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Strawberry Shortbread Cookies Recipe

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★★★★★

4.3 from 30 reviews

Delight in these luscious Strawberry Shortbread Cookies, featuring a tender gluten-free shortbread base infused with homemade strawberry syrup, topped with a glossy strawberry glaze and a rich chocolate drizzle. Perfectly balanced with sweet and fruity flavors, these cookies offer a charming twist on the classic shortbread, ideal for gatherings or a special treat.

Ingredients

Scale

Strawberry Syrup

  • 1 3/4 cups sliced strawberries (frozen)
  • 3/4 cup granulated sugar

Shortbread Dough

  • 2 1/2 cups multipurpose gluten free flour (with xanthan gum)
  • 1/4 cup confectioners’ sugar
  • 1/2 teaspoon kosher salt
  • 1 cup unsalted butter (or vegan baking sticks, room temperature)
  • 1/2 cup confectioners’ sugar
  • 3 tablespoons strawberry syrup
  • 1 teaspoon pure vanilla extract
  • 1/4 teaspoon liquid red food coloring
  • 3 tablespoons granulated sugar (for rolling dough balls)

Strawberry Glaze

  • 2 1/2 cups confectioners’ sugar
  • 3 tablespoons strawberry syrup
  • 3 tablespoons plus 2 teaspoons water (room temperature)

Chocolate Drizzle

  • 1/4 cup plus 2 tablespoons semi sweet chocolate chips
  • 3 tablespoons unsalted butter (or vegan baking sticks)

Instructions

  1. Make the Strawberry Syrup: In a small saucepan over medium heat, combine sliced strawberries and granulated sugar. Stir continuously for 5-8 minutes, mashing the strawberries to release their juices until fully liquified and sugar dissolved. Strain the mixture through a fine mesh strainer to remove seeds, collecting the syrup in a bowl. Ensure you have at least 6 tablespoons of syrup. Allow to cool at room temperature, then refrigerate to thicken while preparing the dough.
  2. Prepare the Dry Ingredients for Shortbread: In a large bowl, whisk together gluten-free flour, confectioners’ sugar, and kosher salt. Set aside.
  3. Cream Butter and Sugar: Using an electric mixer with paddle attachment, beat butter (or vegan substitute) until soft and creamy. Add 1/2 cup confectioners’ sugar and continue beating for about 2 minutes until light and fluffy.
  4. Add Strawberry Syrup and Vanilla: Gradually beat in 3 tablespoons strawberry syrup and vanilla extract. Mixture may look separated initially; mix on low speed until combined, then increase speed until creamy.
  5. Incorporate Dry Ingredients and Color: Slowly add the flour mixture a little at a time, beating until dry and crumbly. Add red food coloring and increase mixer speed until dough comes together evenly colored. Stop as soon as dough forms a cohesive mass.
  6. Chill the Dough: Shape dough into a thick disc, wrap tightly in plastic wrap, and refrigerate for 30 minutes to firm up for easier handling.
  7. Form Dough Balls: Once chilled, pinch off 1-inch pieces of dough, roll between hands into smooth balls. This recipe yields approximately 32 cookies. If dough is too cold to handle, let it rest briefly at room temperature.
  8. Roll in Sugar: Roll each dough ball evenly in granulated sugar to coat fully.
  9. Bake the Cookies: Arrange dough balls 2 inches apart on parchment-lined baking sheets (no more than 16 per sheet). Bake at 325°F (163°C) for 12 minutes. After baking, let cookies cool on the baking sheet for 5 minutes before transferring to a cooling rack lined with parchment or wax paper.
  10. Prepare Strawberry Glaze: Whisk together confectioners’ sugar and strawberry syrup in a medium bowl. Slowly add 3 tablespoons plus 2 teaspoons water to achieve a smooth, dip-able consistency; use less or more water as needed.
  11. Glaze the Cookies: Dip the rounded top half of each cooled cookie into the strawberry glaze. Gently wipe excess glaze off the cookie edge and place on cooling rack. Refrigerate while preparing the chocolate drizzle.
  12. Melt Chocolate Drizzle: Combine chocolate chips and butter in a heat-safe bowl. Microwave in 10-15 second intervals, stirring between each, until fully melted and smooth.
  13. Drizzle Chocolate: Remove cookies from fridge. Holding your hand about 6 inches above, move your arm side to side over the cookies to create horizontal chocolate lines. Then drizzle vertically by moving your arm top to bottom for a lattice effect. Allow chocolate to set before serving.

Notes

  • Use gluten-free flour blend with xanthan gum for best texture in shortbread.
  • Chilling dough is essential to prevent spreading during baking.
  • Strawberry syrup can be made ahead and stored refrigerated for up to 3 days.
  • Adjust red food coloring amount for desired color intensity or omit if preferred.
  • Keep leftover cookies refrigerated for up to 5 days to maintain glaze and chocolate freshness.
  • For vegan adaptation, use vegan butter and ensure chocolate chips are dairy-free.
  • If dough is too cold to shape smoothly, let it sit at room temperature for a few minutes before rolling.

Keywords: strawberry shortbread cookies, gluten free cookies, strawberry syrup, strawberry glaze, chocolate drizzle, gluten free dessert, butter cookies, fruit flavored cookies

Find it online: https://foodiecara.com/strawberry-shortbread-cookies-recipe/