Strawberry Shortbread Cookies are a delightful treat that combines the buttery richness of traditional shortbread with the sweet and fruity flavor of strawberries. These cookies are perfect for holidays, special occasions, or simply as a sweet snack to brighten your day.
Why Youโll Love This Recipe
- Simple and Quick:ย With basic ingredients and straightforward steps, these cookies come together in no time.
- Delicious Flavor:ย The combination of buttery shortbread and the subtle tang of strawberries creates an irresistible flavor.
- Perfect for Any Occasion:ย Whether for tea time, dessert tables, or gifting, these cookies always impress.
- Customizable:ย Add your own twist with glazes, sprinkles, or alternate fruit flavors.
Ingredients
(Tip: Youโll find the full list of ingredients and measurements in the recipe card below.)
- Unsalted butter
- Powdered sugar
- All-purpose flour
- Freeze-dried strawberries
- Vanilla extract
- Salt
Directions
- Prepare the Strawberries:ย Crush the freeze-dried strawberries into a fine powder using a food processor or by placing them in a sealed bag and crushing with a rolling pin. Set aside.
- Mix the Dough:ย In a large bowl, cream together the butter and powdered sugar until light and fluffy. Stir in the vanilla extract.
- Combine Dry Ingredients:ย In a separate bowl, mix the flour, strawberry powder, and salt. Gradually add this mixture to the butter mixture, stirring until a dough forms.
- Shape the Dough:ย Divide the dough in half and roll each half into a log about 1.5 inches in diameter. Wrap in plastic wrap and refrigerate for at least 1 hour.
- Preheat and Slice:ย Preheat your oven to 350ยฐF (175ยฐC). Remove the dough logs from the refrigerator, unwrap, and slice into 1/4-inch thick rounds.
- Bake:ย Place the slices on a parchment-lined baking sheet and bake for 10-12 minutes, or until the edges are lightly golden.
- Cool and Enjoy:ย Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Servings and Timing
- Servings:ย Approximately 24 cookies
- Prep Time:ย 15 minutes
- Chill Time:ย 1 hour
- Cook Time:ย 10-12 minutes
Variations
- Chocolate Drizzle:ย Add a drizzle of melted dark or white chocolate for an extra layer of flavor.
- Citrus Zest:ย Incorporate lemon or orange zest into the dough for a refreshing twist.
- Gluten-Free Option:ย Substitute the all-purpose flour with a gluten-free flour blend.
- Add Nuts:ย Mix in finely chopped almonds or pistachios for added texture.
Storage/Reheating
- Storage:ย Store the cookies in an airtight container at room temperature for up to 5 days.
- Freezing:ย Freeze the dough logs for up to 2 months. Slice and bake directly from frozen, adding 1-2 minutes to the baking time.
- Reheating:ย These cookies are best enjoyed fresh but can be warmed slightly in a low-temperature oven to restore crispness.
FAQs
1. Can I use fresh strawberries instead of freeze-dried strawberries?
No, fresh strawberries contain too much moisture and will alter the texture of the cookies.
2. What can I substitute for powdered sugar?
Granulated sugar can be used, but it may affect the cookie texture. Powdered sugar is recommended for the best results.
3. Can I make the dough ahead of time?
Yes, you can refrigerate the dough logs for up to 3 days or freeze them for longer storage.
4. Are these cookies suitable for vegans?
You can make a vegan version by using plant-based butter.
5. What is the best way to crush freeze-dried strawberries?
A food processor works best, but you can also use a sealed bag and a rolling pin.
6. How can I prevent the cookies from spreading?
Ensure the dough is properly chilled before slicing and baking.
7. Can I add food coloring to enhance the pink color?
Yes, a small amount of pink gel food coloring can be added for a vibrant hue.
8. Are these cookies good for gifting?
Absolutely! Their unique flavor and elegant appearance make them a thoughtful gift.
9. Can I double the recipe?
Yes, simply double the ingredient quantities. Ensure you have enough chilling space in your refrigerator.
10. What type of butter works best?
Unsalted butter is recommended to control the salt content, but salted butter can be used if you adjust the added salt in the recipe.
Conclusion
Strawberry Shortbread Cookies are a delightful blend of buttery goodness and fruity sweetness. Perfect for any occasion, these cookies are easy to make and sure to impress. With endless variations and simple storage options, this recipe is a must-try for cookie lovers. Bake a batch today and enjoy the irresistible charm of these sweet treats!
Print
Strawberry Shortbread Cookies
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 1 hour
- Yield: 24 cookies 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
These delightful strawberry shortbread cookies are buttery, tender, and packed with sweet strawberry flavor. Perfect for tea time, special occasions, or as a homemade gift, theyโre easy to make with just a few simple ingredients. With a melt-in-your-mouth texture and a hint of fruitiness, these cookies are sure to be a hit.
Ingredients
- For the Cookies:
- 1 cup (2 sticks) unsalted butter, softened
- 1/2 cup powdered sugar
- 2 tsp vanilla extract
- 2 cups all-purpose flour
- 1/4 tsp salt
- 1/3 cup freeze-dried strawberries, crushed into a powder
- Optional Glaze:
- 1 cup powdered sugar
- 1โ2 tbsp milk or heavy cream
- 1 tsp vanilla extract
- 1 tbsp freeze-dried strawberries, crushed
Instructions
- Prepare the Dough:
In a large bowl, beat the softened butter and powdered sugar together until light and fluffy. Add the vanilla extract and mix well. - Combine Dry Ingredients:
In a separate bowl, whisk together the all-purpose flour, salt, and crushed freeze-dried strawberries. Gradually add the dry mixture to the wet mixture and mix until combined. The dough should be soft but not sticky. - Chill the Dough:
Shape the dough into a disc, wrap it in plastic wrap, and refrigerate for 30 minutes to an hour. - Roll and Cut:
Preheat your oven to 325ยฐF (160ยฐC) and line baking sheets with parchment paper. Roll out the chilled dough on a lightly floured surface to about 1/4-inch thickness. Use cookie cutters to cut out shapes and transfer them to the prepared baking sheets. - Bake:
Bake in the preheated oven for 12โ15 minutes, or until the edges are lightly golden. Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely. - Optional Glaze:
If desired, prepare the glaze by mixing powdered sugar, milk, vanilla extract, and crushed freeze-dried strawberries in a small bowl until smooth. Drizzle over cooled cookies and allow the glaze to set before serving.
Notes
- For best results, use freeze-dried strawberries rather than fresh or frozen strawberries to avoid adding moisture to the dough.
- Store cookies in an airtight container at room temperature for up to 1 week.
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