Why I Made These Cookies
It’s not about the perfect strawberries or flawless shortbread. It’s the little quirks—how the berry juice spots the cookie, the crumbly edges that dip just a little more than they should. I needed this. Not just a sweet bite, but a reminder that beauty lives in the mess—those unexpected, real moments in baking.
Right now, I’m craving that sweet, buttery aroma filling the kitchen. It smells like childhood, but with a little twist of something fresh. Summer strawberries, just starting to soften, and the crisp snap of a good shortbread—hope it catches you in a moment when simple feels extraordinary.
Why These Matter Now
Because sometimes, life’s about finding joy in the imperfect. Sharing something that isn’t perfect, but honest. That’s what makes these cookies worth making. Or maybe just worth eating. Whatever happens, I don’t mind. I’ll probably still sneak a few for myself. Or four.
Strawberry Shortbread Cookies
Ingredients
Equipment
Method
- Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a large mixing bowl, combine the softened butter and powdered sugar. Use a stand mixer or hand mixer on medium speed to beat until the mixture is pale and fluffy, about 2-3 minutes. Visual cue: the mixture turns light in color and increases in volume.
- Add the all-purpose flour and salt to the butter mixture. Mix on low speed until the dough begins to come together and is crumbly but holds when pressed. Visual cue: the dough clumps together when pinched.
- Gently fold in the chopped strawberries using a spatula. Keep mixing until the strawberries are evenly distributed without overworking the dough. Visual cue: berries visibly integrated with small juice stains spreading through the dough.
- Turn the dough onto a lightly floured surface and gently knead it a few times to bring it together. Use a rolling pin to roll it out to about 1/2 inch thickness. Use a cookie cutter or knife to cut into rounds or rectangles. Visual cue: dough smooth and even, with visible berry spots and slightly uneven edges.
- Place the cut cookies onto the prepared baking sheet with space between each. Bake in the preheated oven for 15 minutes, or until edges are golden brown and fragrant. Visual cue: edges are crisp and slightly darker, with a warm aroma filling the kitchen.
And honestly, maybe I’ll leave a little mess on the plate. It’s easier that way. No need to clean up every crumb when the flavor already says everything.
