Strawberry White Chocolate Shortbread
There’s something magical about baking homemade cookies that fills the kitchen with warmth and sweet scents. The creamy texture of butter, the beautiful red glint of strawberries, and the richness of white chocolate come together to create a symphony of flavor that dances on your palate. Picture the moment you pull a tray of Strawberry White Chocolate Shortbread cookies from the oven, their golden edges greeting you with a soft, buttery glow. I still remember the first time I baked these delightful cookies — they brought instant smiles and happy hearts amongst my friends, turning an ordinary day into a cherished moment.
Table of Contents
These cookies are perfect for any occasion, whether it’s a springtime gathering, a cozy afternoon at home, or a sweet treat to share with loved ones. Each bite is like a tiny celebration of flavors and textures, inviting you to savor the deliciousness. You’ll fall in love with the way they melt in your mouth, and I can’t wait for you to experience this joy yourself. So, grab your apron and let’s whip up a batch of Strawberry White Chocolate Shortbread!
Why You’ll Love This Recipe
- Simple & Quick: With only 20 minutes of prep time, you’ll have fresh cookies ready before you know it!
- Irresistible Flavor: The combination of sweet strawberries with creamy white chocolate creates an indulgent taste that’s truly unforgettable.
- Eye-Catching Appeal: These cookies are as pretty as they are tasty, making them ideal for parties or gifts.
- Flexible Serving: Perfect for any time of day — snack time, dessert after dinner, or even breakfast with a cup of coffee.
- Diet-Friendly Options: While this recipe is not gluten-free, you can swap all-purpose flour for a gluten-free blend if needed.
Ingredients You’ll Need
- Unsalted Butter: Softened at room temperature, this is the star of the show that gives the cookies their creamy, rich texture. If you need a dairy-free option, use vegan butter.
- Confectioners’ Sugar: This sweetness dissolves easily, giving the cookies a tender, melt-in-your-mouth quality. You’ll need 75 grams for the dough and a sprinkle later for presentation.
- Vanilla Extract: For a hint of warmth and aromatic depth. Always go for pure vanilla for the best flavor.
- Salt: Just a touch balances the sweetness and enhances all the flavors. You can use sea salt or kosher salt for a subtle difference.
- All-Purpose Flour: The base of your cookies. It creates structure; however, you can swap in a gluten-free flour blend if necessary.
- Dried Strawberries: Finely chopped to infuse the cookies with fruity goodness. If dried strawberries are unavailable, chopped dried cranberries or cherries work well too.
- White Chocolate Chips: The creamy sweetness melds beautifully with the strawberries. You can use chopped white chocolate bars if you prefer a richer flavor.
How to Make Strawberry White Chocolate Shortbread
Beat the Base: In a large mixing bowl, combine the softened unsalted butter, 75 grams of confectioners’ sugar, a teaspoon of vanilla extract, and a half teaspoon of salt. Use a hand mixer or stand mixer on medium speed to beat this mixture until it’s smooth and creamy, which typically takes about 2–3 minutes. You’ll know it’s ready when there’s no graininess left, and it practically begs to be licked off the mixer blades!
Add the Flour: With the mixer running on low speed, gradually add the 250 grams of all-purpose flour. Mix just until it comes together to avoid overworking the dough, which ensures your cookies remain tender. When the flour is mostly combined but still a bit crumbly, it’s perfect to move onto the next step.
Incorporate the Goodies: Gently fold in 75 grams of finely chopped dried strawberries and 110 grams of white chocolate chips. Use a spatula to mix until you see a beautiful speckling of pink and white throughout your dough. This is where the magic starts happening, and the anticipation begins to build!
Shape the Dough: Place your dough onto a clean piece of parchment paper. Roll it into a log about 5 centimeters in diameter, making sure to press it evenly to form a nice, cylindrical shape. Carefully wrap the log in parchment paper, sealing the ends tightly, and refrigerate for at least 2 hours. If you’re short on time, 1 hour will do, but letting it chill longer helps flavors develop.
Prepare to Bake: Preheat your oven to 320°F (160°C) and line your baking trays with parchment paper. This step ensures your cookies won’t stick and will bake evenly, plus who doesn’t love easy cleanup?
Slice the Cookies: After the dough has chilled and firmed up, unwrap it. Using a serrated knife, slice the log into discs about 0.3 inches (8 millimeters) thick. If you encounter any crumbling, let the dough rest at room temperature for a few minutes before slicing again. Gently press any loose edges together. Place each slice on the prepared tray, leaving about 1 inch between them to allow for spreading.
Bake & Cool: Bake these beauties in the preheated oven for 15 to 20 minutes, or until the edges turn a lovely golden brown. You’ll know they’re ready when your kitchen is filled with the inviting aroma of toasty butter and sweet strawberries. After baking, let them cool on the tray for 5 minutes before transferring them to a wire rack; this allows them to set perfectly without breaking.
Storing & Reheating
Once your Strawberry White Chocolate Shortbread cookies have cooled, you can store them in an airtight container at room temperature for up to a week. To keep them fresh longer, refrigerate them in a well-sealed container for up to two weeks. If you’re looking to save some for later, wrap them tightly in plastic and freeze for up to three months. When you’re ready to enjoy, simply pop them in the oven at a low temperature for a few minutes to refresh their warm, buttery texture.
Chef’s Helpful Tips
- Avoid Overmixing: When you add the flour, mix just until combined to ensure tender cookies.
- Room Temperature Ingredients: Use softened butter that allows for easy mixing. Cold butter can create dense cookies, so be sure it’s at room temperature.
- Experiment with Flavors: Explore different dried fruit options like cranberries, or even add some zest from an orange or lemon for a zesty twist.
- Chill Again for Perfect Slices: If you find the dough getting too soft while slicing, pop it back into the fridge for a bit to firm it up again.
Perfectly buttery and bursting with flavors, these Strawberry White Chocolate Shortbread cookies are an irresistible treat designed for sharing — or keeping all for yourself! The balance of tart strawberries and sweet white chocolate creates a delightful experience that anyone can enjoy. Whether you’re baking to celebrate or simply because you need a pick-me-up, I’m convinced these cookies will bring smiles and satisfaction alike.
Recipe FAQs
Can I use fresh strawberries instead of dried?
Absolutely, but fresh strawberries will change the texture of your cookies. If you use fresh, you’ll want to dehydrate them slightly by baking or cooking down to remove moisture, or opt for another dried fruit to maintain consistency in the dough.
Why do my cookies crumble when I cut them?
Crumbles usually signify that the dough hasn’t chilled sufficiently or may need to rest at room temperature for a few minutes. Make sure it’s really firm before slicing and don’t hesitate to reshape any crumbling edges together!
How can I store my cookies to keep them fresh longer?
For the best results, store your cookies in an airtight container. If you want to preserve their freshness, placing a slice of bread in the container can help absorb moisture and keep your cookies soft.
Can I freeze the cookie dough?
You certainly can! Just wrap the unbaked log tightly in plastic wrap and foil. When you’re ready to bake, remove it from the freezer and let it thaw in the fridge overnight before slicing and baking as directed.
More Desserts & Appetizers Recipes
- Bacon-Wrapped Jalapeño Poppers
- STRAWBERRY SHORTCAKE OREO BALLS
- Valentine Chocolate Covered Pretzels for kids
- Blueberry Lemon Cookies
- Chocolate Fondue
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📖 Recipe Card
Strawberry White Chocolate Shortbread
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Total Time: 40 minutes
- Yield: Approximately 24 cookies
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
These Strawberry White Chocolate Shortbread cookies are a delightful treat, blending the sweetness of strawberries and white chocolate in every buttery bite. Perfect for any occasion!
Ingredients
- Unsalted Butter
- Confectioners’ Sugar
- Vanilla Extract
- Salt
- All-Purpose Flour
- Dried Strawberries
- White Chocolate Chips
Instructions
- In a mixing bowl, beat butter, sugar, vanilla, and salt until smooth.
- Gradually add flour, mixing until combined.
- Fold in dried strawberries and white chocolate chips.
- Shape the dough into a log and chill for at least 2 hours.
- Preheat the oven to 320°F (160°C) and line baking trays.
- Slice the chilled dough into discs and place on the tray.
- Bake for 15-20 minutes until golden brown, then cool.
Notes
You can swap all-purpose flour for a gluten-free blend if needed.
Avoid overmixing to ensure cookies remain tender.
Store in an airtight container to keep fresh.
Nutrition
- Serving Size: 1 cookie
- Calories: 130
- Sugar: 6g
- Sodium: 50mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 0g
- Protein: 1g
- Cholesterol: 20mg
