Craft delightful moments with these Strawberry Shortbread Cookies! Featuring freeze-dried strawberries, all-purpose flour, softened butter, powdered sugar, and vanilla extract, these cookies promise a burst of real strawberry flavor in a buttery, crumbly bite.
Every year, when strawberry season peaks, my kitchen turns into a strawberry haven—jams, salads, and desserts galore. But these Strawberry Shortbread Cookies hold a special place in my heart. Inspired by the lush, sweet strawberries from my grandmother’s garden, I wanted to capture that essence in something lasting. This recipe does just that. The first time I baked these cookies, the kitchen filled with the aroma of butter and strawberries, taking me straight back to sunny, lazy afternoons at my grandma’s, where life was as sweet as those ripe berries. Every bite is a tribute to her and those cherished memories.
Why You’ll Love These Strawberry Shortbread Cookies
Introducing the ultimate Strawberry Shortbread Cookies—where traditional meets tantalizing in every bite! Here’s why these cookies are a must-bake:
- Real Strawberry Flavor: Thanks to the use of freeze-dried strawberries, these cookies encapsulate a vibrant, authentic strawberry taste that’s evident in every bite.
- Perfect Texture: Combining the crumbly richness of classic shortbread with the delightful crunch of strawberry pieces, these cookies offer an irresistible texture.
- Versatility: These cookies are a fantastic base for various glazes and toppings, allowing you to customize them for any occasion.
- Ease of Preparation: With clear, straightforward steps, this recipe is accessible for bakers of all levels, ensuring perfect results every time.
Ingredients Notes
Baking the perfect batch of Strawberry Shortbread Cookies is all about understanding your ingredients:
- Freeze-Dried Strawberries: Essential for that concentrated strawberry flavor, make sure they’re finely processed into a powder for even distribution.
- Butter: Use high-quality, unsalted butter softened to room temperature to ensure your dough is perfectly creamy and easy to handle.
- Powdered Sugar: This not only sweetens the cookies but also contributes to their light texture.
- Vanilla Extract: A dash of vanilla enhances the strawberry flavor, adding depth and warmth to the cookies.
- All-Purpose Flour: Sift your flour to avoid any lumps for a uniformly smooth dough.
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How To Make Strawberry Shortbread Cookies
Let’s break down the recipe into detailed, easy-to-follow steps to ensure your Strawberry Shortbread Cookies turn out perfectly every time:
- Prepare Strawberry Powder: Start by transforming your freeze-dried strawberries into a fine powder using a blender. This powder will infuse your cookies with a vibrant strawberry flavor.
- Mix Dry Ingredients: Whisk the strawberry powder with flour to combine thoroughly, setting the foundation for your cookie dough.
- Cream Butter and Sugar: In a mixing bowl, cream together softened butter and powdered sugar until light and fluffy, which is key for a tender crumb.
- Combine Ingredients: Gradually mix the dry ingredients into the butter mixture, blending until just incorporated to maintain a delicate texture.
- Chill the Dough: Shape and chill the dough to make it easier to handle and to help keep its shape while baking.
- Roll and Cut: Roll out the dough and cut into your desired shapes, placing them on a prepared baking sheet.
- Bake to Perfection: Bake just until set without letting the cookies brown too much, to preserve their light color and buttery texture.
- Glaze and Garnish: Finish with a strawberry glaze and additional strawberry crumbs for that extra touch of charm and flavor.
Storage Options
To keep your Strawberry Shortbread Cookies fresh and delicious, store them in an airtight container at room temperature for up to a week. For longer storage, they can be frozen, either glazed or unglazed, for up to three months. Just ensure they are completely cool and the glaze is set before storing to maintain their texture and appearance.
Variations and Substitutions
These Strawberry Shortbread Cookies are wonderfully adaptable. Here are some creative twists:
- Chocolate Dip: For a decadent treat, dip half of each cookie in melted chocolate and let set.
- Lemon Glaze: Swap the strawberry powder in the glaze for lemon zest for a citrusy contrast.
- Nutty Add-Ins: Mix finely chopped almonds or pecans into the dough for an added crunch.
- Vegan Options: Use plant-based butter and a milk alternative for the glaze to cater to vegan diets.
- Gluten-Free Flour: Easily substitute the all-purpose flour with your favorite gluten-free blend to accommodate those with dietary restrictions.
Strawberry Shortbread Cookies
Ingredients
For the Cookies:
- One 1-ounce package of freeze-dried strawberries
- Two cups of all-purpose flour
- One cup two sticks of butter, softened
- Half a cup of powdered sugar
- One teaspoon of pure vanilla extract
For the Glaze:
- One cup of powdered sugar
- Two tablespoons of milk
Instructions
- Strawberry Preparation: Begin by placing the freeze-dried strawberries into a high-speed blender or food processor. Pulse the berries until they achieve a fine, powdery consistency, akin to that of powdered sugar.
- Strawberry Powder Allocation: Optionally, extract one teaspoon of the strawberry powder and reserve it for inclusion in the glaze. This step may be omitted if a plain glaze is preferred.
- Dry Ingredient Mixture: Transfer the remaining strawberry powder into a medium mixing bowl. Add the all-purpose flour and whisk the components together to ensure they are thoroughly combined.
- Creaming Process: In the bowl of a stand mixer equipped with the paddle attachment, combine the softened butter and powdered sugar. Beat these ingredients at a medium speed until the mixture is light and exhibits a fluffy texture, which should take approximately one minute.
- Dough Formation: Reduce the mixer speed to low and gradually introduce the flour-strawberry mixture to the creamed butter and sugar. Continue to mix until the ingredients are fully amalgamated.
- Final Mixing: Using a spatula, scrape down the sides of the bowl to reincorporate any stray ingredients, and then mix briefly to eliminate any remaining flour lumps.
- Dough Chilling: Shape the dough into a disc and encase it tightly in plastic wrap. Refrigerate the wrapped dough for 15 minutes to firm.
- Dough Rolling and Cutting: Once chilled, place the dough on a lightly floured surface and roll it out to a thickness of one-quarter inch. Utilize cookie cutters to shape the dough as desired and arrange the cutouts on a baking sheet lined with parchment paper.
- Additional Chilling: Place the prepared baking sheet in the refrigerator for another 15 minutes, allowing the dough to chill further.
- Baking: Preheat the oven to 350 degrees Fahrenheit. Bake the cookies for 15 to 17 minutes, or until the centers are just set, taking care to prevent excessive browning.
- Glaze Preparation: While the cookies are baking, prepare the glaze by whisking together the powdered sugar and milk in a small bowl. Incorporate the reserved teaspoon of strawberry powder if using.
- Decoration: Once the cookies have cooled, either drizzle them with the prepared glaze or dip them directly into it. If desired, sprinkle additional freeze-dried strawberry crumbs atop the glaze for decoration.
- Setting: Allow the glazed cookies to set completely, which should take approximately 15 minutes, before serving or storing.
