Strawberry Shortbread Cookies
These Strawberry Shortbread Cookies are deliciously sweet with light berry flavor. Simply delicious!
Servings: 16 (Makes 32 cookies)
Calories: 159kcal
Ingredients
- ½ cup freeze-dried strawberries (.5 ounces), plus more for garnish
- ¾ cup unsalted butter softened (12 tablespoons)
- ¾ cup granulated sugar (5.8 ounces)
- ¼ teaspoon kosher salt
- 1 ½ teaspoons vanilla extract
- 1 ½ cups all-purpose flour spooned and leveled (6.3 ounces)
- 1 egg white to garnish, optional
- Sparkling sugar to garnish, optional
Instructions
- Chop freeze-dried strawberries into small pieces.
- Cream together butter, sugar, strawberries, salt, and vanilla with a mixer until smooth.
- Add the flour, and combine just until incorporated, scraping down the mixer bowl as necessary.
- Scrape the dough onto a sheet of parchment paper, and use your hands to form the dough into one or two logs that are 1 ½ inches in diameter.
- Wrap the logs in the parchment paper, then twist both sides to close tightly.
- Chill in the refrigerator for at least 3 hours, and preferably 24 hours.
- Preheat oven to 350 degrees.
- Unwrap log, and cut into slices slightly thinner than ½ inch.
- Place shortbread slices on a parchment paper-lined baking sheet, with at least an inch of space between cookies.
- Crush a few dried strawberries in a plastic baggie using a meat mallet, until you have strawberry powder.
- Paint half of each cookie with the egg white, and sprinkle with sparkling sugar and/or strawberry powder.
- Bake for 12-14 minutes, until just starting to turn golden brown on the bottom edges.
- Let cool for 1-2 minutes on the baking sheet on a cooling rack, before moving the cookies themselves onto the rack.
- Let cool completely before storing.
Notes
Make-Ahead Tips:
Make the cookie dough up to 3 days in advance and keep the unbaked cookie logs in the refrigerator until you’re ready. Or, freeze the unbaked cookie logs for up to 3 months. Defrost in the refrigerator before slicing and baking. And, of course, since these are shortbread cookies, they keep well after baking as well. Just keep in an airtight container, and they will stay crisp and delicious for over a week! Recipe Tips:
This strawberry cookie recipe can be easily doubled if you want to make a big batch. Remember, you can always bake some right away and then freeze a cookie log for future cravings. The best way to slice shortbread cookie dough is with a large serrated knife, like a bread knife. We love this Victorinox Swiss Army Bread Knife if you’re looking to upgrade your knife collection.
Make the cookie dough up to 3 days in advance and keep the unbaked cookie logs in the refrigerator until you’re ready. Or, freeze the unbaked cookie logs for up to 3 months. Defrost in the refrigerator before slicing and baking. And, of course, since these are shortbread cookies, they keep well after baking as well. Just keep in an airtight container, and they will stay crisp and delicious for over a week! Recipe Tips:
This strawberry cookie recipe can be easily doubled if you want to make a big batch. Remember, you can always bake some right away and then freeze a cookie log for future cravings. The best way to slice shortbread cookie dough is with a large serrated knife, like a bread knife. We love this Victorinox Swiss Army Bread Knife if you’re looking to upgrade your knife collection.
Nutrition
Calories: 159kcal | Carbohydrates: 19g | Protein: 2g | Fat: 9g | Saturated Fat: 5g | Polyunsaturated Fat: 3g | Cholesterol: 23mg | Sodium: 25mg | Sugar: 10g
