Receita Solta

Strawberry Explosion: Soft Cookies with Cream Cheese Glaze

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Equipe Receita Solta

Strawberry Explosion: Soft Cookies with Cream Cheese Glaze
Prep Time25 min
Cook Time12 min
Servings20 Cookies
DifficultyEasy
Calories240 kcal

Resumo para quem tem pressa

"The soft cookies with cream cheese frosting bring the fruity intensity of pulverized freeze-dried strawberries incorporated into both the tender dough and the velvety frosting. This confectionery technique ensures vibrant pink coloring and concentrated fresh fruit aroma without altering the buttery texture of the dough."

Discover the Frosted Strawberry Cookies, an irresistible recipe for soft strawberry cookies, topped with a creamy cream cheese frosting. Both prepared with freeze-dried strawberries, ensuring authentic color and flavor, without artifice.

O Que Você Precisa Saber

- Freeze-dried strawberry gives pure fresh fruit flavor without adding liquid water that would destabilize the cookie structure. - Beating the butters with the granulated and brown sugars creates microscopic air pockets responsible for the softness of the crumb. - The cream cheese glaze at creamy point provides balanced acidity that counteracts the sweetness of the dough sugars.

Ingredients

Cookie Ingredients

  • 2 cups (240g) All-purpose flour
  • 1 teaspoon Baking powder
  • ½ teaspoon Baking soda
  • ½ teaspoon Salt
  • 170 grams (¾ cup), at room temperature Unsalted butter
  • ½ cup (100g) Granulated sugar
  • ¾ cup (150g), packed Light brown sugar
  • 1 , at room temperature Large egg
  • 1 teaspoon Vanilla extract
  • ½ cup (20g), pulverized Freeze-dried strawberries

Cream Cheese Frosting Ingredients

  • 115 grams (½ tablet), soft, at room temperature Cream cheese
  • 56 grams (¼ cup), at room temperature Unsalted butter
  • 2 cups (240g), sifted Powdered sugar
  • ½ teaspoon Vanilla extract
  • 2 tablespoons (8g), pulverized Freeze-dried strawberries

Instructions

How to Prepare the Cookies

1

Sift the flour, baking powder, baking soda, and salt into a bowl. Reserve the dry ingredients.

2

In another large bowl, beat the softened butter with the granulated sugar and brown sugar for 2-3 minutes until light and fluffy.

3

Add the egg and vanilla extract, beating until well incorporated. Scrape the sides of the bowl if necessary.

4

With the mixer on low speed, gradually add the dry ingredients to the wet mixture, beating only until the flour disappears.

5

Gently fold the pulverized freeze-dried strawberries into the batter. Do not overmix to maintain the softness of the cookies.

6

Cover the bowl with plastic wrap and refrigerate the dough for at least 30 minutes (ideally 1 hour) to firm up.

7

Pré-aqueça o forno a 180°C (350°F). Line a baking sheet with parchment paper or a silicone mat.

8

Using a small cookie scoop (about 1.5 tablespoons), form dough balls and place them on the baking sheet, leaving space between them.

9

Bake for 10-12 minutes, or until the edges are slightly golden and the center is still soft. Do not overbake.

10

Let the cookies cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.

Glaze Preparation Method

1

In a medium bowl, beat the cream cheese and butter at room temperature until very creamy and lump-free.

2

Gradually add the sifted powdered sugar, beating on low speed and then increasing to medium until the mixture is smooth.

3

Add the vanilla extract and pulverized freeze-dried strawberries, beating for another 1-2 minutes until the frosting is light and fluffy.

4

Once the cookies are completely cool, spread the glaze generously over each one with a spatula or spoon.

Equipe sua Cozinha

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Chef Tips

- Grind the freeze-dried strawberries in a blender or food processor until you get a fine powder and pass through a sieve before incorporating. - Do not bake the cookies beyond 12 minutes at 180°C; the edges should be firm and the center still soft to a gentle touch. - Wait for the cookies to cool completely on a wire rack before spreading the glaze so the heat doesn't melt the cream cheese.

Variations

- Add half a cup of bakeable white chocolate chips to the dough to harmonize with the natural acidity of the strawberries. - Sprinkle pearl sprinkles or whole crunchy pieces of freeze-dried strawberry over the glaze before it sets. - Add fine lemon zest to the buttery batter to intensify fresh summer fruit notes.

Substitutions

- Freeze-dried strawberries can be substituted with freeze-dried raspberries or freeze-dried blueberries in powder form in the same proportion. - Light brown sugar can be replaced with ground demerara sugar, maintaining the moist internal texture. - Traditional cream cheese can be replaced by fresh mascarpone cheese or well-beaten creamy ricotta for the glaze.

How to Store

Store the covered cookies in a closed container in the refrigerator for up to 4 days due to the presence of fresh cheese. Remove from refrigeration about 15 minutes before consuming so the dough regains its buttery and soft texture.

Can You Freeze It?

Freeze the portions of raw dough already balled on a lined baking sheet for up to 2 months; bake directly frozen, adding 2 minutes to the time. The already baked cookies can also be frozen without the glaze for up to 60 days in the freezer.

What to Serve With

Pairs with refinement with cups of chamomile tea, floral hibiscus infusions with apple, creamy cafe au lait, or warm milk with vanilla. In festive children's events or afternoon teas, it makes for a visually delicate table.

Frequently Asked Questions

What are freeze-dried strawberries and where can I find them?

They are vacuum freeze-dried strawberries, available in confectionery and natural product stores, keeping color and flavor intact.

Can I substitute with fresh chopped strawberries in the batter?

Not recommended, as fresh fruit releases a lot of water in the oven, leaving the cookies soggy and with a gummy texture.

Why did the cream cheese frosting get too runny?

This happens if the butter or cheese is too hot; beat the sifted sugar with the ingredients at cool temperature.

How to prevent cookies from becoming dry and hard?

Respect the oven time limit of 10 to 12 minutes; they come out of the oven soft and finish firming during cooling on the baking sheet.

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