Strawberry Shortbread Cookies Recipe

If you’re looking for a delightful twist on classic cookies, you are going to absolutely adore this Strawberry Shortbread Cookies Recipe. These cookies are wonderfully buttery with a subtle hint of strawberry that comes from real freeze-dried berries, creating a flavor that’s both nostalgic and unexpectedly fresh. I promise, once you try them, they’ll quickly become a favorite in your cookie rotation — my family goes crazy for these every time!

Ingredients You’ll Need

Each ingredient in this Strawberry Shortbread Cookies Recipe plays a critical role in balancing flavor and texture. Using freeze-dried strawberries instead of fresh helps keep the dough from getting too wet while really packing in that berry goodness. When shopping, look for good-quality butter and pure vanilla for the best results.

• Salted Butter: The secret to that melt-in-your-mouth texture; softened butter creams up smoothly and blends perfectly with sugar.
• Powdered Sugar: Smooth and fine, it dissolves completely, helping the cookies stay tender and preventing graininess.
• Freeze-Dried Strawberries: Ground into a powder, they add intense strawberry flavor without moisture—essential for the perfect dough consistency.
• Pure Vanilla Extract or Vanilla Bean Paste: Adds depth and warmth to the flavor profile.
• All-Purpose Flour: The backbone of the dough, providing structure but still keeping it delicate.
• Milk: Just a touch to bring the dough together without making it sticky.
• Glaze Ingredients (Powdered Sugar, Milk, Vanilla, Freeze-Dried Strawberries): Turn simple cookies into something special with a smooth strawberry-flavored glaze.

Variations

One of the things I love about this Strawberry Shortbread Cookies Recipe is how easy it is to make it your own. I’ve tried a few tweaks over time depending on what flavors are in season or dietary needs, and it still always turns out fantastic.

• Gluten-Free Version: I swapped the all-purpose flour for a gluten-free blend once, and the cookies still held their lovely texture without losing that shortbread feel.
• Vegan Adaptation: Replace butter with a good quality vegan butter and use a plant-based milk; results might be slightly softer but delicious.
• Mixed Berry Twist: Add some freeze-dried raspberries or blueberries along with strawberries to mix up the flavor without adding moisture.
• Chocolate Drizzle: I drizzle melted dark or white chocolate over the cooled cookies sometimes—and it’s a hit for special occasions.

How to Make Strawberry Shortbread Cookies Recipe

Step 1: Prepare Your Freeze-Dried Strawberry Powder

Start by preheating your oven to 325°F and lining your baking sheets with parchment paper—this helps the cookies bake evenly without sticking. Next, pulse the freeze-dried strawberries in a food processor until they break down into a powdery texture, though it’s okay if there are some slightly bigger pieces—they add interest and bits of chewy strawberry throughout the cookie.

Step 2: Cream Butter and Sugar

Using an electric mixer or stand mixer fitted with the paddle attachment, beat the softened salted butter and powdered sugar together. You want it smooth and well combined—this step is key to getting that tender shortbread crumb. Think fluffy and silky, not grainy or separated.

Step 3: Add Vanilla, Milk, and Strawberry Powder

Mix in your vanilla extract (or vanilla bean paste for extra oomph), then pour in just 1 tablespoon of milk to start. Add the freeze-dried strawberry powder but reserve about a tablespoon of it for the glaze later on. The dough should come together nicely—if it feels dry, add the second tablespoon of milk bit by bit.

Step 4: Incorporate the Flour

Finally, add the all-purpose flour and beat on low speed until the dough forms. It will be soft and pliable but not sticky. Don’t overmix here to keep that delicate crumb you’re aiming for.

Step 5: Roll and Cut the Cookies

Dust a clean surface lightly with flour or powdered sugar—I personally love powdered sugar here since it won’t toughen the dough—and roll the dough out to about 1/4 inch thick. Use your favorite cookie cutter (I often use heart shapes for that fun strawberry vibe) to cut out the cookies and place them spaced evenly on your baking sheets.

Step 6: Bake and Cool

Bake for 12-15 minutes, or until the edges just start to turn a lovely light golden brown. Don’t overbake—these cookies are all about that gentle crumb! Let them rest for 5 minutes on the baking sheet before transferring to a cooling rack to finish cooling completely.

Step 7: Make the Strawberry Glaze

In a small bowl, whisk together powdered sugar, milk, vanilla, and the reserved strawberry powder. Adjust the thickness by adding more powdered sugar if it’s too runny or more milk if too thick. Once the cookies have cooled, drizzle the glaze over the tops or spread it evenly with a small spatula. Let it set for a few minutes before digging in!

How to Serve Strawberry Shortbread Cookies Recipe

Garnishes

I love to sprinkle a tiny bit of finely crushed freeze-dried strawberries over the glaze right after drizzling—it adds a little texture and a pop of color that looks so pretty on the pale pink icing. Sometimes, a few fresh mint leaves on the serving plate add a fresh, unexpected touch.

Side Dishes

These shortbread cookies pair beautifully with a hot cup of tea or your favorite coffee. For a celebratory brunch or afternoon snack, I like serving them alongside fresh berries and whipped cream to echo the strawberry theme—a combo that’s irresistible.

Creative Ways to Present

For parties, I arrange the strawberry shortbread cookies in a layered glass jar or stack them tied with twine and a fresh strawberry for gifting. Another fun idea is to sandwich them with a dollop of strawberry jam or lemon curd for an impressive treat.

Make Ahead and Storage

Storing Leftovers

I store leftover cookies in an airtight container at room temperature, between layers of parchment paper so they don’t stick or break. They stay fresh and crumbly for about a week, though honestly, they rarely last that long in my house!

Freezing

These cookies freeze beautifully. After baking and cooling, I place them in a single layer on a tray to freeze for a couple of hours, then transfer them to a resealable freezer bag. When I’m ready, I thaw them at room temperature—the flavor and texture hold up really well.

Reheating

If you want to enjoy freshly baked warmth, popping the cookies in a 300°F oven for 3-5 minutes gently refreshes them without drying them out. Just be careful not to melt the glaze completely—let it soften instead for an extra yummy bite.

FAQs

Final Thoughts

I absolutely love how this Strawberry Shortbread Cookies Recipe brings a little sunshine and joy into my kitchen, especially during cozy afternoons. It’s one of those recipes I can whip up quickly yet impress friends and family with, and the lovely balance of buttery richness and bright strawberry flavor always hits the spot. Honestly, once you try these, you’ll find yourself making them again and again, whether for everyday treats or special moments. So go ahead—grab those freeze-dried strawberries, have fun baking, and enjoy every crumb!

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