Description
Full of bright, sweet-tart flavor, these buttery Strawberry Lemonade Shortbread Cookies are the perfect accompaniment to all your summer adventures.
Ingredients
Scale
- 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.
