Description
These delightful strawberry shortbread cookies are buttery, crumbly, and packed with real strawberry flavor. Made with freeze-dried strawberries for a natural fruity punch, they’re perfect for any occasion—from a cozy tea time to festive gatherings.
Ingredients
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- 1 cup (2 sticks) unsalted butter, softened
- 1/2 cup powdered sugar
- 1 tsp vanilla extract
- 2 cups all-purpose flour
- 1/2 tsp salt
- 1/2 cup freeze-dried strawberries, finely crushed
- Optional: 2-3 tbsp granulated sugar for sprinkling
Instructions
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a large mixing bowl, beat the softened butter and powdered sugar together until light and creamy.
- Add the vanilla extract and mix until combined.
- In a separate bowl, whisk together the flour, salt, and crushed freeze-dried strawberries. Gradually add the dry ingredients to the wet ingredients and mix until a soft dough forms.
- Roll the dough into a log (about 2 inches in diameter) and wrap it in plastic wrap. Chill in the refrigerator for at least 1 hour.
- Slice the chilled dough into ¼-inch thick rounds and place them on the prepared baking sheet, about 1 inch apart.
- Sprinkle the tops with granulated sugar, if desired.
- Bake for 10–12 minutes, or until the edges are lightly golden.
- Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Notes
- For an extra burst of strawberry flavor, drizzle the cooled cookies with a strawberry glaze made from powdered sugar and strawberry puree.
- Store in an airtight container at room temperature for up to 5 days.
Nutrition
- Serving Size: 1 cookie
- Calories: 110
- Sugar: 3g
- Sodium: 45mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 11g
- Fiber: 0.5g
- Protein: 1g
- Cholesterol: 20mg