Description
Buttery Strawberry Shortbread Cookies are tender, melt-in-your-mouth treats bursting with fresh strawberry sweetness. The rich, buttery base pairs beautifully with bright fruit flavor for a classic yet refreshing cookie.
Ingredients
1 cup unsalted butter, softened
3/4 cup granulated sugar
1 large egg
1 teaspoon pure vanilla extract
2 1/4 cups all-purpose flour
1/2 teaspoon salt
2 tablespoons cornstarch
1 cup fresh strawberries, finely chopped and patted dry
Instructions
- Cream the softened butter and sugar together in a large mixing bowl until light and fluffy, about 2–3 minutes.
- Beat in the egg and vanilla extract until fully incorporated and smooth.
- In a separate bowl, whisk together the flour, salt, and cornstarch.
- Gradually add the dry ingredients to the wet mixture, mixing just until combined. Do not overmix.
- Gently fold in the finely chopped strawberries until evenly distributed.
- Cover the dough and refrigerate for at least 30 minutes.
- Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
- Scoop tablespoon-sized portions of dough onto the prepared baking sheet, spacing them about 2 inches apart. Lightly flatten each mound.
- Bake for 14–16 minutes, until the edges are lightly golden.
- Cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Notes
Pat strawberries dry to remove excess moisture and prevent soggy dough.
Add 1 teaspoon lemon zest for a bright citrus note.
Mix in white chocolate chips for extra sweetness and texture.
Replace a small portion of flour with freeze-dried strawberry powder for stronger strawberry flavor.
Store in an airtight container at room temperature for up to 3 days or refrigerate for up to 5 days.
Freeze cooled cookies in a freezer-safe container for up to 2 months and thaw at room temperature.
- Prep Time: 15 minutes
- Cook Time: 16 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 165 kcal
- Sugar: 9 g
- Sodium: 55 mg
- Fat: 9 g
- Saturated Fat: 5 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 19 g
- Fiber: 0.5 g
- Protein: 2 g
- Cholesterol: 28 mg
