Strawberry Cookies Recipe
Strawberry Shortcake Butter Cookies: ultimate recipe, tech enabled.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Total Time: 35 minutes
- Yield: 24 cookies
- Category: Dessert
- Cuisine: American
Ingredients
Scale
- 2 1/4 cups all-purpose flour
- 1 cup (2 sticks) unsalted butter, softened
- 3/4 cup granulated sugar
- 1/2 cup freeze-dried strawberries, crushed
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
- 1 cup white chocolate chips or melting wafers
- 1/2 teaspoon coconut oil or vegetable shortening
Instructions
- Preheat your oven to 325°F (160°C). Line two baking sheets with parchment paper.
- In a medium bowl, whisk together the all-purpose flour and a small pinch of salt. Set aside.
- Gently crush the freeze-dried strawberries. You can do this by hand, in a plastic bag with a rolling pin, or with a food processor for a finer powder. Aim for a mix of small pieces and fine powder for both flavor and visual appeal.
- In a large mixing bowl, beat the unsalted butter until light and creamy. Add the granulated sugar and continue to beat until the mixture is pale and fluffy, about 2-3 minutes. Ensure the butter is at room temperature for best results.
- Beat in the vanilla extract until just combined.
- Gradually add the flour mixture to the wet ingredients, mixing on low speed until just combined. Be careful not to overmix to prevent tough cookies.
- Gently fold in the crushed freeze-dried strawberries until they are evenly distributed throughout the dough. The dough should be soft, pliable, and hold together.
- For shaping, you can roll the dough into a log (about 1.5 inches in diameter), wrap it in plastic film, and chill for at least 30 minutes for easy slicing. Alternatively, scoop rounded tablespoons of dough and lightly flatten them with your palm. Place cookies about 1 inch apart on the prepared baking sheets. Bake for 12-15 minutes, or until the edges are lightly golden and the centers are just set. They should not be deeply browned. Let cool on baking sheets for 5 minutes, then transfer to a wire rack to cool completely.
- Once cookies are completely cooled, combine white chocolate chips or melting wafers with coconut oil or vegetable shortening in a microwave-safe bowl. Heat in 20-second intervals in the microwave, stirring well after each, until completely melted and smooth. Be careful not to overheat. The consistency should be fluid enough to drizzle.
- Transfer the melted white chocolate to a small Ziploc bag and snip off a tiny corner to create a fine hole. Drizzle the chocolate over the cooled cookies in a zigzag pattern, straight lines, or dip corners. Let the chocolate set completely at room temperature or in the refrigerator for a few minutes until firm before serving.
Notes
These Strawberry Shortcake Butter Cookies are a delightful treat featuring buttery, melt-in-your-mouth shortbread elevated with vibrant freeze-dried strawberries and a delicate white chocolate drizzle. Perfect for any occasion, they offer a delicious balance of sweet, tangy, and rich flavors.