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Strawberry Shortbread Cookies

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Tender, buttery cookies studded with freeze-dried strawberries, perfect for picnics and sweet moments with loved ones.

Ingredients

Scale
  • 1 cup salted butter, softened
  • 1/2 cup powdered sugar
  • 1 1/2 cups freeze-dried strawberries, measured then blended (reserve 1 tablespoon for glaze)
  • 1 teaspoon vanilla extract
  • 2 cups all-purpose flour
  • 2 tablespoons milk
  • 1 cup powdered sugar (use homemade if needed)
  • 1 1/2 tablespoons milk
  • 1/4 teaspoon vanilla extract
  • 1 tablespoon freeze-dried strawberries, finely processed (for the glaze)

Instructions

  1. Cream the butter and sugar together until light and fluffy.
  2. Blend in the freeze-dried strawberries and vanilla extract.
  3. Incorporate the flour into the mixture until just combined.
  4. Add the milk and mix until the dough comes together.
  5. Shape the dough into logs, wrap, and chill for at least 30 minutes.
  6. Preheat your oven to 350°F (175°C) and prepare a baking sheet.
  7. Slice the logs into 1/2-inch rounds and bake for 12-15 minutes.
  8. Cool the cookies on the baking sheet for 5 minutes, then move to a wire rack.
  9. Prepare the glaze by mixing powdered sugar, milk, and vanilla extract with processed strawberries.
  10. Glaze the cooled cookies and let set before serving.

Notes

Store cookies in an airtight container at room temperature for up to a week. Can be frozen for up to three months.

Nutrition

Find it online: https://lunarecipez.com/strawberry-shortbread-cookies/

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