These Strawberry Shortbread Cookies are the perfect balance of buttery richness and fruity sweetness. Made with freeze-dried strawberries, these cookies are bursting with real strawberry flavor, and their delicate texture makes them a delightful treat for any occasion. Topped with a simple strawberry glaze, they’re as beautiful as they are delicious.

Whether you’re baking for a party, gifting, or simply treating yourself, these cookies are sure to impress with their vibrant flavor and lovely pink hue.

Why You’ll Love These Strawberry Shortbread Cookies :

1. Real Strawberry Flavor: Using freeze-dried strawberries ensures a concentrated and natural strawberry taste.
2. Beautiful Presentation: The soft pink color and glaze make these cookies look as good as they taste.
3. Easy to Customize: You can play with shapes, add decorative toppings, or leave them unglazed for a simpler option.

Ingredients :

For the Cookies:

• 1-ounce package of freeze-dried strawberries
• 2 cups all-purpose flour
• 1 cup (2 sticks) butter, softened
• 1/2 cup powdered sugar
• 1 teaspoon pure vanilla extract

For the Glaze:

• 1 cup powdered sugar
• 2 tablespoons milk
• (Optional) 1 teaspoon reserved strawberry powder

How to Make Strawberry Shortbread Cookies :

Step 1: Prepare the Strawberry Powder

1. Place the freeze-dried strawberries into a high-speed blender or food processor.
2. Pulse until the strawberries become a fine, powdery consistency, similar to powdered sugar.
3. Optionally, reserve 1 teaspoon of the powder for the glaze.

Step 2: Mix the Dry Ingredients

1. In a medium mixing bowl, combine the remaining strawberry powder with the all-purpose flour.
2. Whisk the mixture until thoroughly combined and set aside.

Step 3: Cream the Butter and Sugar

1. In the bowl of a stand mixer fitted with a paddle attachment, combine the softened butter and powdered sugar.
2. Beat on medium speed for about 1 minute, or until the mixture is light and fluffy.

Step 4: Form the Dough

1. Reduce the mixer speed to low and gradually add the strawberry-flour mixture to the creamed butter and sugar.
2. Mix until the ingredients are fully incorporated.
3. Use a spatula to scrape down the sides of the bowl, ensuring no dry flour remains. Mix briefly to eliminate any lumps.

Step 5: Chill the Dough

1. Shape the dough into a disc and wrap it tightly in plastic wrap.
2. Refrigerate for 15 minutes to firm up.

Step 6: Roll and Cut the Dough

1. On a lightly floured surface, roll the chilled dough to 1/4-inch thickness.
2. Use cookie cutters to shape the dough as desired and arrange the cutouts on a parchment-lined baking sheet.

Step 7: Chill Again

1. Place the baking sheet with the shaped cookies in the refrigerator for another 15 minutes.
2. This step helps the cookies retain their shape while baking.

Step 8: Bake

1. Preheat your oven to 350°F (175°C).
2. Bake the cookies for 15-17 minutes, or until the centers are just set. Avoid letting the edges brown too much.

Step 9: Prepare the Glaze

1. While the cookies are baking, whisk together the powdered sugar and milk in a small bowl to form a smooth glaze.
2. If using, add the reserved strawberry powder for an extra burst of strawberry flavor and a lovely pink hue.

Step 10: Decorate

1. Once the cookies have cooled completely, drizzle them with the glaze or dip the tops directly into it.
2. For added flair, sprinkle extra freeze-dried strawberry crumbs on top of the glaze.

Step 11: Let the Cookies Set

Allow the glaze to set for about 15 minutes before serving or storing. This ensures the glaze hardens slightly for easier handling.

Tips for Perfect Strawberry Shortbread Cookies :

1. Chill the Dough: Chilling the dough helps prevent spreading and ensures the cookies maintain their shape.
2. Use Freeze-Dried Strawberries: Fresh or frozen strawberries contain moisture that can alter the dough’s texture.
3. Customize Shapes: Use festive cookie cutters for holidays or special occasions to make these cookies extra fun.
4. Don’t Overbake: Shortbread cookies should remain soft and tender. Remove them from the oven as soon as the centers are set.

FAQs About Strawberry Shortbread Cookies :

1. Can I Use Fresh Strawberries Instead of Freeze-Dried?

No. Fresh strawberries add moisture, which can make the dough too wet and compromise the cookie’s texture. Stick with freeze-dried strawberries for the best results.

2. Can I Make the Dough Ahead of Time?

Yes! Wrap the dough tightly in plastic wrap and refrigerate for up to 3 days. Let it sit at room temperature for a few minutes before rolling if it becomes too firm.

3. Can I Freeze These Cookies?

Absolutely. You can freeze the unbaked dough after cutting shapes, or freeze the baked cookies (without glaze) for up to 2 months. Thaw at room temperature before decorating.

4. What Other Glaze Options Can I Use?

For variety, try a lemon glaze by substituting milk with lemon juice. Alternatively, a plain vanilla glaze pairs wonderfully with these cookies.

These Strawberry Shortbread Cookies are as delightful to eat as they are to make. Their vibrant flavor and elegant appearance make them perfect for any gathering or gifting occasion. Customize the glaze and shapes to suit your taste, and enjoy these buttery, fruity treats!

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Yield: 24 cookies

Strawberry Shortbread Cookies

Print

These Strawberry Shortbread Cookies are as delightful to eat as they are to make. Their vibrant flavor and elegant appearance make them perfect for any gathering or gifting occasion.

Prep Time 25 minutes

Cook Time 15 minutes

Chill Time 3 minutes

Total Time 43 minutes

Ingredients

• For the Cookies:
• 1-ounce package freeze-dried strawberries
• 2 cups all-purpose flour
• 1 cup (2 sticks) butter, softened
• 1/2 cup powdered sugar
• 1 teaspoon pure vanilla extract
• For the Glaze:
• 1 cup powdered sugar
• 2 tablespoons milk
• (Optional) 1 teaspoon strawberry powder

Instructions

Pulverize freeze-dried strawberries into a fine powder using a blender or food processor.

Combine strawberry powder (reserving 1 tsp for glaze, if desired) with flour in a medium bowl.

Cream butter and powdered sugar in a stand mixer until light and fluffy. Add vanilla extract.

Gradually mix in the strawberry-flour mixture until dough forms.

Chill dough in plastic wrap for 15 minutes.

Roll dough to 1/4-inch thickness on a floured surface. Cut shapes and place on parchment-lined baking sheet.

Chill cutouts for another 15 minutes.

Bake at 350°F for 15-17 minutes. Let cool completely.

Prepare glaze by mixing powdered sugar, milk, and reserved strawberry powder.

Drizzle or dip cookies in glaze. Decorate with extra freeze-dried strawberry crumbs if desired.

Let glaze set for 15 minutes before serving.

Notes

Nutrition (per cookie):Calories: 120 | Carbs: 15g | Fat: 7g | Protein: 1g

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