Strawberry Shortbread Cookies

Strawberry shortbread cookies are buttery shortbread cookies topped with a sweet and tart strawberry glaze.  Make these pink shortbread cookies for a taste of spring all year long.

Pour the freeze dried strawberries into a food processor. Process the berries until a powder like consistency.

Step 1:  

Cream the butter and granulated sugar together on medium speed until well combined, about 3 - 4 minutes.

Step 2:  

On low speed, cream in the vanilla extract and salt, followed by the 4 tablespoons of freeze dried strawberry powder. On the lowest speed setting, mix the in the flour until just combined.

Step 3:  

Transfer the pink cookie dough onto a piece of parchment paper. Cover with a piece of plastic wrap. Roll out the shortbread strawberry cookie dough into a sheet about ¼ inch thick. Don’t worry about the shape. Transfer the covered shortbread cookie sheet to the fridge to chill for 1 - 2 hours.

Step 4:  

Preheat the oven to 350 F (177 C) for about 30 minutes before baking the cookies. Line a large baking sheet with parchment paper. Using a small, 2 inch biscuit cutter, cut rounds of fruity shortbread cookie dough.

Step 5:  

Bake the cookies for 10-12 minutes or until the edges of the cookies are set and lightly golden brown. The centers will look slightly puffed up. Cool the cookies on the hot baking sheet for 5 minutes.

Step 6:  

Whisk the remaining freezed dried strawberry powder with powder sugar and milk. Drizzle on top of the cooled cookies, set and enjoy!

Step 7:  

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