Description
Delicate strawberry shortbread cookies blend buttery Scottish tradition with sweet summer memories. Crumbly, melt-in-mouth texture and fruity notes make these treats irresistible for weekend baking and sharing with friends.
Ingredients
Scale
Main Ingredients:
- 2 cups (250 g) all-purpose flour
- 1 cup (225 g) unsalted butter, softened
- ½ cup (100 g) granulated sugar
- ⅓ cup (50 g) freeze-dried strawberries, finely crushed
Flavoring and Seasoning:
- ½ teaspoon vanilla extract
- ¼ teaspoon salt
Glaze and Garnish (Optional):
- 1 cup (120 g) powdered sugar
- 2–3 tablespoons milk or heavy cream
- 2 tablespoons freeze-dried strawberry powder (or strawberry jam)
- A drop or two of pink food coloring
- Additional crushed freeze-dried strawberries
- Sprinkles
Instructions
- Craft a velvety dough by whipping softened butter and sugar in a spacious mixing bowl until the mixture transforms into a cloud-like consistency. Incorporate vanilla essence and crushed freeze-dried strawberries, blending until harmoniously combined.
- In a separate vessel, sift flour and salt together. Gently introduce the dry ingredients into the butter mixture, stirring at low velocity until a tender, malleable dough emerges.
- Partition the dough into two symmetrical disks, encase each in plastic membrane, and nestle in the refrigerator for a minimum of 60 minutes to firm and develop flavor.
- Warm the oven to 325F (165C), positioning racks to ensure even heat distribution. Layer baking sheets with parchment paper for pristine cookie release.
- Upon a flour-dusted workspace, unfurl one dough disk to approximately 1/4-inch thickness. Utilize a cookie cutter to sculpt delicate shapes, reserving the remaining dough disk in cool storage.
- Carefully transfer cookie silhouettes onto prepared baking sheets, maintaining a precise one-inch perimeter between each delicate creation.
- Slide the trays into the preheated oven, allowing cookies to transform for 12-15 minutes until edges acquire a gentle golden hue.
- Extract cookies and permit them to rest momentarily on the baking sheet, then transition to a wire cooling rack for complete temperature equilibration.
- For an optional lustrous finish, whisk powdered sugar, milk, and freeze-dried strawberry powder into a silky glaze. Adjust viscosity as desired, and embellish cooled cookies with a graceful drizzle.
- Enhance the visual appeal by sprinkling additional crushed strawberry fragments or decorative elements before the glaze solidifies.
Notes
- Soften butter completely at room temperature for smooth, even mixing that creates a light, airy cookie texture.
- Crush freeze-dried strawberries finely to distribute flavor evenly throughout the dough without adding excess moisture.
- Chill dough thoroughly to prevent spreading and maintain crisp, defined cookie shapes during baking.
- Use parchment paper or silicone mats to ensure even browning and easy cookie removal without sticking.
- Experiment with different cookie cutter shapes for seasonal variations or personalized presentation.
- Store cookies in an airtight container at room temperature for up to 5 days to maintain their delicate, crumbly texture.
- Substitute gluten-free flour blend for a celiac-friendly version without compromising the cookie’s classic shortbread taste.
- Add a pinch of salt to enhance the strawberry flavor and balance the sweetness of the glaze.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Desserts, Snacks
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 12
- Calories: 175
- Sugar: 11 g
- Sodium: 50 mg
- Fat: 9 g
- Saturated Fat: 5 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 23 g
- Fiber: 1 g
- Protein: 2 g
- Cholesterol: 30 mg