Description
These Strawberry Shortbread Cookies combine the classic buttery richness of shortbread with the vibrant, natural sweetness of freeze-dried strawberries. The dough is infused with strawberry powder, giving it a delicate pink hue and fruity flavor, while a smooth strawberry glaze drizzled on top adds a perfect finishing touch. Ideal for any occasion, these cookies are crisp, tender, and beautifully decorated with crushed freeze dried strawberries.
Ingredients
Scale
Strawberry Shortbread Cookies:
- 1 oz. (34 g) freeze dried strawberries, divided
- 1 cup (226 g) unsalted butter, softened but still cool to the touch
- ¾ cup (150 g) granulated sugar
- 1 teaspoon vanilla extract
- ¼ teaspoon salt
- 2¼ cups (270 g) all purpose flour
Strawberry Glaze:
- 1 cup (120 g) powdered sugar
- 2 tablespoons freeze dried strawberry powder
- 2 – 3 tablespoons milk, as needed
Instructions
- Prepare freeze dried strawberry powder: Reserve 6 – 8 slices of freeze dried strawberries for topping. Place the remaining freeze dried strawberries in a food processor and process until a fine powder is achieved.
- Divide strawberry powder: Scoop about 2 tablespoons of the powder for the glaze and keep the remaining 4 tablespoons for the cookie dough. Store the reserved slices and glaze powder in an airtight container to prevent moisture absorption.
- Cream butter and sugar: Using a mixer on medium speed, cream the softened butter and granulated sugar together until light and fluffy, about 3-4 minutes. Then, on low speed, mix in the vanilla extract, salt, and 4 tablespoons of freeze dried strawberry powder. Finally, on the lowest speed, incorporate the flour just until combined to avoid overmixing.
- Roll and chill dough: Transfer the pink-hued cookie dough onto parchment paper and cover with plastic wrap. Roll the dough into a ¼ inch thick sheet and place it in the refrigerator for 1 to 2 hours to chill thoroughly.
- Preheat oven and prepare baking sheet: Preheat your oven to 350°F (177°C) for about 30 minutes. Line a large baking sheet with parchment paper. Use a 2-inch biscuit cutter to cut rounds from the chilled dough. Arrange the rounds on the baking sheet about 2 inches apart. Re-roll and chill any leftover dough for additional batches.
- Bake the cookies: Bake for 10-12 minutes until the edges are set and lightly golden, with slightly puffed centers. Allow cookies to cool on the hot baking sheet for 5 minutes before transferring to a wire rack to cool completely.
- Make strawberry glaze and decorate: In a bowl, whisk together powdered sugar and the reserved 2 tablespoons of strawberry powder. Gradually whisk in milk (2 to 3 tablespoons) until the glaze reaches desired consistency. Spoon or drizzle the glaze over the cooled cookies and optionally sprinkle crushed freeze dried strawberries on top for extra texture and color.
Notes
- Store baked cookies in a single layer inside an airtight container at room temperature for up to 5 days.
- If stacking cookies, separate layers with wax paper to prevent sticking.
- Freeze dried strawberries absorb moisture quickly; keep them in airtight containers until use.
- Ensure butter is softened but still cool to maintain proper dough texture.
- Chilling the dough is important for easy cutting and preventing cookie spreading.
Nutrition
- Serving Size: 1 cookie
- Calories: 120
- Sugar: 7g
- Sodium: 55mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 11g
- Fiber: 0.5g
- Protein: 1g
- Cholesterol: 20mg
