Buttery soft strawberry shortbread with a tart lemon glaze—summer in a cookie!
- 1 cup butter, softened (226g) (almost room temp)
- 3/4 confectioners sugar (80g)
- 3 tbsp freeze-dried strawberry powder (12g)
- From a 1 oz. (28g) bag of freeze-dried strawberries, pulsed in a blender or food processor, then sifted to remove clumps.
- 1 tsp. vanilla paste or extract
- 2 cups all-purpose flour (250g)
- 1/2 teaspoon kosher salt
- 2 1/2 cups powdered sugar, sifted (~250g)
- 1 teaspoon pure lemon paste or juice
- 1 teaspoon pure vanilla bean paste or extract
- 4 tablespoons whole milk
- Extra freeze dried strawberries to crumble overtop (optional)
- Whisk together your flour and salt. Set aside. Crush up/pulse/grind the freeze-dried strawberries and sift into a bowl to remove clumps (if not done so already), so you’re left with just the powder. Save the clumps to crush overtop cookies at the end (optional).
- Sift your powdered sugar into the bowl of a stand mixer fitted with a paddle attachment, add your strawberry powder, mixing on low for about 15 seconds to combine (you can also whisk together if that’s easier). Add your butter and beat on medium-high speed 3 minutes (start on low and work up to avoid powder going everywhere) until lighter and fluffier, scraping down the bowl halfway through and after.
- Beat in your vanilla paste or extract on medium high for 30 seconds. Scrape down the bowl again. With your mixer on low, gradually add in the flour mixture until just combined (takes me about a minute). Form the dough into somewhat flat disc, wrap tightly in plastic wrap and roll out any air bubbles with a rolling pin, then chill in the fridge for 30-45 minutes to firm up.
- Take the dough of the fridge and let rest for 5 minutes on the counter (will make it easier to roll). Roll out between two pieces of parchment paper (lightly sprinkling the bottom one with flour) until ~1/4 inch thick. Then, cut into smaller rectangles/squares (mine were 2.5in x 3.5in). Make sure to use and re-roll the excess dough to get more cookies.
- Place a on large baking sheet lined with parchment paper, spaced an inch or two apart (these won’t spread much). Chill for 30 more minutes (preheat the oven to 350°F during this time). Then, bake at 350°F for 12-14 minutes on the center rack (edges/bottom slightly brown, but still somewhat soft).
- Let cool on the sheet for 30 minutes before transferring to separate rack to cool completely. To make the glaze, sift your powered sugar into a small bowl, add in the rest of the glaze ingredients, and then whisk until smooth (add more powdered sugar to thicken or more milk to thin out). Make sure the cookies are completely cooled before applying the glaze (see blog above for how I got the diagonal look).
These should last for about a week stored in an airtight container at room temperature.
- If your strawberry shortbread is evenly slightly warm when adding the glaze then it won’t stick like you see here! Give them plenty of time to cool down, otherwise it’ll just slight off and you don’t be able to glaze it properly. Your patience will pay off, trust me.
- See some tips in the blog above for rolling out the dough if you’re having some trouble!