MAGIC STRAWBERRY SHORTBREAD:
Strawberry Shortbread Cookies: Easy, delicious recipe.
- Prep Time: 30 minutes
- Cook Time: 15 minutes
- Total Time: 45 minutes
- Yield: 24 cookies
- Category: Dessert
- Cuisine: American
Ingredients
Scale
- 2 1/2 cups all-purpose flour
- 1 cup (2 sticks) unsalted butter, softened
- 1/2 cup granulated sugar
- 1/4 cup confectioners’ sugar
- 1 cup fresh strawberries, finely diced
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
- For Simple Vanilla Glaze:
- 1 1/2 cups confectioners’ sugar
- 2-3 tablespoons milk (whole or skim)
- 1 teaspoon vanilla extract
- Pinch of salt
Instructions
- Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper. Wash and hull a generous cup of fresh strawberries, then finely dice them into about 1/4-inch pieces. In a medium bowl, whisk together your all-purpose flour and a pinch of salt.
- In a large mixing bowl, using either a stand mixer with the paddle attachment or a hand mixer, cream together your softened unsalted butter, granulated sugar, and confectioners’ sugar until the mixture is light, fluffy, and pale in color (about 3-5 minutes). Scrape down the sides of the bowl often.
- Once fluffy, beat in the pure vanilla extract until just combined. Gradually add the dry ingredients to the butter mixture, mixing on low speed until just combined. Be careful not to overmix.
- Gently fold in your finely diced strawberries using a spatula until just incorporated. Turn the dough out onto a lightly floured surface and divide it into two equal portions. Roll each portion into a log, about 1.5 inches in diameter. Wrap each log tightly in plastic wrap and refrigerate for at least 30 minutes, or up to 2 hours.
- Once chilled, remove one log from the fridge and slice it into 1/2-inch thick rounds. Place the cookie rounds about 1 inch apart on your prepared baking sheets. Repeat with the second log. Bake for 12-15 minutes, or until the edges are lightly golden. The cookies should still be pale in the center but firm to the touch. Let the cookies cool on the baking sheets for 5 minutes before carefully transferring them to a wire rack to cool completely.
- While your cookies are cooling, in a small bowl, whisk together 1 ½ cups of confectioners’ sugar with 2-3 tablespoons of milk. Start with 2 tablespoons and add more until you reach a pourable but thick consistency. Stir in 1 teaspoon of pure vanilla extract and a tiny pinch of salt. Whisk until completely smooth and free of lumps.
- Once your Strawberry Shortbread Cookies are completely cool, dip the top surface of each cookie into the vanilla glaze, allowing any excess to drip off, or drizzle the glaze decoratively over the top with a spoon. Arrange the glazed cookies back on the wire rack (over a sheet of parchment paper to catch drips) and let the glaze set for about 15-20 minutes, or until it’s firm to the touch.
Notes
Prepare to fall head over heels for these Strawberry Shortbread Cookies, a symphony of buttery richness and sweet, vibrant fruit that will dance on your taste buds. These aren’t just any cookies; they’re delicate, crumbly discs of pure bliss, bursting with the fresh essence of ripe strawberries. Each bite offers a delightful contrast: the tender, melt-in-your-mouth texture of classic shortbread, punctuated by chewy pockets of sun-kissed strawberries. Their golden edges and ruby-red flecks make them as beautiful to behold as they are to devour, turning a simple cookie into a truly special treat perfect for any occasion.