Dreamy Strawberry Shortbread Cookies Recipe for Sweet Moments

Buttery, crumbly shortbread gets a sweet upgrade with delicate strawberry jam swirls that dance across each golden-edged cookie.

These strawberry shortbread cookies bring a burst of fruity charm to your baking repertoire.

A classic Scottish treat meets vibrant summer flavors in this simple yet elegant recipe.

Each bite promises a delicate balance of rich, melt-in-your-mouth butter and bright strawberry notes.

The cookies offer a perfect companion to afternoon tea or a delightful end to any meal.

Creamy, tender, and beautifully simple, these cookies will become your new favorite sweet indulgence.

Bake a batch and watch them disappear in moments.

Strawberry Shortbread Cookies Flavor Perks

• Burst with Fruity Flavor: Packed with vibrant strawberry powder, these cookies deliver an intense, natural fruit taste that elevates the classic shortbread experience.
• Quick and Simple Preparation: Minimal ingredients and straightforward steps make these cookies accessible for bakers of all skill levels, from beginners to seasoned pros.
• Gorgeous Presentation Perfect for Gifting: Delicate, beautifully glazed cookies with a soft pink hue create an impressive treat that looks professionally made, ideal for special occasions or sharing with friends.
• Versatile Treat for Any Moment: Whether enjoyed with afternoon tea, packed in lunchboxes, or served at gatherings, these strawberry shortbread cookies bring a touch of homemade elegance to any setting.

What’s Inside Strawberry Shortbread Cookies

• Flour: Fine white flour provides the essential structure for the shortbread cookies.
• Butter: High-quality butter creates a rich and tender texture in the cookies.
• Sugar: Granulated sugar adds sweetness and helps create a delicate cookie crumb.
• Freeze-Dried Strawberries: Powdered strawberries deliver intense fruit flavor and natural pink color.

• Vanilla Extract: Adds warm, classic background flavor to complement the strawberry notes.

• Powdered Sugar, Milk, Vanilla Extract: Combine to create a smooth, sweet finishing glaze that enhances the cookie's appearance and taste.

Steps for Strawberry Shortbread Cookies

Step 1: Crush Strawberries

Pulverize freeze-dried strawberries into a fine powder using a food processor or spice grinder.

Set aside a small portion for later if you plan to make a glaze.

Step 2: Blend Dry Components

In a mixing bowl, thoroughly combine the strawberry powder with flour.

Whisk together until evenly distributed and no clumps remain.

Step 3: Create Cookie Base

Using an electric mixer, beat softened butter and sugar until the mixture becomes light and airy.

Gradually incorporate the flour mixture on low speed, mixing until a cohesive dough forms.

Step 4: Initial Cooling Period

Shape the dough into a flat disc and wrap securely with plastic wrap.

Refrigerate for 15 minutes to help firm up the mixture and make it easier to handle.

Step 5: Roll and Shape Cookies

On a lightly floured surface, roll the chilled dough to a quarter-inch thickness.

Use cookie cutters to create desired shapes, then transfer the cut cookies to a parchment-lined baking sheet.

Step 6: Final Chilling

Place the shaped cookies back into the refrigerator for another 15 minutes.

This additional chilling helps maintain their shape during baking.

Step 7: Bake to Perfection

Preheat the oven to 350°F.

Bake the cookies for 15-17 minutes, watching for slight firmness and delicate golden edges.

Step 8: Add Finishing Glaze

Prepare the glaze by mixing ingredients.

Once cookies have completely cooled, drizzle or dip them in the glaze.

Allow the glaze to set for approximately 15 minutes before serving.

Pro Tips for Strawberry Shortbread Cookies

• Grind freeze-dried strawberries completely to ensure vibrant, concentrated flavor throughout the cookies without adding moisture.
• Double chilling prevents spread and maintains crisp cookie edges, creating a professional bakery-style shortbread.
• Mix flour mixture on low speed to avoid developing gluten, which keeps shortbread tender and crumbly.
• Watch cookies closely during baking; remove when edges are just set to maintain a delicate, melt-in-your-mouth texture.
• Use reserved strawberry powder in glaze for an extra punch of fruity flavor and beautiful pink color.

Twists for Strawberry Shortbread Lovers

• Raspberry Remix: Replace freeze-dried strawberries with freeze-dried raspberries for a tangy berry variation that maintains the same delicate cookie texture.
• Lemon Zest Version: Add fresh lemon zest to the dough and swap strawberry powder with lemon powder for a bright, citrusy shortbread experience.
• Gluten-Free Option: Use gluten-free flour blend and almond flour to create a celiac-friendly cookie that keeps the same tender crumb and fruity essence.
• Vegan Adaptation: Substitute butter with coconut oil, use plant-based powdered sugar, and select a vegan-friendly freeze-dried fruit powder to craft a compassionate cookie alternative.

Serving Strawberry Shortbread Cookies

• Dessert Platter Paradise: Arrange cookies with fresh strawberries and mint leaves for a stunning visual display.
• Tea Time Elegance: Pair these delicate cookies with chamomile or Earl Grey tea for a sophisticated afternoon treat.
• Gifting Delight: Package cookies in clear cellophane bags with ribbon for charming homemade gifts that showcase your baking skills.
• Brunch Centerpiece: Create a beautiful cookie tower as a stunning centerpiece for weekend brunches or baby showers.

Storage for Strawberry Shortbread Cookies

• Store cooled strawberry shortbread cookies in an airtight container for up to 5 days at room temperature. Layer between parchment paper to prevent sticking.
• Seal cookies in freezer-safe container or ziplock bag for maximum 3 months. Place wax paper between layers to maintain texture.
• Remove frozen cookies and let sit at room temperature for 15-20 minutes before serving. Avoid microwaving to preserve delicate texture.
• Store away from humid areas to prevent softening. Place silica gel packet in container to absorb excess moisture and maintain crispness.

FAQs

• How fine should the freeze-dried strawberry powder be?

Process the strawberries into a very fine, almost dust-like powder using a food processor or spice grinder to ensure smooth, even distribution throughout the cookie dough.

• Can I use fresh strawberries instead of freeze-dried?

No, fresh strawberries contain too much moisture and will compromise the cookie texture. Freeze-dried strawberries provide concentrated flavor without adding liquid to the dough.

• Why do I need to chill the dough twice?

The first chill helps solidify the butter for easier rolling, while the second chill ensures cookies maintain their shape during baking and prevents spreading.

• What's the best way to get clean cookie edges?

Use sharp, clean cookie cutters and dip them in flour between cuts to prevent sticking and create crisp, defined shapes.

Strawberry Shortbread Cookies Recipe

---

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.7 from 18 reviews

• Total Time: 1 hour 30 minutes
• Yield: 12 1x

Print Recipe

Pin Recipe

Description

Sweet strawberry shortbread cookies melt hearts with their delicate buttery crunch and fruity charm. Crumbly, elegant treats bring Mediterranean sunshine to your dessert plate, delighting cookie enthusiasts with each delectable bite.

---

Ingredients

Scale 1x2x3x

Main Ingredients:

• 2 cups all-purpose flour
• 1 cup (2 sticks) butter, softened

Flavor Enhancers:

• 1 ounce freeze-dried strawberries
• 1/2 cup powdered sugar
• 1 teaspoon vanilla extract

Glaze:

• 1 cup powdered sugar
• 2 tablespoons milk

Cook Mode Prevent your screen from going dark

---

Instructions

1. Pulverize freeze-dried strawberries into a fine powder using a food processor, setting aside a small portion for the glaze if desired.
2. Combine the strawberry powder with flour, whisking thoroughly to ensure even distribution.
3. Using an electric mixer, cream butter and sugar until light and airy, achieving a smooth, fluffy consistency.
4. Gradually incorporate the flour mixture into the butter blend on low speed, mixing until a cohesive dough forms.
5. Flatten the dough into a compact disc, encase in plastic wrap, and refrigerate for 15 minutes to firm up.
6. On a lightly floured surface, roll the chilled dough to a uniform 1/4-inch thickness, ensuring even texture.
7. Utilize cookie cutters to create desired shapes, carefully transferring the cut cookies to a parchment-lined baking sheet.
8. Return the shaped cookies to the refrigerator for an additional 15-minute chill to maintain their structure.
9. Preheat the oven to 350°F and bake the cookies for 15-17 minutes, watching for a subtle set without over-browning.
10. After cooling completely, prepare the glaze by mixing the reserved strawberry powder with other glaze ingredients.
11. Elegantly drizzle or dip the cooled cookies in the glaze, allowing them to set for approximately 15 minutes before serving.

Notes

• Crush freeze-dried strawberries finely for intense flavor without adding moisture to the dough.
• Use cold butter straight from the refrigerator to ensure flaky, tender shortbread texture.
• Roll dough between parchment paper to prevent sticking and maintain even thickness.
• For gluten-free version, substitute all-purpose flour with almond or gluten-free blend and add xanthan gum for binding.

• Prep Time: 1 hour 15 minutes
• Cook Time: 15 minutes
• Category: Desserts, Snacks
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 12
• Calories: 200
• Sugar: 12 g
• Sodium: 50 mg
• Fat: 12 g
• Saturated Fat: 7 g
• Unsaturated Fat: 4 g
• Trans Fat: 0 g
• Carbohydrates: 22 g
• Fiber: 1 g
• Protein: 2 g
• Cholesterol: 30 mg