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Strawberry Shortbread Cookies

Strawberry shortbread cookies are tender, crumbly treats made from a buttery shortbread dough mixed with fresh strawberries. During baking, the strawberries crush slightly, imparting a rosy hue and a sweet aroma, while the cookies develop golden edges with a melt-in-your-mouth texture paired with a slight crunch on the edges.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 12
Course: Main Course
Cuisine: American
Calories: 150
Ingredients Equipment Method Notes

Ingredients
  

  • 1 cup unsalted butter softened
  • 1/2 cup powdered sugar
  • 2 cups all-purpose flour
  • 1 teaspoon vanilla extract
  • 1/2 cup fresh strawberries hulled and chopped

Equipment

  • Mixing bowl
  • Baking sheet
  • Parchment paper
  • Rolling pin
  • Knife
  • Measuring cups and spoons

Method
 

  1. In a mixing bowl, beat the softened butter and powdered sugar together until creamy and smooth, with a slightly fluffy texture and a sweet aroma.
  2. Stir in the vanilla extract to incorporate its fragrant aroma into the dough.
  3. Gradually sift in the all-purpose flour, mixing gently until just combined and the dough starts to come together, soft but cohesive.
  4. Gently fold in the chopped strawberries, pressing and mixing slightly to crush some berries; the dough should turn a gentle pink hue with bits of fruit throughout.
  5. Turn the dough out onto a lightly floured surface and knead briefly just to ensure all ingredients are evenly distributed.
  6. Roll the dough out to about 1/2 inch thickness using a rolling pin, creating an even layer on the prepared baking sheet lined with parchment paper.
  7. Use a cookie cutter or knife to cut the dough into desired shapes and transfer them to the baking sheet, leaving some space between each piece.
  8. Bake in a preheated oven at 350°F (175°C) for 15-20 minutes, until the edges turn a light golden brown and the smell of baked strawberries fills the air.
  9. Remove the cookies from the oven, and let them cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.
  10. Once cooled, enjoy the cookies with a cup of tea or coffee, noticing the tender, crumbly texture with a hint of fruity sweetness and a hint of crunch on the edges.

Notes

For best flavor, use ripe, juicy strawberries. Store leftovers in an airtight container for up to 3 days.