Description
Delight in these charming Strawberry Shortbread Cookies that combine the buttery richness of classic shortbread with the sweet, fruity essence of freeze-dried strawberries. Perfectly baked to a delicate crisp and topped with a luscious strawberry glaze, these cookies are a wonderful treat for any occasion.
Ingredients
Scale
Cookie Dough
- 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
Strawberry Glaze
- 1 cup powdered sugar
- 2 tablespoons milk
- 1/4 teaspoon pure vanilla extract
- 1 tablespoon freeze dried strawberries processed into bits (reserved from above)
Instructions
- Preheat and Prepare Strawberry Powder: Preheat your oven to 325 degrees F (163 degrees C) and line baking sheets with parchment paper. In a food processor, pulse the freeze dried strawberries until a powder forms, allowing some larger bits to remain for texture.
- Cream Butter and Sugar: In a large mixing bowl, use an electric mixer or stand mixer fitted with a paddle attachment to cream together the softened butter and powdered sugar until smooth and well combined.
- Add Flavorings and Strawberry Powder: Mix in the vanilla extract, milk, and most of the freeze-dried strawberry powder (reserve 1 tablespoon for the glaze) into the creamed mixture.
- Incorporate Flour: Gradually add the all-purpose flour while continuing to beat until the dough comes together into a smooth strawberry shortbread cookie dough.
- Shape and Bake: Roll the dough onto a lightly floured or powdered sugar dusted surface into a 1/4-inch thick circle. Use a 2-3 inch heart-shaped cookie cutter (or your preferred shape) to cut out cookies. Place cookies on the prepared baking sheets and bake for 12-15 minutes until the edges are lightly golden. Let cookies cool 5 minutes on the sheets before transferring to a wire rack.
- Prepare the Glaze: In a small bowl, whisk together powdered sugar, milk, reserved strawberry powder, and vanilla extract until smooth. Adjust thickness by adding powdered sugar if too thin, or milk if too thick.
- Glaze Cookies: Once cooled, drizzle or spread the strawberry glaze over the tops of the cookies. Allow the glaze to set for a few minutes before serving. Enjoy your delicious strawberry shortbread cookies!
Notes
- Ensure the butter is softened to room temperature to achieve a smooth, creamy dough.
- Freeze-dried strawberries add intense flavor without moisture, perfect for shortbread dough.
- If the dough is too crumbly, add a little more milk, one teaspoon at a time.
- The glaze consistency can be adjusted — thinner for drizzling, thicker for spreading.
- Store cookies in an airtight container at room temperature for up to one week.
- Freeze-dried strawberries can be found in specialty or health food stores for the best flavor.
