Description
Strawberry shortbread cookies are buttery, melt-in-your-mouth treats bursting with fruity strawberry flavor from freeze-dried strawberries. Perfect for tea time, dessert tables, or gifting, this easy recipe delivers a delightful combination of simplicity and elegance.
Ingredients
1 cup unsalted butter, softened
1/2 cup powdered sugar
1 tsp vanilla extract
1 1/2 cups all-purpose flour
1/2 cup cornstarch
1/4 tsp salt
1/2 cup freeze-dried strawberries, crushed into powder
Instructions
- Preheat the Oven: Preheat oven to 325°F (165°C) and line a baking sheet with parchment paper.
- Make the Dough: In a mixing bowl, beat butter and powdered sugar until smooth and creamy. Add vanilla extract and mix until combined.
- Add Dry Ingredients: In a separate bowl, whisk together flour, cornstarch, salt, and crushed freeze-dried strawberries. Gradually add the dry mixture to the butter mixture, stirring until a soft dough forms.
- Shape the Cookies: Roll the dough into 1-inch balls and place them on the prepared baking sheet. Flatten slightly with a fork or spoon.
- Bake: Bake for 10–12 minutes, or until edges are lightly golden.
- Cool: Let cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
Notes
For a stronger strawberry flavor, add strawberry extract to the dough.
Drizzle cooled cookies with melted white chocolate for an elegant touch.
Store in an airtight container at room temperature for up to 5 days or freeze for up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 10–12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: Approximately 24 cookies
