Oh, these Strawberry Shortbread Cookies! Trust me, they’re an absolute dream. Imagine the creamiest, dreamiest shortbread you’ve ever had, but with this burst of sweet, summery strawberry flavor woven right in. It’s like sunshine in cookie form! What I love most is how ridiculously easy they are to whip up – seriously, you can have them chilling in no time. I remember making these for a summer picnic last year, and everyone went crazy for them. They’re just so perfectly buttery and that hint of strawberry makes them completely irresistible. These Strawberry Shortbread Cookies are definitely a new favorite around my house!
Why You’ll Love These Strawberry Shortbread Cookies
Seriously, these cookies are a winner for so many reasons! You’re going to want to bookmark this recipe.
- Super Easy to Make: Even if you’re new to baking, you can totally nail these. The steps are straightforward, and you don’t need fancy equipment.
- Quick Prep Time: Most of the work is just mixing, and then a quick chill in the fridge. You’ll be baking cookies before you know it!
- Incredible Flavor & Texture: That combination of buttery shortbread with real strawberry powder? Chef’s kiss! They’re crumbly yet melt-in-your-mouth delicious.
- Vibrant & Pretty: The freeze-dried strawberries give them a lovely pink hue that’s just gorgeous. Perfect for any occasion!
- So Versatile: Enjoy them with your morning coffee, as an afternoon treat, or even for a special dessert. They’re always a good idea.
Essential Ingredients for Strawberry Shortbread Cookies
Alright, let’s talk about what you’ll need to make these little gems. The beauty of this recipe is that it uses pretty standard pantry staples, with just one special ingredient to get that amazing strawberry flavor!
For the Cookies:
- 1 cup unsalted butter, softened
- 1/2 cup granulated sugar
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1/4 cup freeze-dried strawberries, crushed into powder
For the Glaze (Optional, but totally worth it!):
- 1/2 cup powdered sugar
- 1-2 tablespoons milk
Using softened butter is key here – it makes sure everything creams together beautifully and avoids any lumps. And for the strawberries, make sure they’re really finely crushed. I usually just pop them in a little food processor or a zip-top bag with a rolling pin. It gives the cookies that gorgeous subtle pink color and a fantastic fruity punch!
Step-by-Step Guide to Making Strawberry Shortbread Cookies
Okay, this is where the magic happens! Follow these simple steps, and you’ll be snacking on the most delightful Strawberry Shortbread Cookies in no time. It’s such a satisfying process, and the results are just *so* worth it. Remember, patience is key, especially with the dough chilling! You can find more holiday cakes and dessert recipes over here that you might enjoy too!
Preparing the Cookie Dough
First things first, let’s get that dough ready. In a big mixing bowl, cream together your softened butter and sugar until it’s nice and fluffy – think light and airy! Then, beat in the vanilla extract. In a separate bowl, give your flour and crushed freeze-dried strawberries a quick whisk together. Now, slowly add the dry ingredients to your butter mixture, mixing until it’s *just* combined. Seriously, don’t overmix here; we want tender Strawberry Shortbread Cookies, not tough ones! It’s kind of like making cake mix cookies in that you don’t want to tough them up too much.
Shaping and Baking Your Strawberry Shortbread Cookies
Once your dough is ready, shape it into a disc, wrap it up tight in some plastic wrap, and pop it into the fridge for at least 30 minutes. This chilling step is super important – it makes the dough easier to handle and helps prevent your cookies from spreading too much. While it’s chilling, preheat your oven to 350°F (175°C) and get your baking sheets lined with parchment paper. When the dough is chilled and firm, roll it out on a lightly floured surface to about 1/4-inch thick. Get out your favorite cookie cutters and make some fun shapes! Place your cut-out cookies on the prepared baking sheets, leaving a little space between them – maybe an inch or so. Bake for about 10 to 12 minutes. You’re looking for edges that are just starting to turn a light golden brown. Let them hang out on the baking sheets for a few minutes after they come out of the oven before you carefully move them to a wire rack to cool completely. Patience here means fewer broken cookies! If you’re curious about no-chill cookies, this recipe is a bit different, but the cooling step is just as crucial.
Making the Optional Strawberry Glaze
This glaze is totally optional, but oh-my-goodness, it adds such a lovely touch! Once your cookies are completely cooled, whisk together the powdered sugar and about 1 tablespoon of milk in a small bowl until it’s smooth. If it’s too thick, add a tiny bit more milk, just a teaspoon at a time. Then, just drizzle it over the tops of your cookies. So pretty! It makes them look extra special, kind of like those gourmet treats you see for sale!
Tips for Perfect Strawberry Shortbread Cookies
Alright, let’s make sure your Strawberry Shortbread Cookies turn out absolutely perfect every single time. A few little tricks and tips can really make a difference, ensuring that buttery, strawberry goodness is front and center! If you’re looking for more amazing cookie recipes, you should totally check out these bakery-style chocolate chip cookies or these decadent brown butter chocolate chip cookies for inspiration!
Here are my go-to tips:
- Butter Temp is Key: Make sure your butter is truly softened, not melted! It should give easily when you press it with your finger. Too warm, and your cookies might spread like crazy. Too cold, and you’ll have a lumpy dough. It’s a delicate balance, but so worth it for that classic shortbread texture.
- Don’t Overwork the Dough: Seriously, when you mix the wet and dry ingredients, stop as soon as they come together. Overmixing develops the gluten in the flour, which can make your delicious Strawberry Shortbread Cookies tough instead of tender and crumbly. We want them to melt in your mouth!
- Chill That Dough! I can’t stress this enough. Chilling the dough isn’t just about making it easier to roll; it solidifies the butter again. This is crucial for preventing your cookies from spreading too much in the oven and helps them keep those lovely shapes you cut out. Think of it as giving your cookies structure. You can even chill it for longer if you need to, up to a couple of days!
- Watch the Edges for Doneness: Those lightly golden edges are your cue! While the centers might still look a little pale, if the edges are starting to get that lovely golden hue, they’re likely done. They’ll continue to firm up as they cool on the baking sheet, so it’s better to pull them a smidge early than to overbake them and have them turn too hard or brown.
Ingredient Notes and Substitutions
Let’s chat for a sec about these ingredients, especially that freeze-dried strawberry magic! It’s what gives these Strawberry Shortbread Cookies their amazing color and the best punch of strawberry flavor without making the dough too wet. If you can’t find freeze-dried strawberries, it’s a bit tricky finding a direct substitute because fresh ones add too much moisture. You *could* try a flavored extract, maybe a teaspoon of strawberry extract, but you won’t get that beautiful pink hue or the texture. For the butter, always use unsalted so you have control over the salt content. And, of course, make sure it’s softened! For the glaze, milk is great, but a splash of cream or even a little lemon juice can add a fun twist if you’re feeling adventurous!
Serving and Storage Suggestions
These Strawberry Shortbread Cookies are absolutely delightful served with a cup of tea or coffee, or even alongside a scoop of vanilla ice cream for a little treat. They make a lovely addition to any dessert spread – think parties or a fun Easter brunch! If you happen to have any leftovers (which is unlikely, trust me!), store them in an airtight container at room temperature for up to 5 days. They stay wonderfully crisp and delicious!
Frequently Asked Questions about Strawberry Shortbread Cookies
Got questions about these delightful Strawberry Shortbread Cookies? I’m here to help! Let’s dive into some common queries to make sure your baking is absolutely perfect.
Can I use fresh strawberries instead of freeze-dried ones?
Honestly, for the best texture and that gorgeous pink hue in these Strawberry Shortbread Cookies, freeze-dried strawberries are really the way to go. Fresh strawberries have too much moisture, which can make your dough sticky and hard to work with, and your cookies might spread too much. You won’t get that same concentrated flavor or color either. If you absolutely can’t find freeze-dried ones, you could try a teaspoon of good quality strawberry extract, but you’ll miss out on the visual appeal!
Why are my Strawberry Shortbread Cookies spreading too much?
Oh, the dreaded cookie spread! It usually happens for a couple of reasons. First, make sure your butter wasn’t too warm. It should be softened, not melted! Also, chilling the dough is super important; it helps firm up the butter again, which is key to preventing spread. If your dough seems too soft after chilling, pop it back in for another 15-20 minutes. Not overmixing the dough also helps keep them from spreading too much – we want that tender, crumbly shortbread texture!
How do I get that pretty pink color in my Strawberry Shortbread Cookies?
That lovely soft pink comes directly from the crushed freeze-dried strawberries! They’re potent little flavor bombs and they also lend their beautiful natural color to the dough. Make sure you grind them down into a fine powder. You can do this in a food processor, a blender, or even just by crushing them in a zip-top bag with a rolling pin. The finer the powder, the more evenly the color will distribute throughout your Strawberry Shortbread Cookies.
Can I make these cookies ahead of time?
Absolutely! The cookie dough itself can be made and chilled for up to 2-3 days. This is actually a great way to get ahead! Once baked and completely cooled, the Strawberry Shortbread Cookies will keep in an airtight container at room temperature for about 5 days. They’re delicious on day one, but honestly, they’re still fantastic a few days later. The glaze might soften the cookie slightly over time, though.
Estimated Nutritional Information
Just a heads-up, the nutritional info for these Strawberry Shortbread Cookies is an estimate. It can totally change depending on the butter, sugar, and even the brands you use! For roughly one cookie (without glaze), you’re looking at around 150-180 calories, with about 9-11g of fat. You can find more details on diet and nutrition trends if you’re curious!
Strawberry Shortbread Cookies
Ingredients
Equipment
Method
- In a large bowl, cream together the softened butter and granulated sugar until light and fluffy. Beat in the vanilla extract.
- In a separate bowl, whisk together the all-purpose flour and crushed freeze-dried strawberries.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
- Shape the dough into a disc, wrap it in plastic wrap, and refrigerate for at least 30 minutes.
- Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper.
- On a lightly floured surface, roll out the chilled dough to about 1/4-inch thickness. Cut out shapes using your desired cookie cutters.
- Place the cookies on the prepared baking sheets, about 1 inch apart.
- Bake for 10-12 minutes, or until the edges are lightly golden. Let the cookies cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely.
- For the optional glaze, whisk together the powdered sugar and milk until smooth. Drizzle over the cooled cookies.