Why You’ll Love Easy Strawberry Shortbread Cookies Recipe
These cookies combine the rich, classic taste of shortbread with the bright sweetness of strawberries. The texture is perfectly crumbly yet soft, delivering that signature buttery bite shortbread lovers adore.
You’ll appreciate how easy the dough comes together with minimal ingredients. The freeze-dried strawberries provide concentrated flavor without adding excess moisture, keeping the cookies tender and light. They’re elegant enough for gifting yet simple enough for a casual afternoon snack.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
1 ounce freeze-dried strawberries
2 cups all-purpose flour
1 cup unsalted butter, softened
½ cup powdered sugar
1 teaspoon vanilla extract
1 cup powdered sugar (for glaze)
2 tablespoons milk (for glaze)
Directions
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Preheat your oven to 325°F (160°C) and line a baking sheet with parchment paper.
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Place the freeze-dried strawberries in a blender or food processor and pulse until they form a fine powder. Set aside.
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In a large mixing bowl, cream the softened butter and ½ cup powdered sugar until light and fluffy.
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Add the vanilla extract and mix until combined.
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Gradually add the flour to the butter mixture, mixing on low speed just until incorporated. Do not overmix.
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Gently fold in the strawberry powder until evenly distributed and the dough turns a soft pink color.
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Shape the dough into a log about 2 inches in diameter. Wrap it in plastic wrap and refrigerate for at least 30 minutes to firm up.
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Slice the chilled dough into ½-inch thick rounds and place them on the prepared baking sheet, spacing them slightly apart.
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Bake for 18 to 22 minutes, or until the edges are lightly golden.
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Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
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To make the glaze, whisk together 1 cup powdered sugar and 2 tablespoons milk until smooth. Drizzle over the cooled cookies and allow the glaze to set before serving.
Servings and timing
Servings: Approximately 24 cookies
Prep time: 20 minutes
Chill time: 30 minutes
Bake time: 18–22 minutes
Total time: About 1 hour
Variations
For a citrus twist, add a teaspoon of finely grated lemon zest to the dough. The brightness pairs beautifully with the strawberry flavor.
You can dip half of each cooled cookie in melted white chocolate instead of using the glaze for a richer finish.
If you prefer a more intense berry flavor, increase the freeze-dried strawberry powder slightly, adjusting the flour by a tablespoon if needed to maintain dough consistency.
For festive occasions, shape the dough using cookie cutters instead of slicing rounds.
Storage/Reheating
Store completely cooled cookies in an airtight container at room temperature for up to 5 days. If stacking, place parchment paper between layers to protect the glaze.
For longer storage, freeze unglazed cookies in an airtight container for up to 3 months. Thaw at room temperature before glazing or serving.
If you prefer them slightly warm, place the cookies in a 300°F oven for 3 to 5 minutes to refresh their texture.
FAQs
Can I use fresh strawberries instead of freeze-dried?
Fresh strawberries contain too much moisture and can alter the texture of the shortbread. Freeze-dried strawberries are recommended for best results.
Why is my shortbread dough crumbly?
Shortbread dough is naturally crumbly due to its high butter content. If needed, gently press it together with your hands until it forms a cohesive dough.
Do I have to chill the dough?
Chilling helps the cookies hold their shape and prevents excessive spreading during baking. It is strongly recommended.
Can I make the dough ahead of time?
Yes, the dough can be refrigerated for up to 2 days before baking.
Can I freeze the dough?
Yes, wrap the dough log tightly in plastic wrap and freeze for up to 3 months. Slice and bake directly from frozen, adding a minute or two to the baking time.
How do I know when the cookies are done?
The edges should be lightly golden while the centers remain pale. Overbaking can make them too crisp.
Can I skip the glaze?
Absolutely. The cookies are delicious on their own, but the glaze adds extra sweetness and a decorative touch.
What type of butter works best?
Unsalted butter is preferred so you can control the salt level. Make sure it is softened but not melted.
Can I make these cookies gluten-free?
Yes, substitute a high-quality 1:1 gluten-free baking flour blend for the all-purpose flour.
How should I crush the freeze-dried strawberries?
A blender, food processor, or even a sealed plastic bag with a rolling pin can be used to create a fine powder.
Conclusion
Easy Strawberry Shortbread Cookies are a delightful twist on traditional shortbread, offering buttery richness balanced by sweet strawberry flavor. Their simple preparation, elegant appearance, and irresistible texture make them a go-to treat for any occasion. Whether served plain or glazed, these cookies are sure to become a favorite in your baking collection.
Easy Strawberry Shortbread Cookies – Deliciously Sweet Bites
Easy Strawberry Shortbread Cookies are buttery, melt-in-your-mouth treats packed with sweet strawberry flavor, perfect for tea time, holidays, or an everyday dessert.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 24 cookies
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
- 1 cup (226g) unsalted butter, softened
- 1/2 cup (100g) granulated sugar
- 1 teaspoon vanilla extract
- 2 cups (250g) all-purpose flour
- 1/4 teaspoon salt
- 1/2 cup (15g) freeze-dried strawberries, finely crushed
Instructions
- Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a large bowl, cream together the softened butter and sugar until light and fluffy.
- Mix in the vanilla extract until combined.
- In a separate bowl, whisk together flour, salt, and crushed freeze-dried strawberries.
- Gradually add the dry ingredients to the butter mixture and mix until a soft dough forms.
- Roll the dough into 1-inch balls and place them on the prepared baking sheet. Gently flatten each cookie with a fork or the bottom of a glass.
- Bake for 12–15 minutes or until the edges are lightly golden.
- Allow cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Notes
- Use freeze-dried strawberries for the best flavor without adding extra moisture.
- Chill the dough for 20–30 minutes if it feels too soft to handle.
- Store cookies in an airtight container at room temperature for up to 5 days.
- For extra sweetness, drizzle with melted white chocolate after cooling.
Nutrition
- Serving Size: 1 cookie
- Calories: 140
- Sugar: 5g
- Sodium: 40mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 0.5g
- Protein: 1g
- Cholesterol: 20mg
