Description
These Strawberry Shortbread Cookies are a delightful treat with a buttery, crumbly texture and a burst of strawberry flavor in every bite. Perfect for any occasion, these cookies are easy to make and even easier to enjoy.
Ingredients
Scale
Cookie Dough:
- 1 cup unsalted butter, softened
- 2/3 cup powdered sugar
- 1/2 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1/4 teaspoon salt
- 1/2 cup freeze-dried strawberries, finely crushed
Instructions
- Preheat the oven: Preheat the oven to 325°F (165°C) and line a baking sheet with parchment paper.
- Mix butter and sugar: In a large bowl, beat the softened butter and powdered sugar until light and creamy, about 2–3 minutes. Mix in the vanilla extract.
- Combine dry ingredients: In a separate bowl, whisk together the flour, salt, and crushed freeze-dried strawberries. Gradually add the dry ingredients to the butter mixture and mix until a soft dough forms.
- Roll and cut: Turn the dough out onto a lightly floured surface and roll it to about 1/4-inch thickness. Use cookie cutters to cut out shapes, then place them on the prepared baking sheet.
- Chill and bake: Chill the cut cookies in the fridge for 10–15 minutes before baking to help them hold their shape. Bake for 12–14 minutes, or until the edges are just barely golden.
- Cool and enjoy: Cool on the pan for 5 minutes, then transfer to a wire rack to cool completely.
Notes
- You can dip the cooled cookies in white chocolate or drizzle with a glaze for a decorative touch.
- Store in an airtight container for up to a week.
- For a stronger strawberry flavor, pulse additional freeze-dried strawberries into a powder and dust over the cookies after baking.
- Prep Time: 20 minutes
- Cook Time: 14 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 120
- Sugar: 5g
- Sodium: 50mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 13g
- Fiber: 0g
- Protein: 1g
- Cholesterol: 20mg
