Strawberry Shortbread Cookies Recipe
Delight in these charming Strawberry Shortbread Cookies made with buttery, tender dough infused with freeze-dried strawberry powder for a fruity twist. Topped with a luscious strawberry glaze, these cookies offer a perfect balance of sweet and tangy flavors. Perfect for special occasions or a sweet treat any time.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Total Time: 35 minutes
- Yield: Approximately 24 cookies 1x
- Category: Dessert, Snack, Cookies
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
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 into powder
- 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
Instructions
- Preheat and Prep: Preheat your oven to 325°F (163°C) and line baking sheets with parchment paper. In a food processor, pulse the freeze dried strawberries until they reach a powdery consistency with some larger bits remaining.
- Cream Butter and Sugar: In a large mixing bowl or the bowl of a stand mixer fitted with a paddle attachment, cream together the softened butter and 1/2 cup powdered sugar until smooth and fully combined.
- Add Flavorings and Strawberry Powder: Mix in the vanilla extract, 1 tablespoon of milk, and the freeze-dried strawberry powder (reserve 1 tablespoon of powder for the glaze) until incorporated.
- Incorporate Flour: Gradually add the all-purpose flour while continuing to beat the mixture until a strawberry shortbread cookie dough forms.
- Shape and Cut Cookies: On a lightly floured surface (flour or powdered sugar), roll out the dough into a 1/4-inch thick circle. Use a 2-3 inch heart-shaped or preferred cookie cutter to cut out cookies. Place the cut cookies onto the prepared baking sheets.
- Bake: Bake the cookies for 12-15 minutes or until the edges are a light golden brown. After baking, let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
- Prepare Glaze: In a small bowl, whisk together the powdered sugar, 2 tablespoons milk, reserved strawberry powder, and 1/4 teaspoon vanilla extract until smooth. Adjust thickness by adding more powdered sugar if too thin or more milk if too thick.
- Glaze Cookies: Once cookies are fully cooled, drizzle the strawberry glaze over the tops or frost each cookie generously. Allow the glaze to set for a few minutes before serving. Enjoy!
Notes
- For best results, ensure butter is softened but not melted.
- Freeze dried strawberries add a concentrated strawberry flavor without excess moisture.
- You can substitute the heart-shaped cutter with any preferred shape.
- Adjust milk quantity slightly to achieve desired dough and glaze consistency.
- Store cookies in an airtight container at room temperature for up to 5 days.
- These cookies can be frozen before glazing; thaw completely before applying glaze.
Keywords: Strawberry shortbread cookies, strawberry cookies, shortbread, freeze dried strawberries, strawberry glaze, baked cookies, homemade cookies, heart-shaped cookies
Find it online: https://freshrecipehub.com/strawberry-shortbread-cookies-recipe/
