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Strawberry Shortbread Cookies

Strawberry Shortbread Cookies

These rich, buttery strawberry shortbread cookies feature ground freeze-dried strawberries in the dough and a fresh strawberry glaze for a perfect spring treat.
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Prep Time 30 minutes
Cook Time 10 minutes
Total Time 40 minutes
Course cookie, Dessert
Cuisine American
Servings 17 people
Calories 164 kcal

Equipment

  • 1 food processor for grinding strawberries and making puree
  • 1 hand mixer for creaming butter and sugar
  • 1 mixing bowl medium size
  • 1 Rolling Pin
  • 1 cookie sheet
  • 1 Offset Spatula to release cookies from parchment paper
  • 1 wire rack for drying glazed cookies

Ingredients
  

  • 1 cup unsalted butter softened
  • 1/2 cup powdered sugar
  • 1 tsp vanilla extract
  • 2 1/4 cups all-purpose flour spooned and leveled
  • 1/4 tsp salt
  • 2 tbsp freeze-dried strawberries ground fine
  • 1/4 cup strawberry puree
  • 1 cup powdered sugar

Instructions
 

  • Grind freeze-dried strawberries in a food processor until fine powder.
  • Cream softened butter and vanilla extract with a hand mixer for 2 minutes.
  • Add powdered sugar and beat for an additional 2 minutes until fluffy.
  • Mix in ground freeze-dried strawberries.
  • Add flour and salt; mix on low speed until just combined. Dough will be slightly crumbly.
  • Form dough into a ball, then pat onto a lightly floured parchment paper sheet.
  • Sprinkle dough with flour and roll to 1/4-inch thickness.
  • Place rolled dough on a cookie sheet, wrap with plastic wrap, and refrigerate for 1 hour.
  • Preheat oven to 350°F (175°C).
  • Punch out desired cookie shapes and carefully release them from parchment with an offset spatula.
  • Refrigerate scraps if soft, re-roll, cut shapes, and chill again.
  • Place cookies 1 inch apart on baking sheet and bake 10-12 minutes.
  • Allow cookies to cool completely before glazing.
  • Blend strawberries into a smooth puree, then whisk with powdered sugar to form glaze.
  • Dip cooled cookies into glaze, optionally sprinkle crushed freeze-dried strawberries on top.
  • Place glazed cookies on wire rack to dry before serving.

Notes

  • Cookie yield varies with cutter size.
  • Measure freeze-dried strawberries after grinding for accuracy.
  • Fluff flour before measuring; spoon and level gently.
  • Store cookies in airtight container for freshness.