Description
Sweet summer memories bloom with Strawberry Shortbread Cookies, a delightful fusion of buttery Scottish tradition and fresh California berries. Crumbly, melt-in-your-mouth shortbread meets juicy strawberries, creating a perfect companion for afternoon tea that brings pure joy to each delicate bite.
Ingredients
Scale
Main Ingredients:
- 2 cups all-purpose flour
- 1 cup (225 g) unsalted butter, softened
- ½ cup freeze-dried strawberries, crushed into small pieces
- ½ cup white chocolate chips or chunks
Sweeteners:
- ¾ cup powdered sugar
Flavor Enhancers:
- 1 teaspoon vanilla extract
- ¼ teaspoon salt
Instructions
- Position the oven rack in the center and heat to 350F (175C). Cover a baking sheet with parchment paper to prevent cookie adhesion and promote uniform baking.
- Cream softened butter and powdered sugar in a large mixing bowl until achieving a silky, uniform texture. Incorporate vanilla extract thoroughly.
- Sift flour, cornstarch, and salt in a separate bowl. Gradually introduce dry ingredients into the butter mixture, combining until a dense, slightly crumbly dough develops.
- Gently fold white chocolate chips and finely diced dried strawberries throughout the dough, ensuring even distribution of ingredients.
- Portion dough using a tablespoon, rolling each portion into compact spheres. Delicately flatten each ball using fingertips or a fork’s tines.
- Arrange cookie dough portions on the prepared baking sheet, maintaining approximately 2 inches of separation between each cookie.
- Transfer the baking sheet to the preheated oven and bake for 10-12 minutes. Monitor closely, watching for light golden edges that indicate optimal doneness.
- Remove cookies from the oven and allow them to rest on the baking sheet for 5 minutes, enabling initial stabilization. Carefully transfer to a wire cooling rack to complete the cooling process.
Notes
- Soften butter at room temperature for easier mixing and smoother cookie texture, ensuring even incorporation of ingredients.
- Chop dried strawberries finely to distribute flavor evenly and prevent large chunks disrupting the cookie’s delicate structure.
- For gluten-free option, swap all-purpose flour with a 1:1 gluten-free baking blend to maintain the shortbread’s classic crumbly texture.
- Experiment with alternative mix-ins like freeze-dried raspberry pieces or white chocolate chunks to create unique flavor variations while keeping the base recipe consistent.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Desserts, Snacks
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 12
- Calories: 184
- Sugar: 8 g
- Sodium: 41 mg
- Fat: 10 g
- Saturated Fat: 6 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 23 g
- Fiber: 1 g
- Protein: 2 g
- Cholesterol: 31 mg