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Overhead shot of strawberry shortbread cookies.

Strawberry Shortbread Cookies

Rich and delish
These strawberry shortbread cookies are buttery, and full of strawberry flavor and have a texture that will just melt in your mouth.
5 from 1 vote
Prep Time 10 minutes
Cook Time 10 minutes
chill time 1 hour
Total Time 1 hour 20 minutes
Course Dessert
Cuisine American
Servings 18 cookies
Calories 105 kcal

Ingredients
 
 

  • 150 g Butter softened
  • ½ cup Powder sugar
  • 1 teaspoon Vanilla extract
  • ½ teaspoon Kosher salt
  • 2 tablespoon Freeze dried strawberries
  • 1 ½ cups Flour

Instructions
 

  • In a medium mixing bowl, add the softened butter, powdered sugar, kosher salt, and vanilla extract. Mix with an electric hand mixer until well combined and creamy.
  • Add the strawberry powder and mix until smooth.
  • Add the flour and mix until a dough forms. The dough will seem crumbly at first but then it will turn into a nice dough.
  • Shape the dough into a log and cover it with plastic wrap. Place in the fridge to firm up for at least an hour.
  • Preheat the oven to 180c (350f) and prepare a baking sheet with parchment paper.
  • Remove from the fridge and cut into ½-inch slices using a sharp knife. Bake in a 180c (350f) preheated oven for 10 minutes.
  • Let the cookies cool completely and drizzle each cookie with melted white chocolate. I like sprinkling the cookies with more freeze-dried strawberries (crumbled), but you can top them with chopped nuts, sprinkles, etc!

Notes

  • Use a very sharp knife to cut perfect slices of these shortbread cookies.
  • After slicing the shortbread into slices, place them in the fridge for another 20 minutes to keep them firm and prevent them from spreading too much while baking.
  • Use room temperature ingredients. It is important that you use room-temperature ingredients like butter. This step ensures that your mixture mixes into a homogenous mixture and bakes perfectly. you don’t want to place cold batter into the oven.
  • Don’t overmix the dough, you don’t want to develop the gluten in the flour. This step ensures you have moist cookies and not dense and dry cookies.
  • Make sure that your butter is at room temperature. An hour or two before making these cookies, take the butter out of the fridge and let it come to room temperature. The butter should be soft to the touch. If your butter is too cold, it will be harder to mix and there will be lumps of butter in the dough.
  • Measure your flour correctly! When measuring your flour, avoid scooping it with a measuring cup. Instead, stir the flour with a spoon to create as many air pockets as possible, and spoon it into your measuring cup. Finally, level it with a back of a knife.
  • Line your sheet pan with parchment paper or a silicone mat! This step helps the cookies to bake evenly, and it makes sure that your cookies release easily from the pan.

Nutrition

Calories: 105kcalCarbohydrates: 13gProtein: 1gFat: 7gSaturated Fat: 4gPolyunsaturated Fat: 0.3gMonounsaturated Fat: 2gTrans Fat: 0.3gCholesterol: 18mgSodium: 118mgPotassium: 35mgFiber: 0.5gSugar: 1gVitamin A: 208IUVitamin C: 20mgCalcium: 4mgIron: 1mg
Keyword Strawberry Shortbread Cookies
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