Easy Strawberry Shortbread Cookies Recipe

Introduction

These Easy Strawberry Shortbread Cookies offer a delightful twist on classic shortbread with a sweet freeze-dried strawberry flavor and a smooth glaze. Perfect as a light treat or a charming addition to your cookie platter.

Ingredients

• 1 ounce freeze-dried strawberries
• 2 cups all-purpose flour
• 1 cup (2 sticks) butter, softened
• 1/2 cup powdered sugar
• 1 teaspoon vanilla extract
• 1 cup powdered sugar for glaze
• 2 tablespoons milk for glaze

Instructions

1. Step 1: Cream together softened butter and 1/2 cup powdered sugar until light and fluffy. Beat in vanilla extract.
2. Step 2: Gradually add all-purpose flour to the creamed mixture, mixing on low speed until just combined. Avoid overmixing.
3. Step 3: Crush freeze-dried strawberries into a fine powder. Gently fold the strawberry powder into the cookie dough until evenly distributed, creating a pink hue.
4. Step 4: Turn dough onto a lightly floured surface and knead gently. Shape dough into a log or roll out to 1/2 inch thickness and cut shapes. Refrigerate log for at least 30 minutes if using that method.
5. Step 5: Preheat oven to 325°F (160°C). Slice log into 1/2-inch rounds or use cut shapes. Bake on a parchment-lined baking sheet for 18-22 minutes, until edges are lightly golden.
6. Step 6: Cool cookies on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
7. Step 7: Prepare glaze by whisking 1 cup powdered sugar with 2 tablespoons milk until smooth. Adjust consistency with more milk or powdered sugar as needed.
8. Step 8: Drizzle or dip cooled cookies into the glaze. Allow glaze to set completely before serving or storing.

Tips & Variations

• Use a food processor or place freeze-dried strawberries in a zip-top bag and crush with a rolling pin to achieve a fine powder.
• For extra flavor, add a teaspoon of lemon zest to the dough.
• Swap the glaze milk for almond milk or another milk alternative to make it dairy-free.
• If you prefer a less sweet glaze, reduce the powdered sugar to 3/4 cup.

Storage

Store cookies in an airtight container at room temperature for up to 5 days. The glaze may soften over time but will still taste delicious. For longer storage, freeze the unglazed cookies in a freezer-safe bag for up to 2 months; glaze after thawing. Reheat glazed cookies briefly in a low oven if desired.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I substitute fresh strawberries for freeze-dried ones?

Fresh strawberries contain moisture that will affect the dough texture, so freeze-dried strawberries are recommended for this recipe to keep the shortbread crisp and properly flavored.

How do I prevent the cookies from spreading too much during baking?

Make sure the dough is well chilled before baking, especially if shaped into a log. Also, avoid overmixing the flour into the dough, which can develop gluten and cause spreading.

Easy Strawberry Shortbread Cookies Recipe

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★★★★★

4.8 from 124 reviews

• Author: Lana
• Total Time: 40 minutes
• Yield: 24 cookies 1x
• Diet: Vegetarian

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Description

These Easy Strawberry Shortbread Cookies are delightfully sweet, buttery treats infused with the natural flavor of freeze-dried strawberries. The cookies have a tender, crumbly texture and a charming pink hue, topped with a smooth, sweet glaze that adds a professional touch. Perfect for tea time, celebrations, or a charming homemade gift.

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Ingredients

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Cookie Dough

• 1 ounce freeze-dried strawberries
• 2 cups all-purpose flour
• 1 cup (2 sticks) butter, softened
• 1/2 cup powdered sugar
• 1 teaspoon vanilla extract

Glaze

• 1 cup powdered sugar
• 2 tablespoons milk

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Instructions

1. Cream Butter and Sugar: Cream together softened butter and 1/2 cup powdered sugar until light and fluffy. Beat in vanilla extract to infuse flavor.
2. Add Flour: Gradually add all-purpose flour to the creamed mixture, mixing on low speed until just combined. Be careful to avoid overmixing to maintain a tender cookie texture.
3. Incorporate Strawberry Powder: Crush freeze-dried strawberries into a fine powder. Gently fold the strawberry powder into the cookie dough until evenly distributed, which gives the dough a lovely pink hue and strawberry flavor.
4. Shape the Dough: Turn the dough onto a lightly floured surface and knead gently. Shape the dough into a log or roll it out to 1/2 inch thickness. If using the log method, refrigerate it for at least 30 minutes to firm it up for easier slicing.
5. Bake the Cookies: Preheat your oven to 325°F (160°C). If using the log method, slice it into 1/2-inch rounds. Place cookies on a parchment-lined baking sheet and bake for 18-22 minutes, until the edges just begin to turn golden.
6. Cool the Cookies: Let the cookies cool on the baking sheet for 5 minutes to set, then transfer to a wire rack to cool completely which prevents sogginess.
7. Prepare the Glaze: Whisk together 1 cup powdered sugar and 2 tablespoons milk until smooth. Adjust the consistency by adding more milk or powdered sugar as needed to create a drizzle-able glaze.
8. Glaze the Cookies: Drizzle or dip the cooled cookies in the prepared glaze. Allow the glaze to set completely before serving or storing to ensure a neat finish.

Notes

• Ensure butter is softened to room temperature for easier creaming and better texture.
• Use freeze-dried strawberries for intense strawberry flavor without adding extra moisture.
• Do not overmix the dough to keep cookies tender and crumbly.
• Refrigerating the dough log helps achieve uniform slices and better shape retention during baking.
• The glaze can be tinted with a few drops of food coloring if a more vibrant pink is desired.
• Store cookies in an airtight container at room temperature for up to 5 days.

• Prep Time: 15 minutes
• Cook Time: 20 minutes
• Category: Dessert
• Method: Baking
• Cuisine: American

Keywords: strawberry shortbread cookies, easy cookies, shortbread recipe, strawberry glaze cookies, sweet shortbread