Introduction

These Strawberry Shortbread Cookies offer a delightful blend of buttery richness and sweet berry flavor. Perfectly crisp with a smooth strawberry glaze, they make a charming treat for tea time or any occasion.

A stack of five round cookies with scalloped edges is shown on a white marbled surface. Each cookie has a light brown base with a smooth, glossy pink icing layered on top, lightly dripping down the sides. The top cookie has a bite taken out of it, revealing a crumbly, soft texture inside. Nearby are fresh red strawberries, some whole and one sliced, adding vibrant color to the scene. In the background, a white bowl filled with strawberries and a jar with green leaves provide a fresh, natural setting. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 cup unsalted butter (softened)
1/2 cup powdered sugar
1 tsp vanilla extract
2 1/4 cups all-purpose flour (spooned and leveled)
1/4 tsp salt
2 tbsp freeze dried strawberries (ground fine)
1/4 cup strawberry puree
1 cup powdered sugar (for glaze)

Instructions

Step 1: Place freeze dried strawberries in a food processor and blend until they turn into a fine powder.
Step 2: In a medium bowl, cream the softened butter and vanilla extract with a hand mixer for 2 minutes until smooth.
Step 3: Add 1/2 cup powdered sugar to the butter mixture and beat for another 2 minutes until fluffy.
Step 4: Mix in the ground freeze dried strawberries, then add the flour and salt. Mix on low speed just until combined; the dough will be slightly crumbly.
Step 5: Form the dough into a ball, place it on a lightly floured sheet of parchment paper, and pat down. Sprinkle flour on top to prevent sticking.
Step 6: Roll the dough to ¼ inch thickness. Transfer it to a cookie sheet, wrap with plastic wrap, and refrigerate for 1 hour or freeze for 30 minutes.
Step 7: Remove chilled dough and punch out desired shapes. Use an offset spatula to carefully lift shapes from the parchment. Gather scraps, roll again on a floured surface, and chill if too soft.
Step 8: Chill cut cookies while baking the first batch.
Step 9: Preheat oven to 350°F (175°C). Space cookies 1 inch apart on a baking sheet and bake for 10-12 minutes. Let cool completely.
Step 10: For the glaze, blend strawberry puree until smooth. Whisk together the puree and 1 cup powdered sugar until smooth.
Step 11: Dip each cooled cookie into the strawberry glaze. Optionally, sprinkle finely crushed freeze dried strawberries on top.
Step 12: Place glazed cookies on a wire rack to dry. Serve and enjoy!

Tips & Variations

Use room temperature butter for easier creaming and better dough texture.
If freeze dried strawberries are unavailable, substitute with finely chopped dried strawberries, though the color and intensity may vary.
For a stronger strawberry flavor, add a teaspoon of strawberry extract to the dough.
Glaze can be thickened or thinned by adjusting powdered sugar or puree quantity to your liking.

Storage

Store the baked and glazed cookies in an airtight container at room temperature for up to one week. For longer storage, keep them frozen in a sealed container for up to 3 months. To re-crisp, warm briefly in a low oven before serving. Avoid glazing the cookies until just before serving if planning to freeze.

How to Serve

A stack of six round cookies with scalloped edges sits on a white marbled surface, each cookie coated in a smooth, glossy pink glaze with small red specks. The top cookie has a bite taken out of it, revealing a light brown, crumbly interior. Pink glaze drips gently down the sides of the cookies, adding a shiny texture contrast to the rough cookie edges. Nearby, there are fresh strawberry halves and whole strawberries adding red and green hints around the stack. In the background, a white bowl filled with strawberries and a glass jar with green leaves sit softly out of focus. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use fresh strawberries instead of freeze dried ones?

Fresh strawberries contain more moisture and won’t provide the same powdered texture as freeze dried. If using fresh, reduce added liquid and consider dehydrating the strawberries first for best results.

How do I prevent the cookies from spreading too much while baking?

Make sure the dough is chilled well before cutting and baking. Keeping the dough cold helps the cookies maintain their shape and results in a crisp texture.