Description
Delightfully sweet and buttery strawberry shortbread cookies, perfectly shaped for a cozy treat.
Ingredients
Scale
- 1 cup salted butter, softened
- 1/2 cup powdered sugar
- 1 1/2 cups freeze-dried strawberries, measured then blended
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 2 tablespoons milk
- For the Glaze:
- 1 cup powdered sugar
- 1 1/2 tablespoons milk
- 1/4 teaspoon vanilla extract
- 1 tablespoon freeze-dried strawberries, finely processed
Instructions
- Process freeze-dried strawberries until mostly powdered; reserve one tablespoon for the glaze.
- In a mixing bowl, beat softened butter and powdered sugar until smooth and creamy.
- Mix in vanilla extract, milk, and strawberry powder until blended into a pink dough.
- Flatten dough into a disk and refrigerate for 15 minutes.
- Roll dough to 1/4-inch thickness and cut out shapes using heart-shaped cookie cutters.
- Bake at 325°F for 13–15 minutes until edges are lightly golden; cool on a wire rack.
- Whisk glaze ingredients until smooth and spread over cooled cookies; allow to set before serving.
Notes
Stored in an airtight container, these cookies stay fresh for up to a week and freeze well.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 130
- Sugar: 9g
- Sodium: 50mg
- Fat: 6g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 0g
- Protein: 1g
- Cholesterol: 30mg