Description
Buttery, melt-in-your-mouth shortbread cookies dotted with sweet, juicy strawberries for a fresh and irresistible treat.
Ingredients
Units
Scale
- 1 cup unsalted butter, cold and cubed
- 1/2 cup granulated sugar
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1/4 cup cornstarch
- 1/4 teaspoon salt
- 1/2 cup fresh strawberries, finely diced
Instructions
- Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.
- Cream butter and sugar until light and fluffy, then mix in vanilla extract.
- In a separate bowl, whisk together flour, cornstarch, and salt.
- Gradually add the dry ingredients to the butter mixture until just combined, then gently fold in strawberries.
- Scoop tablespoon-sized portions of dough onto the prepared baking sheet, spacing them 2 inches apart.
- Flatten slightly with your hand for even baking.
- Bake for 12–15 minutes or until edges are just golden. Cool on the baking sheet for 5 minutes, then transfer to a wire rack.
Notes
- Chill dough before baking to help cookies hold their shape.
- Dice strawberries small to avoid excess moisture in the dough.
- Store in an airtight container for up to 4 days or freeze for longer storage.
Nutrition
- Serving Size: 1 cookie
- Calories: 110
- Sugar: 4g
- Sodium: 25mg
- Fat: 7g
- Saturated Fat: 4.5g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 11g
- Fiber: 0.3g
- Protein: 1g
- Cholesterol: 20mg