Easy Strawberry Shortbread Cookies- Deliciously Sweet Bites Recipe
Introduction
These Easy Strawberry Shortbread Cookies are delightfully sweet and bursting with real strawberry flavor. Perfectly buttery with a soft pink hue, they’re simple to make and sure to impress at any gathering.
Ingredients
- 1 ounce freeze-dried strawberries
- 2 cups all-purpose flour
- 1 cup (2 sticks) butter, softened
- 1/2 cup powdered sugar
- 1 teaspoon vanilla extract
- 1 cup powdered sugar for glaze
- 2 tablespoons milk for glaze
Instructions
- Step 1: Cream together softened butter and 1/2 cup powdered sugar until light and fluffy. Beat in vanilla extract.
- Step 2: Gradually add all-purpose flour to the creamed mixture, mixing on low speed until just combined. Avoid overmixing.
- Step 3: Crush freeze-dried strawberries into a fine powder. Gently fold the strawberry powder into the cookie dough until evenly distributed, creating a pink hue.
- Step 4: Turn dough onto a lightly floured surface and knead gently. Shape dough into a log or roll out to 1/2 inch thickness and cut shapes. Refrigerate log for at least 30 minutes if using that method.
- Step 5: Preheat oven to 325°F (160°C). Slice log into 1/2-inch rounds or use cut shapes. Bake on a parchment-lined baking sheet for 18-22 minutes, until edges are lightly golden.
- Step 6: Cool cookies on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
- Step 7: Prepare glaze by whisking 1 cup powdered sugar with 2 tablespoons milk until smooth. Adjust consistency with more milk or powdered sugar as needed.
- Step 8: Drizzle or dip cooled cookies into the glaze. Allow glaze to set completely before serving or storing.
Tips & Variations
- Use a food processor or a zip-top bag to crush freeze-dried strawberries finely for an even color and flavor.
- For a stronger strawberry taste, add a teaspoon of strawberry extract along with the vanilla.
- Try dipping cookies in melted white chocolate for an extra layer of sweetness.
- If you prefer softer cookies, slightly underbake by reducing baking time by 2-3 minutes.
Storage
Store cookies in an airtight container at room temperature for up to one week. If glazed, place parchment paper between layers to prevent sticking. These cookies can also be frozen for up to 3 months; thaw completely before glazing. To refresh, warm slightly in the oven for a few minutes.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I substitute fresh strawberries for freeze-dried?
Freeze-dried strawberries provide concentrated flavor and texture without adding moisture, which is important for shortbread consistency. Using fresh strawberries will add extra moisture and may change the dough texture, so it’s best to stick with freeze-dried for this recipe.
How do I make the glaze thicker or thinner?
To thicken the glaze, add more powdered sugar a little at a time. To thin it out, add a few drops of milk gradually until you reach the desired consistency. The glaze should be smooth and pourable but not too runny.
PrintEasy Strawberry Shortbread Cookies- Deliciously Sweet Bites Recipe
These Easy Strawberry Shortbread Cookies are delightful, buttery treats infused with crushed freeze-dried strawberries for a natural pink hue and sweet berry flavor. Topped with a smooth powdered sugar glaze, they make perfect bite-sized sweets for any occasion.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: About 24 cookies 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Cookie Dough
- 1 ounce freeze-dried strawberries
- 2 cups all-purpose flour
- 1 cup (2 sticks) butter, softened
- 1/2 cup powdered sugar
- 1 teaspoon vanilla extract
Glaze
- 1 cup powdered sugar
- 2 tablespoons milk
Instructions
- Cream Butter and Sugar: Cream together softened butter and 1/2 cup powdered sugar until light and fluffy. Beat in vanilla extract to infuse flavor.
- Add Flour: Gradually add all-purpose flour to the creamed mixture, mixing on low speed until just combined. Take care not to overmix to maintain a tender texture.
- Incorporate Strawberries: Crush freeze-dried strawberries into a fine powder. Gently fold the strawberry powder into the cookie dough until evenly distributed, creating a natural pink hue.
- Shape the Dough: Turn dough onto a lightly floured surface and knead gently. Shape into a log or roll out to 1/2 inch thickness and cut desired shapes. Refrigerate the log for at least 30 minutes if using the log method for easier slicing.
- Bake the Cookies: Preheat oven to 325°F (160°C). Slice the dough log into 1/2-inch rounds or use cut shapes. Bake on a parchment-lined baking sheet for 18-22 minutes, until edges are lightly golden.
- Cool the Cookies: Cool cookies on the baking sheet for 5 minutes, then transfer them to a wire rack to cool completely before glazing.
- Prepare the Glaze: Whisk 1 cup powdered sugar with 2 tablespoons milk until smooth. Adjust consistency by adding more milk or powdered sugar to suit your preference.
- Glaze the Cookies: Drizzle or dip the cooled cookies into the glaze. Allow the glaze to set completely before serving or storing to ensure a beautiful finish.
Notes
- For best results, use room temperature butter to ensure proper creaming.
- If you don’t have freeze-dried strawberries, finely chopped fresh strawberries can be used but may alter cookie texture.
- Refrigerating the dough log helps maintain cookie shape during baking.
- The glaze can be flavored with a splash of vanilla or lemon juice for added zest.
- Store cookies in an airtight container at room temperature for up to 5 days.
- These cookies freeze well; freeze after glazing for longer storage.
Keywords: strawberry shortbread cookies, easy shortbread, freeze-dried strawberries, butter cookies, glazed cookies, sweet treats
