Welcome to a delightful journey into baking the perfect Strawberry Shortbread Cookies! This recipe offers a simple yet incredibly rewarding way to bring the classic taste of strawberry shortbread into your home, proving that sophisticated flavors can be achieved with minimal effort.
Key Ingredients for Strawberry Shortbread Cookies
- 1 cup (2 sticks) unsalted butter, softened
- ½ cup granulated sugar
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- ½ cup freeze-dried strawberries, finely ground into a powder (about 1/4 cup powder)
- ¼ teaspoon salt
- Optional: Additional granulated sugar for dusting
How to Make Strawberry Shortbread Cookies
Get ready for a baking experience that is as easy as it is rewarding! These Strawberry Shortbread Cookies are surprisingly simple to whip up, delivering an intensely satisfying buttery crunch with delightful bursts of natural strawberry flavor. With a preparation time of just 20 minutes and 20 minutes of baking, you’ll be enjoying these delightful treats in no time.
Step-by-Step Instructions
- Cream the Butter and Sugar: In a large bowl, beat the softened unsalted butter and ½ cup granulated sugar together until light and fluffy. This process, also known as creaming, incorporates air into the mixture, which is crucial for a tender cookie.
- Add Vanilla Extract: Stir in the vanilla extract until well combined. Vanilla enhances the sweetness and adds a warm, aromatic depth to the cookies.
- Combine Dry Ingredients: In a separate medium bowl, whisk together the all-purpose flour, finely ground freeze-dried strawberry powder, and ¼ teaspoon salt. Ensure the strawberry powder is evenly distributed throughout the flour to guarantee consistent flavor in every bite.
- Incorporate Dry into Wet Ingredients: Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Be careful not to overmix, as this can develop the gluten in the flour, leading to tough cookies. The dough will be crumbly but should hold together when squeezed.
- Form the Dough: Turn the dough out onto a lightly floured surface. Gently bring the dough together with your hands until it forms a cohesive ball. If the dough seems too dry, you can add a teaspoon of cold water at a time, but avoid adding too much.
- Shape the Cookies: Flatten the dough ball into a disc. You can either roll out the dough to about ½ inch thickness and use cookie cutters to create your desired shapes, or simply roll the dough into a log, wrap it in parchment paper, and chill it in the refrigerator for at least 30 minutes. This chilling step firms up the butter, making the dough easier to slice and preventing excessive spreading during baking.
- Preheat the Oven: While the dough is chilling, preheat your oven to 325°F (160°C). Line baking sheets with parchment paper.
- Slice and Arrange: If you chilled a log, unwrap it and slice it into ¼-inch thick rounds. Place the cookies onto the prepared baking sheets, leaving about 1 inch between them. If you used cookie cutters, place the shaped cookies onto the baking sheets.
- Optional Sugar Dusting: For an extra touch of sweetness and sparkle, lightly sprinkle the tops of the cookies with additional granulated sugar before baking.
- Bake the Cookies: Bake for 18-20 minutes, or until the edges are lightly golden and the centers appear set. The cookies should not be deeply browned; the goal is a pale, buttery finish with hints of pink from the strawberries.
- Cool the Cookies: Let the cookies cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely. This allows them to firm up further.
Why You’ll Love This Strawberry Shortbread Cookies
You’ll adore these Strawberry Shortbread Cookies for their incredibly delicate, buttery texture that melts in your mouth with every bite, perfectly complemented by the subtle, natural sweetness and vibrant aroma of real strawberries. Unlike store-bought versions that often rely on artificial flavors, making these at home allows you to control the quality of ingredients, saving you money while delivering a far superior taste and a touch of homemade charm. The beautifully speckled pink hue and delightful fruit-infused fragrance make them a truly special treat, often surpassing the simplicity of traditional shortbread by adding that delightful fruity zing.
They offer a wonderfully unique twist on a classic dessert, making them perfect for afternoon tea, a delightful addition to a dessert platter, or even as a thoughtful homemade gift. Imagine sharing a batch of these, knowing you’ve created something truly special from scratch! Don’t just dream about that perfect buttery crunch infused with strawberry goodness – bake them yourself and experience the joy of homemade Strawberry Shortbread Cookies today!
Storing and Reheating Tips
These Strawberry Shortbread Cookies are best stored in an airtight container at room temperature. They will stay fresh and delicious for up to 5-7 days, retaining their delightful crispiness and flavor. Avoid storing them with other baked goods that might release moisture, as this can affect their texture. If you find your cookies becoming a little too soft after a few days, you can briefly place them on a baking sheet in a single layer in a very low oven (around 200°F or 95°C) for a few minutes to help crisp them up again. For longer storage, you can freeze the baked cookies in a single layer in a freezer-safe bag or container. They can be frozen for up to 2-3 months. Thaw them at room temperature for the best texture.
Final Thoughts
These Strawberry Shortbread Cookies are an absolute delight, combining the comforting buttery flavor of shortbread with the bright essence of strawberries. They are a simple yet elegant treat that’s perfect for any occasion, so why not add this recipe to your baking repertoire and spread the joy of homemade goodness?
try also :
- Lentil and Sweet Potato Salad
- Cranberry Brie Bites
- Crispy Sweet Potato Bites
- Matcha Cake Recipe
- find more in Pinterest
Strawberry Shortbread Cookies
Ingredients
Equipment
Method
- In a large bowl, beat the softened unsalted butter and ½ cup granulated sugar together until light and fluffy. This process, also known as creaming, incorporates air into the mixture, which is crucial for a tender cookie.1 cup unsalted butter, softened, ½ cup granulated sugar
- Stir in the vanilla extract until well combined. Vanilla enhances the sweetness and adds a warm, aromatic depth to the cookies.1 teaspoon vanilla extract
- In a separate medium bowl, whisk together the all-purpose flour, finely ground freeze-dried strawberry powder, and ¼ teaspoon salt. Ensure the strawberry powder is evenly distributed throughout the flour to guarantee consistent flavor in every bite.2 cups all-purpose flour, ½ cup freeze-dried strawberries, finely ground into a powder, ¼ teaspoon salt
- Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Be careful not to overmix, as this can develop the gluten in the flour, leading to tough cookies. The dough will be crumbly but should hold together when squeezed.
- Turn the dough out onto a lightly floured surface. Gently bring the dough together with your hands until it forms a cohesive ball. If the dough seems too dry, you can add a teaspoon of cold water at a time, but avoid adding too much.1 teaspoon cold water
- Flatten the dough ball into a disc. You can either roll out the dough to about ½ inch thickness and use cookie cutters to create your desired shapes, or simply roll the dough into a log, wrap it in parchment paper, and chill it in the refrigerator for at least 30 minutes. This chilling step firms up the butter, making the dough easier to slice and preventing excessive spreading during baking.
- While the dough is chilling, preheat your oven to 325°F (160°C). Line baking sheets with parchment paper.
- If you chilled a log, unwrap it and slice it into ¼-inch thick rounds. Place the cookies onto the prepared baking sheets, leaving about 1 inch between them. If you used cookie cutters, place the shaped cookies onto the baking sheets.
- For an extra touch of sweetness and sparkle, lightly sprinkle the tops of the cookies with additional granulated sugar before baking.additional granulated sugar
- Bake for 18-20 minutes, or until the edges are lightly golden and the centers appear set. The cookies should not be deeply browned; the goal is a pale, buttery finish with hints of pink from the strawberries.
- Let the cookies cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely. This allows them to firm up further.