Pin it
Let me tell you about my absolute favorite cookie discovery this year! I stumbled upon this Strawberry Shortbread recipe during one of my late-night baking adventures, and oh my goodness, they're incredible. These cookies practically melt in your mouth, with this amazing strawberry flavor that'll make you think of summer even in the middle of winter. My kitchen smelled like a dream while baking these, and the natural pink color? Simply gorgeous!
A Happy Little Baking Accident
I discovered freeze-dried strawberries purely by accident they were sitting in my pantry from a failed attempt at fancy hot chocolate toppings. Who knew they'd be the secret to getting that perfect strawberry flavor without making the cookies soggy? The intense berry taste and that natural rosy color make these cookies something really special. Every time I bring them to a gathering, people can't believe they're homemade!
What You'll Need From Your Kitchen
- Regular All-Purpose Flour: Nothing fancy needed here just unbleached works perfectly.
- Freeze-Dried Strawberries: My secret weapon for amazing flavor you can usually find these near the dried fruit or snack section.
- Good Butter: Take it out early so it gets nice and soft this is so important!
- Regular Sugar: Just plain granulated sugar does the trick.
- Real Vanilla Extract: Trust me, it's worth using the good stuff here.
- Kosher Salt: A pinch makes everything taste better.
- Powdered Sugar: For that dreamy pink glaze.
- Whole Milk: Makes the glaze silky smooth.
Let's Make Some Cookie Magic
- The Pink Mix
- First up, let's make that gorgeous pink flour! Pop your flour and freeze-dried strawberries into the food processor. I always pick out any dark bits of strawberry they can make things taste bitter. When it's all pink and pretty, you're ready to go!
- Butter Love
- Now for my favorite part cream that butter until it's super fluffy! Add your sugar, vanilla, and salt. I always scrape down the bowl a few times nobody wants butter lumps in their cookies.
- Bringing It All Together
- Mix in your pink flour mixture slowly. The dough might look a bit crumbly at first, but keep going it'll come together beautifully.
- Rolling Time
- This is where patience pays off. Roll out your dough nice and even I use chopsticks as guides to get the perfect thickness every time.
Time to Bake
- Shape and Prep
- Cut out your cookies any shape works but I love using my grandmother's old heart-shaped cutter. Don't forget to poke them with a fork it's not just for looks, it helps them bake evenly!
- The Waiting Game
- Pop them in the fridge while your oven heats up. This little rest makes such a difference in how they hold their shape. Then into the oven they go watch them closely near the end, you want just a hint of golden on the bottom.
Making Them Pretty
- That Gorgeous Glaze
- While the cookies cool, let's make the prettiest pink glaze ever! I like to make it in small batches so it stays fresh and smooth. The trick is adding the milk slowly until it's just right.
- The Final Touch
- Once your cookies are completely cool (I mean completely no cheating!), dip them in the glaze. Give them a little shake to get that perfect smooth finish. Let them set on a rack and try not to sneak too many before they're ready!
Keeping Your Cookies Fresh
These beauties will stay fresh for over a week if you skip the glaze but let's be honest, they never last that long in my house! Once they're glazed, try to enjoy them within a few days. Keep them in your favorite airtight container, and if it's super hot out, pop them in the fridge after day three.
Get Creative!
My raspberry version of these cookies turned out amazing a bit more tart but so good! And last month I tried them with freeze-dried mangoes for my sister's tropical-themed party total hit! For fall, I love making them with apple and cinnamon it's like a little shortbread apple pie!
My Best Tips
After countless batches, I've learned a few things: invest in a kitchen scale it's a game-changer for consistent results. And please, use good butter I learned this the hard way! Oh, and here's a pro tip: keep your cookie cutters dipped in flour to prevent sticking.
The Magic of Freeze-Dried Fruit
I'm obsessed with using freeze-dried strawberries in baking now! They pack so much flavor without making everything soggy like fresh berries can. Plus, the color is completely natural no artificial dyes needed. I always keep an extra bag in my pantry for when the baking mood strikes.
Serving Ideas
These cookies are perfect with afternoon tea I love serving them when my friends come over for coffee. They also make the sweetest gifts! I pack them in pretty boxes for the holidays, and everyone always asks for the recipe. For parties, I arrange them on a platter with some fresh strawberries it looks so elegant!
Quick Answers
My neighbor asked if she could use salted butter absolutely! Just skip the extra salt in the recipe. And yes, you can totally make these without the glaze they're delicious either way. Want to try different fruits? Go for it! Just make sure they're freeze-dried for the best results.
A Cookie Worth Making
Every time I make these cookies, they bring a smile to someone's face. Maybe it's their pretty pink color, or how they just melt in your mouth, or that perfect strawberry flavor. Whatever it is, they're totally worth the effort. Give them a try I bet they'll become your new favorite too!
Pin it
Frequently Asked Questions
- → Why use freeze-dried strawberries instead of fresh?
Freeze-dried strawberries provide intense flavor without adding moisture that could affect the cookie texture. They can be ground into a powder that distributes evenly throughout the dough and glaze.
- → Why do we need to prick the cookies before baking?
Pricking allows steam from the butter to escape during baking, ensuring the cookies stay flat. Without pricking, the cookies might puff up unevenly and lose their classic shortbread appearance.
- → How long can I store these cookies?
Unglazed cookies keep up to 10 days at room temperature in airtight container. Glazed cookies last 2-3 days at room temperature or longer if refrigerated. Unbaked dough can be frozen up to 3 months.
- → Why is the butter temperature so specific?
The butter needs to be at 65-68°F for proper creaming with sugar. Too cold and it won't blend well, too warm and it will affect the texture of the finished cookies.
- → Can I make these without a food processor?
Yes, you can crush freeze-dried strawberries in a zip-top bag using a rolling pin until powdery. Mix thoroughly with flour to ensure even distribution throughout the dough.
Conclusion
Traditional shortbread gets a fruity upgrade with freeze-dried strawberries mixed into both the dough and glaze, creating a naturally flavored cookie that's both buttery and delicate.