Strawberry Shortbread Cookies

Delightful strawberry shortbread cookies that are buttery, crumbly, and perfect for any occasion.

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Prep Time 30

Cook Time 30

Total Time 1

Servings: 24 cookies

Course: Dessert, Snack

Cuisine: American, Baking

Calories: 120

For the dough

1 cup Salted Butter, softened Can substitute with unsalted butter; adjust salt accordingly.
1 cup Powdered Sugar, sifted Can substitute with granulated sugar, but texture will differ.
1/2 cup Freeze-Dried Strawberries, blended Fresh strawberries can be used but will change texture.
1 teaspoon Vanilla Extract May replace with almond extract for a different flavor.
2 cups All-Purpose Flour, sifted Gluten-free flour blends can work as a substitute.
2 tablespoons Milk Non-dairy milk substitutes can be used.

For the frosting (optional)

Preparation

Preheat your oven to 350°F (175°C).
In a mixing bowl, cream together the softened salted butter and powdered sugar with a hand mixer for about 2-3 minutes until fluffy and pale.
Mix in the blended freeze-dried strawberries and vanilla extract until well combined.
Slowly add the sifted all-purpose flour, mixing on low speed until just combined.
Drizzle in 2 tablespoons of milk to bring the dough together; adjust with more milk if necessary.

Baking

Scoop tablespoon-sized balls of dough onto a lined baking sheet, spacing them about 2 inches apart.
Bake in the preheated oven for 12-15 minutes or until the edges are lightly golden.
Allow the cookies to cool completely on a wire rack.

Frosting and Serving

Mix powdered sugar and milk to create frosting and spread it over each cooled cookie.
Sprinkle with finely processed freeze-dried strawberries for an eye-catching finish.
Serve on a platter and enjoy with tea or coffee.

Store cookies in an airtight container at room temperature for up to a week, or wrap them individually and freeze for up to 3 months.