Strawberry Shortbread Cookies with Sweet Strawberry Glaze
Enjoy delightfully sweet and easy-to-make strawberry shortbread cookies, infused with vibrant freeze-dried strawberry powder and topped with a simple, smooth strawberry glaze. These cookies offer a tender, buttery texture with a burst of natural berry flavor, perfect for any occasion.
- Prep Time: 20 Minutes
- Cook Time: 20 Minutes
- Total Time: 40 Minutes
- Yield: Approximately 24 cookies 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
Cookie Dough
- 1 ounce freeze-dried strawberries
- 2 cups all-purpose flour
- 1 cup (2 sticks) butter, softened
- 1/2 cup powdered sugar
- 1 teaspoon vanilla extract
Glaze
- 1 cup powdered sugar
- 2 tablespoons milk
Instructions
- Cream Butter and Sugar: Cream together softened butter and 1/2 cup powdered sugar until light and fluffy. Beat in the vanilla extract thoroughly to combine the flavors.
- Add Flour: Gradually add the all-purpose flour to the creamed mixture while mixing on low speed. Mix just until combined to avoid tough cookies.
- Incorporate Strawberry Powder: Crush the freeze-dried strawberries into a fine powder and gently fold this powder into the cookie dough, ensuring an even distribution and achieving a lovely pink hue.
- Shape Dough: Turn the dough onto a lightly floured surface and knead gently. Then shape the dough into a log for slicing or roll out to 1/2 inch thickness and cut into desired shapes. If using the log method, refrigerate it for at least 30 minutes before baking.
- Bake Cookies: Preheat your oven to 325°F (160°C). Slice the dough log into 1/2-inch rounds or place the cut shapes onto a parchment-lined baking sheet. Bake for 18-22 minutes until the edges turn lightly golden.
- Cool Cookies: Let the cookies cool on the baking sheet for 5 minutes, then transfer them to a wire rack to cool completely before glazing.
- Prepare Glaze: Whisk together 1 cup of powdered sugar and 2 tablespoons of milk until smooth. Adjust the consistency by adding more milk or powdered sugar as needed to achieve a drizzling texture.
- Glaze Cookies: Drizzle or dip the cooled cookies into the glaze. Allow the glaze to set completely before serving or storing the cookies.
Notes
- For a stronger strawberry flavor, you can increase the amount of freeze-dried strawberries slightly, but avoid adding moisture to the dough.
- Refrigerating the dough log helps in slicing even cookies and prevents spreading.
- Use parchment paper or silicone mats for easy removal and clean-up.
- Store glazed cookies in an airtight container at room temperature for up to one week.
- Freeze unglazed cookies in an airtight container for up to three months and glaze after thawing.