Description
These Easy Strawberry Shortbread Cookies are deliciously sweet with a vibrant strawberry flavor from freeze-dried strawberries. Soft, buttery, and tender with a subtle pink hue, they are finished with a simple powdered sugar glaze that adds a delightful sweetness and shine. Perfect for a delightful treat or gifting.
Ingredients
Scale
Cookie Dough
- 1 ounce freeze-dried strawberries
- 2 cups all-purpose flour
- 1 cup (2 sticks) unsalted butter, softened
- 1/2 cup powdered sugar
- 1 teaspoon vanilla extract
Glaze
- 1 cup powdered sugar
- 2 tablespoons milk
Instructions
- Cream Butter and Sugar: Cream together softened butter and 1/2 cup powdered sugar until the mixture is light and fluffy, ensuring the butter is well aerated for a tender cookie. Beat in the vanilla extract to add depth to the flavor.
- Add Flour: Gradually incorporate the all-purpose flour into the creamed butter and sugar, mixing on low speed until just combined. Be careful to avoid overmixing which can result in tough cookies.
- Add Strawberry Powder: Crush the freeze-dried strawberries into a fine powder using a food processor or mortar and pestle. Gently fold this powder into the dough to evenly distribute the strawberry flavor and create a lovely pink tint.
- Shape Dough: Turn the dough onto a lightly floured surface and knead gently to combine. Shape the dough into a log or roll it out to about 1/2 inch thickness and cut into your desired shapes. If using the log method, refrigerate for at least 30 minutes to firm up before slicing.
- Bake Cookies: Preheat your oven to 325°F (160°C). Place the sliced rounds or cut shapes on a parchment-lined baking sheet. Bake for 18-22 minutes until the edges turn lightly golden, indicating they are cooked through but still tender inside.
- Cool Cookies: Allow the cookies to cool on the baking sheet for 5 minutes to firm slightly, then carefully transfer them to a wire rack to cool completely.
- Prepare Glaze: Whisk together 1 cup powdered sugar and 2 tablespoons milk until smooth and pourable. Adjust the consistency by adding more milk to thin or more powdered sugar to thicken as needed.
- Glaze Cookies: Drizzle or dip the cooled cookies into the glaze, then place them on parchment paper or a wire rack to let the glaze set completely before serving or storing.
Notes
- Freeze-dried strawberries add vibrant flavor and color without adding moisture to the dough.
- Use unsalted butter for better control of the cookie’s salt level.
- Chilling the dough log helps the cookies maintain their shape while baking.
- Make sure the cookies are completely cool before glazing to avoid melting the glaze.
- Store cookies in an airtight container at room temperature for up to 5 days.