Strawberry Shortbread Cookies Recipe
Delight in these beautifully flavored Strawberry Shortbread Cookies featuring a tender, buttery base infused with vibrant freeze-dried strawberry powder. Topped with a sweet strawberry glaze, these heart-shaped treats are perfect for gifting or enjoying with a cup of tea.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 43 minutes
- Yield: 24 cookies
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Strawberry Shortbread Cookies
- 1 cup salted butter, softened
- 1/2 cup powdered sugar
- 1 1/2 cups freeze-dried strawberries, measured then blended
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 2 tablespoons milk
Strawberry Glaze
- 1 cup powdered sugar
- 1 1/2 tablespoons milk
- 1/4 teaspoon vanilla extract
- 1 tablespoon freeze-dried strawberries, finely processed
Instructions
- Prepare the Strawberry Powder: Process freeze-dried strawberries in a food processor until mostly powdered, reserving one tablespoon to use later in the glaze for intense strawberry flavor.
- Cream Butter and Sugar: Beat the softened butter and powdered sugar together until smooth and fully combined, creating a fluffy base for the cookie dough.
- Flavor the Dough: Mix in vanilla extract, milk, and the strawberry powder into the creamed butter and sugar until evenly blended, ensuring vibrant strawberry flavor throughout the dough.
- Rest the Dough: Flatten the dough into a disk shape and refrigerate for 15 minutes to help maintain clean, crisp heart-shaped cuts during baking.
- Roll and Cut Cookies: Roll the chilled dough to a 1/4-inch thickness on a lightly floured surface, then use a heart-shaped cookie cutter to cut shapes. Place the cut cookies onto parchment-lined baking sheets, spaced evenly.
- Bake: Preheat the oven to 325°F (163°C) and bake the cookies for 13–15 minutes, until the edges are lightly golden. Remove and allow the cookies to cool completely on wire racks.
- Glaze the Cookies: Whisk together powdered sugar, milk, vanilla extract, and the reserved finely processed freeze-dried strawberries until smooth. Spread the glaze evenly over cooled cookies and allow to set before serving.
Notes
- For best results, use freeze-dried strawberries rather than fresh or dried strawberries to avoid additional moisture in the dough.
- Make sure the butter is softened but not melted to achieve the perfect shortbread texture.
- Chilling the dough before cutting helps in getting cleaner edges and prevents spreading while baking.
- Store glazed cookies in an airtight container at room temperature for up to 5 days.
Find it online: https://ameliameals.com/strawberry-shortbread-cookies-recipe/
