Strawberry Shortbread Cookies
Buttery, tender shortbread cookies studded with fresh strawberries and finished with a dusting of powdered sugar.
Ingredients
Ingredients
- 1 cup all-purpose flour
- 1/2 cup unsalted butter softened
- 1/3 cup granulated sugar
- 1/2 cup fresh strawberries finely chopped
- 1 teaspoon vanilla bean paste
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 2 tablespoons powdered sugar for dusting
Instructions
- Preheat the oven to 350°F and line a baking sheet with parchment paper.
- In a large bowl, cream the softened butter and granulated sugar with a hand mixer or wooden spoon for 3 to 5 minutes, until very light and fluffy.
- Mix in the vanilla bean paste until fully combined.
- Gently fold in the finely chopped strawberries with a spatula until evenly distributed.
- In a separate bowl, whisk together the flour, baking powder, and salt until well combined.
- Add the dry ingredients to the strawberry mixture in 2 to 3 additions, mixing on low speed or by hand just until a soft dough forms and no dry flour remains.
- Use a tablespoon or small cookie scoop to drop rounded portions of dough onto the prepared baking sheet, spacing the cookies about 2 inches apart.
- Bake for 12 to 15 minutes, until the edges are lightly golden and the centers look set but still soft.
- Let the cookies cool on the baking sheet for 5 minutes, then transfer them to a wire rack to cool completely.
- Once cooled, sift powdered sugar over the tops of the cookies before serving.
Notes
- Blot especially juicy strawberries lightly with a paper towel before chopping to prevent the dough from becoming too wet.
- Keep the strawberry pieces small (about pea-sized) so they bake evenly and do not create soggy spots in the cookies.
- Keep the strawberry pieces small (about pea-sized) so they bake evenly and do not create soggy spots in the cookies.