Two classic cookies come together in this lighter and sweet shortbread sugar cookie! And drizzled with a simple strawberry toffee glaze; they will be a hit this holiday season!
How do we all feel about sugar cookies?
After Tuesday’s treat and the overwhelming love they received, I would say pretty good!
I mean, who has a tiff with sugar cookies? The pure, classic vanilla flavor that once it hits your tongue, it just makes you smile. They are the perfect functional cookie – great for holiday baking, decorating, cutting into shapes and they all hold well for icing, sprinkles and travels.
So I was in my kitchen experimenting with a healthier shortbread recipe. Remember the brown butter apple bread with no oil? Well the best got to me and I messed with the ingredients in today’s recipe as well. Removed half the butter and replaced with applesauce once again, and something magical happened.
The flavor of shortbread collides with the irresistible, sweetness of a sugar cookie. But not an overly, pure sugar hit. Rather leaves a buttery feel in your mouth. After reviewing the two recipes; they are rather similar. Both start with butter and sugar then flour is added, and wet ingredient to provide moisture then flavoring agents, such as vanilla extract. Although sugar cookies contain a leavening agent and eggs that contribute to their puffiness and chewiness.
Shortbreads on the other hand are sans leavening agents and eggs so they are crisper, but still retain the sugary, buttery notes that we all love.
When these beauties came out of the oven and cooled, I could hardly resist to cut into them. All the flavor of a sugar cookie but the buttery mouth feel and slight crispness of a shortbread!
Pure bliss.
I can’t forget the strawberry glaze on top. A simple icing made of powdered sugar, touch of milk, vanilla extract and strawberry jam. After the cookies get dressed, they are finished off with a toffee sprinkle. Toffee is another sweet that I cannot turn down; very similar to butterscotch!
It reminds me of my mother, as we use to sneak off in the afternoons when I was little and buy Heath Bars for a special treat. So whenever I enjoy a bit of toffee, I am taken back to those day dates filled with candy bars!
The countdown for Holiday cookie parties is on so get ready and please everyone with toffee, strawberries and sugar. No one will complain!
Two classic cookies come together in this lighter and sweet shortbread sugar cookie! And drizzled with a simple strawberry toffee glaze; they will be a hit this holiday season!
90 minPrep Time
18 minCook Time
1 hr, 48 Total Time
Yields 25
Save RecipeIngredients
- 2 cups {gluten free} all purpose flour
- 1 tsp salt
- 1/2 cup sugar
- 1/2 cup butter, softened
- 1/2 cup applesauce
- 2 tsp vanilla extract
Instructions
- Grease a 9x9 baking dish.
- In a small bowl, combine the flour and salt.
- In a large mixing bowl, cream together the sugar and butter until creamy. Add applesauce and mix well. Then add vanilla extract and mix.
- Add flour mixture slowly (or you will be covered in flour!), Mix until well combined.
- Wrap in plastic wrap and refrigerate for 1 hour.
- Preheat oven to 350 degrees.
- Take dough out and flour surface. Roll dough to 1/4 inch thick, then lay into prepared baking dish. Using your hands, push dough to corners until it is even, flat and fills the corners.
- Bake for 18 minutes, or until a touch golden brown.
Notes
*Prep time includes time for dough to chill.
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