Description
These melt-in-your-mouth Strawberry Shortbread Cookies are buttery, soft, and flavor-packed! Topped with a simple powdered sugar glaze and freeze-dried strawberries, they are incredibly delicious and sure to be a crowd-pleasing treat at any gathering.
Ingredients
Scale
- 1 oz Freeze-Dried Strawberries (processed into a powder)
- 2 cups All-Purpose Flour
- 1 tsp Baking Powder
- 1/4 tsp Salt
- 1 cup Unsalted Butter (room temperature)
- 1/2 cup Powdered Sugar
- 2 tsp Vanilla Extract
- 1 cup Powdered Sugar
- 2 tbsp Whole Milk
- 1/4 cup Freeze-Dried Strawberry Bits (semi-processed into bits and powder for topping)
Instructions
- Add the freeze-dried strawberries to a food processor and pulse until the texture resembles a fine powder. Set to the side.
- In a medium-size mixing bowl, whisk together the all-purpose flour, baking powder, and salt. Set to the side.
- Using your hand mixer or stand mixer fitted with the paddle attachment, beat the unsalted butter and powdered sugar together on low speed, then increase to medium-high speed once the powdered sugar is blended with the butter.
- Add in the vanilla extract and freeze-dried strawberry powder.
- Add the whisked dry ingredients to the wet ingredients, mixing on low speed until just combined.
- Shape the dough into a disc then transfer onto a sheet of wax paper. Top with another sheet of wax paper and roll out to a 1/4-inch thickness. Chill in the freezer for 30 minutes or until firm.
- Preheat your oven to 300ºF, then line two cookie sheets with parchment paper or silicone baking mats.
- Cut out the cookies using your desired cookie cutter. Place them onto the prepared cookie sheets, leaving 1 1/2 inches of space between each cookie. Bake for 15-18 minutes at 300ºF.
- Let the cookies cool for about 5 minutes on the baking sheet, then transfer them to a wire cooling rack to cool completely.
- Whisk together the powdered sugar and whole milk in a small bowl until well blended. Dip the top of each cookie into the powdered glaze, shaking off any excess, then top with the freeze-dried strawberry bits.
- Let the glaze set completely before storing the cookies in an airtight container at room temperature for up to 5 days.
Notes
- Store cookies in an airtight container, separating layers with wax paper.
- Cookies can be frozen using the same method.
- Prep Time: 30 minutes
- Cook Time: 15-18 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 201 kcal
- Sugar: 10 g
- Sodium: 50 mg
- Fat: 10 g
- Saturated Fat: 6 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 25 g
- Fiber: 1 g
- Protein: 2 g
- Cholesterol: 30 mg
Keywords: Strawberry Shortbread Cookies, Cookies, Dessert