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–+ servings
Strawberry Shortbread Cookies

Irresistibly Buttery Strawberry Shortbread Cookies to Savor

These Strawberry Shortbread Cookies are buttery, sweet, and perfectly infused with strawberry flavor.
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Prep Time 30 minutes
Cook Time 22 minutes
Chilling Time 30 minutes
Total Time 1 hour 22 minutes
Servings: 24 cookies
Course: Cookies
Cuisine: American
Calories: 150
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cookies
  • ½ cup freeze-dried strawberries Provides concentrated strawberry flavor
  • 2 cups all-purpose flour Essential for structure
  • 1 cup butter (softened) Creates a tender cookie
  • ¾ cup powdered sugar Adds sweetness
  • 1 teaspoon vanilla extract Enhances flavor
For the Glaze
  • 1 cup powdered sugar Sweetens and adds a finish
  • 2-3 tablespoons milk Provides liquid for glaze

Equipment

  • Mixing bowl
  • Electric Mixer
  • Food Processor
  • Rolling Pin
  • Zip-top Bag
  • Parchment paper
  • Baking sheet
  • wire rack

Method
 

Step-by-Step Instructions
  1. Cream together the softened butter and powdered sugar until light and fluffy.
  2. Gradually add all-purpose flour to the creamed mixture, mixing until just combined.
  3. Crush freeze-dried strawberries and fold into the dough until evenly incorporated.
  4. Shape the dough into a log or roll out and cut into shapes. Refrigerate for at least 30 minutes.
  5. Preheat the oven to 325°F (160°C).
  6. Slice the chilled dough into rounds or shapes and bake for 18-22 minutes.
  7. Allow cookies to cool for 5 minutes on the baking sheet, then transfer to a wire rack.
  8. Whisk together powdered sugar and milk for the glaze until smooth.
  9. Glaze the cooled cookies and let set before serving.

Nutrition

Serving: 1cookieCalories: 150kcalCarbohydrates: 20gProtein: 1gFat: 7gSaturated Fat: 4gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 2.5gCholesterol: 20mgSodium: 50mgPotassium: 30mgFiber: 0.5gSugar: 8gVitamin A: 100IUCalcium: 10mgIron: 0.5mg

Notes

Store cookies in an airtight container for up to a week. Refrigerate for up to two weeks or freeze for three months.

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