Do I have to chill the shortbread dough?

Although it’s not necessary to refrigerate the dough, I recommend refrigerating the cut cookie dough for 30 minutes before baking to hold its shape perfectly.

What is the difference between using granulated sugar and powdered sugar?

Powdered sugar produces a tender, soft cookie, and granulated sugar produces a more crisp cookie that browns slightly on the bottom and edges.

What is the difference between sugar cookies and shortbread cookies?

Sugar cookies are made with a leavening agent and eggs and are ideal for cutting and decorating. Shortbread is more dense and made with three ingredients.

Can I make these cookies in advance?

Yes! Make the dough up to 3 days in advance and refrigerate or freeze for up to 3 months.

Easy Strawberry Shortbread Cookies

Description

Beautiful pink strawberry shortbread cookies are crispy and buttery with a melt-in-your-mouth texture. It's an easy-to-make treat made with freeze dried strawberries for a fresh berry flavor.

Ingredients

Scale

226 g (1 cup) unsalted butter, at room temperature
110 g (1/2 cup) granulated sugar
1 teaspoon pure vanilla extract
2 tablespoons freeze-dried strawberry powder*
280 g (2 cups) all-purpose flour

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Instructions

Line a baking sheet with parchment paper.
In the bowl of a stand mixer fitted with the paddle attachment, beat the butter, sugar, vanilla, and strawberry powder on medium-high speed until smooth and creamy, 1-2 minutes. Scrape down the sides of the bowl as needed.
Add the flour and mix on low speed until a dough forms. Turn the dough onto a lightly floured surface and lightly dust with flour, just enough so a rolling pin doesn't stick to the dough (too much flour will dry out the dough).
Using a rolling pin, roll the dough to a 3/8-inch thickness. Cut into rounds using a 2-inch round cookie cutter. Arrange the cookies on the prepared baking sheet allowing 1-inch between each cookie. Refrigerate for 30 minutes.
Meanwhile, preheat the oven to 350°F/177°C.
Bake the cookies for 10-12 minutes or until the edges begin to lightly brown.
Cool for 5 minutes on the hot sheet pan, then transfer to a wire rack to cool completely.

Notes

Freeze-dried strawberry powder*: In a food processor, process freeze dried strawberries until a powder forms and sift to remover the seeds. You can also purchase freeze dried strawberry powder.
Storage: Keep the cookies stored in an airtight container at room temperature for up to 2 weeks.
Freeze: Store the cookies in a freezer-safe container and freeze them for up to 3 months. Make sure the cookies are completely cooled before freezing.

Prep Time: 15 minutes
Chill Time: 30 minutes
Cook Time: 10 minutes
Category: Cookies
Method: Baking

Keywords: strawberry shortbread, strawberry cookies, freeze dried strawberries