Why You’ll Love This Recipe
These White Chocolate Strawberry Shortbread Cookies are the perfect blend of buttery, crumbly shortbread with a sweet and tangy strawberry flavor, topped off with a luscious white chocolate drizzle. They’re easy to make with just a few ingredients and have a beautiful pink hue thanks to freeze-dried strawberries. Whether for a special occasion or a simple treat, these cookies are sure to impress!
Ingredients
- Salted butter (slightly softened)
- Powdered sugar
- Vanilla extract
- All-purpose flour (or gluten-free alternative)
- Freeze-dried strawberry powder
- White chocolate (for drizzling)
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Directions
- Make the Dough: Beat butter, powdered sugar, vanilla, and strawberry powder until fluffy.
- Add the Flour: Mix in flour until just combined.
- Chill the Dough: Shape into a log, wrap in plastic wrap, and refrigerate for at least 1 hour.
- Slice and Bake: Cut into ½-inch slices and bake at 350°F for 11-15 minutes.
- Drizzle with White Chocolate: Once cooled, drizzle melted white chocolate over the cookies.
Servings and Timing
- Servings: 16 cookies
- Prep Time: 10 minutes
- Chill Time: 1 hour
- Bake Time: 11-15 minutes
- Total Time: 1 hour 25 minutes
Variations
- Lemon Twist: Add lemon zest for extra citrusy flavor.
- Dark Chocolate Drizzle: Swap white chocolate for dark chocolate.
- Nutty Addition: Add crushed almonds or pistachios for crunch.
Storage/Reheating
- Storage: Keep in an airtight container for up to a week.
- Freezing: Freeze the dough for up to 3 months before baking.
FAQs
Can I use fresh strawberries instead of freeze-dried?
No, fresh strawberries add too much moisture, making the dough too soft.
How do I make strawberry powder?
Blend freeze-dried strawberries into a fine powder using a food processor.
Can I use unsalted butter?
Yes, but add a pinch of salt to balance the flavors.
How do I prevent my cookies from spreading?
Ensure the butter isn’t too soft and chill the dough before baking.
Can I make these gluten-free?
Yes, use a gluten-free all-purpose flour blend.
Conclusion
These White Chocolate Strawberry Shortbread Cookies are a simple yet elegant treat, perfect for spring and special occasions. Their buttery texture, fruity flavor, and delicate white chocolate drizzle make them irresistible!
White Chocolate Strawberry Shortbread Cookies
- Prep Time: 10 minutes
- Cook Time: 11-15 minutes
- Total Time: 1 hour 25 minutes
- Yield: 16 cookies
- Category: Dessert, Cookies
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
These White Chocolate Strawberry Shortbread Cookies are a buttery, crumbly delight with a sweet and tangy strawberry flavor. Made with freeze-dried strawberries for a natural pink hue and drizzled with luscious white chocolate, these cookies are perfect for any occasion. Easy to make and beautifully elegant, they’re sure to impress with their delicate texture and fruity twist!
Ingredients
-
For the Cookies:
- 1 cup salted butter (slightly softened)
- ½ cup powdered sugar
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour (or gluten-free alternative)
- ¼ cup freeze-dried strawberry powder
-
For the Drizzle:
- ½ cup white chocolate, melted
Instructions
- Make the Dough: In a bowl, beat butter, powdered sugar, vanilla, and freeze-dried strawberry powder until light and fluffy.
- Add the Flour: Gradually mix in flour until just combined. Do not overmix.
- Chill the Dough: Shape into a log, wrap in plastic wrap, and refrigerate for at least 1 hour.
- Slice and Bake: Preheat oven to 350°F (175°C). Slice dough into ½-inch rounds and place on a lined baking sheet. Bake for 11-15 minutes, until edges are lightly golden.
- Drizzle with White Chocolate: Allow cookies to cool completely before drizzling with melted white chocolate. Let set before serving.
Notes
- Lemon Twist: Add lemon zest for a fresh, citrusy flavor.
- Dark Chocolate Drizzle: Swap white chocolate for dark chocolate for a richer contrast.
- Nutty Addition: Add crushed almonds or pistachios for extra crunch.
