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Strawberry Shortbread Cookies Recipe

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4.2 from 13 reviews

Delight in these charming Strawberry Shortbread Cookies, featuring a buttery, tender crumb infused with vibrant freeze-dried strawberries and a luscious strawberry glaze. Perfectly heart-shaped and lightly golden, these cookies offer a balance of sweet vanilla and fruity notes in every bite, ideal for special occasions or everyday treats.

Ingredients

Cookie Dough

  • 1 cup salted butter, softened
  • 1/2 cup powdered sugar
  • 1 1/2 cups freeze-dried strawberries, measured then blended into powder
  • 1 teaspoon vanilla extract
  • 2 cups all-purpose flour
  • 2 tablespoons milk

Strawberry Glaze

  • 1 cup powdered sugar
  • 1 1/2 tablespoons milk
  • 1/4 teaspoon vanilla extract
  • 1 tablespoon freeze-dried strawberries, finely processed

Instructions

  1. Prepare the Strawberry Powder: Pulse the freeze-dried strawberries in a blender or food processor until mostly powdered, setting aside one tablespoon for the glaze later to add a vibrant strawberry flavor and color.
  2. Cream Butter and Sugar: In a mixing bowl, beat together the softened salted butter and powdered sugar until the mixture is smooth, creamy, and fully incorporated, creating a base for the cookie dough.
  3. Flavor the Dough: Add vanilla extract, milk, and the prepared strawberry powder into the creamed butter and sugar. Mix thoroughly until all ingredients are evenly combined, achieving a consistent pink dough.
  4. Rest the Dough: Shape the dough into a flat disk, wrap it in plastic wrap, and refrigerate for 15 minutes. This step helps the dough firm up and maintain clean, crisp heart shapes when cut.
  5. Roll and Cut Cookies: On a lightly floured surface, roll the chilled dough out to a thickness of 1/4 inch. Use a heart-shaped cookie cutter to cut cookies and transfer them to parchment paper-lined baking sheets, spacing them evenly.
  6. Bake: Preheat the oven to 325°F (163°C). Bake the cookies for 13 to 15 minutes, or until the edges are just lightly golden. Remove from oven and allow cookies to cool completely on wire racks.
  7. Glaze the Cookies: In a bowl, whisk together powdered sugar, milk, vanilla extract, and the reserved finely processed freeze-dried strawberry powder until smooth. Spread the glaze evenly over the cooled cookies and let it set before serving.

Notes

  • Freeze-dried strawberries provide a concentrated strawberry flavor without adding moisture, essential for cookie texture.
  • Refrigerating the dough prevents spreading and helps maintain defined shapes during baking.
  • Use parchment paper or silicone baking mats to prevent sticking and ease cleanup.
  • The glaze can be adjusted in thickness by adding a little more milk if too thick or powdered sugar if too thin.
  • Store cookies in an airtight container at room temperature for up to 5 days to maintain freshness.

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