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Strawberry Shortbread Cookies

Delightful cookies combining crispy buttery shortbread with fresh strawberry sweetness, perfect for family gatherings or cozy evenings at home.
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Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings: 24 cookies
Course: Dessert, Snack
Cuisine: American, Baking
Calories: 100
Ingredients Method Notes

Ingredients
  

For the cookies
  • 1 cup unsalted butter, softened Ensure the butter is at room temperature for the best texture.
  • 2/3 cup powdered sugar Can substitute with coconut sugar for a lower glycemic index.
  • 1 teaspoon vanilla extract
  • 2 cups all-purpose flour Can be substituted with a 1:1 gluten-free flour blend.
  • 1/2 teaspoon salt
  • 1 cup chopped fresh strawberries Ensure uniform sizes for even distribution; frozen strawberries can be used after thawing.

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C).
  2. In a mixing bowl, cream together the softened butter and powdered sugar until light and fluffy, about 3-5 minutes with an electric mixer.
  3. Mix in the vanilla extract until fully incorporated.
  4. In a separate bowl, mix the all-purpose flour and salt. Gradually add this mixture to the butter-sugar blend, stirring until just combined.
  5. Fold in the chopped fresh strawberries carefully.
  6. Scoop tablespoons of the dough and form them into small balls. Place them on a parchment-lined baking sheet, leaving space between each dough ball.
Baking
  1. Bake for 12-15 minutes or until the edges are lightly golden.
  2. Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.

Notes

Store cookies in an airtight container at room temperature for up to 5 days, or freeze for up to three months. Thaw at room temperature or gently reheat before serving.