Description
Strawberry Shortbread Cookies bring sunshine to your kitchen with buttery, crumbly goodness that melts right on your taste buds. Grab fresh strawberries and bake a batch that feels like a sweet, tender hug from someone who knows exactly how to make your day brighter.
Ingredients
Scale
Dry Ingredients:
- 11–¼ ounces unbleached all-purpose flour
- 4 ounces granulated sugar
- ½ teaspoon kosher salt
Fruit Ingredients:
- ¾ ounce freeze-dried strawberries
- ½ ounce freeze-dried strawberries (for glaze)
Wet and Flavoring Ingredients:
- 8 ounces unsalted butter
- 1 teaspoon pure vanilla extract
- 1 cup powdered sugar
- 3–5 tablespoons whole milk
Instructions
- Fire up the oven to 325°F and line a baking sheet with parchment paper to prevent sticking.
- Transform the freeze-dried strawberries into a delicate powder using a spice grinder or food processor, grinding until completely fine.
- Beat 8 ounces of room-temperature butter with 4 ounces of granulated sugar until the mixture becomes fluffy and pale, about 3 minutes.
- Stir 1 teaspoon vanilla extract and your freshly ground strawberry powder into the butter mixture until fully incorporated.
- Gently fold 11-¼ ounces of flour and ½ teaspoon salt into the dough, mixing just until a soft, cohesive texture forms.
- Roll your dough to ¼-inch thickness and cut into 2-inch rounds or desired shapes using a cookie cutter.
- Arrange cookies 1 inch apart on the prepared baking sheet and chill for 15 minutes to help maintain their shape.
- Bake at 325°F for 18-22 minutes, rotating the sheet halfway through, until edges turn a subtle golden color.
- Allow cookies to cool completely on the baking sheet for 10 minutes before transferring to a wire rack.
- Craft the glaze by whisking 1 cup powdered sugar with finely ground strawberry powder and 3-5 tablespoons milk until smooth.
- Drizzle or dip each cooled cookie into the strawberry glaze, letting excess drip off before setting on parchment paper.
- Let the glaze set for 30 minutes at room temperature until completely hardened.
Notes
- Pulse freeze-dried strawberries carefully to avoid clumping and ensure an even, fine powder for intense strawberry flavor.
- Chill the dough for 15-30 minutes before rolling to prevent spreading and maintain crisp cookie edges.
- For gluten-free adaptation, replace wheat flour with a 1:1 gluten-free baking blend that contains xanthan gum.
- Store cookies in an airtight container at room temperature for up to 5 days, separating layers with parchment to prevent sticking.
- Prep Time: 15 minutes
- Cook Time: 18-22 minutes
- Category: Cookies
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 12 to 16
- Calories: 175 kcal
- Sugar: 11 g
- Sodium: 43 mg
- Fat: 10 g
- Saturated Fat: 6 g
- Unsaturated Fat: 4 g
- Trans Fat: 0.1 g
- Carbohydrates: 21 g
- Fiber: 1 g
- Protein: 2 g
- Cholesterol: 30 mg