Why Make This Recipe
Strawberry Shortbread Cookies are a delightful treat that combines buttery goodness with the sweet and tangy flavor of strawberries. They are perfect for any occasion, whether it’s a family gathering, a picnic, or just a cozy day at home. These cookies are easy to make and bring a little taste of summer into your kitchen, no matter the season!
How to Make Strawberry Shortbread Cookies
Ingredients:
- 1 cup salted butter, softened at room temperature
- 1/2 cup powdered sugar
- 1 1/2 cups freeze-dried strawberries, measured then blended in a food processor
- 1 teaspoon pure vanilla extract or vanilla bean paste
- 2 cups all-purpose flour
- 1-2 tablespoons milk (start with 1 tablespoon)
- 1 cup powdered sugar (for the glaze)
- 2 tablespoons milk (for the glaze)
- 1/4 teaspoon pure vanilla extract (for the glaze)
- 1 tablespoon freeze-dried strawberries, processed into bits (for the glaze)
Directions:
- Preheat your oven to 325 degrees F (163 degrees C) and line baking sheets with parchment paper.
- In a food processor, pulse the freeze-dried strawberries until a powder forms, allowing some larger bits to remain for texture.
- In a large mixing bowl, use an electric mixer or stand mixer fitted with a paddle attachment to cream the softened butter and powdered sugar until smooth and well combined.
- Mix in the vanilla extract, milk, and most of the freeze-dried strawberry powder (reserve 1 tablespoon for the glaze) into the creamed mixture.
- Gradually add the all-purpose flour while continuing to beat until the dough comes together into a smooth strawberry shortbread cookie dough.
- Roll the dough onto a lightly floured or powdered sugar dusted surface into a 1/4-inch thick circle. Use a 2-3 inch heart-shaped cookie cutter (or your preferred shape) to cut out cookies.
- Place cookies on the prepared baking sheets and bake for 12-15 minutes until the edges are lightly golden. Let cookies cool for 5 minutes on the sheets before transferring to a wire rack.
- In a small bowl, whisk together powdered sugar, milk, reserved strawberry powder, and vanilla extract until smooth. Adjust thickness by adding powdered sugar if too thin, or milk if too thick.
- Once cooled, drizzle or spread the strawberry glaze over the tops of the cookies. Allow the glaze to set for a few minutes before serving. Enjoy your delicious strawberry shortbread cookies!
How to Serve Strawberry Shortbread Cookies
Serve these cookies on a nice platter for a lovely presentation. They are great with a cup of tea or coffee and can be enjoyed as a sweet snack any time of day. You can also add fresh strawberries and whipped cream for an extra special treat!
How to Store Strawberry Shortbread Cookies
Store the cookies in an airtight container at room temperature for up to a week. If you want to keep them longer, you can freeze them in a sealed freezer bag for up to three months. Just make sure to let them thaw completely before serving!
Tips to Make Strawberry Shortbread Cookies
- Make sure the butter is softened to room temperature for the best texture.
- If you can’t find freeze-dried strawberries, you can use fresh strawberries, but they may change the texture of the dough.
- Adjust the glaze to your liking by adding more or less milk and powdered sugar.
Variation
For a different twist, try adding chopped nuts like almonds or walnuts to the cookie dough for added crunch and flavor.
FAQs
1. Can I use fresh strawberries instead of freeze-dried?
Yes, but it may change the texture of the dough. Fresh strawberries release moisture, which can make the cookies softer.
2. How do I know when the cookies are done baking?
The edges should be lightly golden, and the cookies will look set but still soft in the center.
3. Can I make the dough ahead of time?
Absolutely! You can refrigerate the dough for up to three days before rolling and baking, or you can freeze the dough for later use. Just make sure to thaw it in the fridge before rolling out.
Strawberry Shortbread Cookies
Delightful strawberry-infused cookies with buttery goodness, perfect for any occasion.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 24 cookies 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
- 1 cup salted butter, softened at room temperature
- 1/2 cup powdered sugar
- 1 1/2 cups freeze-dried strawberries, blended
- 1 teaspoon pure vanilla extract or vanilla bean paste
- 2 cups all-purpose flour
- 1–2 tablespoons milk (start with 1 tablespoon)
- 1 cup powdered sugar (for the glaze)
- 2 tablespoons milk (for the glaze)
- 1/4 teaspoon pure vanilla extract (for the glaze)
- 1 tablespoon freeze-dried strawberries, processed into bits (for the glaze)
Instructions
- Preheat your oven to 325°F (163°C) and line baking sheets with parchment paper.
- Pulse the freeze-dried strawberries in a food processor until a powder forms.
- Cream the butter and powdered sugar in a bowl until smooth.
- Add vanilla extract, milk, and most of the strawberry powder to the creamed mixture.
- Gradually mix in the all-purpose flour until a smooth dough forms.
- Roll the dough into a 1/4-inch thick circle and cut out cookies with a heart-shaped cutter.
- Place cookies on baking sheets and bake for 12-15 minutes until edges are golden. Let cool for 5 minutes before transferring to a wire rack.
- Mix glaze ingredients in a bowl until smooth. Adjust thickness as needed.
- Drizzle or spread the glaze over cooled cookies and let set before serving.
Notes
Store cookies in an airtight container at room temperature for up to a week. Freeze for up to three months.
Nutrition
- Serving Size: 1 cookie
- Calories: 150
- Sugar: 8g
- Sodium: 200mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 19g
- Fiber: 0g
- Protein: 1g
- Cholesterol: 30mg
