Description
A recipe for rich, buttery shortbread-style cookies infused with strawberry flavor, mimicking the taste of classic strawberry shortcake.
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 almond extract
- 2 cups all-purpose flour
- 1/2 teaspoon salt
- 1/4 cup freeze-dried strawberries, finely ground
- 1 tablespoon lemon zest
- For Topping (Optional): 1/2 cup heavy cream, whipped with 1 tablespoon powdered sugar and a pinch of salt
- For Garnish (Optional): 1/4 cup fresh strawberries, sliced
Instructions
- Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper.
- In a large bowl, cream together the softened butter, granulated sugar, and powdered sugar until light and fluffy.
- Beat in the vanilla extract and almond extract.
- In a separate bowl, whisk together the flour, salt, ground freeze-dried strawberries, and lemon zest.
- Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined into a stiff dough. Do not overmix.
- Roll the dough into 1-inch balls and place them on the prepared baking sheets, spacing them about 2 inches apart. Gently flatten each ball slightly with the bottom of a glass.
- Bake for 12 to 15 minutes, or until the edges are lightly golden brown. The centers should still look pale.
- Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
- If using the topping, pipe or spoon a small dollop of whipped cream onto each cooled cookie. Garnish with a slice of fresh strawberry before serving.
Notes
- Grind the freeze-dried strawberries in a spice grinder or food processor until they resemble a fine powder for best flavor distribution.
- You can substitute 1 teaspoon of strawberry extract for the almond extract if you prefer a stronger pure strawberry flavor.
- These cookies store well in an airtight container at room temperature for up to one week without the whipped topping.
- Prep Time: 20 min
- Cook Time: 15 min
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie (plain)
- Calories: 145
- Sugar: 8
- Sodium: 65
- Fat: 9
- Saturated Fat: 5
- Unsaturated Fat: 4
- Trans Fat: 0
- Carbohydrates: 15
- Fiber: 0
- Protein: 2
- Cholesterol: 25