Strawberry Shortbread Cookies: A Sweet Celebration of Real Strawberry Flavor

Strawberry Shortbread Cookies: A Sweet Celebration of Real Strawberry Flavor 🍓✨

Delight your senses with Strawberry Shortbread Cookies, where buttery richness meets the vibrant taste of strawberries. Made with freeze-dried strawberries, these cookies offer an authentic burst of flavor in every crumbly bite. Perfect for afternoon tea, gifting, or just indulging in a sweet treat, these cookies are as easy to make as they are delicious.

Why You’ll Love Strawberry Shortbread Cookies

1. Authentic Strawberry Flavor: Freeze-dried strawberries infuse these cookies with real strawberry essence, ensuring a fresh, fruity taste.
2. Irresistible Texture: The cookies are buttery and crumbly, with a slight crunch from the strawberry pieces.
3. Versatile Recipe: Easily customize with glazes, dips, or garnishes to suit any occasion.
4. Beginner-Friendly: Simple steps make this recipe accessible for bakers of all skill levels.

Ingredients

For the Cookies:

• 1 cup (230 g) unsalted butter, softened
• ½ cup (60 g) powdered sugar
• 1 tsp vanilla extract
• 2 cups (250 g) all-purpose flour
• ½ cup (15 g) freeze-dried strawberries, finely processed into powder

Optional Strawberry Glaze:

• ½ cup (60 g) powdered sugar
• 1–2 tbsp milk or cream
• 1 tbsp freeze-dried strawberry powder

Instructions

Step 1: Prepare the Strawberry Powder

1. Place freeze-dried strawberries in a blender or food processor and blend until finely powdered. Set aside.

Step 2: Mix Dry Ingredients

1. In a medium bowl, whisk together the flour and strawberry powder until well combined.

Step 3: Cream Butter and Sugar

1. In a large mixing bowl, cream the softened butter and powdered sugar until light and fluffy.
2. Add vanilla extract and mix until incorporated.

Step 4: Combine the Dough

1. Gradually add the dry ingredients to the butter mixture, stirring just until the dough comes together. Avoid overmixing to maintain a tender texture.

Step 5: Chill the Dough

1. Shape the dough into a disk, wrap in plastic wrap, and refrigerate for at least 30 minutes. Chilling helps the cookies hold their shape during baking.

Step 6: Roll and Cut

1. Preheat your oven to 325°F (160°C) and line baking sheets with parchment paper.
2. Roll out the chilled dough on a lightly floured surface to about ¼-inch thickness. Cut into desired shapes using cookie cutters.

Step 7: Bake the Cookies

1. Place cookies on prepared baking sheets, spacing them slightly apart.
2. Bake for 12–15 minutes, or until the edges are just set. Let cool on the baking sheet for 5 minutes before transferring to a wire rack.

Step 8: Glaze and Decorate (Optional)

1. For the glaze, mix powdered sugar, milk, and strawberry powder until smooth.
2. Drizzle or spread the glaze over cooled cookies and garnish with additional strawberry crumbs if desired.

Storage Options

• Room Temperature: Store in an airtight container for up to 7 days.
• Freezing: Freeze unglazed cookies for up to 3 months. Thaw at room temperature and glaze before serving for the freshest taste.

Variations and Substitutions

1. Chocolate Dip: Dip half of each cookie in melted chocolate for a decadent touch.
2. Citrus Twist: Add a teaspoon of lemon or orange zest to the dough for a refreshing flavor boost.
3. Nutty Additions: Incorporate finely chopped almonds, pecans, or pistachios for added crunch and richness.
4. Gluten-Free: Use a 1:1 gluten-free flour blend to make the cookies celiac-friendly.
5. Vegan Adaptation: Substitute butter with plant-based margarine for a vegan-friendly option.

Tips for Success

1. Use High-Quality Ingredients: Opt for fresh, high-quality butter and freeze-dried strawberries for the best flavor.
2. Avoid Overmixing: Overworking the dough can lead to tough cookies. Mix just until combined.
3. Even Baking: Rotate your baking sheets halfway through to ensure the cookies bake evenly.

FAQs

Q: Can I use fresh strawberries instead of freeze-dried?
A: Fresh strawberries add moisture, which can alter the texture of the cookies. Stick to freeze-dried for the best results.

Q: How do I prevent the dough from sticking when rolling?
A: Lightly flour your surface and rolling pin, and chill the dough well before rolling.

Q: Can I make the dough ahead of time?
A: Yes! You can refrigerate the dough for up to 2 days or freeze it for up to a month. Thaw in the fridge before rolling and cutting.

Don’t miss interesting posts on Famousbio