If you love a Negroni, this will be your signature spring and summer cookie.
Glazed Campari & Strawberry Cookies
Makes about 30 cookies
- 1 cup (227 grams) unsalted butter, softened
- 1 cup (200 grams) granulated sugar
- 2 large egg whites (60 grams)
- 2 tablespoons (30 grams) plus 2 teaspoons (10 grams) heavy whipping cream, divided
- 1 tablespoon (9 grams) grapefruit zest
- 1 teaspoon (4 grams) vanilla extract
- 2¾ cups (344 grams) cake flour
- 2 teaspoons (10 grams) baking powder
- 1¼ teaspoons (3.75 grams) kosher salt
- 1 (0.8-ounce) package (16 grams) freeze-dried strawberries, chopped (about 1 cup)
- 1 to 1¼ cups (120 to 150 grams) confectioners’ sugar
- 2 tablespoons (30 grams) Campari
- Preheat oven to 350°F (180°C). Line 2 baking sheets with parchment paper.
- In the bowl of a stand mixer fitted with the paddle attachment, beat butter and granulated sugar at medium speed until creamy, about 2 minutes, stopping to scrape sides of bowl. Add egg whites, 2 tablespoons (30 grams) cream, zest, and vanilla, beating until well combined.
- In a medium bowl, stir together flour, baking powder, and salt. With mixer on low speed, gradually add flour mixture to butter mixture, beating just until combined. Stir in strawberries until combined. Using a 2-tablespoon scoop, scoop dough into rounds, and place about 2½ inches apart on prepared pans.
- Bake, rotating pans once, until puffed and pale golden, 14 to 16 minutes. Let cool completely on pans on wire racks.
- In a small bowl, whisk together 1 cup (120 grams) confectioners’ sugar, Campari, and remaining 2 teaspoons (10 grams) cream until smooth. Add remaining ¼ cup (30 grams) confectioners’ sugar, if needed. Dip or drizzle glaze over top of cooled cookies. Let stand until set, about 30 minutes.