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Strawberry Shortbread Cookies Recipe

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★★★★★

5 from 182 reviews

Delight in these delicate Strawberry Shortbread Cookies, featuring a tender crumb infused with vibrant freeze-dried strawberry powder and a hint of vanilla. Finished with a drizzle of creamy white chocolate and a sprinkle of freeze-dried strawberries, these cookies offer a perfect balance of buttery richness and fruity freshness. Ideal for afternoon tea or as a charming treat for any occasion.

Ingredients

Scale

Cookie Dough

  • 2/3 cup unsalted butter
  • 1/2 cup confectioners’ sugar
  • 1/2 tsp vanilla extract
  • 1 1/2 cups cake flour or all-purpose flour
  • 2 1/2 tbsp freeze-dried strawberry powder
  • 1/2 tsp salt

Decoration

  • White chocolate (for melting and drizzling)
  • Freeze-dried strawberries (chopped, for sprinkling)

Instructions

  1. Make freeze-dried strawberry powder: Add freeze-dried strawberries to a food processor and pulse until they become a fine powder. If a food processor isn’t available, place the strawberries in a ziplock bag and crush them with a rolling pin until powdery. Set aside this vibrant powder for dough incorporation.
  2. Combine butter and sugar: In a large bowl, add softened unsalted butter. Sift in confectioners’ sugar and add vanilla extract. Mix gently with a spatula or handheld mixer just until the ingredients are blended.
  3. Add dry ingredients: Sift in cake flour, freeze-dried strawberry powder, and salt into the wet mixture. Use a spatula to mix until the dough starts to come together. It may look crumbly initially but will become cohesive with continued mixing.
  4. Chill dough: Wrap the dough and refrigerate it for at least 30 minutes to firm up, facilitating easier handling and better texture.
  5. Preheat oven and prepare pans: Preheat the oven to 300℉ (150℃). Line two baking sheets with parchment paper to prevent sticking and ease cleanup.
  6. Roll and cut cookies: Remove dough from the refrigerator and roll it out to a 1/4-inch (5 mm) thickness on a lightly floured surface. Use a cookie cutter to cut shapes and place them on the prepared baking sheets, spacing about an inch apart. Re-roll scraps, chill again briefly if softened, and cut more cookies until all dough is used.
  7. Chill again if needed: If dough has warmed up during shaping, chill the cut cookies in the refrigerator for an additional 30 minutes to maintain shape during baking.
  8. Bake cookies: Bake in the preheated oven for 15-18 minutes or until the edges of the cookies turn a light golden brown.
  9. Cool cookies: Allow the cookies to cool on the baking sheets for about 5 minutes before transferring them to a wire rack to cool completely, preventing sogginess.
  10. Decorate cookies: Melt white chocolate and pour it into a piping bag. Drizzle the melted chocolate over the cooled cookies elegantly.
  11. Finish decoration: Sprinkle chopped freeze-dried strawberries over the white chocolate drizzle for added flavor and texture. Let the chocolate set completely before serving to ensure a beautiful presentation.

Notes

  • Using cake flour will result in a softer, more tender cookie; all-purpose flour can be used as a substitute with slightly firmer texture.
  • Freeze-dried strawberry powder adds natural flavor and color; ensure strawberries are fully dried to avoid moisture in dough.
  • Chilling dough multiple times helps maintain cookie shape and gives the best texture.
  • Store cookies in an airtight container at room temperature for up to one week.
  • White chocolate can be substituted with dark or milk chocolate for varied flavors.

Keywords: Strawberry Shortbread Cookies, Freeze-Dried Strawberries, White Chocolate, Shortbread Recipe, Butter Cookies, Strawberry Powder Cookies

Find it online: https://foodbylina.com/strawberry-shortbread-cookies-recipe/