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Easy Strawberry Shortbread Cookies

Delight in these buttery and crumbly cookies infused with freeze-dried strawberries, perfect for any gathering or a sweet treat at home.
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Prep Time 30 minutes
Cook Time 20 minutes
Total Time 50 minutes
Servings: 24 cookies
Course: Dessert, Snack
Cuisine: American
Calories: 120
Ingredients Method Notes

Ingredients
  

Cookie Ingredients
  • 1 ounce freeze-dried strawberries Crushed into a fine powder
  • 2 cups all-purpose flour
  • 1 cup butter, softened Use 2 sticks of butter
  • 1/2 cup powdered sugar For the cookie dough
  • 1 teaspoon vanilla extract
Glaze Ingredients
  • 1 cup powdered sugar For glazing cookies
  • 2 tablespoons milk For glazing cookies

Method
 

Preparation
  1. In a bowl, cream the softened butter together with 1/2 cup powdered sugar until fluffy.
  2. Add the vanilla extract and blend well.
  3. Gradually add the all-purpose flour, mixing gently until just combined.
  4. Crush the freeze-dried strawberries into a fine powder and fold into the cookie dough.
  5. Shape the dough into a log or roll out to 1/2-inch thickness. If using the log, refrigerate for 30 minutes.
Baking
  1. Preheat your oven to 325°F (160°C).
  2. Slice the log into 1/2-inch rounds or use cookie cutters to form shapes.
  3. Place cookies on a parchment-lined baking sheet and bake for 18-22 minutes until edges are light golden brown.
Cooling and Glazing
  1. Allow cookies to cool on the baking sheet for 5 minutes, then transfer to a wire rack.
  2. To prepare the glaze, whisk together 1 cup powdered sugar and 2 tablespoons milk until smooth.
  3. Drizzle or dip the cooled cookies into the glaze and allow to set before serving.

Notes

Store cookies in an airtight container at room temperature for up to a week. For an intense strawberry flavor, add an extra ounce of freeze-dried strawberries. Experiment with different extracts to enhance flavor.