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Homemade Strawberry Shortcake Butter Cookies

Indulge in the delightful flavor and melt-in-your-mouth texture of these spring-inspired strawberry shortcake butter cookies, topped with a creamy vanilla glaze.
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Prep Time 20 minutes
Cook Time 12 minutes
Total Time 32 minutes
Servings: 24 cookies
Course: Dessert, Snack
Cuisine: American
Calories: 120
Ingredients Method Notes

Ingredients
  

For the Cookies
  • 1 cup unsalted butter, softened Whipped until pale and fluffy
  • 3/4 cup granulated sugar
  • 2 cups all-purpose flour Measured precisely to avoid dryness
  • 1 cup freeze-dried strawberries, crushed Use half as powder and half in chunks
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon salt
For the Vanilla Glaze
  • 1 cup powdered sugar
  • 2 tablespoons milk or cream Adjust for desired consistency
  • 1 teaspoon vanilla bean paste For added elegance

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper.
  2. In a mixing bowl, whip the softened butter and sugar until pale and fluffy.
  3. Add the vanilla extract and mix until combined.
  4. In a separate bowl, whisk together the flour, baking powder, and salt.
  5. Gradually add the dry ingredients to the butter mixture, mixing until just combined.
  6. Gently fold in the freeze-dried strawberries, both powdered and in chunks.
Baking
  1. Scoop tablespoon-sized portions of dough onto the prepared baking sheets, spacing them about 2 inches apart.
  2. Bake in the preheated oven for 10-12 minutes until the edges are lightly golden.
  3. Rotate the baking sheets halfway through to ensure even baking.
  4. Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack.
Glazing
  1. In a bowl, combine the powdered sugar, milk or cream, and vanilla bean paste to make the glaze.
  2. Dip the top half of each cooled cookie into the glaze and allow any excess to drip off.
  3. Set the glazed cookies aside on a wire rack to allow the glaze to set completely.

Notes

Store cookies in an airtight container at room temperature. To keep for longer, freeze unglazed cookies, and glaze after thawing.