Strawberry Shortbread Cookies Recipe
These buttery strawberry shortbread cookies are delicately crisp, naturally fruity, and perfect with tea or coffee. The strawberry glaze adds a beautiful finish and tangy pop, making each bite irresistible.
Equipment
- Mixing bowls
- Electric mixer or hand whisk
- Food processor or blender (for freeze-dried strawberries)
- Rubber Spatula
- Baking sheet
- Parchment paper
- Cooling rack
Ingredients
- 11-1/4 ounces 320 grams unbleached all-purpose flour
- 3/4 ounce 21 grams freeze-dried strawberries
- 8 ounces 227 grams unsalted butter room temperature, 65-68 degrees F
- 4 ounces 114 grams granulated sugar
- 1/2 teaspoon kosher salt
- 1 teaspoon pure vanilla extract
Strawberry Glaze:
- 1 cup 120 grams powdered sugar
- 1/2 ounce 14 grams freeze-dried strawberries
- 3-5 tablespoons whole milk
Instructions
- Pulse freeze-dried strawberries into powder using a blender or food processor.
- Cream butter and sugar in a bowl until light and fluffy.
- Add vanilla extract and salt; mix well.
- Mix in the strawberry powder and flour until dough forms.
- Shape dough into a log, wrap in cling film, and chill for 30 minutes.
- Preheat oven to 350°F (175°C); line a baking sheet with parchment paper.
- Slice chilled dough into rounds and place on the sheet.
- Bake for 12–15 minutes; cool completely before glazing.
