Description
This delightful Strawberry Shortbread Cookies recipe combines buttery shortbread with the natural sweet-tart flavor of freeze-dried strawberries. These heart-shaped cookies are baked to a perfect golden edge and topped with a smooth strawberry glaze, offering a perfect balance of rich, fruity, and sweet flavors ideal for any occasion.
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 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
Glaze
- 1 cup powdered sugar
- 2 tablespoons milk
- 1/4 teaspoon pure vanilla extract
- 1 tablespoon freeze-dried strawberries processed into bits (reserved from dough preparation)
Instructions
- Preheat and Prepare Strawberry Powder: Preheat your oven to 325 degrees F (163 degrees C) and line baking sheets with parchment paper. In a food processor, pulse the freeze-dried strawberries until they form a powder while leaving some larger bits for texture.
- Cream Butter and Sugar: In a large mixing bowl, use an electric or stand mixer with a paddle attachment to cream the softened butter and powdered sugar together until smooth and well combined.
- Add Flavorings and Strawberry Powder: Mix in the vanilla extract, 1 tablespoon of milk, and most of the strawberry powder into the creamed butter mixture, reserving 1 tablespoon of the powder for the glaze.
- Incorporate Flour: Gradually add the all-purpose flour while continuing to mix until the dough comes together into a smooth strawberry shortbread cookie dough.
- Shape and Bake: Roll the dough out on a lightly floured or powdered sugar-dusted surface to about 1/4-inch thickness. Use a 2-3 inch heart-shaped cookie cutter or your preferred shape to cut out cookies. Place them on the prepared baking sheets and bake for 12-15 minutes or until the edges are lightly golden. Allow the cookies to cool on the sheets for 5 minutes before transferring to a wire rack to cool completely.
- Prepare the Glaze: In a small bowl, whisk together powdered sugar, milk, the reserved strawberry powder, and vanilla extract until smooth. Adjust the consistency by adding more powdered sugar if too thin or milk if too thick.
- Glaze Cookies: Once cookies are fully cooled, drizzle or spread the strawberry glaze over the tops. Allow the glaze to set for a few minutes before serving.
Notes
- Freeze-dried strawberries are essential for intense strawberry flavor without adding moisture to the dough.
- Be careful not to overbake the cookies; edges should be lightly golden to maintain a tender texture.
- Store cookies in an airtight container at room temperature for up to one week.
- For a dairy-free version, substitute butter and milk with plant-based alternatives.
- Make sure cookies are completely cooled before glazing to prevent the glaze from melting or running off.
