Description
These Strawberry Shortbread Cookies are a delightful treat with a rich, buttery base and a burst of strawberry flavor. Made with freeze-dried strawberries and topped with a sweet glaze, they’re the perfect balance of sweet and tangy. Serve them at your next gathering or enjoy as an afternoon snack.
Ingredients
Scale
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
Instructions
- Strawberry Preparation:
Begin by placing the freeze-dried strawberries into a high-speed blender or food processor. Pulse the berries until they achieve a fine, powdery consistency, similar to powdered sugar. - Strawberry Powder Allocation:
Optionally, extract one teaspoon of the strawberry powder and reserve it for inclusion in the glaze. This step may be omitted if you prefer a plain glaze. - Dry Ingredient Mixture:
Transfer the remaining strawberry powder into a medium mixing bowl. Add the all-purpose flour and whisk together until the ingredients are thoroughly combined. - Creaming Process:
In the bowl of a stand mixer equipped with the paddle attachment, combine the softened butter and powdered sugar. Beat these ingredients on medium speed until the mixture is light and fluffy, which should take approximately one minute. - Dough Formation:
Reduce the mixer speed to low and gradually add the flour-strawberry mixture to the creamed butter and sugar. Continue mixing until the ingredients are fully combined. - Final Mixing:
Using a spatula, scrape down the sides of the bowl to reincorporate any stray ingredients. Mix briefly to eliminate any remaining flour lumps. - Dough Chilling:
Shape the dough into a disc and wrap it tightly in plastic wrap. Refrigerate the dough for 15 minutes to allow it to firm up. - Dough Rolling and Cutting:
Once chilled, place the dough on a lightly floured surface and roll it out to a thickness of about 1/4 inch. Use cookie cutters to shape the dough as desired, then arrange the cutouts on a baking sheet lined with parchment paper. - Additional Chilling:
Place the prepared baking sheet in the refrigerator for another 15 minutes to further chill the dough before baking. - Baking:
Preheat the oven to 350°F (190°C). Bake the cookies for 15-17 minutes, or until the centers are just set. Avoid excessive browning for the best texture. - Glaze Preparation:
While the cookies are baking, prepare the glaze by whisking together the powdered sugar and milk in a small bowl. Add the reserved teaspoon of strawberry powder if desired. - Decoration:
Once the cookies have cooled, drizzle them with the prepared glaze or dip them directly into it for a glossy finish. If desired, sprinkle additional freeze-dried strawberry crumbs on top of the glaze for extra decoration. - Setting:
Allow the glazed cookies to set completely for about 15 minutes before serving or storing.
Notes
- Freezing Tip: You can freeze the cookie dough for up to 2 months. Roll out the dough, cut into shapes, and freeze the cookies before baking. Bake straight from the freezer for about 20 minutes.
- Glaze Option: For a thicker glaze, reduce the milk slightly or add a little more powdered sugar until the desired consistency is reached.
- Texture Variation: You can add chopped freeze-dried strawberries for a more textured look in the cookies, but make sure not to add too much moisture.
- Flavor Adjustment: If you prefer a stronger strawberry flavor, increase the amount of freeze-dried strawberries used in the dough.
- Storage: Store the cookies in an airtight container at room temperature for up to 5 days, or in the fridge for a longer shelf life.
- Prep Time: 15 minutes
- Cook Time: 15-18 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 130
- Sugar: 12 g
- Sodium: 20mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 17g
- Fiber: 1g
- Protein: 1 g
- Cholesterol: 25mg