White Chocolate Strawberry Shortbread Cookies

Name: White Chocolate Strawberry Shortbread Cookies
Prep time: 10 min
Cook time: 15 min
Total time: 1 h 25 min
Ingredients: 1 cup salted butter, slightly softened (*or vegan butter); ½ cup powdered sugar (sifted for best results); 1 teaspoon pure vanilla extract; 3 tablespoons freeze-dried strawberry powder (see notes); 2 cups all-purpose flour (**or gluten-free flour blend); ¼ cup melted white chocolate, for drizzling (optional)

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Prep Time: 10 minutes

Cook Time: 15 minutes

Total: 85 minutes

Servings: 16

Author : Samantha Ensinger

White Chocolate Strawberry Shortbread Cookies

Ingredients

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1 cup salted butter, slightly softened (*or vegan butter)½ cup powdered sugar (sifted for best results)1 teaspoon pure vanilla extract3 tablespoons freeze-dried strawberry powder (see notes)2 cups all-purpose flour (**or gluten-free flour blend)¼ cup melted white chocolate, for drizzling (optional)

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Instructions

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Step 1

To make your own strawberry powder at home, add about 1 cup of freeze-dried strawberries to a blender or food processor. Grind them into a fine powder, then measure out 3 tablespoons for use in the recipe.

Step 2

Add the slightly softened butter, powdered sugar, vanilla extract, and strawberry powder to a large mixing bowl. Using an electric mixer or stand mixer, beat on medium-high speed for 1-2 minutes until the mixture is smooth and fluffy.

Step 3

Add the flour and mix gently on low speed until just barely combined. The dough will be sticky and soft. Be very careful not to over-mix the dough; a few flour specks are okay!

Step 4

Use your hands to shape the dough into a thick log shape. It should be about 2 inches in diameter and 9-12 inches long. Wrap the log in plastic wrap and chill it in the fridge for at least 1 hour to firm up. Don't skip this step!

Step 5

While the dough is chilling, preheat the oven to 350℉ and line a large baking sheet with parchment paper.

Step 6

Remove the dough from the fridge and remove the plastic wrap from the log. Use a sharp knife to slice the dough into ½-inch cookie slices. Place the cookie dough slices on the prepared baking sheet 1-2 inches apart.

Step 7

Bake the shortbread cookies for 11-15 minutes, or until the edges are set and appear dry and lightly golden. The centers of the cookies should look slightly puffy. They will be pale in color and visually look under-baked, but they will continue to set up on the baking sheet as they cool.

Step 8

Remove the cookies from the oven and allow them to cool on the baking sheet for at least 10 minutes before transferring them to a cooling rack. Shortbread cookies are delicate and crumbly, so be careful transferring them.

Step 9

If desired, melt white chocolate in a small bowl and use a spoon to drizzle the chocolate over each cookie in a zig-zag motion. Sprinkle extra strawberry powder or freeze-dried strawberry chunks on the wet chocolate and let it dry to harden. Enjoy!