Description
Easy Strawberry Shortbread Cookies are buttery, tender cookies infused with real freeze-dried strawberry flavor and finished with a light sweet glaze. With their delicate crumb and natural pink hue, they’re perfect for dessert, tea time, or gifting.
Ingredients
- 1 cup unsalted butter, softened
- 1/2 cup powdered sugar (for dough)
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1/2 cup freeze-dried strawberries, finely crushed to powder
- 1 cup powdered sugar (for glaze)
- 2–3 tablespoons milk (for glaze)
Instructions
- Preheat oven to 325°F (160°C) and line a baking sheet with parchment paper.
- Crush freeze-dried strawberries into a fine powder using a blender or by hand.
- In a large bowl, cream softened butter and powdered sugar until light and fluffy.
- Mix in vanilla extract.
- Gradually add flour and strawberry powder, mixing until just combined. The dough will be slightly crumbly.
- Shape dough into a log or roll out to about 1/4-inch thickness. Chill for 20–30 minutes if needed for easier handling.
- Slice or cut into desired shapes and place on prepared baking sheet.
- Bake for 12–15 minutes, or until edges are lightly golden.
- Allow cookies to cool completely on a wire rack.
- Prepare glaze by mixing powdered sugar and milk until smooth, then drizzle or dip cooled cookies. Let glaze set before serving.
Notes
- Chilling the dough helps cookies maintain their shape while baking.
- Do not substitute fresh strawberries, as they add excess moisture.
- For a brighter flavor, add 1/2 teaspoon lemon zest to the dough.
- Cookies can be left unglazed for a classic shortbread finish.
- Store in an airtight container at room temperature for up to 5 days.
- Prep Time: 45 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 160
- Sugar: 10g
- Sodium: 20mg
- Fat: 9g
- Saturated Fat: 6g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 0.5g
- Protein: 1g
- Cholesterol: 25mg
