Can a cookie be sassy? I’m saying yes, and this one? I predict she’s going to be your summer bestie. Full of zesty citrus flavor and flecked with pretty bits of strawberry, these crisp, buttery shortbread bites will melt on your tongue and, dare I say, make your day brighter. Go on, just try to find a more deliciously cheerful cookie.
With just a handful of simple ingredients, shortbread is wonderfully easy to make. In fact, it’s exceedingly hard to screw up. The dough comes together quickly, can be made in advance, and once baked, makes an exceedingly sturdy yet tender cookie. It’s the perfect portable treat for camping trips, picnics, and outdoor concerts.
I love this strawberry-lemon flavor profile for summer. It perfectly balances sweet and tart, with just a hint of warm vanilla. For a butter-forward cookie, these are surprisingly light, and their bright flavor feels just right for warmer months. Freeze-dried strawberries are genius for baking, as they lock in all the ripe sweet flavor of the berries without any of the moisture, which can turn your baked goods soggy and sad. Likewise, the essence of the citrus is most concentrated in the zest, and it doesn’t take a lot to pack a punch. To better distribute the lemon flavor, I like to infuse the zest right into the sugar.
You can roll the dough out and cut the cookies into any shape you like, but I prefer the slice-and-bake approach because a) it’s easier, and b) I can easily coat the edges of the cookies with a layer of deliciously crunchy sugar. I use decorator’s sugar, which is a bit coarser than granulated and has a pretty sparkle, but granulated will work beautifully, too.
The cookies are perfectly scrumptious as-is, but if you want to fancy them up a bit, whisk up the optional glaze. You can easily drizzle it over the cooled cookies (tip: use a squeeze bottle!) and then artfully speckle with more lemon zest and crushed dried berries.
In the mood for another flavor? Try my Salted Butter Chocolate Chunk Shortbread Cookies or Dark Chocolate Peppermint Shortbread Cookies
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Strawberry Lemonade Shortbread Cookies
Description
Full of bright, sweet-tart flavor, these buttery Strawberry Lemonade Shortbread Cookies are the perfect accompaniment to all your summer adventures.
Ingredients
- 1 cup (2 sticks) + 2 TB salted butter, softened
- ¾ cup granulated sugar
- 2–3 tsp freshly grated lemon zest (from 1–2 medium lemons)
- 1 tsp vanilla extract
- 2 ¼ cups all-purpose flour
- 1 cup freeze-dried strawberries, finely crushed
- 1 egg, beaten (for brushing)
- ¼ cup granulated or coarse decorator’s sugar
Icing (optional)
- 1 cup confectioner’s sugar
- 2 TB freshly-squeezed lemon juice
- ½ tsp vanilla
- 1 TB heavy cream
- Extra lemon zest and crushed freeze-dried strawberries, for decoration
Instructions
- In a small bowl, combine ¾ cup granulated sugar and lemon zest. Set aside.
- In the bowl of a stand mixer (or in a medium bowl if using a hand-held mixer), cream butter, vanilla, and lemon sugar on high speed until fluffy, about 3 minutes.
- Reduce mixer speed to low and add the flour slowly until fully incorporated.
- Mix in the crushed freeze-dried strawberries. The dough will be slightly crumbly but should hold together when pressed.
- Divide the dough in two equal portions and form each into a log approximately 2” in diameter and about 10” long. (Alternatively, you can roll the dough out to 1/4“ thickness and cut out shapes of your choosing). Place dough in refrigerator and chill thoroughly, at least 2 hours and up to 24 (I often make the dough in the afternoon and let it rest overnight, baking the next day).
- Remove one dough log from the fridge and allow to soften at room temperature for a few minutes (keep the other log in the fridge so it doesn’t soften too much – this will keep the cookies from spreading in the oven).
- Meanwhile, preheat oven to 350 degrees and line two standard baking sheets with parchment paper. (Note: If you’ve rolled the dough out and cut shapes, remove from fridge and bake now for 12 mins per batch).
- Brush the first log with the beaten egg and roll in the decorator’s/granulated sugar until thoroughly coated. Using a sharp knife, cut the log into ½-inch slices. Place cookies about an inch apart on a baking sheet.
- Bake 12-14 mins, until the edges of the cookies are just barely beginning to brown (err on the side of underdone to keep them tender).
- While the first batch is baking, repeat the process with the second log.
- Allow the cookies to set for a few minutes on the baking sheet before transferring to a wire baking rack to cool fully.
- If making the optional icing, combine powdered sugar, lemon juice, vanilla, and heavy cream in a small bowl and whisk to combine. If the icing is too thick, add a bit more cream; if too thin, a little more sugar. You want it pourable – think pancake batter. When cookies are completely cool, carefully spoon or drizzle the icing on them and sprinkle with bits of lemon zest and crushed freeze-dried strawberries.
Store cookies in an airtight container for up to one week.
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