Strawberry Shortbread Cookies 

These Strawberry Shortbread Cookies from Bakes by Brown Sugar are elegant and buttery shortbreads infused with real strawberry flavor. Made using freeze‑dried strawberries ground into the flour, they yield a natural pink hue and concentrated fruity taste without adding moisture. Finished with a pale pink strawberry glaze, these tender, crumbly cookies offer a delicate balance of sweetness and subtle fruity brightness—refreshingly different from typical sugar cookies 

Ingredients (yields ~24 cookies)

For the cookies:

• 11¼ oz (320 g) unbleached all‑purpose flour
  
  

• ¾ oz (21 g) freeze‑dried strawberries
  
  

• 8 oz (227 g) unsalted butter, room temperature (≈ 65‑68 °F)
  
  

• 4 oz (114 g) granulated sugar
  
  

• ½ tsp kosher salt
  
  

• 1 tsp vanilla extract
  
  

For the strawberry glaze:

• 1 cup (120 g) powdered sugar
  
  

• ½ oz (14 g) freeze‑dried strawberries
  
  

• 3–5 Tbsp whole milk (adjust for desired consistency)
  
  

Directions

1. Prep strawberry-flour mix: In a mini food processor, process about one-third of the flour together with the freeze‑dried strawberries until the flour turns pale pink and the strawberries are finely ground. Combine with the remaining flour in a mixing bowl
   
   

2. Cream butter and sugar: In a stand mixer with paddle attachment, beat butter, granulated sugar, vanilla, and salt at medium speed until creamy and smooth (about 2 minutes). Scrape bowl as needed
   
   

3. Mix in dry ingredients: Add the pink strawberry‑infused flour and remaining flour all at once. On low speed, mix until the dough just comes together into a cohesive ball—starts crumbly then holds
   
   

4. Shape & chill: Turn dough onto a lightly floured surface, shape into a rectangle, then roll to about ½‑inch thickness. Use a 2″ round cookie cutter (or preferred shape) to cut cookies. Prick centers with fork tines to help steam escape. Chill cookies for at least 20 minutes (up to 2 days covered)
   
   

5. Bake cookies: Preheat oven to 300 °F (150 °C). Arrange cookies 2 in apart on parchment‑lined sheets. Bake for 20–23 minutes until bottoms are very lightly golden and cookies remain pale on top. Rotate sheet and test for doneness by gently flipping one cookie to check bottom color
   
   

6. Cool: Let cookies rest on sheet for ~5 min, then move to wire rack to cool completely.
   
   

7. Prepare strawberry glaze: Process powdered sugar and freeze‑dried strawberries until uniformly pale pink. Stir in enough milk (starting with ~3 Tbsp) to form a smooth pourable glaze
   
   

8. Glaze cookies: Dip cooled cookies into glaze or drizzle on top. Place on wire rack to allow glaze to set before serving
   
   

Nutrients (per cookie, ~24 total)

Approximate values based on similar shortbread cookie nutrition:

• Calories: ~150–180 kcal
  
  

• Carbohydrates: ~18–20 g
  
  

• Fat: ~8–10 g
  
  

• Protein: ~1–2 g
  
  

• Sugar: ~8–10 g
  
  

• Sodium: Moderate (~100 mg), from butter and salt