Strawberry Shortbread Cookies
Strawberry Shortbread Cookies
This recipe is sponsored by Imperial Sugar. However, all opinions and recipe creation are my own.
There’s no doubt that I will never turn down a shortbread cookie. The simplicity and slight sweetness of a shortbread cookie always hit the spot for me. Whether my sweet tooth craving comes in the morning or after dinner, these Strawberry White Chocolate Shortbread cookies can easily pull a double. They pair perfectly alongside your morning or evening coffee or tea.
When making a classic dessert, it’s only right to use the tried & true Imperial Sugar because just as with the sugar… this cookie is simple and straightforward.
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Ingredients
- 2 ¼ c + 2 Tbsp. all-purpose flour
- 2 tsp. cornstarch
- 1 ½ tsp. baking powder
- ¼ tsp. salt
- 1 c. freeze-dried strawberries
- ½ c. butter, softened at room temperature
- ¼ c. shortening
- 1 c. Imperial Sugar granulated sugar
- 1 large egg
- 1 large egg white
- 1 tsp. vanilla
- 1 c. white chocolate chips
Instructions
Using a food processor, pulse freeze-dried strawberries until ground into a fine powder.
Sift flour, cornstarch, baking powder, salt, and strawberry powder in a large mixing bowl.
Whip in butter, shortening, and sugar until fluffy.
Add egg, egg white, and vanilla; mix until combined.
Fold in white chocolate chips. Transfer to a container and refrigerate for 2 hours.
Using a cookie scoop, scoop 1 tablespoon of dough per cookie onto a baking sheet lined with a baking mat or parchment paper.
Bake 350◦F for 10-12 minutes, until the edges just turn brown.
Transfer cookies to a wire rack to finish cooling.
Photos by Audrie Dollins
