Description
Melt-In-Your-Mouth Strawberry Shortbread Cookies
Ingredients
Scale
- 1 oz Freeze-Dried Strawberries (processed into a powder)
- 2 cups All-Purpose Flour
- 1 tsp Baking Powder
- 1/4 tsp Salt
- 1 cup Unsalted Butter (room temperature)
- 1/2 cup Powdered Sugar
- 2 tsp Vanilla Extract
- 1 cup Powdered Sugar
- 2 tbsp Whole Milk
- 1/4 cup Freeze-Dried Strawberry Bits (semi-processed into bits and powder for topping)
Instructions
- Add the freeze-dried strawberries to a food processor and pulse until the texture resembles a fine powder. Set to the side.
- In a medium-size mixing bowl, whisk together the all-purpose flour, baking powder, and salt. Set to the side.
- Using your hand mixer or stand mixer fitted with the paddle attachment, beat the unsalted butter and powdered sugar together on low speed, then increase to medium-high speed. It should be thick and creamy. Add in the vanilla extract and freeze-dried strawberry powder.
- Add the whisked dry ingredients to the wet ingredients, mixing on low speed until just combined.
- Shape the dough into a disc and transfer onto a sheet of wax paper. Roll out to a 1/4-inch thickness. Place the rolled out dough onto a cookie sheet and chill in the freezer for 30 minutes or until firm.
- Once the dough has chilled, adjust your oven rack to the middle position, preheat your oven to 300ºF, and line two cookie sheets with parchment paper.
- Cut out the cookies using your desired cookie cutter. Place them onto the prepared cookie sheets, leaving about 1 1/2 inches of space between each cookie. Bake for 15-18 minutes at 300ºF.
- Let the cookies cool for about 5 minutes on the baking sheet, then transfer them to a wire cooling rack to cool completely.
- Once cooled, whisk together the powdered sugar and whole milk until well blended. In a separate bowl, add the crushed bits of freeze-dried strawberries.
- Dip the top of each cookie into the powdered glaze, shaking off excess. Place the cookie back onto a cooling rack or parchment-lined baking sheet, then top with freeze-dried strawberry bits. Let the glaze set completely before storing the cookies.
- Keep the cookies in an airtight container at room temperature for up to 5 days, separating each layer with wax paper.
Notes
- Store cookies in the freezer for longer freshness.
- Use parchment paper to catch any glaze runoff.
- Prep Time: 30 minutes
- Cook Time: 15-18 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 201
- Sugar: 10 g
- Sodium: 50 mg
- Fat: 10 g
- Saturated Fat: 6 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 25 g
- Fiber: 1 g
- Protein: 2 g
- Cholesterol: 30 mg
Keywords: Strawberry Shortbread Cookies, Cookies, Dessert