Can I use fresh strawberries instead of freeze-dried ones?

Yes, you can use fresh strawberries, but they contain more moisture than freeze-dried strawberries. If you go this route, make sure to chop the strawberries finely and remove any excess moisture with a paper towel before adding them to the dough.

Can I make Strawberry Shortbread Cookies ahead of time?

Definitely! You can prepare the dough ahead of time and refrigerate it for up to 48 hours . Alternatively, you can freeze the dough for longer storage and bake the cookies when you're ready.

How long do Strawberry Shortbread Cookies stay fresh?

Stored in an airtight container, these cookies will stay fresh for about 5 days at room temperature. If you freeze them, they'll last up to 3 months .

Can I add food coloring to make my cookies more colorful?

Yes, you can add a few drops of red food coloring to the dough for a more vibrant look. Alternatively, you can roll the cookies in colorful sprinkles before baking.

What are common mistakes when making shortbread?

Common mistakes when making shortbread include overmixing the dough, which can result in tough cookies instead of the desired crumbly texture. Using warm butter instead of cold butter can also affect the texture, as the cookies may spread too much while baking. Not chilling the dough before baking can lead to cookies losing their shape. Lastly, baking at too high a temperature can cause the cookies to brown too quickly, affecting the delicate flavor and texture. To avoid these issues, stick to the recipe’s instructions and handle the dough gently for best results.

What is the difference between shortbread and shortcake cookies?

The main difference between shortbread and shortcake cookies lies in their ingredients and texture. Shortbread cookies are typically made with butter, sugar, and flour, resulting in a crumbly, rich texture. They have a dense, buttery taste and are often associated with a simple, melt-in-your-mouth consistency. On the other hand, shortcake cookies (or biscuits) are lighter and fluffier, often containing baking powder or soda for leavening. They’re typically served with whipped cream and fruit, like strawberries, making them a popular dessert in summer. While both are delicious, shortbread is more crumbly, while shortcake is softer and fluffier.

Strawberry Shortbread Cookies: Easy Recipe for Delicious Treats

Description

These Strawberry Shortbread Cookies are the perfect balance of buttery, crumbly texture and sweet strawberry flavor. With a rich, melt-in-your-mouth taste, these cookies are a delightful treat for any occasion. The simple combination of ingredients—unsalted butter, sugar, flour, and freeze-dried strawberries—makes them easy to prepare and ideal for a cozy afternoon snack, a gift, or a dessert to share. Whether you’re baking for the holidays or just looking for something special to enjoy with a cup of tea, these cookies are sure to impress.

Ingredients

Scale

1 cup (2 sticks) unsalted butter, softened
½ cup granulated sugar
2 cups all-purpose flour, sifted
½ cup freeze-dried strawberries, crushed
1 teaspoon vanilla extract
Powdered sugar, for dusting (optional)

Instructions

Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper or a silicone baking mat.
Cream the butter and sugar in a large mixing bowl until smooth and fluffy using a hand mixer or stand mixer.
Add vanilla extract and mix until incorporated.
Gradually add the flour in batches, mixing until the dough comes together. The dough should be crumbly but hold together when pressed.
Fold in the crushed freeze-dried strawberries, distributing them evenly throughout the dough.
Shape the dough into 1-inch balls, then flatten with the back of a spoon to form round disks. Place them on the prepared baking sheet, spacing them 2 inches apart.
Bake for 10-12 minutes, or until the edges are golden brown.
Cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.
Optionally, dust with powdered sugar once the cookies have cooled.

Notes

Freeze-Dried Strawberries: Using freeze-dried strawberries is key to maintaining the texture of the cookies while imparting a strong strawberry flavor. Fresh strawberries can make the dough too wet, so avoid using them unless you dry them out first.
Chilling the Dough: If you want to make the dough ahead of time, you can refrigerate it for up to 24 hours before shaping and baking. Chilling helps the cookies hold their shape during baking.
Storage: Store these cookies in an airtight container at room temperature for up to 5 days. They also freeze well for up to 3 months.

Prep Time: 15 minutes
Cook Time: 10-12 minutes
Category: Dessert, Cookies
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 cookie
Calories: 150 kcal
Sugar: 8g
Sodium: 40mg
Fat: 9g
Saturated Fat: 5g
Unsaturated Fat: 3g
Trans Fat: 0g
Carbohydrates: 18g
Fiber: 1g
Protein: 2g
Cholesterol: 25mg

Keywords: Strawberry Shortbread Cookies, Shortbread Cookies, Strawberry Cookies, Easy Cookie Recipe, Homemade Cookies, Holiday Cookies, Strawberry Treats, Baking Recipes, Dessert Cookies