White Chocolate Strawberry Shortbread Cookies
These soft and buttery strawberry shortbread cookies are the best spring dessert! Easy to make in one bowl with just 5 simple ingredients, these shortbread cookies are made with freeze-dried strawberries and topped with a sweet white chocolate drizzle. Each bite melts in your mouth!
Equipment
- 1 Large Mixing Bowl
- 1 Electric Mixer or Stand Mixer
- 1 Large Baking Sheet with Parchment Paper
- Plastic Wrap for Chilling the Dough
Ingredients
- 1 cup salted butter, slightly softened *or vegan butter
- ½ cup powdered sugar sifted for best results
- 1 teaspoon pure vanilla extract
- 3 tablespoons freeze-dried strawberry powder see notes
- 2 cups all-purpose flour **or gluten-free flour blend
- ¼ cup melted white chocolate, for drizzling optional
Instructions
- To make your own strawberry powder at home, add about 1 cup of freeze-dried strawberries to a blender or food processor. Grind them into a fine powder, then measure out 3 tablespoons for use in the recipe.3 tablespoons freeze-dried strawberry powder
- Add the slightly softened butter, powdered sugar, vanilla extract, and strawberry powder to a large mixing bowl. Using an electric mixer or stand mixer, beat on medium-high speed for 1-2 minutes until the mixture is smooth and fluffy.1 cup salted butter, slightly softened, ½ cup powdered sugar, 1 teaspoon pure vanilla extract, 3 tablespoons freeze-dried strawberry powder
- Add the flour and mix gently on low speed until just barely combined. The dough will be sticky and soft. Be very careful not to over-mix the dough; a few flour specks are okay!2 cups all-purpose flour
- Use your hands to shape the dough into a thick log shape. It should be about 2 inches in diameter and 9-12 inches long. Wrap the log in plastic wrap and chill it in the fridge for at least 1 hour to firm up. Don't skip this step!
- While the dough is chilling, preheat the oven to 350℉ and line a large baking sheet with parchment paper.
- Remove the dough from the fridge and remove the plastic wrap from the log. Use a sharp knife to slice the dough into ½-inch cookie slices. Place the cookie dough slices on the prepared baking sheet 1-2 inches apart.
- Bake the shortbread cookies for 11-15 minutes, or until the edges are set and appear dry and lightly golden. The centers of the cookies should look slightly puffy. They will be pale in color and visually look under-baked, but they will continue to set up on the baking sheet as they cool.
- Remove the cookies from the oven and allow them to cool on the baking sheet for at least 10 minutes before transferring them to a cooling rack. Shortbread cookies are delicate and crumbly, so be careful transferring them.
- If desired, melt white chocolate in a small bowl and use a spoon to drizzle the chocolate over each cookie in a zig-zag motion. Sprinkle extra strawberry powder or freeze-dried strawberry chunks on the wet chocolate and let it dry to harden. Enjoy!¼ cup melted white chocolate, for drizzling
Notes
Storage: Store leftover strawberry shortbread cookies in an airtight container at room temperature for 5-7 days. To freeze the cookies, store them in an airtight container with parchment paper between each layer of cookies so they don't stick. They freeze for up to 3 months. Remember to let them thaw at room temperature before enjoying them again.
Strawberry Powder: You can buy strawberry powder, or easily make your own at home by blending freeze-dried strawberries in a food processor or blender.
*Vegan: You can easily make these shortbread cookies vegan by using vegan stick butter and vegan white chocolate.
**Gluten-Free: Replace the all-purpose flour with a gluten-free all-purpose flour blend. The cookies may be more delicate and crumbly with gluten-free flour, but they still taste good. Just be sure the GF flour blend includes xanthan gum.