Why These Cookies Matter Right Now
This isn’t about fancy ingredients or pro-level skills. It’s about capturing a tiny moment of reckless, bright joy. When I was little, my grandma’s baking smelled like melting strawberries and butter, the kind that hits your nose before the sugar even hits your tongue. That sweet-tart hit of strawberries mixed with buttery shortbread feels like a flashback I didn’t realize I missed, until I baked these. Now? They’re perfect for this odd spring. Somewhere between craving comfort and needing a tiny adventure.
I never thought I’d find a new reason to love a childhood flavor until I started messing with this recipe. It’s strange how a simple cookie can come back and surprise you all over again. Maybe because it reminds me that sometimes, all you need is a flash of summer stored in flour and strawberries.
Strawberry Shortbread Cookies
Ingredients
Equipment
Method
- In a large mixing bowl, combine the softened butter and sugar. Mix with a hand or stand mixer on medium speed until the mixture is light, fluffy, and pale in color, about 2-3 minutes. The mixture should be smooth and well-incorporated.1 cup unsalted butter, 3/4 cup granulated sugar
- Add vanilla extract to the creamed mixture and beat briefly to combine. Then, gradually add the flour and salt, mixing on low speed just until the dough begins to come together and is crumbly but holds together when pressed.2 cups all-purpose flour, 1/2 teaspoon salt, 1 teaspoon vanilla extract
- Gently fold in the chopped strawberries using a spatula or spoon until evenly distributed throughout the dough. The strawberries should be well mixed but not crushed.1 cup fresh strawberries
- Transfer the dough onto a lightly floured surface and gently knead it a few times to ensure even distribution of strawberries. Pat it into a 1/2-inch thick disc. Wrap in plastic wrap and refrigerate for 20 minutes to firm up the dough.
- Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper. Remove the dough from the refrigerator and roll out on a floured surface to about 1/4-inch thickness. Use a cookie cutter or knife to cut into rounds or desired shapes, then place on the prepared baking sheet.
- Bake the cookies in the preheated oven for 12-15 minutes, or until the edges are golden brown. Remove from the oven and let cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Guess I’ll leave it at that. Cookies don’t have to be complicated to be honest. Sometimes, the best memories are the ones baked into the crumb.