Are you getting ready for a nostalgic Halloween or a themed birthday bash? Maybe you have your **Strawberry Shortcake Costume** all picked out, complete with the hat and tights. But what is a party without the perfect treat to match your look? These soft and tender strawberry shortbread cookies are the ideal companion for anyone channeling their inner Berry Bitty City character.
When you spend time putting together a cute **Strawberry Shortcake Dress**, you want the snacks to be just as memorable. Unlike standard sugar cookies, these shortbread bites are packed with real fruit flavor thanks to freeze dried strawberries. They turn out a lovely natural pink color that perfectly matches the aesthetic of a **Strawberry Shortcake Halloween** celebration.
This recipe is simple, requiring no fancy equipment other than a mixer and a rolling pin. Whether you are hosting a viewing party for classic **Strawberry Shortcake Characters** or just want a sweet treat that looks as good as it tastes, these cookies are a reliable choice. They are buttery, soft, and topped with a sweet milky glaze that melts in your mouth.
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Why You’ll Love This Recipe
First, the flavor is authentic. Many strawberry desserts rely on artificial extracts that taste like candy. By using freeze dried fruit, we get a punchy, tart, and sweet strawberry essence that tastes like the real deal. It is a sophisticated flavor profile that appeals to both adults and kids, making it a versatile option for any gathering where a **Strawberry Shortcake Costume** might be worn.
The texture is another huge plus. These aren’t hard, crunchy biscuits. They are tender and soft, almost melting on your tongue due to the high butter content and the specific baking method. It is the kind of comfort food that fits right in with a cozy night in or a festive party spread.
You will also love how easy the dough is to handle. Shortbread can sometimes be crumbly, but this recipe adds just enough strawberry powder to keep things cohesive. It rolls out smoothly, making it a stress free baking project. You can even make the dough ahead of time, which is great if you are busy sewing or assembling your **Strawberry Shortcake Costume**.
Lastly, they are visually stunning without needing food coloring. The strawberries provide a speckled pink hue that is naturally beautiful. If you are trying to match the vibe of a **Strawberry Shortcake Dress**, these cookies are practically a fashion statement on a plate.
Ingredients
To get that perfect pink hue that complements your **Strawberry Shortcake Costume**, you will need a few specific ingredients. The star here is the freeze dried fruit.
For The Shortbread Cookies
- 11 1/4 ounces (320 grams) unbleached all purpose flour
- 3/4 ounce (21 grams) freeze dried strawberries
- 8 ounces (227 grams) unsalted butter (room temperature, 65 to 68 degrees F)
- 4 ounces (114 grams) granulated sugar
- 1/2 teaspoon kosher salt
- 1 teaspoon pure vanilla extract
For The Strawberry Glaze
- 1 cup (120 grams) powdered sugar
- 1/2 ounce (14 grams) freeze dried strawberries
- 3 to 5 tablespoons whole milk
Step-By-Step Instructions
Making these cookies is a fun afternoon activity. While they bake, you might even have time to finish the accessories for your **Strawberry Shortcake Costume**.
Step 1: Prepare the Strawberry Flour
Start by measuring your flour into a medium sized bowl. Take about one third of this flour and place it into a mini food processor along with the freeze dried strawberries. Pulse the machine until the strawberries are completely pulverized into a fine powder. This ensures the flavor is distributed evenly throughout the cookie, giving it that signature look that matches a **Strawberry Shortcake Dress**.
Once processed, pour this pink strawberry mixture back into the main bowl with the rest of the all purpose flour. Whisk it together well. If you do not own a food processor, you can place the berries in a zip top bag and crush them with a rolling pin until fine. Just make sure there are no large chunks left.
Step 2: Cream the Butter and Sugar
Place your room temperature butter, granulated sugar, pure vanilla extract, and salt into the bowl of a stand mixer fitted with the paddle attachment. Turn the mixer to medium speed. You want to mix this for about 2 minutes until the mixture is smooth, creamy, and pale. This step aerates the butter, which is crucial for that tender bite.
After 2 minutes, stop the mixer. Use a rubber spatula to scrape down the sides of the bowl and the paddle attachment to ensure everything is incorporated.
Step 3: Mix the Dough
Add the flour and strawberry mixture to the wet ingredients all at once. Turn the mixer on to low speed. At first, it will look very crumbly and sandy. Be patient. Keep mixing until the dry ingredients are fully combined and the dough starts to clump together into a cohesive ball.
Step 4: Roll and Cut
Turn the dough out onto a lightly floured surface or a silicone baking mat. Gently use your hands to shape the dough into a rough rectangle. Dust the top lightly with flour to prevent sticking, but be careful not to use too much, as excess flour can toughen the cookies.
Roll the dough out until it is about 1/2 inch thick. Using a 2 inch round cookie cutter, cut out your rounds. Place them on a baking sheet lined with parchment paper. Take a fork and prick the center of each cookie. This traditional shortbread technique allows steam to escape, keeping the cookies flat while they bake—perfect for stacking at your **Strawberry Shortcake Halloween** party.
Step 5: Chill and Bake
Move the baking sheet to the refrigerator and let the cookies chill for at least 20 minutes. This helps them hold their shape. While they chill, preheat your oven to 300 degrees F.
Arrange the cookies about 2 inches apart on a parchment lined half baking sheet. Bake for 20 to 23 minutes. The low temperature is key here; the goal is to bake the cookie fully without browning the top. You want them to remain pink.
Check for doneness by gently lifting a cookie with an offset spatula. If it holds together and the bottom has just a hint of color, they are done. Let them cool on the sheet for 5 minutes before transferring to a wire rack.
Step 6: Make the Glaze and Dip
To make the glaze, process the powdered sugar and remaining freeze dried strawberries in your mini food processor until pale pink and powdery. Pour into a bowl and stir in 3 tablespoons of milk. It should be thick and creamy. If it is too thick, add more milk a tiny bit at a time.
Dip the top of each cooled cookie into the glaze, letting the excess drip off. Place them back on the wire rack to set. Now they are ready to serve alongside your **Strawberry Shortcake Costume** reveal!
How To Store Leftovers
If you have leftovers after your party, you are in luck because these cookies store beautifully. Shortbread has a naturally long shelf life due to the fat content.
For unglazed cookies, simply keep them in an airtight container at room temperature. They will stay fresh for up to 10 days. This makes them a great make ahead treat if you are busy planning a **Strawberry Shortcake Halloween** event and need to space out your prep work.
If you have already glazed the cookies, they are best kept at room temperature for 2 to 3 days. The sugar in the glaze stabilizes the milk, so they are safe on the counter for a short time. However, for longer storage, place the glazed cookies in an airtight container in the refrigerator to keep the topping fresh.
Tips
When making these for a **Strawberry Shortcake Costume** themed event, visual appeal is everything. Here are some tips to ensure your cookies look as good as your outfit.
First, check your freeze dried strawberries before processing them. Sometimes bags contain pieces that are brown or discolored. Remove these. Including them can create dark specks in your dough and might add a bitter taste. You want a vibrant pink powder to ensure the cookies match the bright aesthetic of **Strawberry Shortcake Characters**.
Watch your oven temperature closely. Baking at 300 degrees F is lower than standard cookies because we want to avoid browning. If your oven runs hot, use an oven thermometer to double check. A browned top will hide the pretty pink color we worked so hard to achieve.
If you are using a silicone baking mat like a Silpat, be aware that the cookies might spread slightly more at the bottom. For the sharpest edges, parchment paper is usually the better choice for shortbread. This ensures they look neat and tidy, just like the accessories on a **Strawberry Shortcake Dress**.
Finally, if you want to freeze the dough, you can do so for up to 3 months. Cut the shapes out, freeze them on a tray until solid, and then bag them up. You can bake them straight from frozen, just adding about 5 extra minutes to the baking time. This is a lifesaver when the holiday season gets busy.
Conclusion
These soft strawberry shortbread cookies are the ultimate treat to accompany your **Strawberry Shortcake Costume** this year. They capture the essence of the beloved character through their sweet aroma, gentle pink color, and comforting buttery taste. Whether you are baking for a crowd or just treating yourself, this recipe delivers big on flavor with minimal effort.
So, tie on your apron—or your **Strawberry Shortcake Dress**—and get baking. With a melt in your mouth texture and a bright glaze, these cookies are sure to become a favorite in your recipe rotation. They bring a little bit of magic and nostalgia to any dessert table.
FAQ
Can I Use Fresh Strawberries Instead?
No, you cannot use fresh strawberries for this specific shortbread recipe. Fresh fruit contains too much water, which would throw off the moisture balance of the dough and ruin the texture. Freeze dried strawberries provide the concentrated flavor without the wetness, ensuring the cookies stay tender and buttery.
Can I Make This Gluten Free?
Yes, you can likely substitute the all purpose flour for a high quality 1:1 gluten free baking flour blend. Shortbread is generally forgiving with gluten free swaps, though the texture might be slightly more crumbly. It is a great option if you have guests with dietary restrictions at your **Strawberry Shortcake Costume** party.
Why Did My Cookies Spread?
Cookies usually spread if the butter was too warm when mixing or if the dough wasn’t chilled long enough before baking. Make sure to chill your cut cookies for at least 20 minutes. Also, ensure your oven is at the correct temperature (300 degrees F) before putting the tray in.
Strawberry Shortcake Cookies
These tender and buttery Strawberry Shortcake Cookies capture pure, natural fruit flavor using freeze-dried strawberries for a charming, naturally pink dessert. They’re a delightful treat that evokes classic nostalgia.
Requirements
Ingredients
Instructions
- In a food processor, pulse the freeze-dried strawberries until finely powdered. Set aside.
- In a large mixing bowl, cream the softened unsalted butter and granulated sugar together until light and fluffy, using a cordless hand mixer.
- Beat in the pure vanilla extract. Gradually add the all-purpose flour, strawberry powder, and salt, mixing until just combined and a soft dough forms.
- Gather the dough into a ball, flatten slightly into a disk, wrap in plastic, and chill for at least 30 minutes.
- Preheat oven to 350°F (175°C). On a lightly floured surface, roll out the dough to about 1/4-inch thickness. Cut into desired shapes (round or square).
- Arrange cut cookies on a baking sheet (or nonstick square pan) lined with parchment paper. Bake for 10-12 minutes, or until edges are lightly golden. Let cool completely on a wire rack.
- For the glaze: In a small bowl, whisk together the powdered sugar, milk, and pure vanilla extract until smooth. Adjust milk for desired consistency.
- Once cookies are fully cooled, drizzle or spread the glaze over each cookie. Let the glaze set before serving.
Notes
Use fresh, high-quality butter for the best shortbread flavor.
Ensure freeze-dried strawberries are finely powdered for smooth integration into the dough.
Chilling the dough is crucial for preventing spread and maintaining cookie shape.
For a richer glaze, use heavy cream instead of milk.
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