Super Easy Strawberry Shortbread Cookies

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Made with only 6 ingredients, these super simple strawberry shortbread cookies give you the taste of summer in the form of a cookie.

Prep Time20

Cook Time9

Cooling Time1

Course: Dessert

Cuisine: Asian

Diet: Vegetarian

Keyword: strawberry shortbread cookie recipe, strawberry shortbread cookies

Servings: cookies

Calories: 219kcal

Break down 1 cup of freeze dried strawberries in a spice grinder until a powder forms. You should get ~6 tbsp of powder. Add powder to a food processor.
Add 1 cup of unsalted butter, 1 cup of powdered sugar, 1 tsp of vanilla extract, 1/4 tsp of salt, and 2 cups of all purpose flour to the processor. Process until a dough ball forms.
Remove from the food processor, cover, and let it cool in the fridge for 30 minutes.
Prepare 2 baking sheets by covering them with parchment paper.
Once the dough is cool, roll it out until it is 1/4 inch thick. If using the Totoro cookie press, press the design into the cookie dough by rolling it on top of the cookie dough.
Using a 2.5 inch cookie cutter, cut out the cookies and place them onto the prepared baking sheet. After you cut out your first batch, combine the remaining dough, and roll it out to cut more cookies. Repeat this process until you run out of dough.
Cool in the fridge for another 30 minutes. The colder the dough is, the less the cookies will spread.
Preheat the oven to 350 degrees F (177 degrees C).
Bake for 9-11 minutes until the edges are slightly brown.
Cool for 10 minutes on a cooling rack before serving.

Adjust the amount of freeze dried strawberries to adjust the strawberry flavor.
If you feel like your dough is too soft at any point, stick the dough in fridge for 10-15 minutes before continuing to work with it.
The colder your dough is, the less the cookies will spread in the fridge. This is especially important if using the Totoro cookie press. The more the cookie spreads, the less visible the design will be.