Sweet and Tangy Strawberry Shortbread Cookies Recipe
Introduction
Strawberry Shortbread Cookies are a delightful treat that combines buttery shortbread with the sweet freshness of strawberries. Perfect for a light snack or a charming dessert, these cookies bring a touch of summer to your baking.
Ingredients
- 2 cups all-purpose flour
- 1 cup unsalted butter, softened
- 1/2 cup fresh strawberries, finely chopped
- 3/4 cup granulated sugar
Instructions
- Step 1: In a large bowl, cream the softened butter and sugar together until light and fluffy.
- Step 2: Gently fold in the chopped strawberries, then gradually add the flour, mixing until a soft dough forms.
- Step 3: Preheat your oven to 350°F (175°C). Roll the dough into small balls and place them on a baking sheet lined with parchment paper, flattening each slightly with your palm.
- Step 4: Bake the cookies for 12-15 minutes until the edges are lightly golden. Allow to cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.
Tips & Variations
- Use frozen strawberries if fresh are not available, but be sure to thaw and drain them well to avoid excess moisture in the dough.
- For extra flavor, add 1 teaspoon of vanilla extract or a pinch of cinnamon to the dough.
- Sprinkle a little sugar on top of the cookies before baking for a sweet, crunchy finish.
Storage
Store these cookies in an airtight container at room temperature for up to 4 days. For longer storage, keep them in the refrigerator for up to a week. To refresh the texture, warm them slightly in a low oven before serving.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use frozen strawberries for this recipe?
Yes, you can use frozen strawberries, but make sure to thaw and drain them well to prevent the dough from becoming too wet.
How do I prevent the cookies from spreading too much while baking?
Chilling the dough for about 30 minutes before baking can help maintain the cookie shape and reduce spreading.
PrintSweet and Tangy Strawberry Shortbread Cookies Recipe
Delight in these classic Strawberry Shortbread Cookies, combining a buttery shortbread base with the sweet freshness of strawberries for a perfect treat that balances crumbly texture and fruity brightness.
- Prep Time: 15 minutes
- Cook Time: 15-18 minutes
- Total Time: 30-35 minutes
- Yield: 24 cookies 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
For the Dough
- 2 cups all-purpose flour
- 1 cup unsalted butter, softened
- 1/2 cup granulated sugar
For the Topping
- 1 cup fresh strawberries, chopped
Instructions
- Prepare the Dough: In a large bowl, cream together the softened butter and granulated sugar until light and fluffy. Gradually add the flour and mix until a smooth dough forms.
- Shape the Cookies: Roll the dough into small balls and gently flatten them to form cookie shapes on a parchment-lined baking sheet.
- Add Strawberries: Press chopped fresh strawberries onto the tops of each flattened cookie, ensuring some of the fruit adheres well to the dough.
- Bake the Cookies: Preheat the oven to 350°F (175°C). Bake the cookies for 15-18 minutes, or until the edges are lightly golden and the strawberries are slightly caramelized.
- Cool and Serve: Remove the cookies from the oven and allow them to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Notes
- Use fresh, ripe strawberries for the best flavor and texture.
- Chilling the dough for 30 minutes before baking can help maintain cookie shape.
- Store cookies in an airtight container at room temperature for up to 3 days.
- For a gluten-free version, substitute the all-purpose flour with a gluten-free flour blend.
Keywords: Strawberry shortbread, cookies, buttery shortbread, fresh strawberries, dessert cookies, baked cookies
