Ingredients
Scale
- 3/4 cup butter, softened
- 1 1/2 cups sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- 2 3/4 cups all-purpose flour
- 1/2 teaspoon salt
- 1/2 teaspoon baking powder
- 4 cups confectioner’s sugar
- 3 tablespoons milk
- pink food coloring
- 1 1/2 cups strawberry shortcake crumbs
Instructions
- Preheat the oven to 350°F. Line a baking sheet with parchment paper.
- In a large bowl, cream together softened butter and sugar until light and fluffy.
- Add eggs one at a time, mixing well after each addition, then stir in the vanilla extract.
- Sift together flour, salt, and baking powder; gradually mix into the wet ingredients until fully incorporated.
- Roll heaping tablespoons of dough into balls and flatten slightly on the baking sheet.
- Bake for about 10 minutes until edges are lightly golden. Cool on a wire rack.
- For frosting: Mix milk into confectioner's sugar until smooth; tint half with pink food coloring.
- Frost cooled cookies and sprinkle with strawberry shortcake crumbs while icing is still wet.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie (30g)
- Calories: 130
- Sugar: 15g
- Sodium: 50mg
- Fat: 5g
- Saturated Fat: 3g
- Unsaturated Fat: 1g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: <1g
- Protein: <1g
- Cholesterol: 25mg