Ingredients
- Unsalted butter: 1 cup (2 sticks), softened
- All-purpose flour: 2 cups
- Granulated sugar: 1/2 cup
- Fresh strawberries: 1/2 cup, finely diced
- vanilla bean paste: 1 teaspoon
- Fine sea salt: 1/2 teaspoon
- Powdered sugar: 1/4 cup, for dusting
Instructions
- Step 1: In a large bowl or stand mixer, cream the softened butter and granulated sugar together until light and fluffy, about 3 minutes. Beat in the alcohol-free vanilla extract and sea salt until combined.
- Step 2: Gradually add the flour, mixing on low speed until just combined. The dough will be crumbly at first; avoid overmixing. Gently fold in the finely diced fresh strawberries using a spatula.
- Step 3: Divide the dough in half and shape each half into a log approximately 1.5 inches in diameter. Wrap the logs tightly in plastic wrap and refrigerate for at least 1 hour, or up to 24 hours, until firm.
- Step 4: Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper. Slice the chilled dough logs into 1/4-inch thick rounds and place them about 1 inch apart on the prepared baking sheets.
- Step 5: Bake for 12 to 15 minutes, or until the edges are lightly golden brown. Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
- Step 6: Once fully cooled, dust the Strawberry Shortbread Cookies generously with powdered sugar before serving.
Notes
- Store cooled cookies in an airtight container at room temperature for up to 5 days, separating layers with parchment paper to preserve their shape and dusting.
- If the cookies lose their snap, lightly warm them on a baking sheet at 250°F (120°C) for 3-5 minutes before re-dusting; this simple step restores the crisp shortbread texture.
- For a decadent summer treat, serve these delightful cookies alongside a scoop of vanilla bean ice cream or a dollop of fresh whipped cream.
- To ensure crisp shortbread and prevent the dough from getting too sticky, pat the finely diced strawberries dry with a paper towel before gently folding them in.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American