If you’re the type who believes dessert should always deliver a little joy, then you have to try these Strawberry Shortbread Cookies. Imagine a buttery, melt-in-your-mouth treat that wraps your tongue in the nostalgic flavor of fresh-picked strawberries—without any fuss or fancy equipment! This recipe combines the elegance of classic shortbread with a punch of real, tangy-sweet strawberry and just enough whimsy to make every bite special. They’re show-stoppers for parties, afternoon snacks, or cozy gifts—honestly, I can never make enough.
Ingredients You’ll Need
The charm of Strawberry Shortbread Cookies is in their simplicity. Just a handful of pantry staples (and one fruity surprise) team up to make magic. Every ingredient plays a starring role in taste, texture, or eye-catching color, so don’t skip or swap unless you’re feeling adventurous!
- Unsalted butter: Rich, creamy butter forms the backbone of these cookies—give it time to properly soften for the best texture.
- Powdered sugar: This keeps the crumb tender and smooth, far gentler than granulated sugar.
- Vanilla extract: Just a teaspoon boosts every bite with comforting warmth and aroma.
- All-purpose flour: Plain flour adds the essential structure without making the cookies tough.
- Salt: A tiny pinch is all you need to balance the sweetness and sharpen the flavors.
- Freeze-dried strawberries: Crushed, these infuse the dough with intense real-fruit flavor and pretty blush streaks without adding moisture.
- Cornstarch: Mixed in, it ensures your Strawberry Shortbread Cookies are crumbly and delicate, practically melting on your tongue.
- Granulated sugar (for sprinkling): This is optional, but it adds sparkle and a delightful hint of crunch to the tops!
How to Make Strawberry Shortbread Cookies
Step 1: Prep and Preheat
Start by preheating your oven to 325°F (165°C) and lining a baking sheet with parchment paper. This little step makes all the difference for effortless cleanup and perfectly baked cookies that never stick.
Step 2: Cream Butter and Sugar
Using a large mixing bowl and a sturdy spatula (or your trusty stand mixer), whip together the softened butter and powdered sugar. Aim for fluffy and pale, which usually takes about two minutes. This gentle creaming creates those dreamy, tender Strawberry Shortbread Cookies later on.
Step 3: Add Vanilla
Stir in the vanilla extract—don’t rush this! It’s a small touch, but vanilla brings out the best in strawberries and butter, giving your cookies rich homemade character.
Step 4: Combine Dry Ingredients
In a separate bowl, whisk together the all-purpose flour, salt, finely crushed freeze-dried strawberries, and cornstarch. Pause to admire the colorful flecks; you’re already halfway to something beautiful!
Step 5: Bring It All Together
Gradually add the dry ingredients to your butter mixture, mixing just until everything is combined and a soft dough forms. Don’t overwork the dough—stop as soon as there are no dry patches left for ultra-tender Strawberry Shortbread Cookies.
Step 6: Shape and Chill
Roll the dough into a log (aim for about 2 inches in diameter), then wrap it snuggly in plastic wrap and chill for 30 minutes. This helps the cookies keep their shape as they bake and deepens the flavors.
Step 7: Slice and Arrange
Once chilled, slice the dough into neat ¼-inch rounds or use a cookie cutter for extra whimsy. Place them a little apart on your lined sheet—no worries, they won’t spread too much.
Step 8: Sprinkle and Bake
If you like, give each cookie a gentle dusting of granulated sugar for shimmer. Bake for 12–15 minutes, watching closely—the edges should be just starting to blush golden, but the centers will stay pale and dreamy.
Step 9: Cool and Enjoy
Let the cookies rest on the baking sheet for 5 minutes to firm up, then carefully transfer to a wire rack to cool completely. The wait is the hardest part—resist snacking before they set, as that crumbly texture is worth every second.
How to Serve Strawberry Shortbread Cookies
Garnishes
To make your Strawberry Shortbread Cookies truly irresistible, try drizzling them with a bit of melted white chocolate or dusting with extra powdered sugar. A few extra freeze-dried strawberry crumbs scattered on top look beautiful and give a visual hint of the flavor hiding inside.
Side Dishes
These cookies pair perfectly with a scoop of vanilla bean ice cream, a dollop of lightly sweetened whipped cream, or a bowl of fresh berries. For afternoon tea, stack your Strawberry Shortbread Cookies next to a pot of Earl Grey or fruity herbal tea—total bliss.
Creative Ways to Present
For gifting, layer them in a clear cellophane bag tied with a ribbon, or tuck a few into a decorative tin with some extra strawberry slices. If you’re serving them at a party, stack them on a cake stand or arrange in the shape of a strawberry for a fun, themed presentation.
Make Ahead and Storage
Storing Leftovers
Keep your Strawberry Shortbread Cookies fresh by placing them in an airtight container at room temperature. They’ll happily stay delicious for up to five days, though I doubt they’ll last that long with hungry snackers around!
Freezing
You can freeze both the unbaked dough (wrapped tightly) or the baked cookies in a zip-top freezer bag for up to three months. Thaw shapes or cookies at room temperature—the flavor and texture stay spot-on.
Reheating
To refresh that just-baked taste, pop the cookies onto a baking sheet and warm at 300°F (150°C) for about 3 minutes. Let them cool briefly before tasting; the buttery crumb and bright strawberry notes come right back to life.
FAQs
Can I use fresh strawberries instead of freeze-dried?
Fresh strawberries add too much moisture, which can make the dough soggy and change the texture. Stick with freeze-dried for that concentrated flavor and perfect crumb in your Strawberry Shortbread Cookies.
Can I make these gluten-free?
Absolutely! Substitute your favorite cup-for-cup gluten-free flour blend, making sure it doesn’t contain added xanthan gum (the cookies should stay short and crumbly).
Do I have to chill the dough?
Chilling is important for shaping and flavor development. If you skip it, the dough may be too soft to slice cleanly, and the cookies could spread more while baking.
How thick should I slice the dough?
Aim for about ¼-inch thick. Thinner cookies will be crispier, while thicker ones will stay delightfully tender and buttery—your choice based on personal preference!
Can I double or halve the recipe?
Yes to both! This is a versatile recipe. For a crowd, double all ingredients and split the dough into two logs for easier chilling. If baking a small batch, halve the ingredients and follow the recipe as written.
Final Thoughts
If you’re hunting for a treat that feels both special and effortless, you’ll fall head over heels for these Strawberry Shortbread Cookies. They’re as simple as mixing, shaping, and baking—and the reward is pure strawberry bliss in every perfect bite. Give them a try, and watch them disappear!
Print
Strawberry Shortbread Cookies Recipe
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes (plus 30 minutes chilling)
- Yield: 24 cookies
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
These Strawberry Shortbread Cookies are a delightful treat with a buttery, crumbly texture and a burst of real fruit flavor from freeze-dried strawberries. Perfect for a sweet snack or to accompany your favorite hot beverage.
Ingredients
Shortbread Cookies:
- 1 cup (2 sticks) unsalted butter, softened
- ½ cup powdered sugar
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- ½ teaspoon salt
Strawberry Mixture:
- ½ cup freeze-dried strawberries, finely crushed
- 2 tablespoons cornstarch
- Optional: 2 tablespoons granulated sugar for sprinkling
Instructions
- Preheat and Prepare: Preheat oven to 325°F (165°C) and line a baking sheet with parchment paper.
- Mix Butter and Sugar: In a large bowl, cream together softened butter and powdered sugar until light and fluffy. Add vanilla extract.
- Combine Dry Ingredients: In a separate bowl, whisk flour, salt, crushed freeze-dried strawberries, and cornstarch. Gradually add to the butter mixture, mixing until a soft dough forms.
- Chill and Shape: Roll dough into a log, wrap in plastic, and chill for 30 minutes. Slice into rounds or use cookie cutters.
- Bake: Place on baking sheet, sprinkle with sugar if desired, and bake for 12–15 minutes until edges are golden. Cool on sheet before transferring to a wire rack.
Notes
- Crushed freeze-dried strawberries add real fruit flavor without excess moisture.
- Substitute with raspberry or blueberry freeze-dried fruit for a different twist.
- If using salted butter, reduce added salt to ¼ teaspoon.
Nutrition
- Serving Size: 1 cookie
- Calories: 110
- Sugar: 4g
- Sodium: 45mg
- Fat: 7g
- Saturated Fat: 4.5g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 11g
- Fiber: 0.5g
- Protein: 1g
- Cholesterol: 15mg
