Strawberry Shortbread Cookies
Delightful cookies with a buttery crunch combined with the sweet flavor of strawberries, perfect for any occasion.
Ingredients
Cookie Ingredients
- 1 cup salted butter, softened Make sure the butter is softened properly.
- 1/2 cup powdered sugar
- 1 1/2 cups freeze-dried strawberries, measured then blended Reserve 1 tablespoon for glaze.
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour Can substitute with gluten-free flour blend.
- 2 tablespoons milk
Glaze Ingredients
- 1 cup powdered sugar Use homemade if needed.
- 1 1/2 tablespoons milk
- 1/4 teaspoon vanilla extract
- 1 tablespoon freeze-dried strawberries, finely processed For the glaze.
Instructions
Preparation
- Process freeze-dried strawberries until mostly powdered. Reserve one tablespoon for the glaze.
- Beat butter and powdered sugar in a bowl until smooth and fully combined.
- Mix in vanilla, milk, and strawberry powder until evenly blended.
- Flatten dough into a disk and refrigerate for 15 minutes.
Baking
- Roll dough to a full 1/4-inch thickness and cut into heart shapes.
- Place on parchment-lined baking sheets.
- Bake at 325°F for 13–15 minutes until edges are lightly golden.
- Allow cookies to cool completely.
Glazing
- Whisk together glaze ingredients until smooth.
- Spread glaze over cookies and allow to set.
Notes
Store in an airtight container at room temperature for up to one week or freeze for up to three months, separating layers with parchment paper. Optionally add lemon zest for a citrus twist.
Nutrition
Serving: 1gCalories: 130kcalCarbohydrates: 17gProtein: 1gFat: 7gSaturated Fat: 4gSodium: 50mgSugar: 6g
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