Description
These Strawberry Shortbread Cookies combine the delicate buttery crumb of classic shortbread with the sweet, tangy flavor of freeze-dried strawberries. Soft, melt-in-your-mouth texture meets a vibrant berry twist, making them perfect for any occasion or a delightful afternoon treat.
Ingredients
Scale
Dry Ingredients
- 2 cups all-purpose flour
- 1-ounce package of freeze-dried strawberries
- 1/2 cup powdered sugar (for dough)
- 1 cup powdered sugar (for glaze)
Wet Ingredients
- 1 cup (2 sticks) butter, softened
- 1 teaspoon pure vanilla extract
- 2 tablespoons milk
Instructions
- Prepare the Freeze-Dried Strawberries: Crush or finely grind the freeze-dried strawberries into small pieces or powder to evenly distribute their flavor throughout the dough.
- Make the Dough: In a mixing bowl, cream the softened butter and 1/2 cup powdered sugar together until light and fluffy. Add the vanilla extract and mix well. Stir in the crushed freeze-dried strawberries. Gradually add the flour and mix until a soft dough forms.
- Shape the Cookies: Roll the dough into small balls, place them on a baking sheet lined with parchment paper, and gently flatten them with your hand or the bottom of a glass to about 1/4 inch thickness.
- Bake the Cookies: Preheat your oven to 325°F (163°C). Bake the cookies for approximately 14-16 minutes until the edges are just starting to turn golden. Remove from oven and allow to cool completely on a wire rack.
- Prepare the Glaze: In a small bowl, whisk together 1 cup powdered sugar and 2 tablespoons milk until smooth and pourable. Adjust consistency with additional milk or powdered sugar if needed.
- Glaze the Cookies: Drizzle or spread the glaze over cooled cookies. Allow the glaze to set before serving.
Notes
- Store cookies in an airtight container at room temperature to maintain freshness for up to one week.
- Freeze-dried strawberries add concentrated flavor without affecting dough moisture.
- If you want a stronger strawberry flavor, you can add a pinch of powdered freeze-dried strawberry to the glaze as well.
- For a gluten-free version, substitute the all-purpose flour with a 1:1 gluten-free baking flour.
