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Strawberry Shortbread Cookies Recipe

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★★★★★

4.7 from 103 reviews

These Strawberry Shortbread Cookies are a delightful twist on a classic treat, blending buttery, crumbly shortbread with the natural sweetness and vibrant flavor of freeze-dried strawberries. Finished with a luscious strawberry glaze, these cookies are perfect for any occasion and bring a fresh, fruity note to traditional cookie baking.

Ingredients

Scale

Cookie Dough

  • 1 cup salted butter (softened at room temperature)
  • 1/2 cup powdered sugar
  • 1 1/2 cups freeze dried strawberries (measure, then blend in a food processor)
  • 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

  1. Prepare Strawberry Powder: Preheat the oven to 325 degrees F and line baking sheets with parchment paper. Using a food processor, pulse the freeze dried strawberries until they reach a powder consistency, allowing some larger bits for texture.
  2. Cream Butter and Sugar: In a large mixing bowl or stand mixer fitted with a paddle attachment, cream the softened butter and powdered sugar together until the mixture is smooth and well combined.
  3. Add Wet Ingredients and Strawberry Powder: Mix in the vanilla extract, milk (start with 1 tablespoon), and the prepared strawberry powder, reserving 1 tablespoon of the powder for the glaze.
  4. Incorporate Flour: Gradually add the all-purpose flour into the mixture and beat until a soft, uniform shortbread dough forms.
  5. Shape Cookies: Roll the dough into a 1/4 inch thick circle on a lightly floured surface (using powdered sugar is also acceptable). Use a 2-3 inch heart-shaped cookie cutter or your favorite cutter to cut out the cookies. Place them on the prepared baking sheets.
  6. Bake: Bake the cookies for 12-15 minutes or until the edges turn light golden brown. Allow the cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
  7. Make the Strawberry Glaze: In a small bowl, whisk together powdered sugar, milk, vanilla extract, and the reserved strawberry powder until smooth. Adjust the thickness by adding more powdered sugar if too thin or more milk if too thick.
  8. Glaze the Cookies: Once the cookies have cooled, drizzle the glaze over the tops or frost the entire surface of each cookie. Let the glaze set for a few minutes before serving. Enjoy your flavorful strawberry shortbread cookies!

Notes

  • Freeze dried strawberries add a concentrated fruit flavor without moisture, helping maintain the cookie’s texture.
  • Adjust milk quantity in both dough and glaze for desired dough consistency and glaze thickness.
  • Use powdered sugar for rolling if you want a sweeter touch instead of flour on your work surface.
  • The glaze can be customized by adding more or less strawberry powder for stronger or milder flavor.
  • Store cookies in an airtight container to maintain freshness for up to a week.
  • These cookies freeze well before glazing; glaze after thawing for best results.

Keywords: Strawberry Shortbread Cookies, Fruit Cookies, Shortbread, Strawberry Glaze, Freeze-Dried Strawberry Cookies, Easy Dessert, Holiday Cookies

Find it online: https://www.sanacooks.com/strawberry-shortbread-cookies-recipe/