Strawberry Vanilla Shortbread Cookies
Make delicious strawberry vanilla shortbread cookies with this easy homemade recipe. Perfectly crisp, buttery, and bursting with strawberry flavor for any occasion.
Equipment
- mixing bowl
- whisk
- electric mixer
- spatula
- plastic wrap
- oven
- baking sheets
- parchment paper
- shallow dish
- sharp knife
- cutting board
- wire rack
- measuring cups
- measuring spoons
Ingredients
Dry Ingredients
- 2 cups all-purpose flour
- 1/4 teaspoon salt
Wet Ingredients
- 1 cup unsalted butter softened at room temperature
- 2/3 cup granulated sugar
- 1 teaspoon pure vanilla extract
- 1/3 cup freeze-dried strawberry powder
- 1/4 cup granulated sugar for rolling
Instructions
- In a medium bowl, whisk together the all-purpose flour and salt. Set this dry mixture aside.
- In a large bowl using an electric mixer, beat the softened butter and 2/3 cup of granulated sugar together on medium-high speed until light and fluffy, about 3 to 4 minutes. Beat in the vanilla extract until fully combined.
- Reduce the mixer speed to low and gradually add the flour mixture to the butter mixture, mixing just until a soft dough forms and no dry flour remains. Gently fold in the freeze-dried strawberry powder until it is evenly distributed and the dough is tinted pink.
- Wrap the dough tightly in plastic wrap and shape it into a log roughly 2 inches in diameter. Refrigerate the dough log until it is very firm, for at least 2 hours or up to overnight.
- Preheat your oven to 350 degrees Fahrenheit. Line two large baking sheets with parchment paper. Place the 1/4 cup of granulated sugar for rolling in a shallow dish.
- Unwrap the chilled dough log. Roll it gently in the sugar to coat the entire surface. Use a sharp knife to slice the log into rounds about 1/4-inch thick, placing the cookies 1 inch apart on the prepared baking sheets.
- Bake the cookies, one sheet at a time, in the preheated oven for 12 to 15 minutes, until the edges are just barely starting to turn golden. The centers should remain soft.
- Let the cookies cool on the baking sheet for 5 minutes to firm up, then transfer them to a wire rack to cool completely.
Notes
Let dough chill thoroughly for easier slicing. Cookies will firm up as they cool.