Instructions
Preheat oven to 175°C (350°F). Line a baking sheet with parchment paper or a silicone baking mat and set aside.
In a large mixing bowl, beat softened butter and granulated sugar together with a mixer until pale and fluffy, about 4–5 minutes.
Incorporate eggs one at a time, mixing well after each addition. Blend in vanilla extract until combined.
Sift all-purpose flour, salt, and baking powder together. Gradually add to the wet mixture, mixing until a uniform dough forms.
Portion dough using a heaping tablespoon for each cookie. Roll into balls and arrange on the prepared baking sheet.
Gently flatten each dough ball to just over 0.6 cm (1/4 inch) thick using the bottom of a drinking glass.
Bake for 10 minutes or until just set. Remove from oven and cool 2–3 minutes on the baking sheet before transferring to a wire rack.
Allow cookies to cool thoroughly on the wire rack to prevent glaze from melting.
Combine confectioner’s sugar and milk in a bowl, stirring until a smooth, pourable glaze forms.
Divide the glaze evenly between two bowls. Tint one portion with pink food colouring, leaving the other white.
Place half the cookies face up on a wire rack set over a tray; repeat with the remaining cookies on a second rack.
Drizzle glaze over cookies using a fork or transfer the glaze to a zipper-lock bag, snipping a corner for precise zigzag application.
Immediately sprinkle Strawberry Shortcake Crumbs atop the glazed cookies.
Let cookies stand until the glaze is fully set before packaging or serving.
Instructions
Preheat oven to 175°C (350°F). Line a baking sheet with parchment paper or a silicone baking mat and set aside.
In a large mixing bowl, beat softened butter and granulated sugar together with a mixer until pale and fluffy, about 4–5 minutes.
Incorporate eggs one at a time, mixing well after each addition. Blend in vanilla extract until combined.
Sift all-purpose flour, salt, and baking powder together. Gradually add to the wet mixture, mixing until a uniform dough forms.
Portion dough using a heaping tablespoon for each cookie. Roll into balls and arrange on the prepared baking sheet.
Gently flatten each dough ball to just over 0.6 cm (1/4 inch) thick using the bottom of a drinking glass.
Bake for 10 minutes or until just set. Remove from oven and cool 2–3 minutes on the baking sheet before transferring to a wire rack.
Allow cookies to cool thoroughly on the wire rack to prevent glaze from melting.
Combine confectioner’s sugar and milk in a bowl, stirring until a smooth, pourable glaze forms.
Divide the glaze evenly between two bowls. Tint one portion with pink food colouring, leaving the other white.
Place half the cookies face up on a wire rack set over a tray; repeat with the remaining cookies on a second rack.
Drizzle glaze over cookies using a fork or transfer the glaze to a zipper-lock bag, snipping a corner for precise zigzag application.
Immediately sprinkle Strawberry Shortcake Crumbs atop the glazed cookies.
Let cookies stand until the glaze is fully set before packaging or serving.
