Description
Indulge in the delightful combination of buttery shortbread and the sweet-tart flavor of strawberries with these Strawberry Shortbread Cookies. These fruity cookies are perfect for any occasion, from afternoon tea to dessert time.
Ingredients
Shortbread Cookies:
- 1 cup unsalted butter, softened
- 2/3 cup powdered sugar
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1/4 teaspoon salt
- 1/2 cup freeze-dried strawberries, crushed into powder
- 2 tablespoons cornstarch
Optional Garnish:
- White chocolate drizzle or extra crushed strawberries
Instructions
- Cream Butter and Sugar: In a large bowl, cream together the softened butter and powdered sugar until smooth and fluffy. Mix in the vanilla extract.
- Prepare Dough: In a separate bowl, whisk together the flour, salt, crushed freeze-dried strawberries, and cornstarch. Gradually add the dry mixture to the butter mixture and stir until a soft dough forms.
- Chill and Bake: Shape the dough into a log, wrap in plastic wrap, and chill for at least 30 minutes. Preheat the oven to 325°F and line a baking sheet with parchment paper. Slice the dough into 1/4-inch rounds and place on the baking sheet. Bake for 12–15 minutes, or until the edges are just barely golden.
- Optional Garnish: Let cool completely before optionally drizzling with melted white chocolate or sprinkling with extra strawberry powder.
Notes
- Freeze-dried strawberries provide concentrated flavor without added moisture—don’t substitute with fresh or frozen berries.
- Cookies can be stored in an airtight container at room temperature for up to 1 week.
