If you’re on the hunt for a delightful treat that perfectly balances buttery richness with a bright, fruity twist, this Strawberry Shortbread Cookies Recipe is about to become your new favorite. These cookies combine the tender crumb of classic shortbread with the vibrant, natural flavor of freeze-dried strawberries, creating a charming pink-hued treat that’s both elegant and comforting. Whether you’re sharing with friends, gifting for special occasions, or just indulging in something sweet and simple, this recipe promises a buttery crunch paired with a luscious strawberry kick that’s impossible to resist.
Ingredients You’ll Need
This recipe shines because of its straightforward, well-chosen ingredients that each play an essential role in achieving the perfect Strawberry Shortbread Cookies Recipe. The butter lends that rich, melt-in-your-mouth texture, the powdered sugar sweetens delicately while contributing to tenderness, and the freeze-dried strawberries add intense flavor and a stunning color that’s natural and vibrant.
- 1 cup salted butter, softened at room temperature: The base of the cookie’s tender, buttery texture that melts in your mouth.
- 1/2 cup powdered sugar: Provides a fine sweetness and helps create a delicate crumb.
- 1 1/2 cups freeze dried strawberries, blended: Adds gorgeous color and a concentrated strawberry flavor.
- 1 teaspoon pure vanilla extract or vanilla bean paste: Enhances the overall flavor with warm, aromatic notes.
- 2 cups all-purpose flour: The foundation that holds the cookies together with just the right softness.
- 1-2 tablespoons milk (start with 1 tablespoon): Helps bring the dough together without making it too sticky.
- 1 cup powdered sugar (for glaze): Creates the sweet, silky glaze that finishes the cookies perfectly.
- 2 tablespoons milk (for glaze): Adjusts the glaze to the perfect consistency for drizzling.
- 1/4 teaspoon pure vanilla extract (for glaze): Adds subtle depth to the glaze’s sweetness.
- 1 tablespoon freeze dried strawberries processed into bits (for glaze): Gives the glaze an extra burst of strawberry goodness and a pretty speckled look.
How to Make Strawberry Shortbread Cookies Recipe
Step 1: Preheat and Prepare Strawberry Powder
First things first, preheat your oven to 325 degrees Fahrenheit (163 degrees Celsius) and line your baking sheets with parchment paper for easy cleanup and perfect baking. While the oven is heating, pop your freeze-dried strawberries into a food processor and pulse until you get a fine powder—with some larger bits remaining for lovely texture. This strawberry powder is the secret star ingredient that brings natural flavor and color to these shortbread cookies.
Step 2: Cream Butter and Sugar
Next up, it’s time to cream your softened butter and powdered sugar together. Using an electric mixer fitted with a paddle attachment, beat until everything is smooth and creamy. This step is crucial because it traps air into the butter, setting the stage for cookies with a tender, delicate crumb that melts on the tongue.
Step 3: Add Flavorings and Strawberry Powder
Now, fold in the vanilla extract and the first tablespoon of milk along with most of your homemade strawberry powder into the creamed butter and sugar. Save a tablespoon of that lovely powder for later when we make the glaze. By adding the strawberry powder here, you infuse the dough with fantastic, natural fruit flavor and a subtle rosy hue.
Step 4: Incorporate Flour
Gradually add the all-purpose flour to your mixture while continuing to mix. You’ll notice the dough start to come together, becoming soft and smooth but not sticky. If it feels a bit dry, a touch more milk will help bring everything into harmony. This gentle mixing is key to the tender, crumbly texture signature of strawberry shortbread cookies.
Step 5: Shape and Bake
Turn the dough onto a lightly floured or powdered sugar dusted surface, then roll it out to about 1/4 inch thick. Time to get creative: use a 2-3 inch heart-shaped cookie cutter or your favorite shape to cut out the cookies. Arrange them on your baking sheets with space in between and bake for 12 to 15 minutes until you see the edges turn just a little golden. Let the cookies cool on the sheets for 5 minutes before transferring them to a wire rack to finish cooling completely.
Step 6: Prepare the Glaze
While the cookies cool, mix together 1 cup powdered sugar, 2 tablespoons milk, 1/4 teaspoon vanilla extract, and the reserved tablespoon of strawberry powder in a small bowl. Whisk until smooth, adjusting with a bit more powdered sugar if the glaze feels too thin, or extra milk if it’s too thick. This silky glaze is what makes these strawberry shortbread cookies truly shine with both flavor and elegance.
Step 7: Glaze Cookies
Finally, drizzle or spread the strawberry glaze over the tops of the completely cooled cookies. Let the glaze set for several minutes—it will harden slightly to a delicate, glossy finish. Now your Strawberry Shortbread Cookies Recipe is complete and ready to be devoured with joy!
How to Serve Strawberry Shortbread Cookies Recipe
Garnishes
Garnishing these cookies can elevate their charm and flavor effortlessly. Consider adding a tiny sprinkle of freeze-dried strawberry bits or edible flower petals on top of the glaze for a visually stunning, bakery-quality presentation. A light dusting of powdered sugar right before serving also adds an elegant, snowy touch that pairs beautifully with the strawberry glaze.
Side Dishes
These strawberry shortbread cookies make the perfect companion to afternoon tea, but they also shine alongside a scoop of vanilla ice cream or a dollop of whipped cream for dessert. If you’re hosting brunch, serving them next to a bright fruit salad or a fresh strawberry smoothie creates a harmonious strawberry-themed treat table.
Creative Ways to Present
Presentation matters when you want to impress! Arrange your cookies in a pretty gift box layered with parchment paper for a thoughtful homemade gift. Alternately, serve them on a decorative plate with fresh strawberries and a small bowl of strawberry jam for dipping. You could even sandwich two cookies together with a thin layer of strawberry buttercream for a delightful twist.
Make Ahead and Storage
Storing Leftovers
These cookies keep wonderfully in an airtight container at room temperature for up to 5 days. Storing them properly helps maintain their crisp edges and buttery centers without becoming stale. Just be sure to place parchment paper between layers to avoid sticking, especially once glazed.
Freezing
If you want to save some for later, freeze the unglazed cookies in a single layer on a baking sheet until solid, then transfer to a zip-top freezer bag. They’ll keep for up to 3 months. When ready to enjoy, allow them to thaw at room temperature before adding the glaze for the freshest taste and texture.
Reheating
If you prefer your Strawberry Shortbread Cookies Recipe warmed up, simply pop a cookie or two in a preheated oven at 300 degrees Fahrenheit for about 5 minutes. This gently revives their buttery softness without losing that delicate crumb. Avoid microwaving as it can make them chewy or too soft too quickly.
FAQs
Can I substitute fresh strawberries instead of freeze-dried ones?
While fresh strawberries are delicious, they contain a lot of moisture which will change the dough’s consistency and bake time. Freeze-dried strawberries are preferred here because they provide concentrated flavor and color without adding wetness that could ruin the texture of the shortbread cookies.
What can I use instead of salted butter in this recipe?
You can use unsalted butter but be sure to add a pinch of salt to balance the sweetness and enhance the flavors. Salted butter adds a subtle but important depth to shortbread, so don’t skip the salt altogether if you swap the butter.
Is it necessary to glaze the cookies?
Glazing adds an extra layer of flavor and a pretty finish, but the cookies are still delicious on their own. If you prefer a simpler cookie, you can skip the glaze or even dust them with powdered sugar after baking for a lighter touch.
How thick should I roll the dough?
Approximately 1/4 inch thickness is ideal. This ensures the cookies bake evenly to tender perfection without becoming too crispy or too doughy. Thinner cookies may burn easily and thicker ones might take longer to bake through.
Can I make the dough ahead of time?
Yes! You can make the dough up to a day in advance. Wrap it tightly in plastic wrap and refrigerate. Bring it back to room temperature slightly before rolling out to make it easier to work with. This also helps the flavors develop beautifully.
Final Thoughts
There’s something truly special about baking something as simple and elegant as this Strawberry Shortbread Cookies Recipe. From the buttery melt-in-your-mouth crumb to the bright burst of strawberry flavor, these cookies embody joyful baking at its best. I hope you enjoy making and sharing them as much as I do—they’re sure to become a treasured favorite on your dessert table!
Print
Strawberry Shortbread Cookies Recipe
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Total Time: 35 minutes
- Yield: 25 cookies
- Category: Cookies
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
Delight in these charming Strawberry Shortbread Cookies that combine the buttery richness of classic shortbread with the sweet, fruity essence of freeze-dried strawberries. Perfectly baked to a delicate crisp and topped with a luscious strawberry glaze, these cookies are a wonderful treat for any occasion.
Ingredients
Cookie Dough
- 1 cup salted butter, softened at room temperature
- 1/2 cup powdered sugar
- 1 1/2 cups freeze dried strawberries, measured then blended in a food processor
- 1 teaspoon pure vanilla extract or vanilla bean paste
- 2 cups all-purpose flour
- 1–2 tablespoons milk, start with 1 tablespoon
Strawberry Glaze
- 1 cup powdered sugar
- 2 tablespoons milk
- 1/4 teaspoon pure vanilla extract
- 1 tablespoon freeze dried strawberries processed into bits (reserved from above)
Instructions
- Preheat and Prepare Strawberry Powder: Preheat your oven to 325 degrees F (163 degrees C) and line baking sheets with parchment paper. In a food processor, pulse the freeze dried strawberries until a powder forms, allowing some larger bits to remain for texture.
- Cream Butter and Sugar: In a large mixing bowl, use an electric mixer or stand mixer fitted with a paddle attachment to cream together the softened butter and powdered sugar until smooth and well combined.
- Add Flavorings and Strawberry Powder: Mix in the vanilla extract, milk, and most of the freeze-dried strawberry powder (reserve 1 tablespoon for the glaze) into the creamed mixture.
- Incorporate Flour: Gradually add the all-purpose flour while continuing to beat until the dough comes together into a smooth strawberry shortbread cookie dough.
- Shape and Bake: Roll the dough onto a lightly floured or powdered sugar dusted surface into a 1/4-inch thick circle. Use a 2-3 inch heart-shaped cookie cutter (or your preferred shape) to cut out cookies. Place cookies on the prepared baking sheets and bake for 12-15 minutes until the edges are lightly golden. Let cookies cool 5 minutes on the sheets before transferring to a wire rack.
- Prepare the Glaze: In a small bowl, whisk together powdered sugar, milk, reserved strawberry powder, and vanilla extract until smooth. Adjust thickness by adding powdered sugar if too thin, or milk if too thick.
- Glaze Cookies: Once cooled, drizzle or spread the strawberry glaze over the tops of the cookies. Allow the glaze to set for a few minutes before serving. Enjoy your delicious strawberry shortbread cookies!
Notes
- Ensure the butter is softened to room temperature to achieve a smooth, creamy dough.
- Freeze-dried strawberries add intense flavor without moisture, perfect for shortbread dough.
- If the dough is too crumbly, add a little more milk, one teaspoon at a time.
- The glaze consistency can be adjusted — thinner for drizzling, thicker for spreading.
- Store cookies in an airtight container at room temperature for up to one week.
- Freeze-dried strawberries can be found in specialty or health food stores for the best flavor.
