Description
Delight in these homemade Strawberry Shortbread Cookies, featuring a buttery, crumbly texture infused with freeze-dried strawberries and finished with a decadent chocolate dip. Perfectly chilled and rolled in sugar for a subtle crunch, these cookies make a charming treat for any occasion.
Ingredients
Cookie Dough
- 1 cup butter (room temperature)
- ½ cup granulated sugar
- 1 tsp vanilla extract
- ¼ tsp salt
- 2¼ cups all-purpose flour
- 20 grams freeze-dried strawberries
- Extra granulated sugar (for rolling cookies before baking)
Chocolate Coating
- 6 ounces chocolate (semi-sweet or milk, melted)
- Extra freeze-dried strawberry powder (optional, for sprinkling)
- Flake salt (optional, for sprinkling)
Instructions
- Butter and Sugar: In a medium mixing bowl fitted with a paddle attachment, blend the room temperature butter and granulated sugar for 2-3 minutes on medium speed until the mixture turns pale and fluffy.
- Add Vanilla: Incorporate the vanilla extract into the butter and sugar mixture, mixing thoroughly to combine the flavors evenly.
- Add Dry Ingredients: Add the salt and all-purpose flour to the bowl. Mix until fully incorporated, noting that the dough might appear a bit crumbly but will come together when shaped.
- Incorporate Strawberries: Crush the freeze-dried strawberries inside a sealed bag until finely broken, then fold them into the dough. Reserve a few pieces to sprinkle on top of the chocolate later if desired.
- Shape Dough: Roll out the dough on a flat surface to about ½ inch thickness or as preferred. Use a cookie cutter to cut shapes and place the cut dough onto a parchment-lined baking sheet, arranging cookies close together as they won’t spread during baking. Refrigerate the sheet of shaped cookies for 2 hours to chill the dough thoroughly. They may be refrigerated longer if well-covered to prevent drying.
- Bake Cookies: Preheat the oven to 325°F (163°C). Before baking, roll each chilled cookie lightly in extra granulated sugar. Bake for 15-17 minutes until the edges just begin to turn a light golden brown. Remove from oven and allow to cool completely on the baking sheet.
- Melt Chocolate: In a microwave-safe bowl, heat the chocolate starting with 30 seconds, stir, then continue heating in 30-second intervals while stirring until fully melted and smooth.
- Dip Cookies: Dip one side of each cooled cookie into the melted chocolate. Use a spoon or spatula to scrape off any excess chocolate to avoid drips or puddles. Optionally, sprinkle reserved strawberry powder or flake salt on top of the chocolate coating for added flavor and texture.
- Set Chocolate: Place the dipped cookies back onto a parchment-lined sheet and refrigerate for 10-15 minutes to allow the chocolate to set firmly.
- Enjoy: Serve chilled or at room temperature and enjoy your delicious strawberry shortbread cookies!
Notes
- Ensure butter is softened to room temperature for best creaming results.
- Freeze-dried strawberries impart intense flavor without extra moisture that can disrupt the dough texture.
- The cookies don’t spread, so feel free to place them close on the baking sheet.
- Chilling the dough improves cookie shape and texture.
- Use high-quality chocolate for dipping to enhance flavor and melting quality.
- Optional salt flakes add a pleasant contrast to the sweetness.
- Store cookies in an airtight container to maintain freshness.
- Prep Time: 20 minutes
- Cook Time: 17 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American