Description
Delight in these charming Strawberry Shortbread Cookies, featuring a buttery, tender cookie infused with freeze dried strawberry powder for a natural pink hue and fresh flavor. Topped with a sweet strawberry glaze and optional crunchy freeze dried strawberry slices, these cookies are perfect for sharing or special occasions.
Ingredients
Scale
Strawberry Shortbread Cookies:
- 1 oz. (34 g) freeze dried strawberries, divided
- 1 cup (226 g) unsalted butter, softened (still cool to the touch)
- ¾ cup (150 g) granulated sugar
- 1 teaspoon vanilla extract
- ¼ teaspoon salt
- 2¼ cups (270 g) all purpose flour
Strawberry Glaze:
- 1 cup (120 g) powdered sugar
- 2 tablespoons freeze dried strawberry powder
- 2 – 3 tablespoons milk, as needed
Instructions
- Prepare freeze dried strawberries: Reserve 6 – 8 slices of freeze dried strawberries for topping the cookies after baking. Place the remaining freeze dried strawberries into a food processor and process until they form a fine powder.
- Divide strawberry powder: Separate the strawberry powder into two portions: about 2 tablespoons for the glaze and roughly 4 tablespoons for the cookie dough. Store the reserved slices and the glaze powder in an airtight container to prevent moisture absorption.
- Cream butter and sugar: Using a mixer, cream the unsalted butter and granulated sugar on medium speed until well combined and fluffy, about 3 to 4 minutes.
- Add flavorings and flour: Lower the mixer speed and incorporate the vanilla extract and salt. Then add the 4 tablespoons of freeze dried strawberry powder. Finally, on the lowest speed, gradually mix in the all-purpose flour until just combined to form a pink dough.
- Roll out and chill dough: Transfer the dough onto parchment paper, cover with plastic wrap, and roll it out to approximately ¼ inch thickness. Refrigerate the dough sheet covered for 1 to 2 hours to firm up.
- Preheat oven and prepare baking sheet: Preheat your oven to 350°F (177°C) about 30 minutes before baking. Line a large baking sheet with parchment paper for the cookies.
- Cut cookies: Using a 2-inch biscuit cutter, cut rounds from the chilled dough and place them spaced about 2 inches apart on the prepared baking sheet. Gather leftover dough, reroll, and refrigerate for subsequent batches.
- Bake: Bake for 10 to 12 minutes until cookie edges are set and lightly golden. The centers will appear slightly puffed. Let cookies cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
- Make strawberry glaze: In a bowl, whisk together powdered sugar and the reserved 2 tablespoons strawberry powder. Gradually whisk in milk (2 to 3 tablespoons) until desired glaze consistency is reached.
- Glaze and decorate cookies: Spoon or spread the strawberry glaze onto cooled cookies and optionally sprinkle with reserved freeze dried strawberry slices for added texture and decoration.
Notes
- Store baked cookies in a single layer in an airtight container at room temperature for up to 5 days. If stacking is necessary, separate layers with wax paper to prevent sticking.
- Freezing the dough after rolling and before cutting can help maintain shape and ease cutting.
- Make sure butter is softened but still cool to the touch to achieve the best creaminess during mixing.
- Adjust milk quantity in glaze for desired thickness; thinner glaze spreads more easily on cookies.
- For a more intense strawberry flavor, you can increase freeze dried strawberry powder slightly in the dough or glaze.
Nutrition
- Serving Size: 1 cookie
- Calories: 150
- Sugar: 10g
- Sodium: 60mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 17g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 25mg
