/4 teaspoon pure almond extract (optional)
2 pounds confectioner’s sugar, divided
1 tablespoon corn syrup
water

Special Equipment:
small bowls
gel food coloring
piping bags (or plastic sandwich bags)
small round piping tips and couplers
squeeze bottles
toothpicks
sprinkles

In a large mixing bowl, combine meringue powder and warm water. Beat with an electric mixer on medium-high speed until doubled in size, about 1 minute. Mix in cream of tartar, vanilla, and almond extract. With the mixer running on low, add 1 pound of confectioner’s sugar. Mix in corn syrup. Add the remaining pound of confectioner’s sugar. Scrape down the bowl before beating on medium-low for an additional 30 seconds.

Divide icing among small bowls. Press plastic wrap to the surface of all exposed icing.

Make outline icing. Working with one bowl of icing at a time, add water 1/2 teaspoon at a time until icing dribbled into the bowl forms a ribbon that fades within a few seconds. Stir in gel food coloring until the desired color is reached. Place 1/4 cup of icing into a piping bag with a tip. Alternatively, load icing into a plastic sandwich bag and snip a very tiny corner. Outline all cookies. Set aside to dry while you prepare fill icing.

Add water by the 1/2 teaspoon until the ribbon of icing fades into the bowls within 2 seconds. Load icing into squeeze bottles. Working with one cookie at a time, fill icing into outlined sections. Use toothpicks to coax fill icing evenly to the outlines.

Decorate with more icing or sprinkles, as desired. Let cookies dry uncovered at room temperature for 4-6 hours. For 3D decorations, use outline icing to decorate dried cookies and allow to sit uncovered for another 3-4 hours.

Iced cookies will keep in an airtight container at room temperature for several days.Chocolate Cut-Out CookiesChocolate Cut-Out Cookies

Hand-Painted Sugar Cookies {Kid-Friendly Cookie Decorating}

Hand-Painted Sugar Cookies {Kid-Friendly Cookie Decorating}How freaking cute are these Hand-Painted Sugar Cookies?!Hand-Painted Sugar Cookies {Kid-Friendly Cookie Decorating}They’re a favorite from my nanny days. That’s right—this is one cookie decorating method that is surprisingly kid-friendly. No soon-to-be-hard-as-rock royal icing, just delicious, colorful sugar cookies with a little icing flourish.Hand-Painted Sugar Cookies {Kid-Friendly Cookie Decorating}It all goes back to a sweet request from a seven year-old (who is now eleven, which is enough to make me want to cry). He and I had gotten into the rather enjoyable habit of baking together on Friday afternoons. I usually chose what we made, but then he asked if we could decorate cookies one day and…well, it sounded a little fun and a little insane and I like to think I’m a little of both of those things.Hand-Painted Sugar Cookies {Kid-Friendly Cookie Decorating}I knew I was not going to give this kid a bag of royal icing—he had difficulty with basic motor skills, so giving him a bag of sugar-based concrete simply was not an option. Also, he had a two year-old little sister (who is now six…*sobs*) who was prone to very enthusiastic Taylor Swift dance parties and getting stuff everywhere (because she was, in fact, two). But I wanted to fulfill his request, so I spent that night baking a batch of plain sugar cookies and took five minutes the following day to whisk together a few different colors of sweetened condensed milk paint. I lined the breakfast table with wax paper, tied aprons around both kids and, with some real hesitation, gave them paintbrushes.Hand-Painted Sugar Cookies {Kid-Friendly Cookie Decorating}Hand-Painted Sugar Cookies {Kid-Friendly Cookie Decorating}While I was aware that this little culinary arts & crafts project could have gone very messy, it actually ended up being one of the happiest afternoons of my nannying career. Since both kids had handled a paintbrush before, they had the motor skills to paint the cookies the way they wanted. Once they were done with their masterpieces, I baked them a few minutes to set. Once the painted cookies were cool and no longer sticky, I piped on some icing with their direction.Hand-Painted Sugar Cookies {Kid-Friendly Cookie Decorating}Hand-Painted Sugar Cookies {Kid-Friendly Cookie Decorating}By far, the best part was that the kids were super excited and proud to show their work to their parents, and their parents and I were happy that they had spent an entire afternoon without asking for a screen, or worse, saying they were bored. #childcarewin Hand-Painted Sugar Cookies {Kid-Friendly Cookie Decorating}After that, we had a cookie-painting party for every holiday, birthday, and sleepover. There was always a little mess, of course, but there’s also mess when I, a real-live adult, paint cookies too. In this case, it can be wiped away easily, instead of chiseled off counters and floors while saying every curse word I know (and I know a lot of them).Hand-Painted Sugar Cookies {Kid-Friendly Cookie Decorating}Now, it has been a few years since I last nannied, and I don’t have kids or nieces and nephews, but I still love to decorate cookies this way. Painting with sweetened condensed milk paint is a very meditative process, and I can very happily while away a few hours with a few colors of paint and a pack of brushes. I’ve even considered having friends over for an afternoon of cookie painting instead of a more traditional swap. Doesn’t that sound fun?!Hand-Painted Sugar Cookies {Kid-Friendly Cookie Decorating}I highly recommend using a fresh (or at least, food-dedicated) set of paintbrushes for painting cookies. Don’t use the cheapest you find—those tend to lose bristles in the painting process. The second-cheapest are totally okay though. The set I used here goes for $5 at Michaels.Hand-Painted Sugar Cookies {Kid-Friendly Cookie Decorating}You could absolutely detail your Hand-Painted Sugar Cookies with royal icing, but I think a very thick batch of simple icing works just as well and is twice as easy to make. Whatever you choose to use, know that it will take several hours to fully dry.Hand-Painted Sugar Cookies {Kid-Friendly Cookie Decorating}But like, you can definitely eat cookies with slightly damp icing. It’s the holidays. Live your best life.Hand-Painted Sugar Cookies {Kid-Friendly Cookie Decorating}

Cream Cheese Sugar Cookies
makes 3-4 dozen medium cookies

3 1/4 cups all-purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon Kosher or sea salt
1/2 cup unsalted butter, softened to room temperature
4 oz (1/2 brick) full-fat brick-style cream cheese, softened to room temperature
3/4 cup granulated sugar
1/4 cup light brown sugar, packed
1 large egg, room temperature
1 teaspoon pure vanilla extract
1/4 teaspoon pure almond extract

Special Equipment:
rolling pin
cookie cutters

In a large mixing bowl, whisk together flour, baking powder, and salt. Set aside.

In a separate large mixing bowl, use an electric mixer to beat butter and cream cheese until light and fluffy, about 2 minutes. Cream in granulated and light brown sugars, followed by the egg, vanilla, and almond extract. Add dry ingredients in 3 installments, combining completely after each. Divide dough into quarters and wrap each in plastic wrap. Chill for at least 3 hours, or up to 3 days.

Preheat oven to 350F. Line two baking sheets with parchment. Set aside.

Lightly flour a surface and a rolling pin. Take one quarter of chilled dough at a time, roll it to 1/4-inch thickness, and cut with cookie cutters. Place cut cookies at least 1-inch apart on prepared baking sheets. Bake cookies 7-8 minutes, until no longer raw-looking. Let cookies cool on the pans for five minutes before removing to a rack to cool completely. Repeat rolling, cutting, and baking with any remaining dough.

Cookies will keep in an airtight container at room temperature for up to a week.

Sweetened Condensed Milk Cookie Paint
makes up to 14 colors

1 14-ounce can sweetened condensed milk
food coloring (gel or liquid)
water

Special Equipment:
small bowls
wax paper or parchment paper
paintbrushes

To make one tablespoon of one color of paint:

Combine 1 tablespoon of sweetened condensed milk, 1/8 teaspoon (or more) of food coloring, and 1/8 teaspoon water in a small bowl. Use a fork to whisk until combined. Adjust color as necessary. Paint will be thick. Repeat until you have all your desired colors.

To paint a cookie:

Preheat oven to 350F. Line 2 baking sheets with parchment.

Line a surface with wax paper or parchment paper. Using a clean paintbrush, apply 1 thin layer of cookie paint to the top of a baked & cooled sugar cookie. For a richer color, let set 5 minutes at room temperature before applying a second coat of paint. Rinse brushes well with water and blot with a towel before switching colors.

Bake cookies 5 minutes. Let cookies cool completely on a rack. Decorate with Simple Detail Icing (recipe below), if desired.

Simple Detail Icing
makes enough for one batch of sugar cookies

2 cups confectioners sugar
6-8 teaspoons milk

In a small bowl, use a fork to whisk together confectioners sugar and 6 teaspoons milk. Add milk by the 1/2 teaspoon until icing dribbled into the bowl forms a ribbon that fades within a few seconds. Place 1/2 cup of icing into a piping bag with a tip. Alternatively, load icing into a plastic sandwich bag and snip a very tiny corner. Decorate cookies as desired.

Icing will start to set within an hour, but will not completely harden for 12-24 hours.
Hand-Painted Sugar Cookies {Kid-Friendly Cookie Decorating}Hand-Painted Sugar Cookies {Kid-Friendly Cookie Decorating}Hand-Painted Sugar Cookies {Kid-Friendly Cookie Decorating}

Strawberry Sugar Cookie Squares

Strawberry Sugar Cookie SquaresDoes anyone else think it’s weird that strawberries are considered Valentine’s Day-appropriate? I mean, I get that they’re an aphrodisiac and that their red color goes with the whole lovey-dovey puffy heart aesthetic of the holiday, but strawberries aren’t in season in February.

Strawberry Sugar Cookie SquaresBefore I go any further: yes, I know that we live in a time where fresh strawberries are available year-round. I saw huge displays of them at Trader Joe’s yesterday. Available or not though, the fact remains that a mid-winter strawberry will never be as good as one you have in June. Period. End of story.

Strawberry Sugar Cookie SquaresAll that said, today I’m bringing you some Strawberry Sugar Cookie Squares. They may not be seasonal, but they are pink, fabulous, easy, and totally perfect for Valentine’s Day.

Strawberry Sugar Cookie SquaresStrawberry Sugar Cookie SquaresStrawberry Sugar Cookie SquaresThe strawberry flavor in these sweet squares comes from freeze dried strawberries. Their concentrated flavor, lack of moisture, year-round availability, and consistent quality make them perfect for all sorts of baked goods, especially cookies and bars. Here they’re pulverized in a food processor until they’re nothing but powder and then whipped into sugar cookie dough and a batch of fluffy buttercream.

Strawberry Sugar Cookie SquaresStrawberry Sugar Cookie SquaresStrawberry Sugar Cookie SquaresStrawberry Sugar Cookie SquaresStrawberry Sugar Cookie SquaresStrawberry Sugar Cookie SquaresThese squares must be baked to be believed—if you’re into strawberry desserts, this recipe is absolutely for you. The strawberry flavor is decidedly real, unlike anything you’ll find in a boxed mix.

Strawberry Sugar Cookie SquaresOh, did I mention that there’s no food coloring in these bars? That happy pink color is all from the pulverized strawberries 🙂

Well, I suppose there is food coloring in the sprinkles, but they’re just so cute! Feel free to leave them off though if sprinkles aren’t your thing.Strawberry Sugar Cookie Squares

(They are definitely my thing. They are basically my favorite thing.)

Strawberry Sugar Cookie SquaresMake these Strawberry Sugar Cookie Squares for someone you love ❤Strawberry Sugar Cookie Squares

Strawberry Sugar Cookie Squares
makes one 9-inch pan, about 9-16 bars

Cookie Layer:
1 1.2-ounce package freeze dried strawberries
1/2 cup (1 stick) unsalted butter, softened to room temperature
3/4 cup granulated sugar
1 large egg + 1 large egg yolk, room temperature
2 teaspoons pure vanilla extract
1 1/3 cups all-purpose flour
1 tablespoon cornstarch
1/2 teaspoon baking powder
1/4 teaspoon Kosher or sea salt

Frosting:
1 1.2-ounce package freeze dried strawberries
1/2 cup (1 stick) unsalted butter, softened to room temperature
2 cups confectioners sugar
pinch of Kosher or sea salt
2 teaspoons pure vanilla extract
5-6 tablespoons heavy cream
sprinkles, for decorating (optional)

Preheat oven to 350F. Line a 9-inch square pan with foil and grease lightly. Set aside.

Make the cookie layer. Place freeze dried strawberries in a food processor and process until they are powder, about 30 seconds. Set aside.

In a medium-large mixing bowl, beat butter with an electric mixer until fluffy, about 2 minutes. Beat in sugar, followed by egg, yolk, and vanilla. Add strawberry powder, flour, cornstarch, baking powder, and salt, and mix until combined. Dough will be thick.

Press dough into prepared pan with a silicone spatula or lightly-oiled hands. Bake 20-22 minutes, or until no longer wet-looking. A toothpick inserted in the center should come out clean. Let cookie layer cool completely in the pan on a rack.

Make the frosting. Place freeze dried strawberries in a food processor and process until they are powder, about 30 seconds.

In a medium-large mixing bowl, use an electric mixer to beat butter until light and fluffy, about 2 minutes. With the mixer on low, beat in confectioner’s sugar, strawberry powder, and salt. Mixture may be alarmingly crumbly—this is normal. Add vanilla and 5 tablespoons of heavy cream. Beat until very fluffy, about 2 minutes. If desired, mix in another tablespoon of heavy cream until the proper consistency is reached.

Remove foil from the cookie layer and place on a cutting board. Spread a thick layer of frosting over the cookie later. Top with sprinkles, if desired. Let sit at room temperature for minutes, or until frosting crusts a bit.

Use a large, sharp chef’s knife, slice into squares. Wipe knife clean between cuts.

Serve squares. Leftovers will keep in an airtight container at room temperature for up to two days or in the refrigerator for up to five.

Strawberry Sugar Cookie Squares