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Soft and Tender Strawberry Shortbread Cookies Recipe

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4 from 29 reviews

  • Author: Ezabella
  • Total Time: 1 hour 25 minutes
  • Yield: 24 cookies

Description

These Soft and Tender Strawberry Shortbread Cookies are a delightful twist on classic shortbread, infused with a vibrant freeze-dried strawberry flavor. The recipe uses freeze-dried strawberries both in the dough and a creamy strawberry glaze, ensuring a strong, natural strawberry taste without compromising the buttery texture. Baked at a low temperature to maintain their tender crumb and prevent browning, these cookies are perfect for a subtle sweet treat with a fresh fruity note.

Ingredients

For the Cookies

  • 11-1/4 ounces (320 grams) unbleached all-purpose flour
  • 3/4 ounce (21 grams) freeze-dried strawberries
  • 8 ounces (227 grams) unsalted butter, room temperature (65-68°F)
  • 4 ounces (114 grams) granulated sugar
  • 1/2 teaspoon kosher salt
  • 1 teaspoon pure vanilla extract

For the Strawberry Glaze

  • 1 cup (120 grams) powdered sugar
  • 1/2 ounce (14 grams) freeze-dried strawberries
  • 3-5 tablespoons whole milk

Instructions

  1. Prepare freeze-dried strawberries for dough. Measure the flour into a medium bowl. Place one-third of the flour and the freeze-dried strawberries into a mini food processor and process until the strawberries are finely pulverized. Combine this powder with the remaining flour in the bowl. If a food processor is unavailable, place the freeze-dried strawberries in a zip-top bag and crush them finely with a rolling pin, then whisk into the flour.
  2. Cream butter, sugar, and flavorings. In a stand mixer fitted with a paddle attachment, combine butter, granulated sugar, vanilla extract, and kosher salt. Mix on medium speed until smooth and creamy, about 2 minutes. Scrape down the bowl and paddle to ensure even mixing.
  3. Combine dry ingredients and form dough. Add the flour-strawberry mixture all at once to the creamed butter mixture. Use low speed to mix until all dry ingredients are incorporated and the dough comes together in a ball. It will start crumbly but then form a cohesive dough.
  4. Shape and roll out dough. Turn the dough out onto a lightly floured surface or Silpat mat. Using floured hands, shape into a rectangle. Lightly flour the top to prevent sticking, then roll the dough to 1/2-inch thickness.
  5. Cut cookies and prick centers. Use a 2-inch round cookie cutter to cut out cookies. Place on a lined baking sheet spaced 2 inches apart. Prick the center of each cookie gently with a fork to allow steam to escape during baking, helping them stay flat.
  6. Chill the dough. Refrigerate the cookies for at least 20 minutes to help maintain shape during baking. Cookies can be refrigerated up to 2 days, covered with plastic wrap if not baking within 2 hours.
  7. Preheat oven and prepare baking sheet. Preheat oven to 300°F. Line a half-baking sheet with parchment paper (Silpat is optional but may cause cookies to spread).
  8. Bake the cookies. Place chilled cookies on the prepared baking sheet, 12 per sheet spaced apart. Bake for 20-23 minutes. Check doneness by gently flipping a cookie with an offset spatula; if it holds together and the bottom has slight browning, they are done. The top should remain pale.
  9. Cool the cookies. Allow cookies to cool on the sheet for 5 minutes, then transfer to a wire rack to cool completely.
  10. Make the strawberry glaze. In a mini food processor, combine powdered sugar and freeze-dried strawberries. Process until the mixture is fine and pale pink. Transfer to a small bowl, add 3 tablespoons milk and stir until smooth and creamy. Adjust milk by 1/2 teaspoon increments to thin if needed.
  11. Glaze the cookies. Hold each cooled cookie on its side and dip the top into the glaze, pressing slightly to cover fully. Lift, shake off excess, and place back on the wire rack to set.
  12. Store the cookies. Unglazed cookies can be stored airtight at room temperature for up to 10 days. Glazed cookies keep 2-3 days at room temperature; afterward, store in the refrigerator airtight to maintain freshness.

Notes

  • Using freeze-dried strawberries intensifies the strawberry flavor without adding moisture that would affect texture.
  • Pricking the cookies before baking helps avoid puffing by releasing steam from the butter.
  • Low-temperature baking prevents browning, preserving the tender, pale appearance of shortbread.
  • Chilling the dough improves cookie shape retention during baking.
  • You can adjust the glaze thickness by adding milk gradually for your preferred consistency.
  • Silpat mats can cause cookie bottoms to spread more compared to parchment paper.
  • The dough can be refrigerated for up to 2 days before baking.
  • Prep Time: 25 minutes
  • Cook Time: 23 minutes
  • Category: Baking
  • Method: Baking
  • Cuisine: American

Find it online: https://kitchenloving.com/soft-and-tender-strawberry-shortbread-cookies-recipe/