Preparation

• Preheat oven to 350˚F.
• In a large mixing bowl whisk together flour, baking powder and salt. Set aside.
• Place sugar and freeze-dried strawberries in a food processor and process together until finely ground.
• In a stand mixer, fitted with a paddle attachment, cream together butter and strawberry sugar until soft and fluffy.
• Add beaten eggs and continue to mix together. Scrape down the sides of the bowl and add the sour cream and vanilla. Mix together until well combined.
• Add the dry ingredients and mix together until everything is fully incorporated.
• Cover dough with plastic wrap directly on the surface and refrigerate for about 30 minutes.
• Roll 2 tablespoon sized balls of cookie dough, place on a baking sheet lined with parchment, about 1 inch apart. Gently press the tops down.
• Bake cookies for about 9 minutes or until they puff up and barely begin to brown along the bottom edges.
• Remove cookies from the oven and allow them to cool for about 5 minutes before transferring to a cooling rack.
• Frosting: Place all frosting ingredients into the stand mixer and beat together until soft and fluffy, 6 to 8 minutes.
• Once cookies have cooled completely, frost the tops and finish with a sprinkle of sanding sugar and crushed freeze-dried strawberries. Serve.