Strawberry Shortbread Cookies Recipe
Strawberry shortbread cookies are buttery shortbread cookies filled with sweet and tart strawberry flavor. These strawberry butter cookies get their pink hue and berry flavor thanks to freeze dried strawberries in both the cookie and glaze. Make these pink shortbread cookies for a taste of spring and summer all year long.
Equipment
- 1 stand mixer with paddle attachment or electric hand mixer with beaters
- 1 plastic wrap
- 3 sheets parchment paper
- 2 large baking sheets
- 1 2- inch (5 cm) biscuit or cookie cutter
Ingredients
Strawberry Shortbread Cookies
- 1 oz. (34 g) freeze dried strawberries, divided
- 1 cup (226 g) unsalted butter, softened still cool to the touch
- ¾ cup (150 g) granulated sugar
- 1 teaspoon vanilla extract
- ¼ teaspoon salt
- 2¼ cups (270 g) all purpose flour
Strawberry Glaze
- 1 cup (120 g) powdered sugar
- 2 tablespoons freeze dried strawberry powder
- 2 - 3 tablespoons milk, as needed
Instructions
- Reserve 6 - 8 slices of freeze dried strawberries if you’d like to crush some on top of the cookies after baking them. Pour the remaining freeze dried strawberries into a food processor. Process the berries until a powder like consistency.1 oz. (34 g) freeze dried strawberries, divided
- Divide the powdered freeze dried strawberry powder. Scoop about 2 tablespoons for the glaze and the remaining 4 tablespoons for the cookie dough. Freeze dried strawberries will start to rehydrate and get a bit mushy if left out, so place the reserved slices and the freeze dried strawberry powder for the glaze in an airtight container for now.
- Cream the butter and granulated sugar together on medium speed until well combined, about 3 - 4 minutes. 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.1 cup (226 g) unsalted butter, softened , ¾ cup (150 g) granulated sugar, 1 teaspoon vanilla extract , ¼ teaspoon salt , 2¼ cups (270 g) all purpose flour
- 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. Transfer the rounds onto the lined baking sheet about 2 inches apart. Gather, re-roll and chill the remaining cookie dough until it’s time to cut out and bake another batch.
- 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 minutesbefore transferring them to a cooling rack to fully set. While the strawberry butter cookies cool, make the strawberry icing.
- In a mixing bowl, whisk together to the powdered sugar with the reserved 2 tablespoons of strawberry powder. Once combined, whisk in milk to achieve your desired consistency for the strawberry glaze. Mix until well combined. Using a small spoon apply the desired amount of frosting to the top of each strawberry cookie. Sprinkle more freeze dried strawberries in top if you like.1 cup (120 g) powdered sugar, 2 tablespoons freeze dried strawberry powder, 2 - 3 tablespoons milk, as needed
Notes
Store Baked Cookies: Store the cookies in a single layer in an airtight container at room temperature for up to 5 days. If the cookies need to be stacked, separate the layers with wax paper.
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