If you have a soft spot for buttery, melt-in-your-mouth treats that burst with fruity freshness, you are going to fall head over heels for this Strawberry Shortbread Cookies Recipe. Imagine tender shortbread cookies infused with the delicate tang of real freeze-dried strawberries, topped with a dreamy vanilla glaze that adds just the right touch of sweetness. These cookies are perfect for sharing with friends or savoring with a cup of tea, offering both classic comfort and a delightful twist that makes them truly unforgettable.
Ingredients You’ll Need
Every ingredient in this Strawberry Shortbread Cookies Recipe plays a starring role, combining simplicity and flavor to create that perfect balance of rich, buttery, and fruity notes. Getting these basics right means your cookies will come out with the ideal texture, sweetness, and that charming strawberry flair.
- Freeze-dried strawberries (1-ounce package): These add an intense, natural strawberry flavor while keeping the cookie dough light and not watery.
- All-purpose flour (2 cups): The foundation of the cookie, giving it structure and that classic crumbly shortbread feel.
- Butter, softened (1 cup or 2 sticks): Essential for richness and that melt-in-your-mouth texture.
- Powdered sugar (1/2 cup for dough): Adds smooth sweetness without graininess, crucial for traditional shortbread.
- Pure vanilla extract (1 teaspoon): Enhances the flavor complexity and pairs beautifully with strawberry.
- Powdered sugar (1 cup for glaze): To create a smooth, sweet glaze that’s not too overpowering.
- Milk (2 tablespoons for glaze): Just enough to thin the glaze for perfect spreading and a gorgeous finish.
How to Make Strawberry Shortbread Cookies Recipe
Step 1: Prepare the Strawberry Powder
Start by placing your freeze-dried strawberries in a food processor or blender and pulse until you get a fine powder. This concentrated strawberry powder will infuse your shortbread with that vibrant flavor without adding moisture that could affect the dough’s texture.
Step 2: Mix Your Shortbread Dough
In a large bowl, cream together the softened butter and powdered sugar until smooth and fluffy. This step is key to achieving that tender crumb. Next, add the vanilla extract and the strawberry powder, mixing just until combined.
Step 3: Add the Flour
Slowly incorporate the all-purpose flour into your butter mixture. Use a gentle folding motion to keep the dough tender—overmixing can make your cookies tough, and we’re aiming for delicate shortbread perfection here.
Step 4: Chill the Dough
Wrap your dough in plastic wrap and chill it in the refrigerator for at least 30 minutes. This rest period helps the butter firm up again, making the dough easier to handle and ensuring your cookies don’t spread too much while baking.
Step 5: Shape and Bake
Preheat your oven to 300°F (150°C). Roll the chilled dough to about 1/4-inch thick on a floured surface, then use your favorite cookie cutters to create shapes—or simply slice into rounds or rectangles. Place them on a parchment-lined baking sheet and bake for around 18-20 minutes until the edges just start to turn golden. Let them cool completely before glazing.
Step 6: Prepare the Vanilla Glaze and Finish
Mix powdered sugar and milk in a small bowl until smooth and pourable. Drizzle or spread this over your cooled cookies to give them a lovely shiny finish with a sweet vanilla kiss that complements the strawberry perfectly.
How to Serve Strawberry Shortbread Cookies Recipe
Garnishes
Sprinkle a few extra freeze-dried strawberry bits or delicate edible flower petals on the glaze before it sets for a pretty, inviting look. A light dusting of powdered sugar can also give your cookies that picture-perfect bakery style.
Side Dishes
These cookies pair wonderfully with a hot cup of tea—Earl Grey or chamomile are favorites—or a cold glass of milk to balance their buttery richness. They also make a charming companion to fresh fruit salads or a scoop of vanilla ice cream for a more indulgent treat.
Creative Ways to Present
Arrange the Strawberry Shortbread Cookies Recipe on a tiered serving tray for a gorgeous display at your next tea party or gift them in pretty boxes lined with parchment paper for an absolutely delightful homemade gift. Layering these with a few fresh strawberries on the platter will amp up the strawberry vibe and make your presentation pop.
Make Ahead and Storage
Storing Leftovers
Keep your cookies in an airtight container at room temperature for up to a week. The shortbread stays wonderfully crisp yet tender, so they’ll feel just like freshly made when you reach for one midweek.
Freezing
Freeze the baked cookies in a single layer on a baking sheet before transferring them to a freezer-safe container or bag. This way, they keep their shape and texture for up to three months. Thaw at room temperature when you’re ready to enjoy.
Reheating
If you want that fresh-baked warmth, pop the cookies in a 300°F oven for a few minutes. This revives their buttery aroma and gently softens the glaze without melting it completely.
FAQs
Can I use fresh strawberries instead of freeze-dried for this recipe?
Fresh strawberries can add moisture that may affect the cookie’s texture negatively, making them too soft or crumbly. Freeze-dried strawberries work best for that concentrated flavor and perfectly crisp shortbread texture.
What’s the best way to soften butter for the dough?
Leave the butter out at room temperature for about 30-60 minutes until it’s soft but still cool to the touch. If you’re in a hurry, cut it into small cubes and spread it out to soften faster without melting it.
Can I make these cookies gluten-free?
Yes, but you’ll need to swap out regular all-purpose flour for a gluten-free blend designed for baking. Just be aware that the texture might vary a bit since traditional shortbread depends on wheat flour for its classic crumb.
How long do I need to chill the dough?
At least 30 minutes is ideal to firm up the butter and starches in the flour. If you’re short on time, chilling for 20 minutes can work, but longer resting usually makes for easier handling and better shape retention during baking.
Is the glaze necessary, or can I skip it?
The glaze adds a lovely sweet vanilla touch and pretty finish, but if you prefer simpler cookies, you can absolutely enjoy the shortbread plain. They’re delicious either way!
Final Thoughts
This Strawberry Shortbread Cookies Recipe is one of those delightful finds that never fails to bring smiles. Its buttery base combined with the fresh strawberry flavor and smooth glaze makes every bite a little moment of joy. If you love baking treats that feel both comforting and special, I truly encourage you to give this recipe a try—you’ll be amazed at how simple ingredients come together to create something so delicious and memorable.
Print
Strawberry Shortbread Cookies Recipe
- Prep Time: 15 minutes
- Cook Time: 16 minutes
- Total Time: 31 minutes
- Yield: 24 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
These Strawberry Shortbread Cookies combine the delicate buttery crumb of classic shortbread with the sweet, tangy flavor of freeze-dried strawberries. Soft, melt-in-your-mouth texture meets a vibrant berry twist, making them perfect for any occasion or a delightful afternoon treat.
Ingredients
Dry Ingredients
- 2 cups all-purpose flour
- 1-ounce package of freeze-dried strawberries
- 1/2 cup powdered sugar (for dough)
- 1 cup powdered sugar (for glaze)
Wet Ingredients
- 1 cup (2 sticks) butter, softened
- 1 teaspoon pure vanilla extract
- 2 tablespoons milk
Instructions
- Prepare the Freeze-Dried Strawberries: Crush or finely grind the freeze-dried strawberries into small pieces or powder to evenly distribute their flavor throughout the dough.
- Make the Dough: In a mixing bowl, cream the softened butter and 1/2 cup powdered sugar together until light and fluffy. Add the vanilla extract and mix well. Stir in the crushed freeze-dried strawberries. Gradually add the flour and mix until a soft dough forms.
- Shape the Cookies: Roll the dough into small balls, place them on a baking sheet lined with parchment paper, and gently flatten them with your hand or the bottom of a glass to about 1/4 inch thickness.
- Bake the Cookies: Preheat your oven to 325°F (163°C). Bake the cookies for approximately 14-16 minutes until the edges are just starting to turn golden. Remove from oven and allow to cool completely on a wire rack.
- Prepare the Glaze: In a small bowl, whisk together 1 cup powdered sugar and 2 tablespoons milk until smooth and pourable. Adjust consistency with additional milk or powdered sugar if needed.
- Glaze the Cookies: Drizzle or spread the glaze over cooled cookies. Allow the glaze to set before serving.
Notes
- Store cookies in an airtight container at room temperature to maintain freshness for up to one week.
- Freeze-dried strawberries add concentrated flavor without affecting dough moisture.
- If you want a stronger strawberry flavor, you can add a pinch of powdered freeze-dried strawberry to the glaze as well.
- For a gluten-free version, substitute the all-purpose flour with a 1:1 gluten-free baking flour.
