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Strawberry Shortbread Cookies

These cookies are made by combining buttery shortbread dough with fresh strawberries, which are folded into the mixture before baking. The final cookies have a crumbly texture with visible bursts of berry juice and a golden-brown exterior. Their appearance features rough edges with fruity stains and a crisp, melt-in-your-mouth bite.
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Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings: 12
Course: Dessert
Cuisine: American
Calories: 150
Ingredients Equipment Method

Ingredients
  

  • Strawberries 1 cup, chopped: Adds a burst of sweetness and a fresh, fruity flavor.
  • Butter 1/2 cup, cold, unsalted: Essential for a rich, crumbly texture.
  • All-purpose flour 1 cup: Forms the base of the shortbread dough.
  • Sugar 1/4 cup: Adds sweetness to balance the fruit’s tartness.
  • Vanilla extract 1 teaspoon: Enhances the overall flavor.
  • Salt pinch: Balances the sweetness and heightens flavors.
  • Cornstarch 1 tablespoon: Adds tenderness and helps create a delicate crumbly texture.

Equipment

  • Mixing bowl
  • Whisk
  • Baking sheet
  • Parchment paper
  • Rolling Pin
  • Cookie cutters (optional)

Method
 

  1. Preheat your oven to 180°C (350°F).
  2. Chop the strawberries into small pieces and set aside.
  3. In a bowl, cream together the cold butter and sugar until smooth.
  4. Add vanilla extract and a pinch of salt, then stir to combine.
  5. Gradually mix in flour and cornstarch until dough forms.
  6. Gently fold in the chopped strawberries.
  7. If the dough is too soft, refrigerate for 30 minutes before rolling out.
  8. Cut cookies using a cookie cutter or shape with your hands.
  9. Place cookies on a baking sheet lined with parchment paper.
  10. Bake for 12–15 minutes or until the edges are golden and the cookies are set.
  11. Let cookies cool on a wire rack.
  12. Serve warm with a scoop of vanilla ice cream or a drizzle of cream for an extra indulgent treat.