Strawberry Shortbread Cookies
Delightful strawberry-infused cookies with buttery goodness, perfect for any occasion.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 24 cookies 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 1 cup salted butter, softened at room temperature
- 1/2 cup powdered sugar
- 1 1/2 cups freeze-dried strawberries, blended
- 1 teaspoon pure vanilla extract or vanilla bean paste
- 2 cups all-purpose flour
- 1–2 tablespoons milk (start with 1 tablespoon)
- 1 cup powdered sugar (for the glaze)
- 2 tablespoons milk (for the glaze)
- 1/4 teaspoon pure vanilla extract (for the glaze)
- 1 tablespoon freeze-dried strawberries, processed into bits (for the glaze)
Instructions
- Preheat your oven to 325°F (163°C) and line baking sheets with parchment paper.
- Pulse the freeze-dried strawberries in a food processor until a powder forms.
- Cream the butter and powdered sugar in a bowl until smooth.
- Add vanilla extract, milk, and most of the strawberry powder to the creamed mixture.
- Gradually mix in the all-purpose flour until a smooth dough forms.
- Roll the dough into a 1/4-inch thick circle and cut out cookies with a heart-shaped cutter.
- Place cookies on baking sheets and bake for 12-15 minutes until edges are golden. Let cool for 5 minutes before transferring to a wire rack.
- Mix glaze ingredients in a bowl until smooth. Adjust thickness as needed.
- Drizzle or spread the glaze over cooled cookies and let set before serving.
Notes
Store cookies in an airtight container at room temperature for up to a week. Freeze for up to three months.
Nutrition
- Serving Size: 1 cookie
- Calories: 150
- Sugar: 8g
- Sodium: 200mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 19g
- Fiber: 0g
- Protein: 1g
- Cholesterol: 30mg