Description
These Strawberry Shortbread Cookies combine the buttery richness of classic shortbread with the bright, fruity flavor of freeze-dried strawberries. Enhanced by a delicate strawberry glaze, these tender cookies are perfect for a sweet treat or festive occasion.
Ingredients
Scale
Strawberry Shortbread Cookies:
- 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
Glaze:
- 1 cup powdered sugar
- 2 tablespoons milk
- 1/4 teaspoon pure vanilla extract
- 1 tablespoon freeze dried strawberries, processed into bits
Instructions
- Prepare strawberry powder: Preheat the oven to 325°F and line baking sheets with parchment paper. Pulse the freeze dried strawberries in a food processor until a powder consistency forms, allowing some larger bits to remain.
- Cream butter and sugar: In a large mixing bowl or stand mixer with paddle attachment, cream together the softened butter and powdered sugar until smooth and combined.
- Add flavorings and wet ingredients: Mix in the vanilla extract, milk, and the strawberry powder, reserving 1 tablespoon for the glaze.
- Incorporate flour: Add the all-purpose flour and continue mixing until the strawberry shortbread cookie dough forms and is well combined.
- Shape and bake cookies: Roll out the dough on a lightly floured surface to about 1/4 inch thick. Use a 2-3 inch cookie cutter to cut shapes, then place on prepared baking sheets. Bake for 12-15 minutes until edges turn a light golden brown. Cool on sheets for 5 minutes before transferring to a wire rack.
- Make the glaze: Whisk together powdered sugar, milk, vanilla extract, and the reserved strawberry powder until smooth. Adjust consistency by adding more powdered sugar if too thin or more milk if too thick.
- Glaze and finish: Once cooled, drizzle or frost the cookies with the strawberry glaze. Let sit for a few minutes to set before serving. Enjoy!
Notes
- Freeze dried strawberries add concentrated flavor without moisture, keeping the shortbread crisp.
- Adjust milk quantity in the dough to achieve the right consistency—start with 1 tablespoon and add more if needed.
- Use powdered sugar to dust the rolling surface to prevent sticking and maintain cookie texture.
- The glaze can be piped or spread depending on your preferred decoration style.
- Store cookies in an airtight container at room temperature for up to 5 days.
- For a stronger strawberry flavor, increase the freeze dried strawberries by 1/4 cup if desired.
Nutrition
- Serving Size: 1 cookie
- Calories: 120
- Sugar: 8g
- Sodium: 70mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 1g
- Protein: 1g
- Cholesterol: 25mg
