Description
These Strawberry Shortbread Cookies combine the buttery richness of classic shortbread with the sweet, fruity essence of strawberries. Made with freeze-dried strawberry powder in the dough and topped with a luscious strawberry glaze, these delicate cookies are perfect for a sophisticated tea time treat or a delightful dessert.
Ingredients
Scale
Strawberry Shortbread Dough
- 1 cup Unsalted butter (softened)
- 1/2 cup Powdered sugar
- 1 tsp Vanilla extract
- 2 1/4 cups All purpose flour (spooned and leveled)
- 1/4 tsp Salt
- 2 tbsp Freeze dried strawberries (ground fine)
Strawberry Glaze
- 1/4 cup Strawberry puree
- 1 cup Powdered sugar
Instructions
- Prepare strawberry powder: Place freeze dried strawberries inside the food processor and blend until completely ground into a fine powder.
- Cream butter and sugar: In a medium bowl, combine softened butter and vanilla extract. Using a hand mixer, cream the butter for 2 minutes. Add powdered sugar and beat for another 2 minutes until the mixture is fluffy.
- Mix dough ingredients: Add the ground freeze dried strawberries to the creamed butter mixture and mix until combined. Then add flour and salt, mixing on low speed just until incorporated; the dough will be slightly crumbly.
- Shape and roll dough: Form the dough into a ball and place on a lightly floured parchment paper. Pat down and sprinkle flour over the top to prevent sticking. Roll the dough out to 1/4 inch thickness.
- Chill dough: Place the rolled dough on a cookie sheet, wrap with plastic wrap, and refrigerate for 1 hour or freeze for 30 minutes until firm.
- Cut cookie shapes: Remove chilled dough and punch out desired cookie shapes. Use a small offset spatula to carefully lift each shape from the parchment. Gather scraps, re-roll as needed, and chill again if too soft to cut.
- Preheat oven and bake: Preheat oven to 350°F (175°C). Arrange cookies on a baking sheet spaced 1 inch apart. Bake for 10-12 minutes until edges are lightly golden. Cool completely on wire racks.
- Make strawberry glaze: Blend fresh strawberries in a food processor until smooth to create a puree. In a bowl, whisk together the strawberry puree and powdered sugar until smooth.
- Glaze cookies: Dip each cooled cookie into the strawberry glaze. Optionally, sprinkle crushed freeze dried strawberries on top. Place dipped cookies on a wire rack to dry.
- Serve: Once glaze has set, serve and enjoy these flavorful strawberry shortbread cookies.
Notes
- Using freeze dried strawberries gives a concentrated flavor without extra moisture.
- Refrigerating the dough is essential to prevent cookies from spreading too much.
- Ensure cookies are completely cool before glazing to avoid melting the glaze.
- Crushed freeze dried strawberries make a pretty, flavorful topping for the glaze.
- Can be stored in an airtight container at room temperature for up to 5 days.
- Prep Time: 20 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Keywords: Strawberry shortbread cookies, strawberry cookies, shortbread recipe, strawberry glaze, berry cookies, easy cookie recipe, buttery cookies
