Description
Delight in these delicate Strawberry Shortbread Cookies, featuring a buttery base infused with crushed freeze-dried strawberries for a burst of fruity flavor. Perfectly crisp yet tender, these cookies are enhanced with a hint of vanilla and a subtle white chocolate drizzle, making them an irresistible treat for any occasion.
Ingredients
Scale
Cookie Dough
- 1 cup unsalted butter, softened
- 1/2 cup powdered sugar
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1/4 teaspoon salt
- 1/2 cup freeze-dried strawberries, finely crushed
- 2 tablespoons cornstarch
Optional Topping
- White chocolate, melted for drizzle
- Extra crushed freeze-dried strawberries
Instructions
- Prepare Oven and Baking Sheet: Preheat your oven to 325°F (160°C) and line a baking sheet with parchment paper to prevent sticking and ensure even baking.
- Cream Butter and Sugar: In a large bowl, beat the softened unsalted butter with the powdered sugar until the mixture becomes light and creamy, which contributes to a tender cookie texture.
- Add Vanilla: Mix in the vanilla extract to the creamed butter and sugar to infuse a lovely aroma and flavor dimension to the dough.
- Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, cornstarch, salt, and finely crushed freeze-dried strawberries, ensuring even distribution of the strawberry pieces.
- Form Dough: Gradually add the dry ingredients into the butter mixture, stirring until a soft dough forms. Be careful not to overmix to maintain the cookies’ delicate texture.
- Shape Cookies: Roll the dough into 1-inch balls or press it gently onto a floured surface and cut into shapes using cookie cutters if desired. Place the shaped cookies onto the prepared baking sheet evenly spaced.
- Chill Dough: Refrigerate the cookies on the baking sheet for 15–20 minutes. This chilling helps the cookies hold their shape during baking and prevents spreading.
- Bake: Bake the cookies for 12–15 minutes or until the edges begin to turn a light golden brown, indicating they are perfectly baked without losing their tender crumb.
- Cool: Allow the cookies to cool on the baking sheet for 5 minutes to set, then transfer them to a wire rack to cool completely for best texture and to prepare for decoration.
- Optional Decoration: Once cooled, drizzle the cookies with melted white chocolate or sprinkle additional crushed freeze-dried strawberries on top to enhance both appearance and flavor.
Notes
- Use freeze-dried strawberries rather than fresh or frozen to avoid introducing moisture that would alter the dough consistency.
- Store cookies in an airtight container at room temperature to maintain freshness for up to one week.
- These cookies freeze well; store them in an airtight container or freezer bag for extended preservation.
