Ingredients
- 1 (8 oz) container strawberry cream cheese
- 1 cup unsalted butter, cool (not quite room temperature)
- 1 cup sugar
- 1/2 teaspoon salt
- 1 large egg – cold
- 1/2 tablespoon vanilla extract
- 4 cups flour
- 2 oz package freeze-dried strawberries, pulsed into powder with food processor
- 1–2 drops pink gel food coloring (optional but extra cute!)
Directions:
- In a large bowl, cream together the butter, cream cheese, sugar, and salt using a paddle attachment on low speed. Mix until everything is smooth and those butter lumps are gone.
- Mix in your cold egg, vanilla, and a drop or two of pink food coloring. Mix again on low until everything’s well combined.
- Add the flour and pulsed freeze-dried strawberries to the bowl. Mix on low until a soft dough forms and clumps together around the paddle.
- Roll the dough out to 1/4" thickness between two sheets of plastic wrap. Refrigerate for 1–2 hours to help the dough firm up.
- (Once chilled) Dust and gently rub the dough with a thin layer of flour to keep the cookie stamp from sticking. You can also dip your stamp into the flour and tap off excess flour before stamping.
- Cut out your cookie using a cookie cutter. and pop them into the freezer for 15–30 minutes before baking. This helps them hold their shape.
- Bake at 350°F for 11–13 minutes, or until the edges are just barely golden.