Description
Delightful Strawberry Shortbread Cookies made with freeze-dried strawberries and a smooth icing, perfect for any occasion.
Ingredients
Scale
- 1 cup salted butter (softened at room temperature)
- 1/2 cup powdered sugar
- 1 1/2 cups freeze-dried strawberries (measure, then blend in a food processor)
- 1 teaspoon pure vanilla extract or vanilla bean paste
- 2 cups all-purpose flour
- 1–2 tablespoons milk (start with 1 tablespoon)
- 1 cup powdered sugar (for icing)
- 2 tablespoons milk (for icing)
- 1/4 teaspoon pure vanilla extract (for icing)
- 1 tablespoon freeze-dried strawberries (processed into bits for icing)
Instructions
- Preheat your oven to 325°F and line your baking sheets with parchment paper.
- Pulse the freeze-dried strawberries in a food processor until they reach a powdery consistency.
- Cream together the butter and powdered sugar in a large mixing bowl until smooth.
- Mix in the vanilla extract and milk, then add the strawberry powder (saving 1 tablespoon for later use in the icing).
- Gradually add in the flour and mix until a dough forms.
- Roll out the dough on a lightly floured surface to about 1/4 inch thick.
- Cut cookies using a heart-shaped cookie cutter or your favorite shape.
- Bake for 12-15 minutes, until the edges turn a light golden brown.
- Allow them to cool for 5 minutes on the baking sheet before transferring to a cooling rack.
- Whisk together the icing ingredients until smooth and adjust for consistency if needed.
- Frost the cookies with the strawberry glaze and let sit for a few minutes to set.
Notes
For a fun twist, try substituting blueberries for strawberries or adding lemon zest to the icing.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 150
- Sugar: 12g
- Sodium: 200mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 17g
- Fiber: 0g
- Protein: 1g
- Cholesterol: 30mg