Description
These delightful Strawberry Shortbread Cookies blend rich buttery goodness with the light, airy crunch of freeze-dried strawberries, perfect for spring gatherings.
Ingredients
Scale
- 1 cup salted butter, softened
- 1/2 cup powdered sugar
- 1 1/2 cups freeze-dried strawberries, measured then blended
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 2 tablespoons milk
- 1 cup powdered sugar (for glaze)
- 1 1/2 tablespoons milk (for glaze)
- 1/4 teaspoon vanilla extract (for glaze)
- 1 tablespoon freeze-dried strawberries, finely processed (for glaze)
Instructions
- Process freeze-dried strawberries until mostly powdered, reserving one tablespoon for the glaze.
- In a large mixing bowl, beat the softened butter and powdered sugar until smooth and creamy.
- Mix in the vanilla extract, milk, and strawberry powder until evenly blended.
- Flatten the dough into a disk shape, wrap in plastic wrap, and refrigerate for 15 minutes.
- On a floured surface, roll out the dough to 1/4-inch thickness and use a heart-shaped cutter to create cookies.
- Preheat your oven to 325°F and bake cookies for 13–15 minutes until edges are lightly golden.
- Cool cookies completely on a wire rack.
- In a small bowl, whisk together the glaze ingredients and spread smoothly over cooled cookies.
Notes
Make ahead by refrigerating or freezing the dough. Store cookies in an airtight container at room temperature for up to a week.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 120
- Sugar: 8g
- Sodium: 95mg
- Fat: 6g
- Saturated Fat: 3g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 0g
- Protein: 1g
- Cholesterol: 30mg