Strawberry Shortbread Cookies Recipe
If you have a soft spot for buttery, crumbly treats with a burst of fruity freshness, I cannot wait to introduce you to this delightful Strawberry Shortbread Cookies Recipe. These cookies are the perfect marriage of rich, melt-in-your-mouth shortbread combined with the vibrant flavor and charming pink hue of freeze-dried strawberries. With every bite, you get that tender texture and subtle sweetness that dances on your tongue, making these cookies an absolute joy to bake and share, whether it’s for an afternoon tea or a cozy snack anytime.
Ingredients You’ll Need
The beauty of this recipe lies in its simplicity. Each ingredient is thoughtfully chosen to bring out the classic shortbread richness and the natural strawberry brightness. These pantry staples and that special touch of freeze-dried strawberries perfectly balance taste, texture, and color to create cookies you’ll fall in love with.
- Freeze-dried strawberries: These provide intense strawberry flavor without adding moisture, keeping the cookies crisp and flavorful.
- All-purpose flour: The structure of the cookie depends on quality flour for that perfect crumbly texture.
- Butter, softened: Real butter adds richness and tenderness, making the cookies irresistibly soft.
- Powdered sugar (for dough): This sweetener dissolves smoothly, ensuring a delicate sweetness and fine texture.
- Pure vanilla extract: A splash of vanilla enhances all the other flavors, giving the cookies a warm, inviting aroma.
- Powdered sugar (for glaze): To add sweetness and a silky finish for the glaze that crowns these beauties.
- Milk: Just enough liquid to bring the glaze together without overpowering the strawberry flavor.
How to Make Strawberry Shortbread Cookies Recipe
Step 1: Prepare the Strawberry Powder
First, take that 1-ounce package of freeze-dried strawberries and crush them into a fine powder. You can do this easily in a food processor or by placing them in a sealed bag and crushing with a rolling pin. This powder will infuse the dough with concentrated strawberry flavor and give the cookies a lovely pink tint.
Step 2: Make the Dough
In a large mixing bowl, cream together the softened butter and 1/2 cup powdered sugar until light and fluffy—this is where the magic begins and your cookies start to take shape. Stir in the vanilla extract, then gradually add the flour and stir in the strawberry powder evenly. The result will be a soft, fragrant dough ready to be shaped.
Step 3: Shape the Cookies
Roll the dough into a log shape and chill it in the refrigerator for at least an hour to make it easier to slice. Once firm, slice into even rounds about 1/4-inch thick. This step ensures uniform baking and those perfectly dainty cookies you’re aiming for.
Step 4: Bake to Perfection
Preheat your oven to 325°F (163°C) and line a baking sheet with parchment paper. Arrange the cookie slices with a bit of space between each and bake for about 15 minutes or until the edges just start to turn golden. The smell wafting through your kitchen will be irresistible!
Step 5: Add the Strawberry Glaze
While the cookies cool, whisk together the 1 cup powdered sugar and 2 tablespoons milk until smooth to create a thin glaze. Drizzle or spread this over the cooled cookies to add that sweet, glossy finish that makes every bite a delightful experience.
How to Serve Strawberry Shortbread Cookies Recipe
Garnishes
Sprinkle a few crushed freeze-dried strawberry pieces or edible flower petals on top of the glaze to add a pop of color and texture, elevating the visual appeal and the strawberry experience.
Side Dishes
These cookies pair beautifully with a hot cup of tea or a chilled glass of milk. They also compliment fresh fruit salads or a dollop of whipped cream for a light dessert experience.
Creative Ways to Present
Arrange your Strawberry Shortbread Cookies Recipe on a cute vintage plate or a rustic wooden board with strawberry slices and mint leaves scattered around, perfect for impressing guests during brunch or afternoon tea. You can even gift them in a decorative box, layering the cookies with parchment to keep them pristine.
Make Ahead and Storage
Storing Leftovers
Keep your cookies in an airtight container at room temperature for up to a week. This will preserve their tender crumb and keep the strawberry flavor fresh and vibrant. Make sure to separate layers with parchment paper to avoid sticking.
Freezing
If you want to keep these cookies around longer, freeze the baked and glazed cookies in a single layer on a baking sheet first. Once solid, transfer them to a freezer-safe container or bag. They will maintain their flavor and texture well for up to two months.
Reheating
For that just-baked warmth, pop your frozen cookies in a preheated 300°F oven for about 5 minutes. This is a great way to bring back their buttery softness and refresh that irresistible shortbread aroma without melting the glaze.
FAQs
Can I use fresh strawberries instead of freeze-dried in the Strawberry Shortbread Cookies Recipe?
Fresh strawberries add moisture that could change the dough’s texture and baking time, so freeze-dried strawberries are recommended to keep the cookies crisp and prevent sogginess.
What if I don’t have powdered sugar for the glaze?
You can substitute with granulated sugar, but powdered sugar is preferred because it dissolves easily, creating a smooth and elegant glaze.
Can I make the dough ahead of time?
Absolutely! Chilling the dough for at least an hour—or even overnight—actually improves the flavor and makes slicing easier.
How do I prevent the cookies from spreading too much?
Make sure your butter is softened but not melted, and chilling the dough before baking helps maintain the shape and thickness of your cookies.
Are these cookies suitable for gifting?
Definitely! Their charming pink color and delicious flavor make Strawberry Shortbread Cookies Recipe a thoughtful and crowd-pleasing gift for any occasion.
Final Thoughts
I truly hope you give this Strawberry Shortbread Cookies Recipe a try soon because it’s one of those desserts that bring simple ingredients together in the most delightful way. Whether you’re treating yourself or surprising friends and family, these cookies will win hearts with their buttery texture and uplifting strawberry notes. Happy baking!
Print
Strawberry Shortbread Cookies Recipe
- Total Time: 35 minutes
- Yield: 24 cookies 1x
- Diet: Vegetarian
Description
Delightfully buttery and tender strawberry shortbread cookies featuring the sweet tang of freeze-dried strawberries. These cookies combine a classic shortbread base with a fruity twist and a smooth powdered sugar glaze, making them perfect for any occasion or a charming treat alongside tea or coffee.
Ingredients
Cookies
- 1-ounce package of freeze-dried strawberries
- 2 cups all-purpose flour
- 1 cup (2 sticks) unsalted butter, softened
- 1/2 cup powdered sugar
- 1 teaspoon pure vanilla extract
Glaze
- 1 cup powdered sugar
- 2 tablespoons milk
Instructions
- Prepare the Freeze-Dried Strawberries: Place the freeze-dried strawberries in a food processor or spice grinder and pulse until finely ground into a powder. This will infuse the dough with strawberry flavor and speckles.
- Mix the Dough: In a large mixing bowl, cream together the softened butter and 1/2 cup powdered sugar until light and fluffy using a hand mixer or stand mixer. Stir in the pure vanilla extract. Gradually add the all-purpose flour and the ground freeze-dried strawberries, mixing until the dough just comes together. Avoid overmixing to maintain tender texture.
- Form the Cookies: Shape the dough into a ball and flatten slightly. Wrap in plastic wrap and refrigerate for at least 30 minutes to firm up the dough, which will make it easier to handle.
- Preheat Oven and Prepare Baking Sheet: Preheat your oven to 325°F (163°C). Line a baking sheet with parchment paper or a silicone baking mat.
- Roll Out and Cut Dough: On a lightly floured surface, roll out the chilled dough to approximately 1/4 inch thickness. Use a cookie cutter or knife to cut the dough into desired shapes. Place the cookies on the prepared baking sheet about 1 inch apart.
- Bake the Cookies: Bake in the preheated oven for 18-22 minutes, or until the edges are lightly golden but the center remains pale. Remove the cookies from the oven and allow them to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
- Prepare the Glaze: In a small bowl, whisk together 1 cup powdered sugar and 2 tablespoons milk until smooth and free of lumps.
- Glaze the Cookies: Once the cookies are completely cooled, drizzle the glaze over the top or dip the cookies halfway into the glaze. Place glazed cookies back on the wire rack and allow the glaze to set fully before serving, about 30 minutes.
Notes
- Using freeze-dried strawberries instead of fresh gives a concentrated strawberry flavor and prevents extra moisture in the dough.
- Ensure the butter is softened to room temperature for easier mixing.
- You can substitute milk with cream or a dairy-free milk alternative if desired.
- Store cookies in an airtight container at room temperature for up to 5 days or freeze for longer storage.
- For a stronger strawberry flavor, you can add a teaspoon of strawberry extract along with the vanilla extract.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
