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Plush, delicate strawberry shortbread cookies turn any gathering into something memorable. Each crumb is rich and buttery, with a bold berry punch from freeze-dried strawberries. Finished off with a rosy glaze, they're as good to look at as they are to snack on.
Every spring when berries show up at the store, my crew begs for these cookies. Their sweet scent baking fills the whole kitchen, which is just what you want on a rainy day.
Dreamy Ingredients
- Whole milk: Makes the glaze pour just right and adds creamy richness.
- Powdered sugar: Melt-in-your-mouth glaze needs this sifted if lumpy.
- Pure vanilla extract: A trusty splash for cozy warmth—go for the real stuff.
- Kosher salt: Adds a hit of savory that lets strawberry flavor shine.
- Granulated sugar: Helps create that snappy, vanishing crumb.
- Unsalted butter: Let it get nice and soft—go high-quality for best taste.
- Freeze-dried strawberries: All the berry flavor, none of the wetness. Pick an unsweetened bag.
- Unbleached all-purpose flour: Solid cookie foundation—skip additives for a pure crumb.
Simple How-To
- Make the Strawberry Glaze:
- Blend powdered sugar with freeze-dried strawberries in a mini chopper until superfine. Dump into a bowl and stir in three spoons of milk. If it seems thick, add a tiny bit more milk for a smooth dip.
- Cool and Glaze:
- Give cookies five minutes to chill out on the baking tray, then move them to a rack. Dip the tops in glaze. Let the glaze set at room temp—don’t rush it.
- Bake the Cookies:
- Set your oven at 300F. Bake cookies after their fridge nap, two inches apart, for twentyish minutes. Tops stay pale, bottoms go just a little golden.
- Dock and Chill:
- Lay cookies on a lined sheet. Prick a fork in each one’s center—this keeps them flat. Chill the tray twenty minutes or more so they bake up tidy.
- Roll and Cut the Cookies:
- Plop the dough on a dusted counter. Press into a slab. Roll to half an inch thick. Use a round cutter—push down for crisp edges. Gather scraps and go again to use it all up.
- Make the Dough:
- Toss the pink flour mix into the buttery bowl. Go low on the mixer until it looks crumbly, then mix a tad more until big, sticky clumps form that you can smush into a ball.
- Cream the Butter and Sugar:
- In your mixer, blend soft butter, sugar, salt, and vanilla until silky smooth—about two minutes. You don’t want to see gritty sugar bits.
- Prep the Strawberry Flour:
- Put about a third of the flour and all the freeze-dried strawberries in a tiny processor. Blitz until everything’s powdery and pale pink. Add it back to the rest of the flour—whisk so the color’s even.
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Whenever I do cookies with freeze-dried berries, I’m blown away by the punch of fruit. When my niece helped dunk them in pink glaze, we ended up licking our stained fingers and giggling at the sweet mess.
Smart Storage
For best texture, stash plain cookies in a sealed container at room temp up to ten days. Once that pink glaze's on, keep leftovers out for three days max, or pop in the fridge after that. Stack glazed ones between parchment so they stay picture-perfect.
Swaps You Can Try
Want to go dairy-free? Sub in vegan butter and your favorite plant milk. If raspberries are calling your name, dried ones crush up just as nicely. Vanilla bean paste gives big flavor if you’re in the mood to treat yourself.
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Fun Ways to Serve
Great for packing in lunchboxes or setting out with afternoon tea. When friends swing by, I love laying out a plate. Drizzle glaze in quirky zigs or top with lemon zest for a cheerful twist.
Baking Backstory
Shortbread goes way back in Scottish and English kitchens. It was always a simple mix of butter, flour, and sugar. Swapping in strawberries gives it a fresh pop and makes it feel like spring in every bite.
Frequently Asked Questions
- → Why do you use freeze-dried strawberries?
Freeze-dried berries punch up the flavor without making the cookies soggy, so you get a nice crisp bite every time.
- → How do I get the cookies to stay tender?
Pick a good butter and don’t overmix the dough—gentle works best to keep that crumb light and soft.
- → What is the secret to a shiny glaze?
Whisk powdered sugar and ground freeze-dried strawberries with just a splash of milk until smooth and pourable. That’s the trick for gloss.
- → Can I prepare the dough in advance?
For sure! Mix up your dough, chill for a couple days in the fridge, or freeze a batch for weeks so you always have some handy.
- → How do I store these cookies?
Un-glazed ones can hang out in a tight container on your counter for up to 10 days. If you glaze them, eat within 3 days or pop them in the fridge to last longer.
- → How can I achieve a uniform shape?
Make sure to roll out dough evenly and use a round cutter. Chilling helps the cookies keep that perfect shape as they bake.