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Strawberry Shortbread Cookies

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Delightful strawberry-infused cookies with buttery goodness, perfect for any occasion.

Ingredients

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  • 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

  1. Preheat your oven to 325°F (163°C) and line baking sheets with parchment paper.
  2. Pulse the freeze-dried strawberries in a food processor until a powder forms.
  3. Cream the butter and powdered sugar in a bowl until smooth.
  4. Add vanilla extract, milk, and most of the strawberry powder to the creamed mixture.
  5. Gradually mix in the all-purpose flour until a smooth dough forms.
  6. Roll the dough into a 1/4-inch thick circle and cut out cookies with a heart-shaped cutter.
  7. 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.
  8. Mix glaze ingredients in a bowl until smooth. Adjust thickness as needed.
  9. 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

Find it online: https://pennykitchenz.com/strawberry-shortbread-cookies-recipe/

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