Strawberry Shortbread Cookies are buttery, crumbly, and bursting with real strawberry flavor from freeze-dried strawberries and a sweet glaze.
Okay, confession time: I have a soft spot for cookies that look as good as they taste. Strawberry Shortbread Cookies are exactly that—a dreamy mix of buttery shortbread and real strawberry flavor that feels both nostalgic and fancy.
The first time I made these, it was kind of a happy accident. I had this bag of freeze-dried strawberries from a failed smoothie phase (don’t ask) and figured, why not try them in cookies? Spoiler: they were a hit. My kitchen smelled like a summer picnic, and I immediately felt like I was winning at life.
These cookies remind me of baking with my grandma. She’d always sneak a little extra butter into the dough and say, “A little more can’t hurt.” She was right, of course. These cookies are proof that the simplest ingredients—when done right—can create something truly special.
Why You’ll Love This Strawberry Shortbread Cookies Recipe?
Here’s the deal: these cookies aren’t just pretty. They’re downright irresistible.
- Real strawberry flavor: Thanks to freeze-dried strawberries, every bite is fruity and vibrant.
- Buttery texture: They’re crumbly, soft, and melt in your mouth—basically, shortbread perfection.
- Elegant but easy: They look like something you’d buy at a fancy bakery, but they’re super simple to make.
- Customizable glaze: You can keep it simple or add a pop of strawberry flavor and color.
- Versatile: Perfect for tea time, a brunch spread, or a sweet little gift for someone you love.
Ingredient Notes:
Let’s talk about why these ingredients work so well together:
- Freeze-Dried Strawberries: These are the secret weapon. They pack a punch of flavor without adding moisture, so your cookies stay perfectly crisp.
- Butter: Unsalted, softened butter gives these cookies their signature melt-in-your-mouth texture.
- Powdered Sugar: It sweetens the dough while keeping it light and delicate. Plus, it’s the star of the glaze.
- All-Purpose Flour: The structure of the cookie. It’s simple but effective.
- Vanilla Extract: Just a touch enhances the buttery, fruity flavors.
- Milk (for the glaze): This gives the glaze that smooth, drizzle-able consistency.
Pro Tip: Save a teaspoon of the strawberry powder to add to the glaze. It’s a small step, but it makes the cookies look and taste extra special.
How To Make Strawberry Shortbread Cookies?
Let’s break this down step by step:
Step 1: Prep the strawberries.
Grab your freeze-dried strawberries and toss them in a blender or food processor. Pulse until they’re a fine powder. If you’re planning to flavor the glaze, set aside a teaspoon of this powder.
Step 2: Mix the dry ingredients.
In a medium bowl, whisk together the strawberry powder and flour. This helps evenly distribute that gorgeous berry flavor throughout the dough.
Step 3: Cream the butter and sugar.
In a large mixing bowl, beat the softened butter and powdered sugar together until it’s fluffy. Add the vanilla extract and mix again. This step is all about creating a base that’s light and airy.
Step 4: Combine wet and dry ingredients.
Gradually add the flour mixture to the butter and sugar, mixing until a soft dough forms. Don’t overdo it—shortbread dough is meant to be tender and just comes together.
Step 5: Chill the dough.
Shape the dough into a disc, wrap it in plastic, and pop it into the fridge for 15 minutes. Trust me, chilling makes rolling and cutting so much easier.
Want To Save This Recipe?
Step 6: Roll and cut.
On a floured surface, roll the dough out to about ¼-inch thickness. Use cookie cutters to create your desired shapes, then transfer them to a parchment-lined baking sheet. Chill the cut cookies for another 15 minutes to help them keep their shape.
Step 7: Bake.
Bake the cookies in a preheated 350°F (175°C) oven for 15-17 minutes. The edges should be just turning golden. Let them cool on the baking sheet for a few minutes before transferring them to a rack.
Step 8: Make the glaze.
Mix powdered sugar and milk in a small bowl until smooth. If you saved some strawberry powder, stir it in for a pink, fruity glaze.
Step 9: Glaze and decorate.
Once the cookies are completely cool, drizzle the glaze over them or dip the tops. Sprinkle with a little extra strawberry powder or crumbs for a fancy finish.
Storage Options:
Here’s how to keep your cookies fresh:
- Room Temperature: Store them in an airtight container for up to 5 days. Separate layers with parchment paper so the glaze doesn’t stick.
- Refrigerator: They’ll last up to a week in the fridge. Just bring them back to room temp before serving.
- Freezer: Freeze the unglazed cookies for up to 3 months. Glaze them after thawing for best results.
Variations and Substitutions:
Feeling creative? Try these ideas:
- Add citrus zest: A touch of lemon or orange zest in the dough gives an extra layer of flavor.
- Swap the glaze: Drizzle melted white or dark chocolate instead of the sugar glaze.
- Add nuts: Chopped pistachios or almonds would pair beautifully with the strawberries.
- Gluten-Free: Use a gluten-free flour blend, and you’re good to go.
What to Serve with Strawberry Shortbread Cookies?
These cookies are great on their own, but here are a few fun pairings:
- Tea: A classic pairing—try Earl Grey or a fruity herbal tea.
- Ice Cream: Sandwich a scoop of vanilla or strawberry ice cream between two cookies.
- Sparkling Wine: The buttery cookies and fruity glaze go perfectly with a glass of bubbly.
Frequently Asked Questions:
Can I use fresh strawberries instead of freeze-dried?
Fresh strawberries add too much moisture and can mess with the dough’s texture. Stick with freeze-dried for this recipe.
Do I really need to chill the dough?
Absolutely. Chilling helps the cookies hold their shape and gives them that perfect crumbly texture.
Can I make these ahead of time?
Yes! Freeze the unbaked cookies and bake them fresh when you’re ready.
So, what do you think? Ready to whip up a batch of these Strawberry Shortbread Cookies? I’d love to hear how they turn out—share your photos and let’s chat about all things cookies!
<Remember it later>
Planning to try this recipe soon? Pin it for a quick find later!
<Remember it later>
Planning to try this recipe soon? Pin it for a quick find later!
Keep the Flavor Coming – Try These:
Strawberry Shortbread Cookies
Ingredients
For the Cookies:
- 1- ounce package of freeze-dried strawberries
- 2 cups all-purpose flour
- 1 cup unsalted butter softened
- ½ cup powdered sugar
- 1 teaspoon pure vanilla extract
For the Glaze:
- 1 cup powdered sugar
- 2 tablespoons milk
- Optional: 1 teaspoon reserved strawberry powder
Instructions
Prepare the Strawberry Powder:
- Place the freeze-dried strawberries into a blender or food processor. Blend until a fine, powdery consistency is achieved. Reserve 1 teaspoon of this powder for the glaze if desired.
Combine Dry Ingredients:
- In a medium mixing bowl, whisk the remaining strawberry powder and all-purpose flour together until well blended.
Cream the Butter and Sugar:
- In the bowl of a stand mixer fitted with the paddle attachment, cream the softened butter and powdered sugar on medium speed until light and fluffy, approximately 1 minute. Add the vanilla extract and mix until incorporated.
Incorporate the Dry Ingredients:
- Gradually add the flour-strawberry mixture to the creamed butter and sugar. Mix on low speed until the dough forms a cohesive consistency. Avoid overmixing to maintain the delicate texture.
Chill the Dough:
- Shape the dough into a disc, wrap tightly in plastic wrap, and refrigerate for 15 minutes. This step ensures the dough is firm enough to roll and cut.
Roll and Cut the Dough:
- Lightly flour a clean surface and roll out the chilled dough to a thickness of ¼ inch. Use cookie cutters to shape the dough as desired. Place the cut cookies onto a parchment-lined baking sheet.
Chill the Cut Cookies:
- Transfer the baking sheet to the refrigerator for an additional 15 minutes. This prevents the cookies from spreading while baking.
Bake the Cookies:
- Preheat the oven to 350°F (175°C). Bake the cookies for 15-17 minutes or until the edges are lightly golden. Allow them to cool on the baking sheet for 5 minutes before transferring to a wire rack.
Prepare the Glaze:
- While the cookies cool, whisk together powdered sugar and milk in a small bowl until smooth. Add the reserved strawberry powder for a pink hue and enhanced flavor, if desired.
Decorate the Cookies:
- Once completely cooled, drizzle the glaze over the cookies or dip the tops into the glaze. Optionally, sprinkle with crumbs of freeze-dried strawberries for decoration. Allow the glaze to set for about 15 minutes before serving.
Notes
I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!
