Description
These Strawberry Shortbread Cookies are a delightful treat with a buttery, crumbly texture and a burst of real fruit flavor from freeze-dried strawberries. Perfect for a sweet snack or to accompany your favorite hot beverage.
Ingredients
Scale
Shortbread Cookies:
- 1 cup (2 sticks) unsalted butter, softened
- ½ cup powdered sugar
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- ½ teaspoon salt
Strawberry Mixture:
- ½ cup freeze-dried strawberries, finely crushed
- 2 tablespoons cornstarch
- Optional: 2 tablespoons granulated sugar for sprinkling
Instructions
- Preheat and Prepare: Preheat oven to 325°F (165°C) and line a baking sheet with parchment paper.
- Mix Butter and Sugar: In a large bowl, cream together softened butter and powdered sugar until light and fluffy. Add vanilla extract.
- Combine Dry Ingredients: In a separate bowl, whisk flour, salt, crushed freeze-dried strawberries, and cornstarch. Gradually add to the butter mixture, mixing until a soft dough forms.
- Chill and Shape: Roll dough into a log, wrap in plastic, and chill for 30 minutes. Slice into rounds or use cookie cutters.
- Bake: Place on baking sheet, sprinkle with sugar if desired, and bake for 12–15 minutes until edges are golden. Cool on sheet before transferring to a wire rack.
Notes
- Crushed freeze-dried strawberries add real fruit flavor without excess moisture.
- Substitute with raspberry or blueberry freeze-dried fruit for a different twist.
- If using salted butter, reduce added salt to ¼ teaspoon.
Nutrition
- Serving Size: 1 cookie
- Calories: 110
- Sugar: 4g
- Sodium: 45mg
- Fat: 7g
- Saturated Fat: 4.5g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 11g
- Fiber: 0.5g
- Protein: 1g
- Cholesterol: 15mg
