Strawberry Shortbread Cookies

These Strawberry Shortbread Cookies are a delightful, buttery treat with the bright, fruity flavor of freeze-dried strawberries and a sweet glaze. Perfect for any occasion, they’re simple to make and look absolutely stunning!

Variations Possible

1. Flavor Variations:
   • Citrus Infusion: Add 1 teaspoon of lemon or orange zest to the dough for a fresh, zesty flavor.
   • Nutty Delight: Incorporate finely chopped almonds, pistachios, or pecans into the dough for added texture and flavor.
   • Chocolate Twist: Mix mini chocolate chips into the dough or drizzle melted dark or white chocolate over the baked cookies.
2. Shape and Size:
   • Cut the dough into fun shapes using cookie cutters for holidays or special occasions.
   • Make bite-sized cookies by rolling the dough into smaller balls and flattening slightly before baking.
3. Glaze Variations:
   • Classic Sugar Glaze: Omit the strawberry powder for a simple white glaze.
   • Coconut Glaze: Use coconut milk instead of regular milk in the glaze for a tropical touch.
   • Chocolate Glaze: Swap the powdered sugar glaze for melted chocolate.
4. Fruit Swaps:
   • Replace freeze-dried strawberries with freeze-dried raspberries, blueberries, or mangoes for a different fruit flavor.
   • For a tropical variation, use freeze-dried pineapple or passion fruit powder.
5. Decorative Touches:
   • Add colorful sprinkles to the glaze for a festive look.
   • Dust with powdered sugar or edible glitter for an elegant presentation.
6. Healthier Options:
   • Use whole wheat pastry flour for a nuttier flavor and additional fiber.
   • Replace butter with a plant-based alternative and milk with a non-dairy option for a vegan version.

Tips for Success

1. Chill the Dough: Don’t skip chilling—this ensures the cookies hold their shape.
2. Use Freeze-Dried Strawberries: These add intense flavor without excess moisture.
3. Allow to Cool Completely: Glaze only when the cookies are fully cooled to avoid melting the glaze.

Storage

Freezer: Freeze unglazed cookies in an airtight container for up to 3 months. Glaze after thawing.

Room Temperature: Store cookies in an airtight container for up to 1 week.

Strawberry Shortbread Cookies

These delightful strawberry shortbread cookies are buttery, fruity, and topped with a sweet glaze. A simple and elegant treat for any occasion!

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Ingredients

For the Cookies:

• 1 1-ounce package freeze-dried strawberries
• 2 cups all-purpose flour
• 1 cup 2 sticks unsalted butter, softened
• ½ cup powdered sugar
• 1 teaspoon pure vanilla extract

For the Glaze:

• 1 cup powdered sugar
• 2 tablespoons milk

Instructions

Prepare the Dough:

• Pulverize the Strawberries:
• Place the freeze-dried strawberries in a high-speed blender or food processor and blend until they become a fine powder resembling powdered sugar.
• Optional: Set aside 1 teaspoon of the strawberry powder for the glaze if you’d like a flavored topping.

Mix Dry Ingredients:

• In a medium bowl, whisk together the remaining strawberry powder and flour until evenly combined.

Cream Butter and Sugar:

• In the bowl of a stand mixer fitted with a paddle attachment (or a large bowl with a hand mixer), cream the softened butter, powdered sugar, and vanilla extract on medium speed until light and fluffy, about 1 minute.

Combine Wet and Dry Mixtures:

• With the mixer on low speed, gradually add the flour and strawberry mixture. Scrape down the sides of the bowl and mix briefly to ensure no dry spots remain.

Chill the Dough:

• Shape the dough into a flat disc, wrap it tightly in plastic wrap, and refrigerate for 15 minutes.
• Shape and Bake the Cookies

Roll and Cut Dough:

• Lightly flour a work surface and roll the chilled dough to ¼-inch thickness. Use cookie cutters to cut the dough into your desired shapes. Place the cut cookies onto a baking sheet lined with parchment paper.

Chill Again:

• Refrigerate the shaped cookies for another 15 minutes. While chilling, preheat your oven to 350°F (175°C).

Bake the Cookies:

• Bake the cookies for 15–17 minutes, or until the centers are just set. Avoid letting them brown too much. Remove from the oven and allow them to cool completely on a wire rack.
• Prepare and Apply the Glaze

Make the Glaze:

• In a small bowl, whisk together powdered sugar and milk until smooth. Add the reserved teaspoon of strawberry powder, if using, for an extra burst of flavor and a touch of color.

Decorate the Cookies:

• Drizzle the glaze over the cooled cookies or dip the tops into the glaze for a thicker coating. Garnish with additional strawberry crumbs, if desired.

Set and Store:

• Let the glaze set completely for about 15 minutes before storing. Store the cookies in an airtight container at room temperature for up to 3 days.