Strawberry Shortbread Cookies
User Reviews
4.9
Strawberry Shortbread Cookies
Description
Strawberry Shortbread Cookies are crafted by creaming unsalted butter and sugar with freeze-dried strawberry powder, which infuses the dough with a natural berry flavor and gentle pink hue. After adding flour, the dough is chilled to develop its texture and ease rolling. Once cut, the cookies bake up with a classic shortbread crumb—soft and buttery with a crisp edge. The optional sparkling sugar adds a slight crunch and a hint of extra sweetness on top.
The freeze-dried strawberry powder is made by finely blitzing freeze-dried berries, which intensifies the strawberry essence without adding moisture. These cookies can be made with or without vanilla extract, depending on taste preference. Chilling the cut cookies before baking helps maintain their shape. They are perfect for enjoying as a teatime treat or gifting.
Making your own strawberry powder allows for fresh berry flavor year-round. Ensure the powder is fully incorporated into the butter mixture for even distribution and color.
Ingredients
- 1 cup unsalted butter at room temperature
- 1/2 cup granulated sugar
- 1/2 tsp vanilla extract optional
- 2 Tbsp freeze dried strawberry powder see instructions in the cook's notes for making your own
- 2 cups all-purpose flour
sugar edging
- Sparkling Sugar
- 1 egg white, beaten, pasteurized egg used
Instructions
- Line baking sheets with parchment paper.
- Put the butter, sugar, and extract, if using, in the bowl of a food processor or stand mixer. Sift in the strawberry powder to avoid lumps. Cream well. Make sure your strawberry powder is well incorporated and the mixture is streak free.
- Add the flour and pulse about 10 times, then run the machine briefly, just until the dough comes together into a lump or lumps. If using a stand mixer, add the flour on low and mix until the dough comes together.
- Turn the dough out onto a floured surface and finish bringing it together, if necessary, with your hands. When it is smooth with no crumbly spots remaining, form it into a disk. Wrap in plastic and refrigerate until firm, about 2 hours.
- Preheat oven to 350F
- Roll out the dough on a lightly floured surface to a 1/4 inch thickness and cut out with a cookie cutter. I used a 2 inch cookie cutter for about 20 cookies. I like to refrigerate the cut cookies for 15-20 minutes before baking.
- Bake the cookies for 8 to 10 minutes, depending on the thickness of your cookies. I like my shortbread on the softer side, but if you prefer it crunchy, bake a little longer. Don't let them get browned.
- Cool on the pan for about 15 minutes, until the cookies are firm enough to handle, and then lightly brush the edges with egg white, and roll in sparkling sugar. Let dry before eating. Note: you can also brush the edges and roll in sugar before baking, if you prefer.
Notes
- To make strawberry powder, blitz freeze-dried strawberries in a high-speed blender until finely powdered for better consistency.
- Chill the dough well before rolling to make cutting easier and to maintain cookie shape during baking.
- Use a 2-inch cookie cutter for approximately 20 cookies from this dough amount.
- Optionally, refrigerate cut cookies for 15-20 minutes before baking to help retain shape and texture.
Nutrition Information
Show DetailsNutrition Facts
Serving: 20+ cookies
Amount Per Serving
Calories 146 kcal
% Daily Value*
| Calories | 146kcal | 7% |
| Carbohydrates | 15g | 5% |
| Protein | 1g | 2% |
| Fat | 9g | 14% |
| Saturated Fat | 6g | 30% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 2g | 10% |
| Trans Fat | 1g | 50% |
| Cholesterol | 24mg | 8% |
| Sodium | 2mg | 0% |
| Potassium | 16mg | 0% |
| Fiber | 1g | 4% |
| Sugar | 5g | 10% |
| Vitamin A | 284IU | 6% |
| Calcium | 5mg | 1% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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