Strawberry Shortbread Cookies
Indulge in the heavenly marriage of delicate British-style biscuits and luscious strawberries with my delectable Strawberry Shortbread Cookies. These melt-in-your-mouth treats are the perfect balance of buttery richness and fruity bliss, promising a delightful burst of summer in every bite.
Servings: 25 Cookies
Calories: 76kcal
Equipment
- Cookie Cutters
Ingredients
- 70 g Powdered Sugar
- 127 g Unsalted Butter cold
- 1 Egg Yolk
- ¼ teaspoon Sea Salt
- 3 Tablespoons Freeze Dried Strawberry Powder
- 163 g All-Purpose Flour
- ¼ cup Strawberry Sugar optional, to coat before baking
Instructions
- Combine the powdered sugar, unsalted butter, egg yolk and sea salt in a food processor and pulse until smooth.70 g Powdered Sugar, 127 g Unsalted Butter, 1 Egg Yolk , ¼ teaspoon Sea Salt
- Mix the flour and freeze dried strawberry powder in a small bowl - then add into the food processor and pulse until the dough just comes together.3 Tablespoons Freeze Dried Strawberry Powder, 163 g All-Purpose Flour
- Separate the dough into two portions and shape it into a disk. Wrap each disk in plastic and set it in the freezer for about twenty minutes.
- Remove disks from the freezer once they've slightly firmed. Taking two pieces or parchment paper, place one piece of parchment below the dough and one on top. Roll out your dough to ¼ inch and cut into circles using a cookie cutter. Place the strawberry sugar in a shallow bowl and coat each side in strawberry sugar.¼ cup Strawberry Sugar
- Freeze shortbread for at least 20 minutes while preheating the oven to 330 degrees Fahrenheit.
- Bake the cookies for 8 minutes, making sure that you take them out of the oven before you see too much browning occur.
- Allow your cookies to cool on a cooling rack once baked and enjoy!
Notes
Do you have to chill the cookie dough?
- Flash freezing the strawberry cookie dough before baking is crucial as the cold temperature will solidify all of the butter. If you skip the freeze, the cookies will spread in the oven and lose their round shape and tender texture.
- Another trick to successful shortbread cookies is to make sure you do not over-bake them! Tender, buttery shortbread cookies that melt in your mouth is the goal. Making sure your oven temperature is set accurately is imperative. I am a huge advocate of purchasing an oven thermometer in order to make sure that your oven temperature is accurate. While baking, if you start to see even the slightest browning near the bottom or top of your shortbread, it's time to remove them from the oven, transfer them to a cooling rack, and allow them to cool.
- To store baked cookies: Keep the leftover strawberry shortbread cookies in an airtight container at room temperature for up to 1 week, in the fridge for up to 10 days, or in the freezer for up to 3 months.
- To store raw shortbread dough: Leave the wrapped shortbread dough in the fridge for up to 5 days or freeze for up to 3 months. You could also roll the cookie dough into a log and, when it’s time to bake, just slice off a few rounds and bake!
Nutrition
Calories: 76kcal | Carbohydrates: 9g | Protein: 1g | Fat: 4g | Saturated Fat: 3g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 1g | Trans Fat: 0.2g | Cholesterol: 19mg | Sodium: 24mg | Potassium: 11mg | Fiber: 0.2g | Sugar: 4g | Vitamin A: 137IU | Calcium: 3mg | Iron: 0.3mg
