Description
Delightfully buttery and tender strawberry shortbread cookies featuring the sweet tang of freeze-dried strawberries. These cookies combine a classic shortbread base with a fruity twist and a smooth powdered sugar glaze, making them perfect for any occasion or a charming treat alongside tea or coffee.
Ingredients
Scale
Cookies
- 1-ounce package of freeze-dried strawberries
- 2 cups all-purpose flour
- 1 cup (2 sticks) unsalted butter, softened
- 1/2 cup powdered sugar
- 1 teaspoon pure vanilla extract
Glaze
- 1 cup powdered sugar
- 2 tablespoons milk
Instructions
- Prepare the Freeze-Dried Strawberries: Place the freeze-dried strawberries in a food processor or spice grinder and pulse until finely ground into a powder. This will infuse the dough with strawberry flavor and speckles.
- Mix the Dough: In a large mixing bowl, cream together the softened butter and 1/2 cup powdered sugar until light and fluffy using a hand mixer or stand mixer. Stir in the pure vanilla extract. Gradually add the all-purpose flour and the ground freeze-dried strawberries, mixing until the dough just comes together. Avoid overmixing to maintain tender texture.
- Form the Cookies: Shape the dough into a ball and flatten slightly. Wrap in plastic wrap and refrigerate for at least 30 minutes to firm up the dough, which will make it easier to handle.
- Preheat Oven and Prepare Baking Sheet: Preheat your oven to 325°F (163°C). Line a baking sheet with parchment paper or a silicone baking mat.
- Roll Out and Cut Dough: On a lightly floured surface, roll out the chilled dough to approximately 1/4 inch thickness. Use a cookie cutter or knife to cut the dough into desired shapes. Place the cookies on the prepared baking sheet about 1 inch apart.
- Bake the Cookies: Bake in the preheated oven for 18-22 minutes, or until the edges are lightly golden but the center remains pale. Remove the cookies from the oven and allow them to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
- Prepare the Glaze: In a small bowl, whisk together 1 cup powdered sugar and 2 tablespoons milk until smooth and free of lumps.
- Glaze the Cookies: Once the cookies are completely cooled, drizzle the glaze over the top or dip the cookies halfway into the glaze. Place glazed cookies back on the wire rack and allow the glaze to set fully before serving, about 30 minutes.
Notes
- Using freeze-dried strawberries instead of fresh gives a concentrated strawberry flavor and prevents extra moisture in the dough.
- Ensure the butter is softened to room temperature for easier mixing.
- You can substitute milk with cream or a dairy-free milk alternative if desired.
- Store cookies in an airtight container at room temperature for up to 5 days or freeze for longer storage.
- For a stronger strawberry flavor, you can add a teaspoon of strawberry extract along with the vanilla extract.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
