Description
Delightfully buttery and tender Strawberry Shortbread Cookies featuring the unique crunch and flavor of freeze-dried strawberries, these cookies are perfect for a sweet treat or Valentine’s Day indulgence. Finished with an optional white chocolate drizzle, they are simple to prepare and sure to impress.
Ingredients
Scale
Cookie Dough
- 1 cup unsalted butter (softened)
- 1/2 cup powdered sugar
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1/4 teaspoon salt
- 1/2 cup freeze-dried strawberries (finely crushed)
- 2 tablespoons cornstarch
Topping (Optional)
- White chocolate drizzle or glaze
Instructions
- Preheat Oven: Preheat the oven to 325°F (163°C) and line a baking sheet with parchment paper to prepare for baking.
- Cream Butter and Sugar: In a large bowl, cream the softened unsalted butter and powdered sugar together until the mixture is smooth and fluffy, which helps create a tender cookie texture.
- Add Vanilla: Mix in the vanilla extract until fully incorporated for flavor enhancement.
- Combine Dry Ingredients: In a separate bowl, whisk together all-purpose flour, salt, finely crushed freeze-dried strawberries, and cornstarch. This ensures even distribution of flavors and proper texture.
- Mix Dough: Gradually add the dry ingredients to the butter mixture, mixing just until a soft dough forms to avoid overworking the dough and toughening the cookies.
- Shape Cookies: Roll the dough into 1-inch balls and place them about 2 inches apart on the prepared baking sheet.
- Flatten Cookies: Gently flatten each ball with the bottom of a glass or your fingers to create an even, thin cookie before baking.
- Bake: Bake the cookies for 14–16 minutes or until the edges are set and just barely golden, indicating they are perfectly baked.
- Cool Cookies: Let the cookies cool on the baking sheet for 5 minutes to firm up, then transfer them to a wire rack to cool completely to avoid sogginess.
- Add Topping: Once cooled, optionally drizzle with melted white chocolate for added sweetness and presentation.
Notes
- Pulse freeze-dried strawberries in a food processor for a finer texture.
- Avoid using fresh strawberries as they add moisture and may affect the cookie’s structure.
- Store cookies in an airtight container for up to 5 days to maintain freshness.
