Description
These White Chocolate Strawberry Shortbread Cookies are buttery, crumbly, and full of delicious strawberry flavor with sweet white chocolate chunks. Perfect for holidays, tea parties, or as a sweet treat, these cookies are easy to make and look beautifully festive!
Ingredients
Units
Scale
- 1 cup (225 g) unsalted butter, softened
- 3/4 cup powdered sugar
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1/4 teaspoon salt
- 1/2 cup freeze-dried strawberries, crushed into small pieces
- 1/2 cup white chocolate chips or chunks
Instructions
- Prepare the Dough: In a large mixing bowl, cream the softened butter and powdered sugar together until light and fluffy. Add the vanilla extract and mix until combined.
- Mix in the Dry Ingredients: In a separate bowl, whisk together the flour and salt. Gradually add the flour mixture to the butter mixture, mixing on low speed until the dough just starts to come together.
- Add Strawberries and Chocolate: Gently fold in the crushed freeze-dried strawberries and white chocolate chips until evenly distributed throughout the dough.
- Chill the Dough: Shape the dough into a log about 2 inches in diameter, wrap it in plastic wrap, and refrigerate for at least 1 hour (or up to 24 hours) to help the flavors meld and make it easier to slice.
- Preheat the Oven: When ready to bake, preheat the oven to 325°F (165°C) and line a baking sheet with parchment paper.
- Slice and Bake: Remove the dough from the fridge and slice it into 1/4-inch thick rounds. Place the rounds on the prepared baking sheet about 1 inch apart.
- Bake the Cookies: Bake for 12-15 minutes, or until the edges are just starting to turn golden. Allow the cookies to cool on the baking sheet for 5 minutes, then transfer them to a wire rack to cool completely.
Notes
- For an Extra Touch: Drizzle melted white chocolate over the cooled cookies or dip half of each cookie for a fancier look.
- Storage: Store these cookies in an airtight container at room temperature for up to a week.