These strawberry shortbread cookies are buttery, delicate, and lightly sweet with a fruity twist. Made with real strawberry flavor, they offer a melt-in-your-mouth texture and a beautiful color, making them perfect for tea time, gifting, or everyday indulgence.
Ingredients for Strawberry Shortbread Cookies
This recipe (1X) yields 20 cookies
- Dry Ingredients
- 2 cups all-purpose flour
- 1/2 tsp salt
- Wet Ingredients
- 1 cup unsalted butter, softened
- 3/4 cup powdered sugar
- 1 tsp vanilla extract
- Flavor
- 1/2 cup freeze-dried strawberries, crushed into powder
Instructions for Strawberry Shortbread Cookies Recipe
Step 1: Prepare dry ingredients
In a bowl, whisk together the flour and salt. Set aside.
Step 2: Cream butter and sugar
In a large mixing bowl, beat the softened butter with powdered sugar until smooth and creamy. This step creates the classic tender shortbread texture.
Step 3: Add flavor
Mix in the vanilla extract and the crushed freeze-dried strawberries. Blend until evenly incorporated and the dough turns a soft pink color.
Step 4: Combine mixtures
Gradually add the dry ingredients into the butter mixture, mixing just until a soft dough forms. Do not overmix.
Step 5: Shape the dough
Form the dough into a log or flatten it into a disk. Wrap in plastic wrap and chill in the refrigerator for at least 1 hour.
Step 6: Slice or cut
Preheat your oven to 160°C (320°F). Slice the dough into rounds or roll it out and cut with cookie cutters.
Step 7: Bake
Place cookies on a lined baking sheet and bake for 12–15 minutes, or until the edges are lightly golden.
Step 8: Cool and serve
Allow cookies to cool completely on a wire rack. They will firm up as they cool and develop that classic crumbly texture.
Tips for Perfect Strawberry Shortbread Cookies
- Use freeze-dried strawberries, not fresh ones, to avoid excess moisture.
- Chill the dough well to prevent spreading.
- For extra flavor, dip half of each cookie in melted white chocolate after baking.