Indulge in the buttery bliss of Strawberry Shortbread Cookies (Made with Real Strawberry Flavor). With a melt-in-your-mouth texture and fruity essence, this recipe is your sweet escape.
Author:Sophia
Prep Time:15 minutes
Cook Time:20 minutes
Total Time:35 minutes
Yield:4 servings 1x
Method:Stovetop
Cuisine:American
Ingredients
Scale
1 cup unsalted butter, softened
3/4 cup powdered sugar
2 cups all-purpose flour
1/2 teaspoon salt
1 teaspoon vanilla bean paste
1/4 cup real strawberry puree (made from fresh strawberries)
1/4 teaspoon baking powder
Instructions
Step 1: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
Step 2: In a large mixing bowl, cream the softened butter and powdered sugar together until light and fluffy.
Step 3: Gradually add the flour, salt, baking powder, vanilla powder, and strawberry puree to the butter mixture, mixing until just combined and a dough forms.
Step 4: Roll the dough into small balls (about 1 inch in diameter) and place them on the prepared baking sheet, spacing them about 2 inches apart. Gently flatten each ball with the bottom of a glass or your hand.
Step 5: Bake in the preheated oven for 12-15 minutes or until the edges are lightly golden. Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
Notes
For optimal freshness, store your strawberry shortbread cookies in an airtight container at room temperature for up to a week, or refrigerate them for longer shelf life.
If you prefer your cookies warm, simply reheat them in the microwave for about 10-15 seconds; this will enhance the buttery flavor and make them irresistibly soft.
Serve your strawberry shortbread cookies with a dollop of whipped cream or a scoop of vanilla ice cream for a delightful dessert experience that complements their fruity flavor.
For best results, be careful not to overmix the dough once you add the flour and strawberry puree; this will ensure your cookies remain tender and crumbly.