Strawberry Shortbread Cookies
This Strawberry Shortbread Cookies recipe is a delicate, buttery treat with a rich, crumbly texture, featuring a sweet burst of strawberry flavor. It combines the classic, melt-in-your-mouth quality of shortbread with the fruity, slightly tangy taste of strawberry.
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Equipment
- kitchen scale optional but recommended
- mixing bowls
- parchment paper
- plastic wrap
- mixer with whisk or paddle attachment
- Rolling Pin
Ingredients
Strawberry Shortbread Cookies
- 1 cup unsalted butter, room temperature
- ½ cup sugar
- 1 tsp vanilla extract
- ½ cup whole freeze dried strawberries
- 2 ½ cup all purpose flour
- 1 tsp fine sea salt
- 1-2 drops red or pink food coloring optional
Strawberry Sugar Coating
- ¼ cup whole freeze dried strawberries
- ¼ cup sugar
Instructions
- Before beginning, if you are using whole freeze dried strawberries, use a food processor to grind down to a powder. Or place freeze dried strawberries into a ziplock bag and use a rolling pin to grind down into a powder.
- In a large bowl, add butter, sugar, vanilla and freeze dried strawberries.
- Cream on medium high for 2-3 minutes, or until light and fluffy. If you prefer a vibrant pink cookie, then I recommend adding 1-2 drops of red or pink food coloring to help achieve the color.
- Add dry ingredients and whisk until combined.
- Dough will be crumbly, so use a rubber spatula to help the dough come together.
- Place down a long piece of parchment paper and use your hands to help bring the dough together. Knead for a few minutes with floured hands until the dough is cohesive.
- Begin to roll the dough out slowly with both hands so that it slowly takes the form of a log. Roll out until about 2" in diameter and 12" in length. You can adjust diameter and length based on your preference. Wrap well in plastic wrap and place in refrigerator for up to 30 minutes.
- Preheat oven to 350 F. Remove cold dough from fridge, unwrap and slice about ½" thick.
- Place on baking sheet about 1" apart and bake for 12-13 minutes.
- Allow strawberry shortbread cookies to cool on wire rack for a few minutes. While cooling, combine freeze dried strawberry powder and sugar in a bowl. Place cooled cookie in the bowl and coat thoroughly.
Notes
Use Kitchen Scale. The greatest advantage you can give yourself when baking is using a kitchen scale. It helps more accurately measure ingredients by weight vs. volume.
Spoon and Level Flour. If you do not have a kitchen scale, then spoon and level your flour to ensure you are not adding too much.
Room Temperature Ingredients. Make sure your butter is softened before beginning.
Prepare Freeze Dried Strawberries. You want to grind down the whole freeze dried strawberries into a powder. You can do this in a food processor, or place them in a plastic bag and roll over with a rolling pin.
If the dough is too crumbly, add 1 tablespoon of milk to help dough come together. Also, using your hands versus a whisk will help the dough come together easier.
