If you have a soft spot for buttery, crumbly cookies with a burst of fruity sweetness, then you are absolutely going to adore this Strawberry Shortbread Cookies Recipe. Packed with vibrant freeze-dried strawberries and rich vanilla, these cookies bring a delightful twist to a classic shortbread, delivering a perfect balance of melt-in-your-mouth texture and natural berry flavor. Whether you’re crafting a batch for a casual afternoon treat or a charming gift, this recipe is a crowd-pleaser that feels special yet wonderfully simple to make.
Ingredients You’ll Need
Gathering the right ingredients is the first joy of baking these strawberry shortbread cookies. Each component is carefully chosen to create that iconic tender crumb and irresistible fruity glaze you’ll crave from the first bite to the last.
- Salted butter, 1 cup: Softened at room temperature to create a creamy base for rich, tender shortbread.
- Powdered sugar, 1/2 cup: This fine sugar adds sweetness and a silky texture to the dough.
- Freeze dried strawberries, 1 1/2 cups: Blended into powder, they infuse the cookies with authentic strawberry flavor and gorgeous pink flecks.
- Pure vanilla extract or vanilla bean paste, 1 teaspoon: Adds warm aromatic notes that complement the berry beautifully.
- All-purpose flour, 2 cups: The structure-providing ingredient that holds the cookie together while keeping it tender.
- Milk, 1-2 tablespoons: Helps bind the dough; start with 1 tablespoon and add more if needed.
- Powdered sugar for glaze, 1 cup: Sweetens and thickens the strawberry glaze for a perfect finishing touch.
- Milk for glaze, 2 tablespoons: Used to create a smooth, drizzle-ready strawberry glaze.
- Pure vanilla extract for glaze, 1/4 teaspoon: Enhances the glaze’s flavor with subtle warmth.
- Freeze dried strawberries for glaze, 1 tablespoon: Adds color, texture, and a concentrated burst of strawberry taste to the glaze.
How to Make Strawberry Shortbread Cookies Recipe
Step 1: Preheat and Prepare Strawberry Powder
Start by preheating your oven to 325 degrees Fahrenheit (163 degrees Celsius) and line your baking sheets with parchment paper to prevent sticking. Next, take the freeze-dried strawberries and pulse them in your food processor until they form a powder with some larger bits left for texture. This strawberry powder is the secret star ingredient for both dough and glaze.
Step 2: Cream Butter and Sugar
In a large mixing bowl, use an electric mixer or stand mixer fitted with a paddle attachment to cream the softened butter and 1/2 cup powdered sugar together. Beat until the mixture is smooth and fully combined—this step is essential for a light, tender cookie texture.
Step 3: Add Flavorings and Strawberry Powder
Mix in the vanilla extract and milk along with most of your freeze-dried strawberry powder—hold back about one tablespoon for the glaze. This combination infuses your dough with a bright, natural strawberry flavor and a lovely pink tint.
Step 4: Incorporate Flour
Gradually add the all-purpose flour to your wet mixture while mixing continuously. The dough will come together smoothly, soft but firm enough to hold its shape once rolled out.
Step 5: Shape and Bake
Lightly dust your work surface with powdered sugar or flour to prevent sticking. Roll the dough to about 1/4 inch thick and use your favorite cookie cutter—heart shapes are especially charming—to cut the cookies. Arrange them on your prepared baking sheets and bake for 12 to 15 minutes until the edges are lightly golden. Let the cookies cool on the sheets for 5 minutes before transferring to a wire rack to cool completely.
Step 6: Prepare the Glaze
In a small bowl, whisk together 1 cup powdered sugar, 2 tablespoons milk, the reserved strawberry powder, and 1/4 teaspoon vanilla extract until smooth. Adjust the consistency by adding more powdered sugar if it’s too thin or more milk if it’s too thick. The glaze should be pourable but not runny.
Step 7: Glaze Cookies
Once your cookies are fully cooled, drizzle or spread the strawberry glaze evenly over the tops. Allow the glaze to set for a few minutes so it forms a delicate, sweet crust that perfectly complements the buttery cookie underneath. Voila! Your delightful Strawberry Shortbread Cookies Recipe is ready to enjoy.
How to Serve Strawberry Shortbread Cookies Recipe
Garnishes
Sprinkle a few freeze-dried strawberry bits or finely chopped fresh strawberries over the glaze for an extra pop of color and texture. A light dusting of powdered sugar also adds a festive, snowy look perfect for sharing.
Side Dishes
These strawberry shortbread cookies pair beautifully with a cup of hot tea or rich coffee for a comforting afternoon break. They also complement fresh fruit salads or a scoop of vanilla ice cream for a charming dessert spread.
Creative Ways to Present
Arrange these cookies on a rustic wooden board with fresh strawberry sprigs and edible flowers for a wow-worthy party platter. You can even layer them with cream cheese frosting or fruit preserves between two cookies for delectable shortbread sandwich treats.
Make Ahead and Storage
Storing Leftovers
Store your baked strawberry shortbread cookies in an airtight container at room temperature for up to one week. This helps maintain their tender, crumbly texture while keeping the flavors bright and fresh.
Freezing
If you want to enjoy these cookies later, freeze them in a single layer on a baking sheet first, then transfer to a freezer-safe container or bag. They’ll keep well for up to 3 months. To prevent any glaze damage, freeze before glazing and add the glaze after thawing.
Reheating
While these cookies are delightful at room temperature, you can warm them slightly in a microwave for 10–15 seconds or in a low oven (275 degrees Fahrenheit) for about 5 minutes to recapture that just-baked softness.
FAQs
Can I use fresh strawberries instead of freeze-dried?
Fresh strawberries have more moisture, which can change the dough’s texture and baking time. Freeze-dried strawberries are recommended as they provide concentrated flavor without extra moisture, keeping your shortbread perfectly crumbly.
Can I make the cookies gluten-free?
Yes! Substitute the all-purpose flour with a gluten-free flour blend designed for baking. Keep an eye on the dough’s consistency as some blends absorb more liquid.
What if I don’t have vanilla bean paste?
Pure vanilla extract works wonderfully in this recipe and will still give you that rich, sweet aroma. The vanilla bean paste just adds those pretty little vanilla flecks and a slightly deeper flavor.
How thick should I roll out the dough?
Rolling the dough to about 1/4 inch thick ensures the cookies bake evenly and remain tender. Thicker dough can lead to a chewier texture, while thinner may result in crispy edges.
Can I skip the glaze?
Absolutely! The glaze adds sweetness and a lovely strawberry finish, but the cookies are delicious on their own. You might consider dusting them with powdered sugar for a simpler presentation.
Final Thoughts
Trust me, once you try this Strawberry Shortbread Cookies Recipe, you’ll keep coming back for that perfect bite of buttery crumb and sweet strawberry goodness. It’s a recipe that feels both nostalgic and fresh, perfect for sharing with family, friends, or savoring all to yourself. So roll up your sleeves, gather the ingredients, and indulge in a batch of these charming cookies—you won’t regret it!
Print
Strawberry Shortbread Cookies Recipe
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Total Time: 35 minutes
- Yield: 25 cookies
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
This delightful Strawberry Shortbread Cookies recipe combines buttery shortbread with the natural sweet-tart flavor of freeze-dried strawberries. These heart-shaped cookies are baked to a perfect golden edge and topped with a smooth strawberry glaze, offering a perfect balance of rich, fruity, and sweet flavors ideal 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
Glaze
- 1 cup powdered sugar
- 2 tablespoons milk
- 1/4 teaspoon pure vanilla extract
- 1 tablespoon freeze-dried strawberries processed into bits (reserved from dough preparation)
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 they form a powder while leaving some larger bits for texture.
- Cream Butter and Sugar: In a large mixing bowl, use an electric or stand mixer with a paddle attachment to cream the softened butter and powdered sugar together until smooth and well combined.
- Add Flavorings and Strawberry Powder: Mix in the vanilla extract, 1 tablespoon of milk, and most of the strawberry powder into the creamed butter mixture, reserving 1 tablespoon of the powder for the glaze.
- Incorporate Flour: Gradually add the all-purpose flour while continuing to mix until the dough comes together into a smooth strawberry shortbread cookie dough.
- Shape and Bake: Roll the dough out on a lightly floured or powdered sugar-dusted surface to about 1/4-inch thickness. Use a 2-3 inch heart-shaped cookie cutter or your preferred shape to cut out cookies. Place them on the prepared baking sheets and bake for 12-15 minutes or until the edges are lightly golden. Allow the cookies to cool on the sheets for 5 minutes before transferring to a wire rack to cool completely.
- Prepare the Glaze: In a small bowl, whisk together powdered sugar, milk, the reserved strawberry powder, and vanilla extract until smooth. Adjust the consistency by adding more powdered sugar if too thin or milk if too thick.
- Glaze Cookies: Once cookies are fully cooled, drizzle or spread the strawberry glaze over the tops. Allow the glaze to set for a few minutes before serving.
Notes
- Freeze-dried strawberries are essential for intense strawberry flavor without adding moisture to the dough.
- Be careful not to overbake the cookies; edges should be lightly golden to maintain a tender texture.
- Store cookies in an airtight container at room temperature for up to one week.
- For a dairy-free version, substitute butter and milk with plant-based alternatives.
- Make sure cookies are completely cooled before glazing to prevent the glaze from melting or running off.
