Super Easy Strawberry Shortbread Cookies Recipe

Introduction

These Super Easy Strawberry Shortbread Cookies are a delightful twist on a classic treat, featuring the natural sweetness and bright flavor of freeze-dried strawberries. Crispy, buttery, and fragrant, they make a perfect snack or gift for any occasion.

Ingredients

• 1 cup freeze dried strawberries (~6 tbsp of powder)
• 1 cup unsalted butter
• 1 cup powdered sugar
• 1 tsp vanilla extract
• ¼ tsp salt
• 2 cups all-purpose flour

Instructions

1. Step 1: Break down 1 cup of freeze dried strawberries in a spice grinder until a fine powder forms, about 6 tablespoons. Add this powder to a food processor.
2. Step 2: Add 1 cup unsalted butter, 1 cup powdered sugar, 1 teaspoon vanilla extract, ¼ teaspoon salt, and 2 cups all-purpose flour to the processor. Process until the dough forms a ball.
3. Step 3: Remove the dough from the processor, cover it, and chill in the fridge for 30 minutes to firm up.
4. Step 4: Prepare two baking sheets by lining them with parchment paper.
5. Step 5: Roll out the chilled dough to ¼ inch thickness. If you have a cookie press or embossing tool, gently roll it over the dough to imprint a design.
6. Step 6: Using a 2.5-inch cookie cutter, cut out cookies and place them on the prepared sheets. Re-roll scraps to cut more cookies until all dough is used.
7. Step 7: Chill the cut cookies in the fridge for another 30 minutes. This helps prevent spreading during baking.
8. Step 8: Preheat your oven to 350°F (177°C).
9. Step 9: Bake the cookies for 9 to 11 minutes, until the edges start to turn slightly golden brown.
10. Step 10: Transfer cookies to a cooling rack and cool for 10 minutes before serving to set their shape and texture.

Tips & Variations

• For extra flavor, add a teaspoon of lemon zest to the dough or sprinkle coarse sugar on top before baking.
• If you don’t have freeze dried strawberries, you can substitute with an equal amount of finely chopped dried strawberries, but the texture may vary slightly.
• Chilling the dough thoroughly is key to minimizing spreading and achieving crisp, tender cookies.

Storage

Store the cookies in an airtight container at room temperature for up to one week. For longer storage, keep them in the refrigerator for up to two weeks or freeze for up to three months. Let frozen cookies come to room temperature before serving for best texture.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use fresh strawberries instead of freeze dried?

Fresh strawberries contain moisture, which can affect the dough consistency, so they are not recommended. Freeze dried strawberries provide a concentrated flavor without adding moisture.

What makes these cookies different from regular shortbread?

The addition of powdered freeze dried strawberries adds a natural fruity flavor and a subtle pink hue, giving these cookies a refreshing twist on traditional buttery shortbread.

Super Easy Strawberry Shortbread Cookies Recipe

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★★★★★

4.7 from 129 reviews

• Author: lilan
• Total Time: 1 hour
• Yield: Approximately 24 cookies 1x

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Description

These Super Easy Strawberry Shortbread Cookies combine the delicate crunch of shortbread with the bright, fruity flavor of freeze-dried strawberries. Perfectly buttery and subtly sweet, these cookies can be quickly prepared using simple ingredients and a food processor for effortless mixing. Ideal for a delightful treat or gifting, they showcase a charming pink hue and shortbread’s classic melt-in-your-mouth texture.

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Ingredients

Scale 1x2x3x

Main Ingredients

• 1 cup freeze dried strawberries (~6 tbsp of powder)
• 1 cup unsalted butter
• 1 cup powdered sugar
• 1 tsp vanilla extract
• ¼ tsp salt
• 2 cups all purpose flour

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Instructions

1. Prepare Strawberry Powder: Place 1 cup of freeze dried strawberries in a spice grinder and grind until a fine powder forms, measuring about 6 tablespoons. This powder will infuse the shortbread with natural strawberry flavor.
2. Make the Dough: Add the strawberry powder, 1 cup of unsalted butter, 1 cup powdered sugar, 1 teaspoon vanilla extract, 1/4 teaspoon salt, and 2 cups all-purpose flour into a food processor. Process these ingredients until a dough ball forms, ensuring the mixture comes together evenly.
3. Chill the Dough: Remove the dough from the food processor. Cover it tightly and refrigerate for 30 minutes to firm up the dough, which makes it easier to roll and shape.
4. Prepare Baking Sheets: Line two baking sheets with parchment paper to prevent the cookies from sticking and to promote even baking.
5. Roll and Shape: Roll the chilled dough out on a floured surface to about 1/4 inch thickness. If desired, use a Totoro cookie press or a similar patterned rolling pin to imprint designs onto the dough for a decorative touch.
6. Cut Cookies: Using a 2.5-inch cookie cutter, cut out shapes from the dough and transfer them onto the prepared baking sheets. Gather the scraps, re-roll, and cut more cookies until all dough is utilized.
7. Chill Again: Place the shaped cookies in the refrigerator for another 30 minutes. Cooling the dough again helps reduce spreading during baking, keeping the cookies nicely shaped.
8. Preheat Oven: Set your oven to 350°F (177°C) and allow it to fully preheat for consistent baking results.
9. Bake the Cookies: Bake the chilled cookies for 9 to 11 minutes or until the edges are lightly browned, indicating they are perfectly crisp but still tender inside.
10. Cool and Serve: Remove the cookies from the oven and transfer them to a cooling rack. Let them cool for at least 10 minutes before serving to allow them to set properly.

Notes

• Freeze dried strawberries deliver intense flavor without adding moisture, which is ideal for shortbread dough.
• Keep the dough chilled adequately to minimize spreading and achieve clean cookie shapes.
• If you don’t have a Totoro cookie press, any cookie stamp or patterned rolling pin can be used to add decorative elements.
• Store cooled cookies in an airtight container at room temperature for up to one week.
• For a gluten-free version, substitute all-purpose flour with an equal amount of a trusted gluten-free flour blend designed for baking.

• Prep Time: 20 minutes
• Cook Time: 10 minutes
• Category: Dessert
• Method: Baking
• Cuisine: American

Keywords: strawberry shortbread cookies, freeze dried strawberry cookies, easy shortbread recipe, buttery cookies, homemade strawberry cookies