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Lyna Recipes

Soft Strawberry Shortbread Cookies

Buttery shortbread cookies made with freeze-dried strawberries for a soft texture and real strawberry flavor.
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Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings: 20 cookies
Ingredients Method Notes

Ingredients
  

  • 8 oz unsalted butter softened
  • 4 oz granulated sugar
  • 1 teaspoon vanilla extract
  • 11 1/4 oz all-purpose flour
  • 1/2 teaspoon kosher salt
  • 1 1/4 oz freeze-dried strawberries crushed into powder
  • 3 tablespoons whole milk
Optional:
  • 1 cup powdered sugar for dusting or glaze

Method
 

Preheat oven to 325°F (165°C) and line a baking sheet with parchment paper.
    Crush freeze-dried strawberries into a fine powder.
      Cream butter and sugar until smooth.
        Mix in vanilla extract.
          Combine flour, salt, and strawberry powder in a separate bowl.
            Gradually add dry ingredients to butter mixture.
              Add milk until dough comes together.
                Shape dough into cookies and place on baking sheet.
                  Bake for 12–15 minutes until edges are lightly golden.
                    Cool completely before serving or dusting with powdered sugar.

                      Notes

                      Do not overbake to keep cookies soft. Store in airtight container up to 5 days. Crush strawberries finely for best texture.