If there’s one treat that truly balances buttery melt-in-your-mouth richness with a burst of berry flavor, it’s Strawberry Shortbread Cookies. These cookies are the type Dessert. With bits of real strawberries in every crumb and that signature crumbly shortbread texture, they’re deceptively simple yet totally irresistible. Whether you’re baking for a special occasion or just because, these cookies bring a little bit of sunshine to any moment.
Ingredients You’ll Need
With just a handful of ingredients, you’re genuinely relying on quality and simplicity to let the flavor of these Strawberry Shortbread Cookies shine. Each element has a purpose, whether it’s adding tenderness, flavor, or the blush of strawberry-pink that makes these so special.
- Unsalted butter, softened: The foundation of that classic shortbread melt, best at room temp for easy mixing.
- Powdered sugar: Lends delicate sweetness and that signature tender crumb; don’t substitute with granulated sugar for this recipe!
- Vanilla extract: A spoonful of comfort that ties all the flavors together in the background.
- All-purpose flour: Gives the dough just enough body to hold shape while keeping the texture light.
- Salt: Just a pinch heightens the buttery, sweet, and fruity notes in every bite.
- Freeze-dried strawberries, finely crushed: The ingredient that really makes these Strawberry Shortbread Cookies sing—use a food processor to get a uniform powder for even flavor and color.
How to Make Strawberry Shortbread Cookies
Step 1: Prep Your Oven and Baking Sheet
Start by setting your oven to 325°F (165°C) so it’s ready when you are. Line a baking sheet with parchment paper—this simple step is a game-changer for preventing sticking and ensures perfectly delicate bottoms on your Strawberry Shortbread Cookies.
Step 2: Cream the Butter and Sugar
In a large mixing bowl, beat the softened butter with the powdered sugar using a hand mixer or stand mixer. You want this mixture to look light and fluffy after about 2 to 3 minutes of mixing. This not only combines the ingredients but also incorporates air, leading to a lighter cookie.
Step 3: Mix in Vanilla Extract
Splash in the vanilla extract and blend until just combined. It may seem subtle, but this adds a beautifully warm flavor that will round out the strawberries and butter perfectly.
Step 4: Combine Dry Ingredients
In a separate bowl, whisk together the flour, salt, and finely crushed freeze-dried strawberries. Make sure the strawberry powder is integrated throughout the flour—this step ensures even color and flavor in every single cookie.
Step 5: Create the Dough
Gradually add the dry mixture to the butter mixture, mixing on low or by hand until a soft dough forms. Be gentle here; overmixing will toughen the cookies. The dough should just hold together and be beautifully speckled with pink.
Step 6: Roll and Cut
Dust a countertop lightly with flour. Turn out the dough and roll it to about 1/4-inch thickness. Use your favorite cookie cutters—you can never go wrong with classic rounds or fun seasonal shapes for special occasions!
Step 7: Chill the Cookies
This is the secret for sharp, crisp edges! Place your cut dough shapes on the prepared baking sheet and pop the whole sheet in the fridge for 10–15 minutes. This extra chill helps the Strawberry Shortbread Cookies keep their shape as they bake.
Step 8: Bake to Perfection
Bake in the preheated oven for 12–14 minutes. Keep an eye out for just a hint of golden brown at the edges—shortbread is all about subtlety. Let them cool on the pan for 5 minutes before gently moving to a wire rack to finish cooling completely.
How to Serve Strawberry Shortbread Cookies
Garnishes
For an extra flourish, dust your cookies with a little extra freeze-dried strawberry powder, a drizzle of simple glaze, or dip half in white chocolate. Edible flowers or a tiny pinch of pink sea salt can also make your Strawberry Shortbread Cookies look straight out of a boutique bakery.
Side Dishes
Pair these cookies with a cup of tea, a creamy latte, or even a scoop of vanilla ice cream. They also make a wonderful addition to dessert platters alongside fresh berries, chocolate truffles, or a dollop of whipped cream for a strawberry shortcake-inspired treat.
Creative Ways to Present
Stack a bundle of cookies in a clear cellophane bag tied with a ribbon for an adorable homemade gift, or arrange them on a vintage cake stand for a charming tea party centerpiece. You can even serve miniature Strawberry Shortbread Cookies as a dainty garnish atop bowls of pudding, yogurt, or strawberry mousse.
Make Ahead and Storage
Storing Leftovers
Once baked and cooled, Strawberry Shortbread Cookies will keep their delicate texture and vibrant flavor for up to a week when stored in an airtight container at room temperature. Slip in a parchment square between layers if stacking, to prevent any accidental sticking.
Freezing
These cookies freeze beautifully, either as baked treats or unbaked cut-outs. To freeze baked cookies, let them cool completely, then seal in an airtight container for up to two months. For the dough, cut out shapes and freeze on a tray before transferring to a freezer bag—fresh-baked flavor is always on hand!
Reheating
If your cookies have chilled or thawed from the freezer, a quick two-minute warm-up in a low oven (around 275°F) will refresh them and bring back their buttery aroma. Don’t microwave or overheat, as the goal is just a gentle revival of that perfect shortbread snap.
FAQs
Can I use fresh strawberries instead of freeze-dried?
Fresh strawberries contain too much moisture for this recipe and can make the cookies soggy. Freeze-dried strawberries give you intense berry flavor and keep the texture crisp and crumbly—key to great Strawberry Shortbread Cookies.
What kind of cookie cutter is best?
Any shape will work, but simple shapes make transferring to the baking sheet easier and help the cookies bake evenly. Hearts, rounds, or even tiny mini cutters all suit Strawberry Shortbread Cookies perfectly.
Why chill the dough before baking?
Chilling solidifies the butter, helping the cookies keep a sharp shape during baking and giving you that classic shortbread texture. It’s especially handy in warm kitchens or hot weather!
Can I make these dairy-free?
Absolutely! Substitute plant-based buttery sticks in place of regular unsalted butter. Just make sure it’s a variety made specifically for baking for the best flavor and texture.
How can I intensify the strawberry flavor?
For even more berry punch, pulse additional freeze-dried strawberries into a fine powder and dust it over the cookies after baking. You can also mix a bit into a glaze for extra color and taste.
Final Thoughts
Sharing a batch of these Strawberry Shortbread Cookies honestly feels like offering a little plate of sunshine to friends and family. They’re a joy to bake, simple to make ahead, and add a spark of happiness to any dessert table. Give them a try—you just might find your new favorite cookie tradition!
Print
Strawberry Shortbread Cookies Recipe
- Total Time: 34 minutes
- Yield: 24 cookies 1x
- Diet: Vegetarian
Description
These Strawberry Shortbread Cookies are a delightful treat with a buttery, crumbly texture and a burst of strawberry flavor in every bite. Perfect for any occasion, these cookies are easy to make and even easier to enjoy.
Ingredients
Cookie Dough:
- 1 cup unsalted butter, softened
- 2/3 cup powdered sugar
- 1/2 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1/4 teaspoon salt
- 1/2 cup freeze-dried strawberries, finely crushed
Instructions
- Preheat the oven: Preheat the oven to 325°F (165°C) and line a baking sheet with parchment paper.
- Mix butter and sugar: In a large bowl, beat the softened butter and powdered sugar until light and creamy, about 2–3 minutes. Mix in the vanilla extract.
- Combine dry ingredients: In a separate bowl, whisk together the flour, salt, and crushed freeze-dried strawberries. Gradually add the dry ingredients to the butter mixture and mix until a soft dough forms.
- Roll and cut: Turn the dough out onto a lightly floured surface and roll it to about 1/4-inch thickness. Use cookie cutters to cut out shapes, then place them on the prepared baking sheet.
- Chill and bake: Chill the cut cookies in the fridge for 10–15 minutes before baking to help them hold their shape. Bake for 12–14 minutes, or until the edges are just barely golden.
- Cool and enjoy: Cool on the pan for 5 minutes, then transfer to a wire rack to cool completely.
Notes
- You can dip the cooled cookies in white chocolate or drizzle with a glaze for a decorative touch.
- Store in an airtight container for up to a week.
- For a stronger strawberry flavor, pulse additional freeze-dried strawberries into a powder and dust over the cookies after baking.
- Prep Time: 20 minutes
- Cook Time: 14 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 120
- Sugar: 5g
- Sodium: 50mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 13g
- Fiber: 0g
- Protein: 1g
- Cholesterol: 20mg
