Strawberry Shortbread Cookies with Strawberry Glaze
Strawberry Shortbread Cookies with Strawberry Glaze are tender, buttery cookies that burst with strawberry flavor from freeze-dried berries.
Ingredients
Strawberry Shortbread
- 1 cup butter (salted)
- ⅔ cup powdered sugar (confectioner's sugar)
- 1 oz freeze-dried strawberries
- 2 cups all-purpose flour (250g)
- ½ teaspoon baking powder
Strawberry Icing
- ½ cup powdered sugar
- ¼ oz freeze-dried strawberries (plus additional for garnish)
- 1 tablespoon lemon juice
Instructions
Strawberry Shortbread Cookies
- Use a very dry food processor, mortar and pestle, or mini blender to pulverize the freeze-dried strawberries and turn them into a fine powder.
- Cream the butter using an electric mixer or stand mixer until it is pale in color and light in texture.
- Add the ⅔ cup powdered sugar and 1 ounce (28g) of the strawberry powder to the butter. Slowly mix them into the butter and then increase the speed on your mixer so that you can whip the butter and sugar together for 1 minute.
- Add the flour and baking powder. Incorporate it into the butter and sugar mixture by starting on the lowest speed and slowly increasing the speed. the dough will be very crumbly at first, but will come together after about a minute of mixing.
- Divide the dough into two equal portions. Form a log that's about 12 inches long with each portion. Wrap the log in plastic wrap and chill for 1 hour.
- Preheat the oven to 350°F. Line two sheet pans with parchment paper.
- Remove the dough from the wrap and slice it into 24 discs, about ½-inch wide. Roll the dough as you slice to avoid getting a flat side.
- Place the discs on the parchment paper, evenly spacing them with about ½- to 1-inch space.
- Bake for 10-12 minutes, swapping the pans from the top shelf to the bottom (and vice versa) halfway through for even baking.
- Allow the cookies to cool on the pan for about 2 minutes before transferring them to a wire rack to cool completely.
Strawberry Icing
- While the cookies cool, add ½ cup powdered sugar to a small bowl. Add the lemon juice and ¼ ounce strawberry powder. Stir well and then add water, one teaspoonful at a time, until the icing is a good texture for dipping the cookies.
- Dip half the cookie in the icing, allow excess to drip off, and place it on the parchment from the baking pan or over the wire rack. Garnish the icing with additional dried strawberry powder or dried strawberries, if desired.
- Allow the cookies to dry until the icing has hardened.
Nutrition facts are sometimes provided below and are calculated using an online calculator. With specific brands of ingredients and additions, omissions, or substitutions the nutrition facts may change. We encourage you to use your own nutrition facts calculator to obtain the most accurate nutrition facts for your meal.
Nutrition Facts
Calories: 67kcalCarbohydrates: 8gProtein: 1gFat: 4gSaturated Fat: 2gPolyunsaturated Fat: 0.2gMonounsaturated Fat: 1gTrans Fat: 0.2gCholesterol: 10mgSodium: 35mgPotassium: 17mgFiber: 0.2gSugar: 3gVitamin A: 118IUVitamin C: 9mgCalcium: 5mgIron: 0.4mg
Share your results on Instagram!Mention @planeatpostrepeat or tag #planeatpostrepeat !