Pin it
This year's top cookie find came my way during a midnight baking session! These Strawberry Shortbread treats are simply out of this world. They've got this soft, melt-away texture with a burst of strawberry that makes you feel like it's summertime no matter when you're eating them. While they baked, my house filled with the most wonderful aroma, and I can't get over their naturally pretty pink color!
An Unexpected Baking Surprise
I found freeze-dried strawberries by complete chance - they were just sitting unused in my cupboard after I tried (and failed) to make fancy hot chocolate garnishes. Little did I know they'd turn out to be the key to getting strong strawberry flavor without making my cookies wet! The deep berry taste and natural pink shade make these cookies truly standout. Everyone asks if I bought them whenever I share at get-togethers!
What You'll Need From Your Kitchen
- Regular All-Purpose Flour: Just grab the standard stuff - unbleached works great.
- Freeze-Dried Strawberries: My hidden trick for amazing taste - look for them near snacks or dried fruits.
- Good Butter: Set it out to soften completely - this really matters!
- Regular Sugar: Simple granulated sugar works perfectly.
- Real Vanilla Extract: Don't skimp here, the good stuff makes a difference.
- Kosher Salt: Just a bit enhances all the flavors.
- Powdered Sugar: This creates our lovely pink topping.
- Whole Milk: For a perfectly smooth glaze.
Let's Make Some Cookie Magic
- The Pink Mix
- Start by creating that beautiful pink flour! Throw your flour and freeze-dried strawberries into the food processor. Make sure to remove any dark strawberry pieces since they can taste bitter. When everything looks evenly pink, you're good to go!
- Butter Love
- Here comes the fun part - whip that butter until it's light and fluffy! Then mix in your sugar, vanilla, and salt. Don't forget to scrape the bowl several times so everything mixes evenly.
- Bringing It All Together
- Add your strawberry flour mix bit by bit. Don't worry if the dough seems a little dry at first - just keep mixing and it'll come together nicely.
- Rolling Time
- Now you'll need some patience. Roll the dough out nice and flat - I like using chopsticks on either side as guides to make sure it's all the same thickness.
Time to Bake
- Shape and Prep
- Cut your cookies into whatever shapes you want - I usually reach for my grandma's heart cutter. Don't skip poking them with a fork - this isn't just decorative, it actually helps them cook through properly!
- The Waiting Game
- Let them chill in the fridge while your oven warms up. This rest time really helps them keep their shape while baking. Then bake them carefully - you'll want to watch closely at the end for just a hint of gold on the bottoms.
Making Them Pretty
- That Gorgeous Glaze
- While your cookies cool down, let's whip up that stunning pink topping! I prefer making small amounts at once so it stays nice and workable. My trick is adding milk just a tiny bit at a time until the texture feels right.
- The Final Touch
- After your cookies are totally cool - and I mean completely cool, no rushing! - dip each one into the glaze. Give a gentle shake for a smooth finish. Set them on a rack and try to wait patiently without sneaking too many!
Keeping Your Cookies Fresh
Without glaze, these treats stay good for more than a week - though in my house they vanish way faster! Glazed ones are best eaten within a few days. Store them in any container that seals tight, and if your kitchen gets really warm, put them in the fridge after the third day.
Get Creative!
I tried making these with raspberries and they came out with an amazing tangy kick! Just last month I made a batch with freeze-dried mangoes for my sister's beach-themed gathering - everyone loved them! When fall rolls around, I mix in apple and cinnamon for a shortbread that tastes like mini apple pies!
My Best Tips
After making tons of these, I've picked up some tricks: buy a kitchen scale for spot-on results every time. And seriously, don't cheap out on the butter - I found that out the hard way! Here's something that really works: keep dipping your cookie cutters in flour so the dough doesn't stick to them.
The Magic of Freeze-Dried Fruit
I'm totally hooked on using freeze-dried strawberries in my baking now! They pack in so much flavor without making your dough wet like fresh berries would. And the color comes purely from the fruit - no fake coloring needed. I always make sure to have extra stored away for whenever I feel like baking.
Serving Ideas
These cookies go perfectly with a cup of tea - I love having friends over for coffee and treats. They also make wonderful gifts! During holidays, I pack them in cute boxes and everyone always wants to know how to make them. For gatherings, I lay them out on a plate with some fresh strawberries - it looks so fancy!
Quick Answers
My neighbor wondered if salted butter works - it sure does! Just leave out the extra salt in the recipe. And you can definitely skip the glaze if you want - they taste great either way. Thinking of trying different fruits? Go ahead! Just stick with freeze-dried kinds for the best results.
A Cookie Worth Making
These cookies always get people smiling when I bake them. Maybe it's their sweet pink color, or how they just dissolve in your mouth, or that real strawberry taste. Whatever makes them special, they're definitely worth the effort. Give them a shot - I bet they'll become your new favorite too!
Pin it
Frequently Asked Questions
- → Why pick freeze-dried strawberries over fresh ones?
Freeze-dried strawberries give lots of flavor without any moisture messing with the dough. Grinding them makes a fine powder that spreads evenly in the mix.
- → Why should the cookies be pricked before baking?
Poking holes lets steam escape so the cookies stay flat. Without it, they could puff up and lose their perfect shape.
- → How long do they stay fresh?
Cookies without glaze last about 10 days in a sealed container at room temperature. With glaze, they’re best within 2-3 days, or refrigerate for longer. The dough freezes well for up to 3 months.
- → Why is butter temperature so important?
Butter should be between 65-68°F to mix smoothly with sugar. Too cold and it won’t combine well; too warm and it may ruin the dough’s texture.
- → What can I do if I don’t have a food processor?
You can crush freeze-dried strawberries inside a sealed bag using a rolling pin until you get a powdery texture. Then mix it thoroughly with the dry ingredients.
Conclusion
Soft cookies with a buttery base and sweet strawberry flavor from freeze-dried fruit. Both dough and glaze carry a natural fruity punch for this simple treat.