Introduction

These sweet shortbread cookies are infused with the fresh, natural flavor of strawberries, making them a delightful treat for any occasion. Their tender, crumbly texture pairs perfectly with a hint of vanilla and a subtle fruity sweetness.

A close-up of four soft, flower-shaped cookies stacked on a white rectangular plate with detailed edges, each cookie having a golden-brown edge and a light, crumbly pale yellow base. In the center of each cookie is a dollop of red strawberry jam that looks slightly glossy and thick. The tops of the cookies are sprinkled with powdered sugar, giving a light white dusting effect. Two fresh strawberries with green leaves are placed behind the cookies on the plate. The background is a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 cup unsalted butter, softened (226 grams)
3/4 cup powdered sugar (90 grams)
2 cups all-purpose flour (240 grams)
1/4 teaspoon salt
1 teaspoon vanilla extract
1/2 cup fresh strawberries, pureed (about 5-6 medium strawberries)
1 tablespoon cornstarch
Granulated sugar for dusting (optional)

Instructions

Step 1: Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper and set aside.
Step 2: In a large mixing bowl, cream the softened butter and powdered sugar together using an electric mixer on medium speed until the mixture is light and fluffy, about 2-3 minutes.
Step 3: Add the vanilla extract and strawberry puree to the butter mixture, mixing until well combined.
Step 4: In a separate bowl, whisk together the all-purpose flour, cornstarch, and salt.
Step 5: Gradually add the dry ingredients to the wet mixture, mixing just until combined. Avoid overmixing; the dough should be tender and slightly crumbly.
Step 6: Divide the dough into two equal portions. Shape each into a disk, wrap in plastic wrap, and chill in the refrigerator for 30 minutes to 1 hour to firm up.
Step 7: Roll out one disk on a lightly floured surface to about 1/4 inch thick. Use cookie cutters to cut out shapes and place them on the prepared baking sheets.
Step 8: Gather excess dough, re-roll, and cut additional cookies until all dough is used.
Step 9: If desired, sprinkle granulated sugar on top of each cookie before baking.
Step 10: Bake for 12-15 minutes, or until the edges are lightly golden. Watch closely to prevent overbaking.
Step 11: Let cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.

Tips & Variations

Use ripe, sweet strawberries for the best flavor; if strawberries are out of season, try freezing and thawing them before pureeing.
For a stronger strawberry taste, add a few drops of strawberry extract along with the puree.
Dust cookies with powdered sugar instead of granulated sugar for a softer finish.
Try adding finely chopped fresh herbs like mint or basil to the dough for a unique twist.

Storage

Store the cooled cookies in an airtight container at room temperature for up to one week. For longer storage, freeze the cookies in a sealed container for up to two months. To enjoy, thaw at room temperature and optionally warm slightly in the oven before serving.

How to Serve

The image shows four soft cookies on a white plate with a lacy edge, each cookie having a dollop of red jam in the center and a light dusting of white powdered sugar on top. The cookies are thick and crumbly with a pale golden color around the edges and a light beige color on the inside. The red jam looks shiny and slightly sticky, contrasting with the matte texture of the cookie dough. Two fresh red strawberries with green leaves are placed at the back of the plate, adding a fresh, vibrant touch. The background is a white marbled texture. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen strawberries instead of fresh?

Yes, you can use frozen strawberries that have been thawed and drained well. Make sure to puree them thoroughly and remove excess moisture to avoid affecting the dough texture.

How do I prevent the cookies from spreading too much during baking?

Chilling the dough before baking is essential to keep cookies from spreading. Also, avoid overmixing the dough and use parchment paper or a silicone baking mat to help maintain their shape.