Easy Strawberry Shortbread Cookies- Deliciously Sweet Bites Recipe

Introduction

These Easy Strawberry Shortbread Cookies are delightfully sweet with a subtle fruity twist. Perfectly crisp and tender, they offer a charming pink hue from freeze-dried strawberries and a smooth glaze that adds just the right touch of sweetness.

Ingredients

• 1 ounce freeze-dried strawberries
• 2 cups all-purpose flour
• 1 cup (2 sticks) butter, softened
• 1/2 cup powdered sugar
• 1 teaspoon vanilla extract
• 1 cup powdered sugar for glaze
• 2 tablespoons milk for glaze

Instructions

1. Step 1: Cream together the softened butter and 1/2 cup powdered sugar until light and fluffy. Beat in the vanilla extract.
2. Step 2: Gradually add the all-purpose flour to the creamed mixture, mixing on low speed until just combined. Avoid overmixing.
3. Step 3: Crush freeze-dried strawberries into a fine powder. Gently fold the strawberry powder into the cookie dough until evenly distributed, creating a pink hue.
4. Step 4: Turn the dough onto a lightly floured surface and knead gently. Shape the dough into a log or roll out to 1/2 inch thickness and cut into shapes. If using the log method, refrigerate it for at least 30 minutes.
5. Step 5: Preheat your oven to 325°F (160°C). Slice the dough log into 1/2-inch rounds or bake the cut shapes on a parchment-lined baking sheet for 18–22 minutes, until the edges are lightly golden.
6. Step 6: Cool the cookies on the baking sheet for 5 minutes, then transfer them to a wire rack to cool completely.
7. Step 7: Prepare the glaze by whisking 1 cup powdered sugar with 2 tablespoons milk until smooth. Adjust consistency with more milk or powdered sugar as needed.
8. Step 8: Drizzle or dip the cooled cookies into the glaze. Allow the glaze to set completely before serving or storing.

Tips & Variations

• For a burst of fresh flavor, add finely chopped fresh strawberries along with the freeze-dried powder. Just be sure to pat them dry before mixing to avoid excess moisture.
• Try using almond extract instead of vanilla for a nutty twist.
• If freeze-dried strawberries are unavailable, substitute with 2 tablespoons strawberry jam mixed into the dough, though this may slightly alter texture.

Storage

Store cooled cookies in an airtight container at room temperature for up to one week. The glaze helps keep them moist but may soften the cookies over time. For longer storage, freeze the unglazed cookies in a sealed bag for up to three months, then glaze after thawing. Reheat glazed cookies briefly in a low oven if desired.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use fresh strawberries instead of freeze-dried?

Fresh strawberries contain moisture that can alter the dough’s consistency and baking time. If you use fresh, reduce or omit other liquids and consider gently drying the strawberries before adding.

How do I make the glaze thicker or thinner?

To thicken the glaze, add more powdered sugar gradually. To thin it, add milk a few drops at a time until you reach the desired consistency.

Easy Strawberry Shortbread Cookies- Deliciously Sweet Bites Recipe

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★★★★★

4.7 from 84 reviews

These Easy Strawberry Shortbread Cookies are delightfully sweet with a tender crumb and a hint of fruity strawberry flavor thanks to freeze-dried strawberries. Perfectly buttery and gently glazed, they make a charming treat for any occasion.

• Author: Anna
• Prep Time: 15 minutes
• Cook Time: 20 minutes
• Total Time: 35 minutes
• Yield: Approximately 24 cookies 1x
• Category: Dessert
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Cookie Dough

• 1 ounce freeze-dried strawberries
• 2 cups all-purpose flour
• 1 cup (2 sticks) butter, softened
• 1/2 cup powdered sugar
• 1 teaspoon vanilla extract

Glaze

• 1 cup powdered sugar
• 2 tablespoons milk

Instructions

1. Cream Butter and Sugar: Cream together softened butter and 1/2 cup powdered sugar until light and fluffy. Beat in vanilla extract to incorporate flavor well.
2. Add Flour: Gradually add all-purpose flour to the creamed butter mixture, mixing on low speed until just combined. Take care to avoid overmixing to ensure tender cookies.
3. Incorporate Strawberry Powder: Crush freeze-dried strawberries into a fine powder and gently fold it into the cookie dough evenly, which will give the dough a lovely pink hue and strawberry flavor.
4. Shape Dough: Turn dough onto a lightly floured surface and knead gently. Form the dough into a log or roll it out to about 1/2 inch thickness. Refrigerate the log for at least 30 minutes if using that method to firm up.
5. Preheat and Bake: Preheat the oven to 325°F (160°C). Slice the dough log into 1/2-inch rounds or cut shapes if rolled out. Place cookies on a parchment-lined baking sheet and bake for 18-22 minutes until the edges are lightly golden.
6. Cool Cookies: Allow cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely to room temperature.
7. Prepare Glaze: Whisk together 1 cup powdered sugar and 2 tablespoons milk until smooth. Adjust the consistency by adding more milk for thinner glaze or more powdered sugar to thicken.
8. Glaze Cookies: Drizzle or dip the cooled cookies into the glaze. Allow the glaze to set completely before serving or storing to avoid stickiness.

Notes

• Freeze-dried strawberries add real fruit flavor without adding moisture, which keeps the dough texture perfect.
• Ensure butter is softened but not melted for best creaming results.
• Chilling the dough log helps maintain shape during baking and results in tender cookies.
• You can store the glazed cookies in an airtight container at room temperature for up to 5 days.
• For a stronger strawberry flavor, consider gently stirring in a teaspoon of strawberry extract or finely chopped freeze-dried strawberries into the glaze.

Keywords: Strawberry shortbread cookies, freeze-dried strawberries, shortbread, easy cookie recipe, buttery cookies, strawberry glaze