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Strawberry Shortbread Cookies

Irresistibly Soft Strawberry Shortbread Cookies for Any Day

Indulge in these Strawberry Shortbread Cookies with a melt-in-your-mouth texture and a delightful strawberry flavor, perfect for any occasion.
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Prep Time 15 minutes
Cook Time 15 minutes
Cooling Time 10 minutes
Total Time 40 minutes
Servings: 24 cookies
Course: Dessert
Cuisine: American
Calories: 120
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cookies
  • 1 cup Salted Butter or use unsalted butter with 1/4 teaspoon salt
  • 1/2 cup Powdered Sugar granulated sugar can be used for a coarser texture
  • 1/2 cup Freeze-Dried Strawberries cannot be replaced by fresh strawberries directly
  • 1 teaspoon Pure Vanilla Extract or use vanilla bean paste
  • 2 cups All-Purpose Flour can substitute with whole wheat flour
  • 2 tablespoons Milk whole milk preferred; almond or low-fat for dairy-free
For the Glaze
  • 1 cup Reserved Powdered Sugar for sweetness and shine
  • 2 tablespoons Reserved Milk for smooth consistency
  • 2 tablespoons Reserved Strawberry Powder for enhanced flavor and decoration

Equipment

  • Oven
  • Mixing Bowl
  • hand mixer
  • Cookie cutter
  • baking sheets
  • Parchment paper
  • Food Processor

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 325°F (163°C) and line two baking sheets with parchment paper.
  2. Pulse the freeze-dried strawberries in a food processor until powdery, leaving larger bits for texture.
  3. In a mixing bowl, cream the softened butter and powdered sugar until smooth and creamy, about 2 to 3 minutes.
  4. Mix in the vanilla extract, milk, and strawberry powder (reserve 1 tablespoon for glaze) until well combined.
  5. Gradually add all-purpose flour, mixing on low speed until a soft dough forms, being careful not to over-mix.
  6. Dust a surface with flour and roll out the dough to about 1/4 inch thick, then cut out shapes with cookie cutters.
  7. Place cookies on the prepared sheets and bake for 12 to 15 minutes, or until edges are lightly golden.
  8. Cool the cookies on sheets for about 5 minutes before transferring them to wire racks to cool completely.
  9. Prepare the glaze by whisking reserved powdered sugar, milk, and remaining strawberry powder until smooth.
  10. Once cookies are cooled, drizzle glaze over tops and let set before serving.

Nutrition

Serving: 1cookieCalories: 120kcalCarbohydrates: 15gProtein: 1gFat: 6gSaturated Fat: 4gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 1.5gCholesterol: 30mgSodium: 50mgPotassium: 30mgFiber: 0.5gSugar: 5gVitamin A: 200IUCalcium: 10mgIron: 0.5mg

Notes

Ensure butter is at room temperature for easy mixing. Avoid over-mixing the dough for tender cookies. Store in an airtight container at room temperature for up to 7 days.

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