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Easy Strawberry Shortbread Cookies

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3.9 from 52 reviews

These Easy Strawberry Shortbread Cookies combine the classic buttery richness of shortbread with the fruity brightness of freeze-dried strawberry powder. Rolled in sparkling sugar and finished with a drizzle of white chocolate, they make a delightful, sweet treat perfect for dessert or any special occasion.

Ingredients

Scale

Cookie Dough

  • 14 tablespoons (196 g) unsalted butter, room temperature
  • ¼ cup (50 g) granulated sugar
  • ⅓ cup (40 g) powdered sugar
  • 2 tablespoons strawberry powder (freeze-dried and powdered strawberries)
  • ½ teaspoon vanilla extract
  • 2 cups (250 g) all-purpose flour, weighed or spooned and leveled
  • ⅛ teaspoon salt

Toppings (Optional)

  • ¼ cup sparkling sugar, for rolling
  • ¼ cup white chocolate, melted for drizzling

Instructions

  1. Cream Butter Mixture: In a large bowl, cream together the softened butter, granulated sugar, powdered sugar, and strawberry powder using a hand or stand mixer on medium speed until light and fluffy, about 2-3 minutes. Mix in the vanilla extract until combined.
  2. Add Dry Ingredients: Stir the all-purpose flour and salt into the creamed mixture until the dough just comes together and is well combined, being careful not to overmix.
  3. Shape and Chill Dough: Transfer the dough onto a piece of parchment paper and shape it into a log approximately 2 inches in diameter. Wrap tightly and refrigerate for at least 1 hour or up to overnight to firm up.
  4. Preheat Oven: When ready to bake, preheat your oven to 300°F (150°C) and prepare a baking sheet lined with parchment paper.
  5. Optional Sparkling Sugar Coating: If desired, allow the chilled dough log to soften just slightly at room temperature so that the outside is tacky enough to hold the sparkling sugar. Roll the log in sparkling sugar to coat evenly.
  6. Slice Cookies: Cut the chilled dough log into approximately ¼-inch thick slices. Place the slices on the prepared baking sheet, spaced about 1 inch apart to allow for slight spreading.
  7. Bake Cookies: Bake the cookies on the middle rack for 11 to 15 minutes, until the edges appear dry and slightly golden but the cookies remain pale overall.
  8. Cool: Remove the baking sheet from the oven and let the cookies cool for a few minutes on the sheet, then transfer them to a wire cooling rack to cool completely.
  9. Optional White Chocolate Drizzle: Once cooled, drizzle melted white chocolate over the cookies for an extra touch of sweetness and decoration.

Notes

  • Weigh dry ingredients in grams for best accuracy and consistent results.
  • Refrigerate the dough for at least 1 hour or up to overnight to make slicing easier and improve texture.
  • Use freeze-dried strawberry powder for a concentrated strawberry flavor without adding moisture.
  • Allow dough to soften slightly before rolling in sparkling sugar to ensure it sticks well.
  • Cookies are best stored in an airtight container at room temperature and consumed within 5 days.
  • Adjust baking time slightly if cookies are thicker or thinner than recommended.

Find it online: https://yumfoodusa.com/easy-strawberry-shortbread-cookies/