Strawberry Shortbread Cookies are a buttery and tender treat with a burst of strawberry flavor in every bite. These cookies are perfect for afternoon tea, holiday gatherings, or as a delightful homemade gift.
The addition of freeze-dried strawberries gives them a vibrant taste and natural color without any artificial ingredients. Simple yet elegant, these cookies are sure to become a favorite!
Kitchen Equipment Needed
- Mixing bowls
- Hand or stand mixer
- Rolling pin
- Baking sheet
- Parchment paper
Ingredients
- 1 cup (2 sticks) unsalted butter, softened
- 1/2 cup powdered sugar
- 2 cups all-purpose flour
- 1/4 tsp salt
- 1/2 cup freeze-dried strawberries, finely crushed
- 1 tsp vanilla extract
Directions
- Prepare the Dough:
In a mixing bowl, cream together the softened butter and powdered sugar until light and fluffy. Add the vanilla extract and mix until combined. - Add Dry Ingredients:
In a separate bowl, whisk together the flour, salt, and crushed freeze-dried strawberries. Gradually add the dry ingredients to the butter mixture, mixing just until a soft dough forms. - Chill the Dough:
Divide the dough into two portions and form each into a disk. Wrap in plastic wrap and refrigerate for 30 minutes. - Preheat the Oven:
Preheat your oven to 325°F (165°C) and line a baking sheet with parchment paper. - Roll and Cut the Cookies:
On a lightly floured surface, roll out the dough to about 1/4-inch thickness. Use cookie cutters to shape the cookies and place them on the prepared baking sheet. - Bake the Cookies:
Bake for 12-15 minutes, or until the edges are just beginning to turn golden. Allow to cool completely on a wire rack. - Optional Glaze:
Drizzle with a simple glaze made of powdered sugar and a splash of milk or lemon juice for extra sweetness.
Prep Time
20 minutes
Chill Time
30 minutes
Bake Time
12-15 minutes
Total Time
1 hour 5 minutes
Nutrition (Per Cookie – Makes 24 Cookies)
- Calories: 100
- Protein: 1g
- Carbohydrates: 12g
- Fat: 6g
- Fiber: 0g
- Sugar: 4g
Expert Tips
- Crushing Strawberries: Use a food processor or place freeze-dried strawberries in a resealable bag and crush with a rolling pin.
- Uniform Baking: Roll the dough evenly to ensure all cookies bake at the same rate.
- Storage: Store in an airtight container to maintain freshness.
FAQs
Can I use fresh strawberries?
Fresh strawberries contain too much moisture and may affect the texture of the cookies. Stick with freeze-dried for best results.
Can I freeze the dough?
Yes, you can freeze the dough for up to 3 months. Thaw in the refrigerator before rolling and baking.
What if I don’t have cookie cutters?
You can roll the dough into a log, chill, and slice into rounds for easy preparation.
Storing & Reheating
- Storage: Keep cookies in an airtight container at room temperature for up to 1 week.
- Freezing: Freeze baked cookies in a sealed container for up to 3 months.
Substitutions & Variations
- Flavor Twist: Add a teaspoon of lemon zest for a citrusy kick.
- Chocolate Dip: Dip half of each cookie in melted white or dark chocolate for a decadent touch.
- Nutty Addition: Mix in finely chopped pistachios for extra texture and flavor.
Strawberry Shortbread Cookies
Strawberry Shortbread Cookies are a buttery and tender treat with a burst of strawberry flavor in every bite. These cookies are perfect for afternoon tea, holiday gatherings, or as a delightful homemade gift. The addition of freeze-dried strawberries gives them a vibrant taste and natural color without any artificial ingredients.
Equipment
- Mixing bowls
- - Hand or stand mixer
- - Rolling pin
- - Baking sheet
- Parchment paper
Ingredients
- - 1 cup 2 sticks unsalted butter, softened
- - 1/2 cup powdered sugar
- - 2 cups all-purpose flour
- - 1/4 tsp salt
- - 1/2 cup freeze-dried strawberries finely crushed
- - 1 tsp vanilla extract
Instructions
- **Prepare the Dough:**
- In a mixing bowl, cream together the softened butter and powdered sugar until light and fluffy. Add the vanilla extract and mix until combined.
- **Add Dry Ingredients:**
- In a separate bowl, whisk together the flour, salt, and crushed freeze-dried strawberries. Gradually add the dry ingredients to the butter mixture, mixing just until a soft dough forms.
- **Chill the Dough:**
- Divide the dough into two portions and form each into a disk. Wrap in plastic wrap and refrigerate for 30 minutes.
- **Preheat the Oven:**
- Preheat your oven to 325°F (165°C) and line a baking sheet with parchment paper.
- **Roll and Cut the Cookies:**
- On a lightly floured surface, roll out the dough to about 1/4-inch thickness. Use cookie cutters to shape the cookies and place them on the prepared baking sheet.
- **Bake the Cookies:**
- Bake for 12-15 minutes, or until the edges are just beginning to turn golden. Allow to cool completely on a wire rack.
- **Optional Glaze:**
- Drizzle with a simple glaze made of powdered sugar and a splash of milk or lemon juice for extra sweetness.
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