Description
These Sweet Shortbread Cookies With Fresh Strawberry Flavor offer a delightful twist on classic shortbread by incorporating fresh strawberry puree for a subtle fruity aroma and taste. Perfectly tender and lightly sweetened, these cookies are a charming treat ideal for teatime or dessert.
Ingredients
Scale
Wet Ingredients
- 1 cup unsalted butter, softened (226 grams)
- 3/4 cup powdered sugar (90 grams)
- 1 teaspoon vanilla extract
- 1/2 cup fresh strawberries, pureed (about 5–6 medium strawberries)
Dry Ingredients
- 2 cups all-purpose flour (240 grams)
- 1 tablespoon cornstarch
- 1/4 teaspoon salt
Optional
- Granulated sugar for dusting
Instructions
- Preheat Oven and Prepare Baking Sheets: Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper to prevent sticking and set them aside.
- Cream Butter and Sugar: In a large mixing bowl, use an electric mixer on medium speed to cream the softened butter and powdered sugar together until the mixture becomes light and fluffy, about 2-3 minutes.
- Add Vanilla and Strawberry Puree: Mix in the vanilla extract and fresh strawberry puree until fully combined with the creamed butter mixture.
- Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, cornstarch, and salt to evenly distribute the leavening agents and salt.
- Mix Dry Ingredients into Wet: Gradually add the dry ingredient mixture to the wet ingredients. Mix gently until the dough just comes together; avoid overmixing to keep the cookies tender and slightly crumbly.
- Chill the Dough: Divide the dough into two equal portions, shape each into a disk, and wrap them tightly in plastic wrap. Refrigerate for at least 30 minutes to 1 hour to firm up the dough for easier rolling and cutting.
- Roll and Cut Cookies: On a lightly floured surface, roll out one disk of dough to about 1/4 inch thick. Use cookie cutters to cut your desired shapes and place them on the prepared baking sheets.
- Re-roll Excess Dough: Collect any leftover dough scraps, re-roll them, and continue cutting out cookies until all dough is used.
- Optional Sugar Dusting: If desired, sprinkle a little granulated sugar on top of each cookie for a subtle sparkle and added sweetness.
- Bake the Cookies: Bake in the preheated oven for 12-15 minutes or until the edges are lightly golden. Watch carefully to avoid overbaking.
- Cool the Cookies: Remove from the oven and allow cookies to cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.
Notes
- Use fresh strawberries for the best flavor; frozen strawberries can be used but should be fully thawed and drained of excess liquid before pureeing.
- Do not overmix the dough to prevent tough cookies.
- Chilling the dough is crucial for easier handling and better texture.
- Optional sugar dusting adds a slight crunch and sparkle but can be omitted for a softer cookie.
- Store cookies in an airtight container at room temperature for up to one week.
- These cookies freeze well; freeze baked cookies in an airtight container for up to 3 months.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Keywords: shortbread cookies, strawberry cookies, strawberry shortbread, fresh strawberry cookies, baked cookies, dessert cookies
