Description
Delight in these homemade Strawberry Shortbread Cookies featuring a buttery, crumbly dough infused with freeze-dried strawberries and topped with a sweet strawberry glaze. Perfectly crisp and bursting with fresh strawberry flavor, these cookies are ideal for teatime or as a charming dessert treat.
Ingredients
Scale
Shortbread Dough
- 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)
Strawberry Glaze
- 1/4 cup Strawberry puree
- 1 cup Powdered sugar
Instructions
- Prepare freeze-dried strawberry powder: Place freeze dried strawberries inside a food processor and blend until they become a fine powder for an intensified strawberry flavor in the dough.
- Cream butter and sugar: In a medium-sized bowl, combine softened butter and vanilla extract. Using a hand mixer, cream the butter for 2 minutes until smooth, then add powdered sugar and beat for an additional 2 minutes until the mixture is light and fluffy.
- Mix dough ingredients: Add the ground freeze dried strawberries to the creamed butter mixture and mix until combined. Then add the flour and salt, mixing on low speed just until everything comes together into a slightly crumbly dough.
- Form and roll dough: Gather the dough into a ball and place it on a lightly floured parchment paper sheet. Pat down and sprinkle flour on top to prevent sticking. Roll the dough evenly to about ¼ inch thickness.
- Chill the dough: Transfer the rolled dough to a cookie sheet, wrap it in plastic wrap, and refrigerate for 1 hour or freeze for 30 minutes to firm up.
- Cut out cookies: Remove chilled dough from refrigerator and punch out desired cookie shapes. Use a small offset spatula to carefully lift each shape off the parchment. Gather scraps, re-roll on floured parchment, and if too soft, chill again for 20-30 minutes before cutting more cookies.
- Preheat oven and bake: Preheat oven to 350°F (175°C). Arrange cookies on a baking sheet spaced about 1 inch apart. Bake for 10–12 minutes until edges are set and lightly golden. Let cookies cool completely on a wire rack.
- Prepare strawberry glaze: Blend fresh strawberries in a food processor to get a smooth puree. Combine this puree with powdered sugar in a bowl and whisk until smooth and glossy.
- Glaze the cookies: Dip each cooled cookie into the strawberry glaze, optionally sprinkle crushed freeze dried strawberries on top, and place on a wire rack to let the glaze set. Serve once dry and enjoy!
Notes
- Freeze dried strawberries enhance strawberry flavor without adding moisture to the dough.
- Chilling dough is important to prevent spreading and maintain cookie shape.
- Be careful not to overmix the dough to keep it tender and crumbly.
- Use an offset spatula to gently lift delicate cutouts from parchment without breaking.
- Store cookies in an airtight container at room temperature for up to 5 days.
- Optionally, garnish glazed cookies with crushed freeze dried strawberries for extra texture and color.
- Prep Time: 30 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Keywords: Strawberry Shortbread Cookies, Strawberry Cookies, Shortbread, Strawberry Glaze, Dessert Cookies, Homemade Cookies, Strawberry Dessert
