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.
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.
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.
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.
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.