Strawberry Shortbread Cookies
Strawberry shortbread cookies are buttery, crumbly, and sweet with a fruity twist. They’re easy to make, delicious with tea, and perfect for every season.
Yield: 4 people
Calories: 280kcal
Cost: $5
Equipment
- Mixing bowls
- Electric hand mixer
- Measuring Cups and Spoons
- Rolling Pin
- Baking Sheet
- Parchment paper
- Wire Rack
Materials
Cookie Dough
- 1 cup unsalted butter softened
- 1/2 cup granulated sugar
- 2 cups all-purpose flour
- 1/2 cup freeze-dried strawberries crushed into small pieces
- 1 tsp vanilla extract optional
- 1 tsp lemon zest optional, for strawberry-lemon variation
- 1/4 tsp salt
Instructions
- Prepare ingredients: Soften the butter, measure flour and sugar, and crush freeze-dried strawberries.
- Cream butter and sugar: In a large bowl, beat softened butter with sugar until pale and fluffy.
- Add flavors: Stir in vanilla extract and lemon zest if using. Fold in the crushed strawberries.
- Mix flour: Add flour gradually, mixing gently until dough comes together. Do not overmix.
- Shape dough: Roll into a log for slice-and-bake cookies, or roll out dough and cut into shapes. Wrap in parchment and chill for at least 30 minutes.
- Bake: Preheat oven to 325°F (160°C). Place cookies on a lined baking sheet. Bake 12–15 minutes, until edges are just turning golden.
- Cool and enjoy: Let cookies cool on the tray for 5 minutes, then transfer to a wire rack. Serve with tea or store in a cookie tin.
Notes
Freeze-dried strawberries work best because they add flavor without extra moisture.
For a festive twist, dip half of each baked cookie in melted white chocolate.
Store in an airtight container at room temperature for 1 week or freeze for up to 3 months.