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Strawberry Lemon Shortbread Cookies

A close-up stack of round Strawberry Lemon Shortbread Cookies topped with coarse sugar crystals.
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A recipe for buttery, crumbly shortbread cookies flavored with fresh lemon zest and freeze-dried strawberries for a bright, melt-in-your-mouth texture.

Ingredients

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  • 1 cup unsalted butter, softened
  • 1/2 cup granulated sugar
  • 1 teaspoon vanilla extract
  • 1/4 cup freeze-dried strawberries, finely ground
  • 1 tablespoon fresh lemon zest
  • 1 teaspoon fresh lemon juice
  • 2 cups all-purpose flour
  • 1/4 teaspoon salt
  • 1/2 cup powdered sugar, for dusting (optional)

Instructions

  1. In a large bowl, cream the softened butter and granulated sugar together until light and fluffy.
  2. Beat in the vanilla extract, ground freeze-dried strawberries, lemon zest, and lemon juice until just combined.
  3. In a separate bowl, whisk together the flour and salt. Gradually add the dry ingredients to the wet ingredients, mixing on low speed until a soft dough forms. Do not overmix.
  4. Divide the dough in half. Shape each half into a log about 1.5 inches in diameter. Wrap each log tightly in plastic wrap.
  5. Chill the dough logs in the refrigerator for at least 2 hours, or until firm enough to slice.
  6. Preheat your oven to 325 degrees Fahrenheit (160 degrees Celsius). Line baking sheets with parchment paper.
  7. Remove one dough log from the refrigerator and slice it into rounds about 1/3 inch thick. Place the slices onto the prepared baking sheets, leaving about 1 inch between cookies.
  8. Bake for 14 to 18 minutes, or until the edges are lightly golden. The centers should still look pale.
  9. Let the cookies cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.
  10. If desired, dust the cooled cookies lightly with powdered sugar before serving.

Notes

  • Grind the freeze-dried strawberries into a fine powder using a food processor or spice grinder before adding them to the dough.
  • For a firmer cookie, chill the dough for up to 24 hours.
  • If you prefer a glazed cookie, whisk 1 cup of powdered sugar with 2 tablespoons of lemon juice and drizzle over the cooled cookies.

Nutrition

Find it online: https://spoonfulsnap.com/strawberry-lemon-shortbread-cookies/