Strawberry Shortbread Cookies | Easy Valentine’s Day Dessert Recipe
Create dreamy, melt-in-your-mouth Strawberry Shortbread! This easy Valentine’s treat gets its vibrant pink hue and fruity kick from freeze-dried strawberries. Recipe steps & nutrition facts await.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 4 servings 1x
- Method: Stovetop
- Cuisine: American
Ingredients
Scale
- 1 cup (226g) unsalted butter, softened
- 1/2 cup (100g) granulated sugar
- 1 teaspoon alcohol-free vanilla extract
- 1/4 teaspoon salt
- 2 cups (240g) all-purpose flour
- 1/4 cup (about 10g) freeze-dried strawberries, crushed into a fine powder
- 2 tablespoons powdered sugar, for dusting (optional)
Instructions
- Step 1: Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper. In a large bowl, using an electric mixer, cream together the softened butter and granulated sugar until light and fluffy, about 2-3 minutes.
- Step 2: Beat in the vanilla bean paste, salt, and the finely crushed freeze-dried strawberry powder until well combined and the mixture is evenly pink.
- Step 3: Gradually add the all-purpose flour to the butter mixture, mixing on low speed or by hand until a cohesive dough forms. Be careful not to overmix, as this can make the cookies tough.
- Step 4: Divide the dough in half. On a lightly floured surface, gently roll out one half of the dough to about 1/4 inch thickness. Use a cookie cutter (a heart shape is perfect for february celebration) to cut out shapes and carefully transfer them to the prepared baking sheets. Repeat with the remaining dough.
- Step 5: Bake for 12-15 minutes, or until the edges are lightly golden and the cookies are set. The cookies will still be soft when removed from the oven.
- Step 6: Let the cookies cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely. Once cooled, dust with powdered sugar, if desired, before serving.
Notes
- Keep your delightful shortbread cookies fresh in an airtight container at room temperature for up to 5-7 days, or freeze them for longer enjoyment, thawing at room temperature before serving.
- While best enjoyed at room temperature, if you desire a warm treat or want to restore a slight crispness, gently warm cooled cookies in an oven at 250°F (120°C) for just 3-5 minutes.
- These heart-shaped shortbreads are perfect with your favorite tea or coffee, a glass of milk, or as a charming edible gift, especially when paired with a little jar of strawberry jam.
- To achieve that lovely, even pink hue and ensure smooth dough, be sure to crush your freeze-dried strawberries into a very fine powder—any larger bits can result in a speckled texture.
Nutrition
- Serving Size: 1 cookie (approx. 30g)
- Calories: 170
- Sodium: 13mg
- Fat: 10g
- Saturated Fat: 6g
- Trans Fat: 0.1g
- Protein: 7g