01 -
Preheat oven to 350 degrees. Line a baking sheet with parchment paper or a silicone baking mat. Set aside.
02 -
In a large bowl, use a mixer to beat together the butter and sugar until creamy and light yellow in colour. (About 4-5 minutes.)
03 -
Add the eggs one at a time and beat into the butter and sugar mixture. Beat in the vanilla extract.
04 -
Sift in the flour, salt, and baking powder. Beat into the wet mixture until well combined.
05 -
Portion the cookie dough into heaping tablespoons. Roll into a ball and place onto the prepared baking sheet. Press down on each ball until ball is flattened to just over 1/4 inch thick. (I used the bottom of a drinking glass.)
06 -
Bake for 10 minutes. Remove from oven and allow to cool for 2-3 minutes before transferring to a wire cooling rack to finish cooling.
07 -
Once completely cooled, stir the milk into the confectioner's sugar until a thin, smooth frosting is formed.
08 -
Divide the frosting into two bowls. Tint one bowl with pink frosting and leave the other bowl white.
09 -
Lay half of the cookies face up onto a wire cooling rack with a baking sheet underneath to catch any dripping frosting. Lay the other half on a separate cooling rack and baking sheet combo. You can use a fork to drizzle the frosting over the cookies, but transferring the frosting to a small Ziploc bag with a cut corner works well too. Working in a zigzag motion, drizzle the frosting over the cookies.
10 -
Once the cookies are frosted, sprinkle over the Strawberry Shortcake Crumbs. Allow frosting to fully dry before packaging cookies.