Strawberry Shortbread Cookies on a plate
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5 from 2 votes

Strawberry Shortbread Cookies

These Strawberry Shortbread Cookies are full of strawberry flavor thanks to the freeze dried strawberry in the cookie dough. Dressed up with a strawberry glaze, they are ready for a summer party in the backyard.
Prep Time15 mins
Cook Time17 mins
Total Time32 mins
Course: Dessert
Cuisine: European
Servings: 16 cookies
Calories: 115kcal
Author: Trang

Ingredients

Strawberry shortbread

  • 4 ounce unsalted butter
  • 1/3 cup granulated sugar
  • 1/2 teaspoon pure vanilla extract
  • 1 cup + 2 tablespoon all-purpose flour
  • 1/2 oz freeze dried strawberry
  • 1/8 teaspoon kosher salt
  • Extra sugar for sprinkling

Strawberry glaze

  • 2 tablespoon pureed strawberry
  • 1/2 cup powder sugar
  • Crushed freeze dried strawberry

Instructions

Bake the cookies

  • Let butter soften at room temperature out on the counter, but not melted.
  • Ground the freeze dried strawberry in a food processor.
  • Add flour, salt and ground freeze dried strawberry into a small mixing bowl, mix well to distribute thoroughly.
  • Add sugar, soften butter and vanilla extract to the stand mixer bowl and beat with the paddle attachment until combined.
  • Reduce mixer speed to low, and slowly add the flour mixture. Continue to mix on low speed until dough comes together. It should pull away from the side of the mixing bowl.
  • Turn dough out onto a lightly floured board or counter top, and shape into a disk.
  • Wrap well with plastic and refrigerate for 30 minutes to 1 hour.
  • Roll dough to about 1/4” thick and cut out cookies with a 2” round or fluted cookie cutter. Re-roll the scrap dough and cut out more cookies until finished.
  • Place the cookies in a container in layers, with parchment paper in between, and freeze for 30 minutes to 1 hour.
  • Preheat oven to 350°F while the cookies are resting in the freezer.
  • When the oven is ready, place cookies on a parchment line baking sheet an inch or two apart, sprinkle granulated sugar over the top of cookies generously and bake for 16-17 minutes just until the bottom is lightly brown.
  • Remove from the oven and transfer to a wire rack to cool completely.

Make the glaze

  • Puree a handful of strawberries in a food processor or blender to obtain 2 tablespoon of liquid.
  • Whisk the puree strawberry with powder sugar to form a glaze.
  • Use a fork to drizzle glaze over the cool cookies.
  • Garnish with some freeze dried strawberry crumbles.

Nutrition

Serving: 26g | Calories: 115kcal