Strawberry Shortbread Cookies
Use cookie cutters, stamps, or presses to easily create cute pink cookies in any shape with this strawberry shortbread recipe.
Ingredients
- 1/2 cup freeze dried strawberries (12g)
- 1/2 cup granulated sugar (100g)
- 1/2 cup room temperature unsalted butter (113g)
- 1/4 tsp kosher salt
- 1 1/4 cups all purpose flour (150g)
- 1 egg yolk
Instructions
- In a food processor or blender, pulse strawberries and 2 tbsp (25g) of the sugar until you get a fine pink powder.
- In the bowl of a stand mixer fitted with a paddle attachment or a mixing bowl with electric hand mixer, add butter, remaining sugar, strawberry sugar powder, and salt. Cream until mixture becomes light pink in color and fluffy in texture, similar to frosting.
- Add egg yolk and continue beating until well incorporated.
- Add flour and mix on the lowest speed until a crumbly dough forms.
- Transfer dough to a large sheet of plastic wrap and pat into a 1/3 to 1/2 inch thick disc. Wrap dough completely in the plastic and transfer to the fridge to chill.
- While dough is chilling, preheat oven to 350 degrees F and line a large baking sheet with parchment paper.
- After 15-20 minutes, remove dough from fridge and transfer to a silicone mat or other clean work surface lightly dusted with flour. Use a 1 inch cookie cutter (or other shaped cutter, stamp, or press) to cut out your cookies. If doing a cherry blossom shape, use the blunt end of a toothpick to poke holes in the center for the stamen design. With a 1 inch cookie cutter, you can get about 24-30 cookies.
- Arrange cookies on your prepared baking tray about 1 inch apart. Bake for 8-10 minutes or until cookies have slightly puffed and are only just beginning to brown at the edges.
- Remove cookies from oven and let cool before eating. Leftovers can be kept in an airtight container at room temperature.