Description
Strawberry Shortbread Cookies bursting with fresh strawberries, buttery shortbread, perfect for satisfying sweet cravings and impressing guests.
Ingredients
Scale
- 1 cup (226g) unsalted butter, softened to room temperature
- 2/3 cup (133g) granulated sugar
- 1/2 teaspoon vanilla extract
- 1/4 teaspoon almond extract (optional but recommended)
- 2 1/4 cups (281g) all-purpose flour
- 1/4 teaspoon salt
- 1/2 cup (50g) freeze-dried strawberries, pulverized into powder
- 2 tablespoons (30ml) heavy cream (if needed for dough consistency)
- Optional: 6 oz (170g) white chocolate for dipping
Instructions
- ‘Step 1: Prepare the strawberry powder Place freeze-dried strawberries in a food processor or blender and pulse until they form a fine powder. Sift to remove any larger pieces. This ensures even distribution of strawberry flavor throughout your Strawberry Shortbread Cookies.
- Step 2: Cream butter and sugar In a large bowl, beat the softened butter and sugar with an electric mixer on medium speed for 2-3 minutes until light and fluffy. The mixture should be noticeably paler and increased in volume. Don’t rush this step – proper creaming creates the foundation for perfect texture.
- Step 3: Add flavor elements Beat in the vanilla extract, almond extract (if using), and strawberry powder until fully incorporated. The mixture should take on a lovely pink hue naturally from the berries.
- Step 4: Mix dry ingredients Add the flour and salt to the butter mixture. Mix on low speed just until the dough comes together. If it seems too crumbly, add heavy cream one tablespoon at a time until the dough holds together when pressed. Avoid overmixing to keep your Strawberry Shortbread Cookies tender.
- Step 5: Form and chill the dough For slice-and-bake cookies: Shape the dough into a log about 2 inches in diameter, wrap tightly in plastic wrap, and refrigerate for at least 2 hours or up to 3 days. For cut-out cookies: Divide the dough in half, form into discs, wrap in plastic, and chill for 2 hours before rolling out to 1/4-inch thickness.
- Step 6: Bake to perfection Preheat your oven to 325°F (165°C). For slice-and-bake, cut the chilled dough into 1/4-inch slices. For cut-outs, use cookie cutters on the rolled dough. Arrange on parchment-lined baking sheets about 1 inch apart. Bake for 12-15 minutes until the edges are just barely turning golden – don’t overbake! The centers may seem slightly soft but will firm up as they cool.
- Step 7: Cool completely Allow the Strawberry Shortbread Cookies to rest on the baking sheet for 5 minutes before transferring to a wire rack to cool completely. This prevents breaking while they’re still warm and delicate.
Notes
Fresh ingredients will always yield the best flavor results.
Nutrition
- Serving Size: 1 cookie
- Calories: 120
- Sugar: 6g
- Sodium: 50mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 1g
- Protein: 1g
- Cholesterol: 20mg