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, they’re 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
Units
Scale
- 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
- 1–2 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 325°F (160°C) 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 12–15 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.