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
- 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.
- In a large bowl, cream softened butter and powdered sugar until light and fluffy.
- Mix in the strawberry puree or powder and vanilla extract.
- Sift in flour, cornstarch, and salt. Stir until a soft dough forms.
- Shape dough into a log, wrap in plastic wrap, and chill for at least 1 hour.
- Preheat oven to 325°F (160°C). Line a baking sheet with parchment paper.
- Slice dough into rounds or roll out and cut into shapes with cookie cutters.
- Place cookies on prepared sheet and bake for 12–15 minutes, or until edges are lightly golden.
- 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.
Nutrition
- Serving Size: 1 cookie
- Calories: 120
- Sugar: 6g
- Sodium: 45mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 13g
- Fiber: 0g
- Protein: 1g
- Cholesterol: 20mg