Strawberries and Cream Shortbread Cookies
These little iced shortbread cookies made with powdered freeze dried strawberries are easy to make. Perfect for gifts, parties, or to treat yourself!
Equipment
- 1 Hand or Stand Mixer
- 1 Cookie Sheet
- 1 Small or Medium Cookie Scoop see notes below.
- 1 Cooling Rack
Ingredients
Cookies:
- 1 cup butter, unsalted, softened
- 3/4 cup powdered sugar
- 1 teaspoon clear vanilla extract, regular will work too.
- 1 tablespoon freeze dried strawberries, powdered in the blender or the food processor. SEE NOTES BELOW
- 2 tablespoons whole milk, or half & half
- 2 1/4 cups all-purpose flour
- 1/4 teaspoon salt
Icing:
- 1 1/4 cup powdered sugar
- 2-3 tablespoons whole milk, or half & half
- 1 teaspoon freeze dried strawberries, powdered in the blender or the food processor. SEE NOTES BELOW
Instructions
- In a medium bowl or the bowl of your stand mixer, whip the butter with an for about 1-2 minutes until it is light and fluffy. It will change color and become a little lighter.
- Add the 3/4 cup powdered sugar and vanilla extract, mix well. Scrape down the sides if needed.
- Add 1 tablespoon of the powdered freeze dried strawberries, milk, flour, and salt. Mix well until it combines into a dough and is less crumbly.
- Cover the bowl with plastic wrap and refrigerate for 30 minutes.
- While you are waiting, pre-heat your oven to 350 F and prep your cookie sheet with the silicone mat or parchment paper.
- When the dough is chilled, scoop the dough onto the sheet pan. They don't spread too much, but leave a little bit of room in between just incase.
- Bake on the middle rack for 12-14 minutes, depending on the size of scoop you use. Check for browning at around 10 minutes. They should be VERY lightly golden around the bottom edges, not too brown or they won't be a pretty pale pink.
- Cool on the sheet pan for 10-15 minutes, then transfer to the cooling racks for another 30 minutes.
- While they are cooling mix together the powdered sugar, strawberries, and milk. It should be pourable, but not like water. Make adjustments as needed. Cover and set aside until needed.
- Dip the tops of the cookies in the icing an place on the cookie sheet until set. Sprinkle with more powdered strawberry or your favorite sprinkles. They are also pretty plain. Store them in an air-tight container up for to 5 days in the fridge.
Notes
Nutritional Values are estimates only.
Freeze Dried Strawberries- These are great for adding a natural strawberry flavor and pink tint to the dough and frosting. You can find them in small 1-ounce bags at the grocery store or if you want organic, you can purchase online. Just make sure they are 'no sugar added'. One bag will make enough for this recipe, as written below.
Small or Medium Cookie Scoop- A scoop helps you get the perfect size cookie. If you don't have a scoop, no worries. Just use a spoon, about 1 tablespoon/1 ounce for SMALL or 2 tablespoons/2 ounces for a MEDIUM cookie. I don't recommend the larger 3-ounce cookie scoop because they will take longer to bake and it will affect the color.
NOTE: If you are using a spoon and rolling this by hand, CHILL the dough again after you have rolled them and always bake in a PRE-HEATED oven, they tend to hold their shape and bake better this way.
Nutrition
Calories: 87kcalCarbohydrates: 15gProtein: 1gFat: 6gSaturated Fat: 4gPolyunsaturated Fat: 0.3gMonounsaturated Fat: 2gTrans Fat: 0.2gCholesterol: 15mgSodium: 65mgPotassium: 22mgFiber: 0.3gSugar: 1gVitamin A: 180IUVitamin C: 8mgCalcium: 5mgIron: 1mg
Tried this recipe?Let us know how it was!