Strawberry Shortbread Cookies Recipe

If you love buttery cookies and crave a pop of fruity freshness, these Strawberry Shortbread Cookies are destined to become your new obsession. Imagine the classic shortbread you already adore, but with the sunniest strawberry twist—these cookies are delicate, crumbly, and absolutely packed with vibrant berry flavor. Whether you’re gifting, sharing with loved ones, or treating yourself, every bite melts in your mouth and delivers just the right balance of sweetness and nostalgia.

Ingredients You’ll Need

Let’s talk about how these Strawberry Shortbread Cookies pull off that big, bright flavor with such a short ingredients list! Each component is easy to find and absolutely essential, helping create the cookies’ signature tender texture and irresistible strawberry hue.

• Freeze-dried strawberries (1-ounce package): These are the secret to bold berry color and taste—plus, they don’t add extra liquid so your dough stays perfectly soft and crumbly.
• All-purpose flour (2 cups): Provides the sturdy, classic foundation for shortbread, giving them structure without being tough.
• Unsalted butter (1 cup, softened): Room-temperature butter is the backbone of traditional shortbread, lending richness and that melt-in-your-mouth feel.
• Powdered sugar (½ cup for cookies, 1 cup for glaze): Finely milled for a smooth, tender crumb in the cookies and a silky finish for the glaze.
• Pure vanilla extract (1 teaspoon): Brings extra warmth and rounds out the berry flavors beautifully.
• Milk (2 tablespoons, for glaze): Makes the glaze perfectly pourable, helping it set up glossy and delicate over each cookie.

How to Make Strawberry Shortbread Cookies

Step 1: Pulverize the Strawberries

Start by placing your freeze-dried strawberries in a high-speed blender or food processor and blend until they’re reduced to a fine, powdery texture. This powder is your flavor and color powerhouse! If you want a pink glaze later, set aside a teaspoon of the powder now—trust me, it’s a game-changer.

Step 2: Mix Dry Ingredients

In a medium bowl, combine the strawberry powder (minus the teaspoon you set aside) with all-purpose flour. Whisk them together so every spoonful of flour is freckled with berry goodness. This step ensures that every cookie bakes up evenly strawberry-swirled.

Step 3: Cream Butter and Sugar

In a stand mixer or using a hand mixer, beat the softened unsalted butter, powdered sugar, and vanilla extract until the mixture is pale and fluffy—about a minute should do it. This is where that classic shortbread lightness starts to form.

Step 4: Combine Wet and Dry Mixtures

With your mixer on low speed, slowly add your flour-and-strawberry mixture to the creamed butter mixture. Stop and scrape down the sides if necessary, then mix just until there are no dry spots left. Don’t overwork it; a little tenderness goes a long way.

Step 5: Chill the Dough

Gently pat the dough into a flat disc, then wrap it snugly in plastic wrap. Pop it in the refrigerator for 15 minutes—this step makes the dough much easier to roll and cut while helping the flavors meld together!

Step 6: Roll and Cut Dough

Lightly flour your work surface and roll the chilled dough out to about ¼-inch thickness. Use your favorite cookie cutters to create shapes—rounds, hearts, or whatever you fancy—and arrange them on a parchment-lined baking sheet, giving a little space between each.

Step 7: Chill Again

Chill the shaped cookies in the fridge for another 15 minutes while the oven preheats to 350°F (175°C). This second chill keeps your cookies sharp-edged and prevents spreading in the oven.

Step 8: Bake the Cookies

Bake for 15 to 17 minutes, just until the centers are set. You want these Strawberry Shortbread Cookies to stay pale; browning means they’ll lose their signature delicate crumb. Transfer them to a wire rack to cool completely.

Step 9: Make the Glaze

Whisk powdered sugar and milk together in a small bowl until smooth. If you held back a teaspoon of strawberry powder earlier, stir it in now for a lovely blush-pink glaze and even more berry punch.

Step 10: Decorate the Cookies

Drizzle or spread the glaze over the cooled cookies—don’t worry about perfection! If desired, dust with a little crushed freeze-dried strawberry for a pop of color. Let the glaze set for 15 minutes before stacking or storing.

How to Serve Strawberry Shortbread Cookies

Garnishes

A light scattering of crushed freeze-dried strawberry or even a few pastel sprinkles gives these cookies instant charm. For a fancier finish, a tiny edible flower or a single fresh strawberry half will make each cookie look like a work of art.

Side Dishes

Strawberry Shortbread Cookies are the perfect match for afternoon tea, a scoop of vanilla bean ice cream, or even a bowl of mixed berries. Try partnering them with a creamy dessert like panna cotta or lemon mousse—the cookies act as a delightful, fruity counterpoint.

Creative Ways to Present

Arrange the cookies on a tiered stand for a gorgeous centerpiece, or package them in clear cellophane bags with a ribbon for a sweet homemade gift. They also make a dreamy edible favor at baby showers, birthdays, or Valentine’s Day gatherings!

Make Ahead and Storage

Storing Leftovers

Once the glaze has set, keep Strawberry Shortbread Cookies in an airtight container at room temperature. They’ll stay beautifully tender for up to three days, making them great for snacking or easy sharing.

Freezing

Both the unbaked dough and baked cookies freeze well! For dough, wrap tightly in plastic and freeze up to 2 months—thaw overnight in the fridge before rolling and baking. For cookies, layer between parchment sheets and freeze for up to a month; just bring to room temperature before glazing.

Reheating

Shortbread is best enjoyed at room temperature, but if your cookies need a little refresh, let frozen cookies thaw naturally on the counter. Avoid microwaving glazed cookies, as the icing may melt or turn sticky.

FAQs

Can I use fresh or frozen strawberries instead of freeze-dried?

Stick to freeze-dried strawberries for this recipe—fresh or frozen ones contain too much liquid, which would make the dough sticky and alter the shortbread’s delicate texture.

What if I don’t have a stand mixer?

No worries! A hand mixer and a sturdy bowl work just fine. Just make sure to cream the butter and sugar thoroughly so you still get that signature light, tender crumb.

How can I make the cookies gluten-free?

Try swapping the all-purpose flour with your favorite 1:1 gluten-free blend. Results might be slightly different, but the strawberry flavor and charm will still shine.

Can I flavor the glaze in other ways?

Absolutely! While strawberry powder is a favorite, you can experiment by adding a splash of lemon juice, vanilla, or even almond extract to echo or contrast the shortbread flavors.

Why do my cookies sometimes spread too much?

If your cookies are spreading, it’s often due to the dough being too warm. Make sure to chill both before and after shaping—the cooler the dough, the better the results!

Final Thoughts

There’s just something magical about baking a batch of Strawberry Shortbread Cookies—each bite is a celebration of sweet, buttery nostalgia with a berry-bright twist. Give them a try, share them with friends, and don’t be surprised if they become your new signature treat!

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