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Strawberry Shortbread Cookies with Strawberry Glaze Recipe

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★★★★★

4.8 from 132 reviews

Delight in these tender and buttery Strawberry Shortbread Cookies with a vibrant strawberry glaze. The cookies combine the classic richness of shortbread with the natural sweetness and fruity flavor of strawberries, both in the dough and the glaze. Perfect for tea time or as a sweet treat anytime.

Ingredients

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Strawberry Shortbread Dough

  • 1 cup Unsalted butter, softened
  • 1/2 cup Powdered sugar
  • 1 tsp Vanilla extract
  • 2 1/4 cups All-purpose flour, spooned and leveled
  • 1/4 tsp Salt
  • 2 tbsp Freeze dried strawberries, ground fine

Strawberry Glaze

  • 1/4 cup Strawberry puree
  • 1 cup Powdered sugar

Instructions

  1. Prepare Freeze Dried Strawberries: Place the freeze dried strawberries into a food processor and blend until they become a fine powder.
  2. Cream Butter and Sugar: In a medium bowl, add softened butter and vanilla extract. Use a hand mixer to beat the butter for 2 minutes until creamy. Add powdered sugar and continue beating for another 2 minutes until the mixture is fluffy.
  3. Mix Dough Ingredients: Incorporate the ground freeze dried strawberries into the butter mixture. Then add the flour and salt. Mix on low speed just until the dough comes together. The dough will be slightly crumbly.
  4. Shape and Chill Dough: Form the dough into a ball, place it on a lightly floured sheet of parchment paper, and pat down. Sprinkle additional flour on top to prevent sticking. Roll the dough to ¼ inch thickness. Wrap in plastic wrap and refrigerate for 1 hour or freeze for 30 minutes.
  5. Cut Cookie Shapes: Remove chilled dough from refrigerator. Punch out desired shapes using cookie cutters. Carefully lift each shape with a small offset spatula to release it from parchment paper. Gather scraps, re-roll on floured parchment, and chill again if too soft to cut.
  6. Chill Extra Dough: Let cut cookies chill as the first batch bakes for better shape retention.
  7. Preheat Oven and Bake: Preheat oven to 350°F (175°C). Place cookies on a baking sheet spaced 1 inch apart. Bake for 10-12 minutes until set but not browned. Cool completely on wire racks.
  8. Make Strawberry Glaze: In a food processor, blend strawberries into a smooth puree. Mix the puree with powdered sugar and whisk until smooth glaze forms.
  9. Glaze the Cookies: Dip each cooled cookie into the strawberry glaze. Optionally, sprinkle finely crushed freeze dried strawberries on top. Place cookies on a wire rack to dry completely.
  10. Serve and Enjoy: Once glaze is set, serve these delicate strawberry shortbread cookies as a delightful treat.

Notes

  • Use freeze dried strawberries for the best concentrated strawberry flavor and a vibrant color in the dough.
  • Chilling the dough before cutting helps maintain the shape and makes it easier to handle.
  • If dough scraps become too soft, refrigerate before rolling again.
  • Allow cookies to cool fully before glazing to prevent melting the glaze.
  • Store glazed cookies in an airtight container at room temperature for up to 3 days.

Keywords: Strawberry shortbread cookies, strawberry cookies, shortbread, berry glaze, holiday cookies, buttery cookies, homemade cookies

Find it online: https://cookedbycleo.com/strawberry-shortbread-cookies-with-strawberry-glaze-recipe/