Description
Delight in these buttery Strawberry White Chocolate Shortbread cookies, featuring a tender crumb enriched with dried strawberries and creamy white chocolate chunks. Perfectly crisped on the edges with a melt-in-your-mouth texture, these shortbread cookies make a wonderful treat for any occasion.
Ingredients
Scale
Shortbread Dough
- 227 grams unsalted butter, softened
- 75 grams confectioners’ sugar
- 1 teaspoon vanilla extract
- 0.5 teaspoon salt
- 250 grams all-purpose flour
Additional Ingredients
- 16 grams (2 tablespoons) confectioners’ sugar (for dusting or optional)
- 75 grams dried strawberries, finely chopped
- 110 grams white chocolate chips or finely chopped white chocolate
Instructions
- Prepare the Butter Mixture: In a large mixing bowl, beat together softened butter, 75 grams confectioners’ sugar, vanilla extract, and salt until the mixture is smooth and creamy, ensuring a light texture for the dough.
- Add the Flour: With your mixer on low speed, gradually add the all-purpose flour and blend just until combined, taking care not to overmix to maintain the cookie’s tender texture.
- Incorporate Add-ins: Fold in the finely chopped dried strawberries and white chocolate chips or chopped white chocolate evenly throughout the dough to distribute flavor and texture.
- Shape the Dough: Transfer the dough onto parchment paper and shape it into a cylindrical log about 5 centimeters in diameter. Wrap it tightly with the parchment paper to keep its shape intact.
- Chill the Dough: Refrigerate the dough log for at least 2 hours until it is firm enough to slice. For extended storage, wrap the log additionally in plastic wrap and refrigerate up to 4 days or freeze up to 3 months.
- Preheat the Oven: Preheat your oven to 160°C (320°F) and line baking trays with parchment paper to prepare for baking.
- Slice the Cookies: Unwrap the chilled dough log and, using a serrated knife, slice into discs approximately 8 millimeters thick. If the dough crumbles, let it rest at room temperature for 5 to 8 minutes before slicing. Press together any loose edges and place each round on the baking tray, spacing them about 2.5 centimeters apart.
- Bake: Bake the cookies for 15 to 20 minutes or until the edges turn lightly golden, ensuring a perfectly crisp finish without overbaking.
- Cool: Allow the cookies to cool on the baking trays for 5 minutes before transferring them to a wire rack to cool completely, which helps them set and retain their shape.
Notes
- Dried strawberries add a concentrated fruity flavor and chewiness that pairs beautifully with the sweetness of white chocolate.
- Be careful not to overmix the dough once the flour is added to avoid tough cookies.
- Chilling the dough is essential for clean slicing and helps the cookies maintain their shape during baking.
- If you prefer, you can dust the cooled cookies lightly with the remaining 16 grams of confectioners’ sugar for an elegant finish.
- Store cooled cookies in an airtight container at room temperature for up to one week or freeze them for longer storage.
