Oh my goodness, let me tell you about my absolute favorite treat: strawberry shortbread cookies! These delightful little bites are bursting with the sweet, juicy flavor of fresh strawberries, making them a perfect summer indulgence. I remember the first time I made them; the smell of buttery goodness filled my kitchen, and I just couldn’t wait to dig in! Trust me, once you take a bite of these cookies, you’ll be hooked. They’re not just delicious but so simple to whip up, too! So, let’s dive into this recipe for strawberry shortbread cookies that will leave your taste buds dancing with joy!
Ingredients for Strawberry Shortbread Cookies
To make these scrumptious strawberry shortbread cookies, you’ll need some simple yet essential ingredients. Here’s what you’ll gather:
- 1 cup unsalted butter, softened
- 1/2 cup powdered sugar
- 2 cups all-purpose flour
- 1/2 cup cornstarch
- 1 cup chopped fresh strawberries
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
Make sure your butter is nice and soft; it really helps in creating that rich, melt-in-your-mouth texture. And oh, don’t skimp on those fresh strawberries—trust me, they’re the star of this show! Let’s get baking!
How to Prepare Strawberry Shortbread Cookies
Alright, let’s dive into the wonderful world of making these strawberry shortbread cookies! It’s a pretty straightforward process, and I promise you’ll feel like a baking superstar by the end. Just follow these easy steps, and you’ll have a batch of cookies that are sure to impress!
Step-by-Step Instructions
- First things first, preheat that oven to 350°F (175°C). You want it nice and toasty for those cookies!
- In a large mixing bowl, cream together the softened butter and powdered sugar until it’s light and fluffy. This part is key for that melt-in-your-mouth texture, so really take your time here!
- Next, add in the vanilla extract and mix until evenly combined. Oh, the aroma is heavenly!
- Now, in a separate bowl, whisk together the all-purpose flour, cornstarch, and salt. This helps to ensure everything is well-mixed before you combine it with the wet ingredients.
- Gradually add the dry mixture to the butter mixture, stirring gently until just combined. Be careful not to overmix—this will keep your cookies tender!
- Finally, fold in those chopped fresh strawberries with a spatula. You want to see little bits of strawberry peeking through the dough. Yum!
- Now, scoop out portions of dough and roll them into balls—about the size of a tablespoon works great. Place them on a baking sheet lined with parchment paper, giving them some space to spread.
- Pop them in the oven and bake for 15-20 minutes, or until they’re lightly golden around the edges. Keep an eye on them; you want that perfect balance of soft and just a touch crisp!
- Once they’re done, let them cool on the baking sheet for a few minutes before transferring them to a wire rack. This cooling step is important because it helps them firm up a bit!
And there you have it! A simple yet delightful way to prepare strawberry shortbread cookies that will have everyone asking for the recipe. Enjoy the deliciousness!
Why You’ll Love This Recipe
- These strawberry shortbread cookies are incredibly flavorful, with the fresh strawberries adding a burst of sweetness in every bite!
- They’re super easy to make, even if you’re a beginner in the kitchen—just follow the simple steps, and you’ll be a cookie pro!
- The melt-in-your-mouth texture is absolutely irresistible; you’ll find it hard to eat just one!
- Perfect for any occasion—whether it’s a summer picnic, a cozy family gathering, or just a sweet treat for yourself!
- They can be made ahead of time and stored, making them a convenient option for busy days.
- With fresh strawberries, they feel like a lighter dessert option, satisfying your sweet tooth without feeling too heavy.
Tips for Success with Strawberry Shortbread Cookies
Alright, let’s talk about how to make these strawberry shortbread cookies absolutely perfect! I’ve got a few tips that I swear by to ensure they turn out just right every time.
- Use Fresh Strawberries: This is key! Make sure your strawberries are ripe and sweet. Wash them well, remove the stems, and chop them into small pieces so they mix beautifully into the dough.
- Softened Butter: Don’t rush this step! Let your butter sit out at room temperature for at least 30 minutes. It helps create that lovely creamy texture when creaming with the sugar.
- Don’t Overmix: When combining the dry ingredients with the wet ones, mix just until combined. Overmixing can lead to tough cookies, and we want them to be soft and tender!
- Chill the Dough (Optional): If you have time, chilling the dough for about 30 minutes can help the cookies hold their shape better while baking, especially if your kitchen is warm.
- Keep an Eye on Baking Time: Ovens can vary, so start checking your cookies around the 15-minute mark. You want them just lightly golden, so don’t let them get too brown!
- Let Them Cool: After baking, give the cookies a few minutes on the baking sheet before transferring them to a wire rack. This allows them to set up nicely and prevents them from breaking.
With these tips, I’m confident you’ll whip up a batch of strawberry shortbread cookies that will have everyone raving! Happy baking!
Nutritional Information for Strawberry Shortbread Cookies
Now, let’s chat about the nutritional info for these delightful strawberry shortbread cookies! Just a heads up, these values are estimates based on a serving size of one cookie, so keep that in mind as you indulge.
- Calories: 120
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Cholesterol: 25mg
- Sodium: 50mg
- Carbohydrates: 15g
- Fiber: 0g
- Sugar: 5g
- Protein: 1g
These cookies are a delightful treat, and while they may have a few calories, they’re worth every bite for that sweet, buttery goodness. Enjoy!
Storage & Reheating Instructions
Now that you’ve baked up a storm with those delicious strawberry shortbread cookies, let’s talk about how to store them properly so you can enjoy them for days to come! I’ve got a couple of tips that will keep your cookies fresh and tasty.
- Storing: Once your cookies have completely cooled on the wire rack, place them in an airtight container. This is key for keeping them soft and preventing any unwanted moisture. They’ll stay fresh for up to a week, but I bet they won’t last that long!
- Freezing: If you want to save some for later, these cookies freeze beautifully. Just layer them between sheets of parchment paper in a freezer-safe container or bag, and they’ll keep well for up to 2 months. When you’re ready to enjoy, let them thaw at room temperature.
- Reheating: If you prefer your cookies warm, simply pop them in the microwave for about 10-15 seconds. This will bring back that delightful softness. Just be careful not to overheat them, or they might lose that lovely texture!
With these storage and reheating tips, you’ll be able to savor the deliciousness of your strawberry shortbread cookies any time the craving strikes. Happy snacking!
FAQ About Strawberry Shortbread Cookies
Got questions about making these delightful strawberry shortbread cookies? I’ve got you covered! Here are some common queries I hear, along with my answers to help you on your baking journey.
Can I use frozen strawberries instead of fresh?
While fresh strawberries are best for flavor and texture, you can use frozen strawberries in a pinch. Just make sure to thaw and drain them well to avoid excess moisture in the dough!
How do I know when my cookies are done baking?
Keep an eye on those edges! Your cookies are done when they’re lightly golden around the edges but still soft in the center. They’ll firm up as they cool, so don’t worry if they seem a bit soft right out of the oven!
Can I add other flavors to the dough?
Absolutely! You can mix in a bit of lemon zest for a citrusy twist or even a sprinkle of almond extract for a different flavor profile. Just remember to keep the balance so it doesn’t overpower the strawberries!
What should I do if my dough is too sticky?
If you find your dough a bit too sticky to handle, don’t panic! Just sprinkle a little extra flour on your work surface and your hands while shaping the cookies. Alternatively, you can chill the dough for about 30 minutes to make it easier to work with.
Can I make these cookies gluten-free?
Yes! You can substitute the all-purpose flour with a gluten-free flour blend. Just make sure it’s a 1:1 blend that includes xanthan gum for the best texture!
With these FAQs answered, you’re all set to whip up a batch of strawberry shortbread cookies that will wow your friends and family. Happy baking!
Call to Action
Now that you’ve got this fabulous recipe for strawberry shortbread cookies in your hands, I’d love to hear from you! After you’ve baked up a batch (or two), please leave a comment below to share your thoughts. Did you tweak the recipe? Add your own twist? Let me know how it turned out! And if you enjoyed these cookies as much as I do, please take a moment to rate the recipe. Your feedback means the world to me and helps others discover this deliciousness! Don’t forget to share your cookie creations on social media—tag your friends and spread the joy of baking! Happy baking, my friends!
Print
Strawberry Shortbread Cookies That Will Melt Your Heart
- Total Time: 40 minutes
- Yield: 24 cookies 1x
- Diet: Vegetarian
Description
Delicious strawberry shortbread cookies made with fresh strawberries.
Ingredients
- 1 cup unsalted butter, softened
- 1/2 cup powdered sugar
- 2 cups all-purpose flour
- 1/2 cup cornstarch
- 1 cup fresh strawberries, chopped
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
Instructions
- Preheat the oven to 350°F (175°C).
- In a bowl, cream the butter and powdered sugar together.
- Add the vanilla extract and mix well.
- In another bowl, combine flour, cornstarch, and salt.
- Gradually add the dry ingredients to the butter mixture.
- Fold in the chopped strawberries gently.
- Form the dough into balls and place them on a baking sheet.
- Bake for 15-20 minutes until lightly golden.
- Let cool on a wire rack before serving.
Notes
- Use fresh strawberries for best flavor.
- Store cookies in an airtight container.
- These cookies can be frozen for later use.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 120
- Sugar: 5g
- Sodium: 50mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 0g
- Protein: 1g
- Cholesterol: 25mg
Keywords: strawberry shortbread cookies
