Craving a culinary journey that will transport you straight to sun-kissed strawberry fields? These Easy Strawberry Shortbread Cookies are your ticket! Buckle up as we embark on a vibrant escapade through flavors, where sweet nostalgia meets cookie magic. It’s a whimsical blend of buttery richness and fruity flair that’s perfect for your tea party, picnic, or midnight cravings!
Why Make This Recipe
Imagine biting into a crumbly, buttery cookie that melts in your mouth, with a burst of strawberry flavor dancing on your palate. This recipe is as easy as pie—er, I mean cookie! Packed with freeze-dried strawberries, these beauties embody the perfect blend of sweet and tangy, making them not just a dessert but a delightful experience. Whether you’re a baking novice or a seasoned pro, this is the kind of treat that will spark joy in every cookie lover’s heart. Whip up these charming bites, and let your taste buds do the traveling!
How to Make Easy Strawberry Shortbread Cookies
Ingredients:
- 1 ounce freeze-dried strawberries
- 2 cups all-purpose flour
- 1 cup (2 sticks) butter, softened
- 1/2 cup powdered sugar
- 1 teaspoon vanilla extract
- 1 cup powdered sugar for glaze
- 2 tablespoons milk for glaze
Directions:
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Creamy Dreaming: In a bowl, unleash the power of your softened butter by creaming it together with 1/2 cup powdered sugar until it resembles fluffy clouds. Toss in that heavenly vanilla extract and blend. Who doesn’t want a sprinkle of happiness?
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Flour Power: Gradually add the all-purpose flour to the creamed mixture. Mix it gently on low speed until just combined. Channel your inner Zen master—don’t overmix!
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Berry Blitz: Next up, grab those freeze-dried strawberries and crush them into a fine powder. It’s like creating berry magic! Fold the vibrant pink powder into your cookie dough, creating a delightful pastel hue that even the sun would envy.
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Dough It Yourself: Place your dough onto a lightly floured surface and knead gently. Shape it into a log for slicing later, or roll it out to a 1/2-inch thickness to cut cookie shapes. If you went with the log, refrigerate it for at least 30 minutes to solidify all that deliciousness!
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Heat Things Up: Preheat your oven to a cozy 325°F (160°C). Slice your log into 1/2-inch rounds or use your cookie cutters to create fun shapes. Place them on a parchment-lined baking sheet and bake for 18-22 minutes, until those edges turn a light golden brown. The kitchen will be filled with an aroma that will have you dreaming of sunlit picnics.
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Cooling Off: Allow those beauties to cool on the baking sheet for 5 minutes, then transfer them to a wire rack to cool completely. Patience is a virtue, friends!
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Glaze Craze: Here comes the pièce de résistance! Prepare your glaze by whisking together 1 cup powdered sugar with 2 tablespoons milk until it’s smooth like a summer breeze. Adjust the consistency as needed—more milk for a drizzle, or more sugar for a thicker coat!
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Final Touches: Once apples and oranges are done cooling, drizzle or dip them into the glaze with the finesse of a street artist spray-painting a mural. Allow the glaze to set completely before you dive in or pack them away for later. Voilà, you’re an artist in the kitchen!
How to Serve Easy Strawberry Shortbread Cookies
Serve these incredible cookies on a colorful platter at your next gathering. Place them in a whimsical paper bag for a street-food vibe, or elevate your tea party by pairing them with a glass of iced tea or lemonade. Trust me, they’ll steal the spotlight faster than you can say “strawberry fields forever!”
How to Store Easy Strawberry Shortbread Cookies
Store these dreamy cookies in an airtight container at room temperature for up to a week. If you manage to resist (good luck!), you can refrigerate them for an extended life of up to two weeks. Just bring them back to room temperature for optimal munching!
Tips to Make Easy Strawberry Shortbread Cookies
- For a more intense strawberry flavor, consider adding an extra ounce of freeze-dried strawberries.
- Don’t skip on chilling the dough; it helps in achieving that perfect cookie shape and texture.
- Experiment with different flavors of extracts, like almond or lemon, to elevate your cookie game!
Variations
- Swap out the freeze-dried strawberries for other freeze-dried fruits like raspberries or blueberries for a twist.
- Want to go gourmet? Add a pinch of sea salt to the glaze for a sweet-salty delight.
FAQs
Q1: Can I use fresh strawberries instead of freeze-dried?
A: Fresh strawberries are juicy and glorious, but they’ll add too much moisture to the dough. Stick with freeze-dried to achieve that perfect cookie crunch!
Q2: How do I know when my cookies are done?
A: Keep an eye on the edges. They should be lightly golden, while the center might look a touch underbaked. This will give you that melt-in-your-mouth effect!
Q3: Are these cookies suitable for freezing?
A: Absolutely! You can freeze the unbaked log or the baked cookies, just ensure they’re in an airtight container. Thaw them at room temperature when you’re ready for a tasty treat!
With every bite of these Easy Strawberry Shortbread Cookies, you’re not just tasting a treat; you’re indulging in an experience—a mouthful of summer sunshine with every crumb. So grab your apron and let the cookie adventure begin!
Easy Strawberry Shortbread Cookies
Ingredients
Method
- In a bowl, cream the softened butter together with 1/2 cup powdered sugar until fluffy.
- Add the vanilla extract and blend well.
- Gradually add the all-purpose flour, mixing gently until just combined.
- Crush the freeze-dried strawberries into a fine powder and fold into the cookie dough.
- Shape the dough into a log or roll out to 1/2-inch thickness. If using the log, refrigerate for 30 minutes.
- Preheat your oven to 325°F (160°C).
- Slice the log into 1/2-inch rounds or use cookie cutters to form shapes.
- Place cookies on a parchment-lined baking sheet and bake for 18-22 minutes until edges are light golden brown.
- Allow cookies to cool on the baking sheet for 5 minutes, then transfer to a wire rack.
- To prepare the glaze, whisk together 1 cup powdered sugar and 2 tablespoons milk until smooth.
- Drizzle or dip the cooled cookies into the glaze and allow to set before serving.