Strawberry Shortbread Cookies Recipe
Delightfully tender and buttery strawberry shortbread cookies infused with freeze-dried strawberry powder and topped with a sweet strawberry glaze. Perfect for a charming dessert or teatime treat, these cookies combine the rich flavor of classic shortbread with a vibrant strawberry twist, shaped into cute heart forms for a special touch.
- Prep Time: 15 minutes
- Cook Time: 12-15 minutes
- Total Time: 30 minutes
- Yield: About 24 cookies (2-3 inch size) 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
Strawberry Shortbread Cookies
- 1 cup salted butter, softened at room temperature
- 1/2 cup powdered sugar
- 1 1/2 cups freeze-dried strawberries, measured then blended into powder
- 1 teaspoon pure vanilla extract or vanilla bean paste
- 2 cups all-purpose flour
- 1–2 tablespoons milk, start with 1 tablespoon
Glaze
- 1 cup powdered sugar
- 2 tablespoons milk
- 1/4 teaspoon pure vanilla extract
- 1 tablespoon freeze-dried strawberries, processed into bits
Instructions
- Preheat Oven: Preheat the oven to 325 degrees F (163 degrees C) and line baking sheets with parchment paper to prevent sticking and ensure even baking.
- Prepare Strawberry Powder: Place freeze-dried strawberries in a food processor and pulse until a powder consistency forms. It’s okay to have some larger bits for texture; reserve 1 tablespoon for the glaze later.
- Cream Butter and Sugar: In a large mixing bowl or stand mixer fitted with a paddle attachment, cream together the softened butter and powdered sugar until the mixture is smooth and well combined.
- Add Flavorings and Milk: Mix in the vanilla extract, 1 tablespoon milk, and the freeze-dried strawberry powder. Stir or beat until fully incorporated.
- Incorporate Flour: Gradually add the all-purpose flour to the mixture, continuing to beat until a smooth strawberry-shortbread dough forms. If dough is too dry, add the additional 1 tablespoon milk as needed for proper consistency.
- Roll and Cut Dough: On a lightly floured surface (or with powdered sugar), roll out the dough into a 1/4 inch thick circle. Use a 2 to 3-inch heart-shaped cookie cutter (or your favorite shape) to cut out cookies, placing them on the prepared baking sheets.
- Bake Cookies: Bake cookies in the preheated oven for 12 to 15 minutes, or until the edges turn a light golden brown. This ensures a crisp but tender shortbread texture.
- Cool: Remove cookies from the oven and let cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.
- Prepare Glaze: In a small bowl, whisk together powdered sugar, milk, vanilla extract, and the reserved freeze-dried strawberry powder until smooth. Adjust thickness by adding more powdered sugar if too thin or more milk if too thick.
- Glaze Cookies: Once the cookies are cool, drizzle or frost them with the strawberry glaze. Allow the glaze to set for a few minutes before serving.
Notes
- Freeze-dried strawberries are essential for a concentrated strawberry flavor without adding moisture.
- Use powdered sugar on the rolling surface instead of flour to keep the cookies extra tender.
- Cookies can be stored in an airtight container at room temperature for up to a week.
- The glaze can be adjusted for thickness to drizzle or spread based on preference.
- For a dairy-free option, substitute the butter and milk with plant-based alternatives.
Keywords: Strawberry shortbread cookies, strawberry cookies, heart-shaped cookies, freeze-dried strawberries, shortbread recipe, strawberry glaze, buttery cookies, homemade cookies
Find it online: https://hannahdelgado.com/strawberry-shortbread-cookies-recipe/
