Strawberry Shortbread Cookies Recipe

Introduction

These Strawberry Shortbread Cookies combine buttery richness with the bright flavor of freeze-dried strawberries for a delightful treat. Perfectly tender with a sweet strawberry glaze, they make a charming dessert or snack for any occasion.

Ingredients

• 1 cup salted butter (softened at room temperature)
• 1/2 cup powdered sugar
• 1 1/2 cups freeze dried strawberries (measure, then blend 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)
• 1 cup powdered sugar (for glaze)
• 2 tablespoons milk (for glaze)
• 1/4 teaspoon pure vanilla extract (for glaze)
• 1 tablespoon freeze dried strawberries (processed into bits for glaze)

Instructions

1. Step 1: Preheat the oven to 325 degrees F and line baking sheets with parchment paper. In a food processor, pulse the freeze-dried strawberries until a powder forms, leaving some larger bits for texture.
2. Step 2: In a large mixing bowl, cream together the softened butter and 1/2 cup powdered sugar until smooth using an electric mixer or stand mixer with a paddle attachment.
3. Step 3: Add vanilla extract, 1 tablespoon milk, and the strawberry powder (reserve 1 tablespoon for the glaze) to the butter mixture and mix well.
4. Step 4: Gradually add the flour and continue beating until a strawberry shortbread cookie dough forms.
5. Step 5: On a lightly floured surface, roll out the dough to about 1/4 inch thickness. Cut into shapes using a 2-3 inch heart cookie cutter or your favorite cutter. Place cookies on the prepared baking sheets.
6. Step 6: Bake for 12-15 minutes or until the edges turn a light golden brown. Let cookies cool on the sheets for 5 minutes, then transfer to a wire rack to cool completely.
7. Step 7: To make the glaze, whisk together 1 cup powdered sugar, 2 tablespoons milk, the reserved strawberry powder, and vanilla extract until smooth. Adjust consistency with more sugar or milk as needed.
8. Step 8: Once cookies are cool, drizzle or spread the strawberry glaze over the tops. Allow the glaze to set for a few minutes before serving. Enjoy!

Tips & Variations

• Use powdered sugar to dust your work surface instead of flour to keep the dough extra sweet and avoid altering the texture.
• For extra strawberry flavor, add a teaspoon of lemon zest to the dough.
• Swap the freeze-dried strawberries for raspberry powder for a tart twist.
• If you don’t have a heart-shaped cutter, circle or star shapes work just as well.

Storage

Store cooled cookies in an airtight container at room temperature for up to one week. If frosted, keep them in a single layer to avoid smudging. For longer storage, freeze the unfrosted cookies in an airtight container for up to three months. Thaw at room temperature before glazing.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use fresh strawberries instead of freeze-dried?

Fresh strawberries contain moisture that will change the dough’s texture, making it too wet for shortbread cookies. Freeze-dried strawberries are preferred as they provide intense flavor without adding moisture.

What can I substitute for the milk in the recipe?

You can use any plant-based milk like almond or oat milk, or even cream for a richer dough. Start with 1 tablespoon and add more if needed to achieve the right consistency.

Strawberry Shortbread Cookies Recipe

Pin Recipe

Print Recipe

★★★★★

4.7 from 103 reviews

These Strawberry Shortbread Cookies are a delightful twist on a classic treat, blending buttery, crumbly shortbread with the natural sweetness and vibrant flavor of freeze-dried strawberries. Finished with a luscious strawberry glaze, these cookies are perfect for any occasion and bring a fresh, fruity note to traditional cookie baking.

• Author: Sana
• Prep Time: 20 minutes
• Cook Time: 15 minutes
• Total Time: 35 minutes
• Yield: 24 cookies 1x
• Category: Dessert
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Cookie Dough

• 1 cup salted butter (softened at room temperature)
• 1/2 cup powdered sugar
• 1 1/2 cups freeze dried strawberries (measure, then blend 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)

Strawberry Glaze

• 1 cup powdered sugar
• 2 tablespoons milk
• 1/4 teaspoon pure vanilla extract
• 1 tablespoon freeze dried strawberries (processed into bits)

Instructions

1. Prepare Strawberry Powder: Preheat the oven to 325 degrees F and line baking sheets with parchment paper. Using a food processor, pulse the freeze dried strawberries until they reach a powder consistency, allowing some larger bits for texture.
2. Cream Butter and Sugar: In a large mixing bowl or stand mixer fitted with a paddle attachment, cream the softened butter and powdered sugar together until the mixture is smooth and well combined.
3. Add Wet Ingredients and Strawberry Powder: Mix in the vanilla extract, milk (start with 1 tablespoon), and the prepared strawberry powder, reserving 1 tablespoon of the powder for the glaze.
4. Incorporate Flour: Gradually add the all-purpose flour into the mixture and beat until a soft, uniform shortbread dough forms.
5. Shape Cookies: Roll the dough into a 1/4 inch thick circle on a lightly floured surface (using powdered sugar is also acceptable). Use a 2-3 inch heart-shaped cookie cutter or your favorite cutter to cut out the cookies. Place them on the prepared baking sheets.
6. Bake: Bake the cookies for 12-15 minutes or until the edges turn light golden brown. Allow the cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
7. Make the Strawberry Glaze: In a small bowl, whisk together powdered sugar, milk, vanilla extract, and the reserved strawberry powder until smooth. Adjust the thickness by adding more powdered sugar if too thin or more milk if too thick.
8. Glaze the Cookies: Once the cookies have cooled, drizzle the glaze over the tops or frost the entire surface of each cookie. Let the glaze set for a few minutes before serving. Enjoy your flavorful strawberry shortbread cookies!

Notes

• Freeze dried strawberries add a concentrated fruit flavor without moisture, helping maintain the cookie’s texture.
• Adjust milk quantity in both dough and glaze for desired dough consistency and glaze thickness.
• Use powdered sugar for rolling if you want a sweeter touch instead of flour on your work surface.
• The glaze can be customized by adding more or less strawberry powder for stronger or milder flavor.
• Store cookies in an airtight container to maintain freshness for up to a week.
• These cookies freeze well before glazing; glaze after thawing for best results.

Keywords: Strawberry Shortbread Cookies, Fruit Cookies, Shortbread, Strawberry Glaze, Freeze-Dried Strawberry Cookies, Easy Dessert, Holiday Cookies