Strawberry Shortbread Cookies Recipe

Hey friend, if you’re on the hunt for a delightful, fruity twist on classic shortbread, you’ve got to try this Strawberry Shortbread Cookies Recipe. These cookies are buttery, tender, and packed with the fresh, vibrant flavor of freeze-dried strawberries that just sing in every bite. Trust me, once you make this recipe, you’ll be reaching for these cookies again and again – they’re truly fan-freaking-tastic!

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Ingredients You’ll Need

Most of the magic starts with a few simple pantry staples and, of course, that strawberry powder from freeze-dried berries. Each ingredient plays its part to create the lovely flavor and texture you’d expect in a classic shortbread cookie—then the strawberry glaze on top just steals the show.

• Freeze-dried strawberries: These give a pure strawberry flavor and natural pink hue without extra moisture—frozen berries won’t work here!
• Unsalted butter: I always use good quality butter; it’s the base of that buttery shortbread goodness.
• Granulated sugar: Sweetens just enough, but you could experiment with superfine sugar for a finer texture.
• Vanilla extract: Just a splash to complement the strawberry flavor.
• Salt: Balances the sweetness and brings the flavors forward.
• All-purpose flour: The structure builder for the cookies—make sure it’s measured accurately for perfect results.
• Powdered sugar: For the smooth strawberry glaze that tops the cookies.
• Milk: Just enough to get that glaze to the perfect drizzling consistency.

Variations

I love giving this recipe a little twist every now and then, depending on what I have on hand or the season. You’ll find it’s super forgiving and perfect for playing around with flavors or even dietary tweaks.

• Almond Twist: Swap the vanilla extract for almond extract for a lovely nutty depth—my family was obsessed when I tried this!
• Gluten-Free Version: Use a gluten-free all-purpose flour blend. I did this, and the texture was just as buttery and delicious.
• Chocolate Drizzle: If you’re feeling indulgent, drizzle some melted dark chocolate over the glazed cookies for a dessert that wows every time.

How to Make Strawberry Shortbread Cookies Recipe

Step 1: Transforming Freeze-Dried Strawberries into Magic Powder

Start by reserving 6–8 whole slices of freeze-dried strawberries—these are for sprinkling on top later, which I think adds such a nice texture and look. Then, toss the remaining freeze-dried strawberries into a food processor and blitz them into a fine powder. This step is crucial because the powder will infuse both the cookie dough and the glaze with strawberry flavor. I learned this trick the first time I made these cookies, and it truly makes all the difference!

Step 2: Mixing the Dough Like a Pro

Once your strawberry powder is set aside, cream together the softened butter and granulated sugar on medium speed until fluffy—about 3 to 4 minutes. Then, add in vanilla extract, salt, and the strawberry powder meant for the dough. Finally, slowly incorporate the flour on low speed until you just see it come together. Overmixing here can toughen your cookies, so keep an eye on that!

Step 3: Chill, Roll, and Cut

Transfer your pretty pink dough onto parchment, cover it, and roll it out gently to about ¼ inch thick. Don’t stress about the shape—it doesn’t have to be perfect. Pop it in the fridge for 1 to 2 hours so the dough firms up. This chilling step really helps maintain those perfect cookie edges when you bake. When it’s chilled, use a small biscuit cutter to cut out rounds, re-rolling scraps as needed and chilling between batches.

Step 4: Baking to Golden Perfection

After preheating your oven to 350°F (177°C), arrange the cookie rounds on parchment-lined baking sheets about 2 inches apart. Bake for 10 to 12 minutes until the edges are just turning golden and the centers are slightly puffed. When you take them out, let the cookies cool for 5 minutes on the hot baking sheet before moving them to a wire rack—that cooling time helps them set and prevents breakage.

Step 5: Making and Applying the Strawberry Glaze

The glaze is ridiculously easy and adds so much charm. Whisk powdered sugar with your reserved strawberry powder then slowly add milk to reach your perfect drizzle or spreadable consistency. Once the cookies have cooled completely, spoon or drizzle the glaze over the top—and why not sprinkle some of those whole freeze-dried strawberry slices for an extra special touch? I usually make the glaze just a bit thicker, so it sets nicely without sliding off.

How to Serve Strawberry Shortbread Cookies Recipe

Garnishes

I always garnish these cookies with a few reserved freeze-dried strawberry slices on top of the glaze—it adds a pretty and crunchy contrast that looks as beautiful as it tastes. Sometimes, I also sprinkle a dash of flaky sea salt for an unexpected but lovely flavor boost.

Side Dishes

To balance the sweetness, my family loves these cookies paired with a cup of hot green tea or a light white wine. They’re also fantastic alongside a fruit salad or a scoop of vanilla ice cream when you want to get a bit fancy.

Creative Ways to Present

For special occasions, I like to stack these cookies in pretty jars tied with pastel ribbons or arrange them on a tiered dessert stand with fresh strawberries and edible flowers. It makes the treats feel extra special and perfect for sharing with guests.

Make Ahead and Storage

Storing Leftovers

Store these strawberry shortbread cookies in a single layer inside an airtight container at room temperature. If you need to stack them, I always place wax paper sheets between layers to prevent sticking or damage. They last up to 5 days, staying fresh and delicious.

Freezing

I’ve frozen the dough rounds and baked cookies both—freezing dough before baking helps keep things fresh and makes baking on demand super easy. Just wrap dough tightly and freeze up to a month. For baked cookies, freeze in an airtight container for best results. Thaw at room temperature before enjoying.

Reheating

If you want to warm up leftovers, I like popping a couple of cookies in the oven at 300°F for 5 minutes—this refreshes their buttery softness without melting the glaze. Microwaving can get messy and sticky, so the oven is my preferred method.

FAQs

Final Thoughts

I absolutely love how these Strawberry Shortbread Cookies turn out every single time—there’s something so comforting about the buttery crumb paired with that vibrant strawberry spark. I remember the first time I made them, how surprised my family was by the freshness and subtle pink color that only real fruit could bring. If you try this recipe, you’re not just baking cookies—you’re creating a sweet moment full of strawberry sunshine. Honestly, share this recipe with your friends, and don’t be surprised when they start requesting it at every gathering!

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