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Strawberry shortbread cookies are soft and buttery, AND covered in a strawberry glaze for that extra fruity flavor! Made with freeze-dried strawberries.
Ingredients
Instructions
- 1Cookies - Add butter and icing sugar to a bowl and beat until smooth. Mix in vanilla, then add in the flour and pinch of salt.
- 2Cookies - Roughly chop the freeze-dried strawberries and stir them into the dough. Form the dough into a log shape and wrap in plastic wrap. NOTE: the log should be roughly 7 inches long and 1 1/4 inch thick. Refrigerate for 1 hour.
- 3Cookies - Once dough has chilled, preheat the oven to 350°F. Line a baking sheet with parchment paper.
- 4Cookies - Slice the dough into pieces that are just under 1/2 inch thick. Bake for 8-11 minutes, or until the edges are slightly golden. Let cool completely before adding the glaze.
- 5Glaze - Use a blender or food processor to grind the freeze-dried strawberries into a fine powder.
- 6Glaze - Melt the butter and transfer to a bowl. Whisk in the powdered sugar, milk, and lemon juice. Add in freeze-dried strawberries. Add more powdered sugar to thicken the glaze if needed.
- 7Glaze - Dip the shortbread cookies into the glaze. Add more freeze dried strawberries on top for decoration if desired. Let the glaze set before enjoying!
