Strawberry Shortbread Cookies
These rich and buttery strawberry shortbread cookies are full of berry flavor! Freeze dried strawberries provide great strawberry taste and a subtle natural pink color. The dough is quick to mix together and doesn't spread when baked, so it's perfect for cutout shapes. An easy glaze adds an extra bit of sweetness and decoration.
Servings 18 cookies (2" cookie cutter)
Ingredients
Strawberry Shortbread Cookies
- 226 grams (8 oz, 1 cup) unsalted butter room temperature
- 120 grams (1 cup) powdered sugar sifted
- 1 teaspoon kosher salt
- 2 teaspoons vanilla extract
- 34 grams (1.2 oz) freeze dried strawberries (approx 24 grams once pulverized and seeds strained out) Buy extra for optional decoration.
- 330 grams (2 ¼ cups) all purpose flour
Powdered Sugar Glaze
- 120 grams (1 cup) powdered sugar sifted
- 2 Tablespoons whole milk
Instructions
Strawberry Shortbread Cookies
- Preheat oven to 300 degrees Fahrenheit (150 degrees Celsius, Gas Mark 2) with rack in center of oven.
- Add the whole freeze dried strawberries to the bowl of a food processor. Process for 60 seconds, until uniformly fine and powdery. Keep the lid on and let the powder rest for a few minutes to allow the strawberry dust to settle. Pass the powder through a very fine mesh sieve to remove the seeds. Set aside.
- To the bowl of a stand mixer fitted with the paddle attachment, add the butter. Cream for 30 seconds at medium speed. Add powdered sugar, salt, vanilla extract and freeze dried strawberry powder.226 grams (8 oz, 1 cup) unsalted butter, 120 grams (1 cup) powdered sugar, 1 teaspoon kosher salt, 2 teaspoons vanilla extract, 34 grams (1.2 oz) freeze dried strawberries
- Mix on low until dry ingredients are fully incorporated and no lumps of butter remain. Scrape down the sides of the bowl.
- Add flour and mix on low until dough resembles coarse sand.330 grams (2 ¼ cups) all purpose flour
- Turn mixer to medium and mix just until ingredients come together.
- Gather dough into a ball and turn out onto a rectangle of parchment paper. Place an additional piece of parchment paper on top, and roll the shortbread dough to a thickness of ½ inch (1.27 cm).
- Cut out dough using desired cookie cutter. Place cookies 1 inch apart on a parchment lined cookie sheet. Roll scraps and cut out additional cookies as needed to make use of all dough. Chill cutouts in refrigerator for 20 minutes prior to baking.
- Bake for 24 minutes, until cookies are set and just slightly golden on the foot. Cookies will continue to harden as they cool. Cool fully on cookie sheet prior to glazing.
Powdered Sugar Glaze
- Add the powdered sugar and milk to a cereal bowl (large enough for dipping cookies). Whisk gently to fully blend the ingredients and avoid incorporating air bubbles. Dip each cooled cookie into the glaze, letting the extra glaze drip back into the bowl. If desired, sprinkle a few bits of freeze dried strawberries on top of wet glaze. Place glazed cookies on a parchment lined baking sheet to set.120 grams (1 cup) powdered sugar, 2 Tablespoons whole milk