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strawberry shortbread cookies

Strawberry shortbread Wedge cookies recipe

Linda Appiah
These strawberry shortbread cookies combine butter, both brown and white granulated sugar, vanilla, and strawberries to make delicious cookies. Made in one bowl, uses few ingredients, and does not require rolling or refrigeration.
5 from 1 vote
Prep Time 5 mins
Cook Time 35 mins
Total Time 30 mins
Course Dessert
Cuisine American
Servings 16
Calories 142 kcal

Equipment

  • Food Processor

Ingredients
  

  • 1 cup (230g) unsalted butter softened
  • 2 ¼ cups (280g) all- purpose flour
  • ¼ cup (50g) granulated white sugar
  • ¼ cup (50g) brown sugar
  • 1 teaspoon vanilla extract
  • ¼ teaspoon salt
  • 2 tablespoons freeze dried strawberry powder

Instructions
 

  • Preheat oven to 350°F/ 180°C. Line a 9 -inch springform baking pan or cake pan with a circle parchment paper.
  • In a medium mixing bowl, combine the flour, salt and dried freeze strawberry powder and mix. Se aside. In another large mixing bowl of a stand mixer or with a hand mixer or food processer, add sugar, butter, and cream until creamy, about 2 minutes. Add the vanilla extract and mix. scrape down the sides of the bowl as needed. Add the flour mixture to the creamed butter and mix on low speed to combine.
  • Transfer the dough to the prepared dough and spread evenly over the bottom. You can use the bottom of a glass dipped in flour to compact the dough. Prink all over the dough with fork, pointed knife or skewer.
  • Bake the cookies for about 20- 25 minutes or slightly golden brown at the edges. Transfer the cookies to a cooling rack and while it is still hot use a pizza wheel to cut into 16 wedges and allow the wedges to cool completely.
  • The cookies will stay fresh for up to 1 week when stored in a well-covered container.

Nutrition

Calories: 142kcal
Keyword strawberry shortybread cookies
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