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Soft and tender strawberry shortbread cookies make any occasion feel extra special. Buttery, crumbly, and full of intense berry flavor thanks to freeze-dried strawberries, these cookies are finished with a pretty pink glaze for an irresistible treat that looks as good as it tastes.
My family always asks for these cookies when spring strawberries first pop up at the market. Nothing beats their fruity aroma as they bake especially when rainy days call for a pick-me-up.
Ingredients
- Unbleached all-purpose flour: This is the sturdy backbone of the cookie. Look for one with no additives for the best texture.
- Freeze-dried strawberries: These little gems add a strong strawberry punch without extra moisture. Make sure they are pure with no sugar added. You can find quality brands in most grocery stores or online.
- Unsalted butter: Room temperature is key for mixing. Use a European style or high-quality brand for maximum flavor and creaminess.
- Granulated sugar: The fine crystals dissolve into the butter for a smooth melt-in-your-mouth crumb.
- Kosher salt: Just enough to balance all the sweetness and amplify those strawberry notes. Larger flakes distribute well in dough.
- Pure vanilla extract: Adds classic warmth. Choose pure over imitation for the best taste.
- Powdered sugar: Used in the glaze for a silky finish. Sift if lumpy for lump-free results.
- Whole milk: Thins the glaze to the perfect draping consistency. Whole milk adds richness you can taste.
Step-by-Step Instructions
- Prep the Strawberry Flour:
- Combine about a third of the measured flour and freeze-dried strawberries in a mini food processor. Pulse until the strawberries are completely powdered and the mix is pale pink. Pour this back into your main flour bowl and whisk to blend everything evenly.
- Cream the Butter and Sugar:
- In your mixer bowl add room temperature butter, granulated sugar, vanilla extract, and salt. Use the paddle on medium speed for about two minutes until you have a smooth creamy mixture with no visible sugar grains left.
- Make the Dough:
- Add the full flour strawberry mixture to your butter mixture at once. Mix on low until it just comes together into a dough. It may look crumbly at first but keep mixing until large clumps begin to stick and you can press it into a ball.
- Roll and Cut the Cookies:
- Turn dough onto a lightly floured surface. Pat it into a flat rectangle and dust the top lightly. Roll it out to a half inch thick. Use a two inch cutter and press straight down for neat edges. Reroll scraps gently for extra cookies.
- Dock and Chill:
- Arrange the rounds on a parchment lined pan. Prick each in the center with a fork this prevents bubbling and keeps them flat. Refrigerate the tray for at least twenty minutes so cookies hold their shape while baking.
- Bake the Cookies:
- Preheat your oven to three hundred degrees Fahrenheit. Once chilled bake the cookies spaced two inches apart for twenty to twenty three minutes. They should stay pale on top and only lightly golden underneath.
- Cool and Glaze:
- Let cookies cool on the baking sheet for five minutes before transferring to a wire rack. When fully cool dip each top into your strawberry glaze. Shake off any extra, then let the glaze set at room temp.
- Make the Strawberry Glaze:
- Blend powdered sugar and freeze-dried strawberries into fine powder in a mini processor. Pour into a bowl and stir in three tablespoons milk until you get a thick pink glaze. Add extra milk in small splashes if thinner consistency is needed.
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Whenever I use freeze-dried strawberries I am amazed at how much pure berry flavor they bring without adding sogginess to the dough. Once my niece helped sprinkle the cookies with strawberry glaze and we both loved the bursts of pink on our fingers.
Storage Tips
Keep the unglazed cookies in an airtight tin at room temperature for up to ten days. Their buttery structure hardly changes. Once glazed store leftovers at room temp for three days or transfer to the fridge after that to maintain freshness. If stacking glazed cookies use parchment to keep them pretty.
Ingredient Substitutions
You can swap in good quality vegan butter and non-dairy milk for a vegan version. If freeze-dried raspberries are more your thing they work well with the same technique. Pure vanilla bean paste adds a lovely depth if you are feeling extra.
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Serving Suggestions
These cookies make a perfect treat for afternoon tea or tucked into lunchboxes. I love setting out a plate when friends drop by for coffee. For a festive look drizzle the glaze in zigzags or add a touch of lemon zest on top.
Cultural Context
Shortbread has deep roots in Scottish and English baking dating back centuries. Traditionally made with just flour, butter, and sugar this version brings a bright twist with strawberries making a classic treat feel like spring on a plate.
Frequently Asked Questions
- → Why do you use freeze-dried strawberries?
Freeze-dried strawberries provide intense, natural flavor without adding extra moisture, ensuring a crisp shortbread texture.
- → How do I get the cookies to stay tender?
Use good quality butter and avoid overworking the dough. Gentle mixing keeps the shortbread light and crumbly.
- → What is the secret to a shiny glaze?
Mix powdered sugar, powdered freeze-dried strawberries, and just enough milk for a smooth, pourable finish.
- → Can I prepare the dough in advance?
Absolutely! The dough can be made ahead, chilled for up to two days, or frozen for several weeks before baking.
- → How do I store these cookies?
Unglazed cookies keep in an airtight container at room temperature up to 10 days. Glazed cookies should be enjoyed within 3 days, or refrigerated for longer life.
- → How can I achieve a uniform shape?
Roll the dough evenly and use a round cutter. Chill the dough before baking to help cookies hold their shape.