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Best Freeze-Dried Strawberry Shortbread Cookies with Lemon Zest

Three soft, pink-flecked strawberry shortbread cookies stacked on a small white plate near a window.
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Make these buttery, crumbly shortbread cookies featuring intense strawberry flavor from freeze-dried fruit and a bright hint of lemon. This easy recipe delivers bakery style cookies perfect for summer.

Ingredients

Scale
  • 1 cup (2 sticks) unsalted butter, softened
  • 1/2 cup granulated sugar
  • 1/4 cup powdered sugar
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon lemon zest
  • 1/4 teaspoon salt
  • 2 cups all-purpose flour
  • 1/2 cup freeze-dried strawberries, finely crushed into powder
  • 1 tablespoon milk (optional, for texture adjustment)

Instructions

  1. Preheat your oven to 325°F (160°C). Line two baking sheets with parchment paper.
  2. In a large bowl, cream together the softened butter, granulated sugar, and powdered sugar until light and fluffy. This takes about 3 minutes.
  3. Beat in the vanilla extract and lemon zest until combined.
  4. In a separate bowl, whisk together the flour, salt, and the crushed freeze-dried strawberries until the mixture is uniformly pink and blended.
  5. Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Do not overmix. The dough will be thick and slightly crumbly.
  6. If the dough seems too dry to hold together, add the milk one teaspoon at a time until it forms a cohesive mass.
  7. Form the dough into a disk, wrap it in plastic wrap, and chill for 15 minutes. This step helps achieve the perfect shortbread texture.
  8. Roll the dough out on a lightly floured surface to about 1/4 inch thickness. Use a 2-inch round or square cookie cutter to cut out shapes.
  9. Place the cut cookies onto the prepared baking sheets, spacing them about 1 inch apart.
  10. Bake for 14 to 17 minutes, or until the edges are set and very lightly golden. The centers should remain pale.
  11. Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.

Notes

  • For the best strawberry flavor, crush the freeze-dried strawberries into a fine powder using a food processor or by placing them in a zip-top bag and crushing them with a rolling pin.
  • If you prefer a slightly crisper cookie, bake for an additional 2 minutes.
  • Dust the cooled cookies with a light coating of powdered sugar for a classic look, if desired.

Nutrition

Find it online: https://purecookingjoy.com/strawberry-shortbread-cookies-recipe/

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