Strawberry Shortcake Butter Cookies are the recipe that Lucia makes every spring and summer gathering and every tea time when she wants to create the most completely extraordinary and the most genuinely elegant individual butter cookie that transforms the most beloved strawberry shortcake dessert experience into the most beautifully portable and the most perfectly crumble-tender individual cookie through the single most brilliant ingredient choice of freeze-dried strawberries — which provide the most intensely concentrated and the most vibrantly pure strawberry flavor without adding a single drop of the most problematic excess moisture that makes fresh or frozen strawberries so impossible to use in a delicate buttery cookie dough.
The most essential characteristic that makes these cookies so completely extraordinary is the most beautifully melt-in-your-mouth and the most tenderly crumbling individual texture produced by the most properly creamed room-temperature butter, and the most precise handling that avoids any overmixing once the flour is added for the most beautifully light and the most properly airy individual shortbread-style result. She creams the most perfectly softened butter, adds egg and vanilla, folds the flour mixture most gently, and incorporates the most finely crushed freeze-dried strawberries for the most vibrantly flavored individual cookie.
Strawberry Shortcake Butter Cookies are the most easy and deeply extraordinary 30-minute melt-in-your-mouth butter cookies made by creaming butter and sugar adding egg and vanilla adding flour baking powder and salt folding crushed freeze-dried strawberries shaping into balls lightly flattening and baking at 350°F for 12 to 15 minutes until edges lightly golden. Come follow us on Pinterest where we share beautiful cookie recipes and easy dessert favorites from our kitchen every single week.
Table of Contents
Why You Will Love This Strawberry Shortcake Butter Cookies Recipe
This Strawberry Shortcake Butter Cookies recipe is the most completely extraordinary and the most genuinely elegant individual butter cookie that delivers the most intensely vibrant and the most beautifully concentrated strawberry flavor through freeze-dried strawberries — a most cleverly chosen ingredient that contributes all the most natural and the most deeply fruity strawberry character without any of the excess moisture that makes fresh strawberries so impossible to use in a delicate butter cookie dough.
The freeze-dried strawberry produces the most naturally vibrant pink-speckled individual cookie with the most intensely concentrated fruit flavor in every bite that actually intensifies during baking as the most volatile aromatic compounds are released by heat — producing the most beautiful kitchen aroma and the most genuinely extraordinary individual flavor in every finished cookie. Our Strawberry Shortcake Muffins make a beautifully equally strawberry and equally fresh-fruity companion for a complete and wonderful strawberry shortcake baking collection.
Ingredients Needed for This Strawberry Shortcake Butter Cookies Recipe
- 1 cup Unsalted Butter, softened to room temperature
- ¾ cup Granulated Sugar
- 1 large Egg
- 1 tsp Pure Vanilla Extract
- 2 cups All-Purpose Flour
- ½ tsp Baking Powder
- ¼ tsp Salt
- ¾ cup Freeze-Dried Strawberries, finely crushed
How to Make This Strawberry Shortcake Butter Cookies Recipe
Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
Cream together the room-temperature softened butter and granulated sugar until the most light and the most fluffy mixture forms. Add the egg and vanilla extract and mix until the most smooth and the most fully combined, cara mia.
In a separate bowl, whisk together the flour, baking powder, and salt. Gradually add the dry mixture to the wet ingredients, stirring most slowly until a soft dough forms. Do not overmix.
Gently fold in the finely crushed freeze-dried strawberries until the most evenly distributed throughout the dough for the most consistent strawberry flavor and the most beautiful pink-speckled individual cookie in every individual bite.
Scoop small portions of dough and roll into balls. Place on the prepared baking sheet with adequate space between each. Gently flatten each ball slightly using the back of a spoon or fingertips for the most even and the most properly set individual bake.
Bake for 12 to 15 minutes until the edges are the most lightly golden. The centers should still appear the most slightly soft — they will firm most beautifully during cooling. Remove from the oven and cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.
How to Serve This Strawberry Shortcake Butter Cookies Recipe
Serve at room temperature when the most properly cooled and the most beautifully set individual melt-in-your-mouth butter cookie texture is at its most extraordinary. Arrange on a white serving platter or tiered tea-stand for the most completely charming and the most elegantly presented individual cookie tea-time display.
For the most completely indulgent individual sandwich version, spread whipped cream or strawberry jam between two cooled cookies for the most completely extraordinary mini strawberry shortcake sandwich cookie. Our Strawberry Cheesecake Cookies make a beautifully equally strawberry-vibrant and equally individually perfect companion for a complete and wonderful strawberry cookie collection.
How to Store This Strawberry Shortcake Butter Cookies Recipe
Store in an airtight container at room temperature for up to 5 days. Freeze individually wrapped in plastic in a resealable bag for up to 2 months — thaw at room temperature before serving. The freeze-dried strawberry pieces maintain the most beautifully vibrant color and the most intensely concentrated flavor throughout the full storage period.
Tips to Make This Strawberry Shortcake Butter Cookies Recipe
Use room-temperature butter for the most beautifully creamed and the most properly aerated individual dough. Cold butter never creams to the most properly light and the most fluffy result regardless of mixing time — the most soft and the most melt-in-your-mouth individual butter cookie texture begins with the most properly softened room-temperature butter.
Crush the freeze-dried strawberries to a fine and the most even individual powder rather than leaving large pieces. The most finely crushed freeze-dried strawberry distributes the most evenly throughout every individual cookie for the most consistent strawberry flavor in every bite and prevents any large pieces from creating structural weak points in the most delicate individual cookie.
Helpful Notes for This Strawberry Shortcake Butter Cookies Recipe
If the cookie dough spreads too much during baking, refrigerate the shaped dough balls for 20 to 30 minutes before baking. The most chilled dough spreads the most controlled amount during baking for the most properly thick and the most beautifully domed individual cookie result rather than a thin and crispy spread.
For the most deeply intensified strawberry flavor, add half a teaspoon of pure strawberry extract to the dough alongside the vanilla extract for the most completely extraordinary and the most vibrantly concentrated fresh-strawberry individual butter cookie.
Variation of This Strawberry Shortcake Butter Cookies Recipe
Maria made a version drizzling melted white chocolate over each completely cooled cookie for the most completely extraordinary and the most beautifully elegant white chocolate strawberry butter cookie. Teresa tried adding one teaspoon of fresh lemon zest to the dough alongside the vanilla for the most completely extraordinary and the most vibrantly bright lemon strawberry butter cookie.
For a Valentine’s Day version, use a heart-shaped cookie cutter rather than scooping round balls for the most completely extraordinary and the most beautifully romantic individual heart strawberry butter cookie. Our Strawberry Cheesecake Cookies make a beautifully equally strawberry and equally individually soft companion for a complete and wonderful strawberry cookie collection.
FAQs About This Strawberry Shortcake Butter Cookies Recipe
Why must freeze-dried rather than fresh strawberries be used?
Fresh strawberries contain too much water to incorporate into a butter cookie dough — the excess moisture makes the dough too soft and too wet to hold its shape during baking, producing a flat, soggy individual cookie rather than the most beautifully crumble-tender and the most properly melt-in-your-mouth result. Freeze-dried strawberries provide all the most intensely concentrated strawberry flavor without contributing any moisture to the dough.
Can I substitute strawberry powder for freeze-dried strawberries?
Yes. Strawberry powder — which is simply crushed freeze-dried strawberries — substitutes directly in approximately the same quantity. The strawberry powder produces the most completely smooth and the most uniformly distributed individual pink color throughout every cookie without any visible individual strawberry piece texture.
How do I prevent these cookies from spreading too much?
Measure the flour with the spoon-and-level method rather than scooping from the bag to prevent under-measuring. Also chill the shaped dough balls for 20 to 30 minutes before baking if spreading is an ongoing issue. Room-temperature butter that is too warm — approaching melted — also causes the most excessive spreading and should be addressed by chilling the dough before baking.
Conclusion
These Strawberry Shortcake Butter Cookies are the most completely extraordinary and the most elegantly crumble-tender freeze-dried strawberry butter cookie that makes every gathering and every tea time feel genuinely and completely special through the most vibrantly concentrated freeze-dried strawberry flavor and the most perfectly melt-in-your-mouth buttery individual crumb in every single beautifully pink-speckled and completely irresistible strawberry shortcake butter cookie.
We hope they bring the same deeply joyful strawberry butter cookie elegance and the same completely delighted gathering to your kitchen that they have always brought to ours. Make them, share them, and come back to tell us all about it. With all our love, Maria, Lucia, and Teresa.
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Strawberry Shortcake Butter Cookies The Most Easy Melt in Mouth Buttery Freeze Dried Strawberry Crumble Cookie You Will Bake
- Total Time: 30 minutes
- Yield: 24 cookies 1x
- Diet: Vegetarian
Description
The most extraordinary melt-in-mouth Strawberry Shortcake Butter Cookies made by preheating oven to 350°F lining sheet with parchment creaming 1 cup room temperature softened butter and 3/4 cup sugar until light and fluffy adding 1 egg and 1 tsp vanilla mixing smooth in separate bowl whisking 2 cups flour 1/2 tsp baking powder and 1/4 tsp salt gradually adding dry to wet stirring slowly to soft dough not overmixing gently folding 3/4 cup finely crushed freeze-dried strawberries evenly through dough scooping into balls rolling placing on sheet with space gently flattening with back of spoon or fingers baking 12 to 15 minutes until edges lightly golden centers still slightly soft cooling few minutes on sheet then transferring to wire rack to cool completely. Refrigerate dough 20 minutes if spreading too much. A completely perfect melt-in-mouth freeze-dried strawberry butter cookie recipe.
Ingredients
1 cup Unsalted Butter softened to room temperature
3/4 cup Granulated Sugar
1 large Egg
1 tsp Pure Vanilla Extract
2 cups All-Purpose Flour
1/2 tsp Baking Powder
1/4 tsp Salt
3/4 cup Freeze-Dried Strawberries finely crushed
Instructions
1. Preheat oven to 350°F 175°C. Line baking sheet with parchment.
2. Cream room temperature butter and sugar until light and fluffy.
3. Add egg and vanilla. Mix smooth and fully combined.
4. Whisk flour, baking powder, and salt in separate bowl.
5. Gradually add dry to wet. Stir slowly to soft dough. Do not overmix.
6. Gently fold finely crushed freeze-dried strawberries evenly through dough.
7. Scoop dough into small balls. Place on sheet with space.
8. Gently flatten each ball slightly with back of spoon or fingers.
9. Bake 12 to 15 minutes until edges lightly golden. Centers still slightly soft.
10. Cool few minutes on sheet. Transfer to wire rack. Cool completely.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Dessert, Cookies, Tea Time
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 140
- Sugar: 8g
- Sodium: 60mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 0.5g
- Protein: 1.5g
- Cholesterol: 25mg
Keywords: strawberry shortcake butter cookies, easy melt in mouth strawberry shortcake butter cookies recipe freeze dried strawberry, best soft buttery freeze dried strawberry cookies shortcake, crumble tender freeze dried strawberry butter cookies
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