Description
These Strawberry Shortbread Cookies are tender, buttery treats infused with the sweet, vibrant flavor of crushed freeze-dried strawberries. Perfectly crumbly with a subtle fruity twist, they make an elegant and delightful dessert or snack.
Ingredients
Scale
Butter Mixture
- 1 cup unsalted butter, softened
- 1/2 cup powdered sugar
- 1 tsp vanilla extract
Dry Ingredients
- 1 1/2 cups all-purpose flour
- 1/2 cup cornstarch
- 1/4 tsp salt
- 1/2 cup freeze-dried strawberries, crushed into powder
Instructions
- Preheat the Oven: Preheat your oven to 325°F (165°C) and line a baking sheet with parchment paper to prevent sticking and ensure even baking.
- Make the Dough: In a mixing bowl, beat the softened unsalted butter and powdered sugar together until the mixture is smooth and creamy. Then add the vanilla extract and mix well until fully combined.
- Add Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, cornstarch, salt, and the crushed freeze-dried strawberry powder. Gradually incorporate this dry mixture into the butter mixture, stirring gently until a soft and pliable dough forms.
- Shape the Cookies: Roll the dough into 1-inch balls using your hands. Place the dough balls evenly spaced on the prepared baking sheet. Flatten each ball slightly using a fork or the back of a spoon to create the classic shortbread shape.
- Bake: Place the baking sheet in the preheated oven and bake the cookies for 10 to 12 minutes, or until the edges are just beginning to turn a light golden color.
- Cool: Remove the cookies from the oven and let them cool on the baking sheet for 5 minutes. Then transfer the cookies to a wire rack to cool completely before serving or storing.
Notes
- Ensure the butter is softened to room temperature for easier mixing and better texture.
- Crush freeze-dried strawberries finely to evenly distribute the flavor throughout the dough.
- Do not overbake, as shortbread cookies are best when slightly soft in the center and just golden on the edges.
- Store cookies in an airtight container at room temperature for up to 1 week.
- For extra indulgence, consider dipping cooled cookies halfway into melted white chocolate and letting it set.
