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.
Ingredients
Scale
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
Instructions
- 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.
- 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.
- 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.
- Prepare Baking Sheets: Line two baking sheets with parchment paper to prevent the cookies from sticking and to promote even baking.
- 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.
- 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.
- 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.
- Preheat Oven: Set your oven to 350°F (177°C) and allow it to fully preheat for consistent baking results.
- 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.
- 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
