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Sweet Shortbread Cookies With Fresh Strawberry Flavor

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These sweet shortbread cookies with fresh strawberry flavor are buttery, tender, and packed with natural berry goodness. Perfectly crumbly and lightly sweet, they make a delightful treat for any occasion.

  • Author: Julia
  • Prep Time: 20 minutes
  • Cook Time: 15 minutes
  • Total Time: 1 hour 30 minutes (including chilling)
  • Yield: 24 cookies
  • Category: Dessert
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian

Ingredients

  • 1 cup unsalted butter, softened
  • 2/3 cup powdered sugar
  • 1 3/4 cups all-purpose flour
  • 1/4 cup cornstarch
  • 1/4 teaspoon salt
  • 1/4 cup fresh strawberry puree (reduced and cooled) or 1/3 cup freeze-dried strawberries, crushed
  • 1 teaspoon vanilla extract
  • Optional: pink sanding sugar, melted white chocolate, extra crushed strawberries for garnish

Instructions

  1. Puree and reduce strawberries in a saucepan over medium heat until thick (if using fresh). Let cool completely. If using freeze-dried strawberries, crush into fine powder.
  2. In a large bowl, cream softened butter and powdered sugar until light and fluffy.
  3. Mix in the strawberry puree or powder and vanilla extract.
  4. Sift in flour, cornstarch, and salt. Stir until a soft dough forms.
  5. Shape dough into a log, wrap in plastic wrap, and chill for at least 1 hour.
  6. Preheat oven to 325°F (160°C). Line a baking sheet with parchment paper.
  7. Slice dough into rounds or roll out and cut into shapes with cookie cutters.
  8. Place cookies on prepared sheet and bake for 12–15 minutes, or until edges are lightly golden.
  9. Cool on wire racks. Optionally drizzle with melted white chocolate or sprinkle with pink sugar.

Notes

  • Use freeze-dried strawberries for intense flavor and natural color without added moisture.
  • Add lemon zest for a strawberry-lemon twist.
  • Chill dough to prevent spreading and improve texture.
  • To make ahead, refrigerate dough up to 2 days or freeze for up to 1 month.
  • Skip chilling and press dough into a pan to make shortbread bars if in a hurry.

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