There’s something truly magical about the combination of buttery shortbread and the sweet, fruity essence of strawberries. These Strawberry Shortbread Cookies are melt-in-your-mouth tender with a delicate crumb, infused with real strawberry flavor and a hint of vanilla. They strike the perfect balance between crisp and soft, making them a delightful treat for any occasion.
If you love classic shortbread but want something with a fruity twist, these cookies are for you. Whether you’re baking for a tea party, a holiday cookie platter, or just because you deserve a sweet treat, these will quickly become a favorite.
Why You’ll Love This Recipe
- Simple Ingredients – You only need a handful of pantry staples to make these cookies.
- Delicious Strawberry Flavor – Made with real strawberries for a naturally sweet and fruity taste.
- Melt-in-Your-Mouth Texture – Buttery, crumbly, and oh-so-soft!
- Perfect for Any Occasion – Great for afternoon tea, gifting, or indulging in a homemade sweet.
Ingredients You’ll Need
- 1 cup (226g) unsalted butter, softened
- ½ cup (100g) granulated sugar
- 2 cups (250g) all-purpose flour
- ½ teaspoon salt
- 1 teaspoon vanilla extract
- ½ cup (60g) freeze-dried strawberries, crushed into a fine powder
- 2 tablespoons cornstarch
Optional Glaze:
- ½ cup (60g) powdered sugar
- 1-2 tablespoons milk
- ½ teaspoon vanilla extract
How to Make Strawberry Shortbread Cookies
Step 1: Prepare the Strawberry Powder
Start by crushing the freeze-dried strawberries into a fine powder. You can do this by placing them in a zip-top bag and rolling over them with a rolling pin or pulsing them in a food processor. This powder will add a beautiful pink color and real strawberry flavor to your cookies.
Step 2: Cream the Butter and Sugar
In a large mixing bowl, beat the softened butter and sugar together until the mixture is light and fluffy. This step helps incorporate air into the dough, giving the cookies a delicate texture. If using a stand mixer, mix on medium speed for about 2-3 minutes.
Step 3: Add the Dry Ingredients
Sift the flour, cornstarch, salt, and strawberry powder together to ensure everything is evenly distributed. Slowly add the dry ingredients to the butter mixture, mixing until a soft dough forms. The dough may seem crumbly at first, but keep mixing—it will come together.
Step 4: Chill the Dough
Shape the dough into a disk, wrap it in plastic wrap, and refrigerate for at least 30 minutes. Chilling helps solidify the butter, preventing the cookies from spreading too much while baking.
Step 5: Roll and Cut
Preheat your oven to 325°F (163°C) and line a baking sheet with parchment paper. Roll out the chilled dough on a lightly floured surface to about ¼-inch thickness. Use a cookie cutter of your choice to cut out shapes and place them on the prepared baking sheet.
Step 6: Bake to Perfection
Bake for 12-15 minutes, or until the edges are lightly golden. Be careful not to overbake—shortbread cookies should remain light in color for that classic buttery texture. Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Step 7: Add the Optional Glaze
For an extra touch of sweetness, whisk together powdered sugar, milk, and vanilla extract to create a simple glaze. Drizzle it over the cooled cookies for a beautiful finish. You can even sprinkle extra strawberry powder on top for added flavor and color.
Helpful Tips
- Use Freeze-Dried Strawberries – Fresh strawberries contain too much moisture, which can alter the dough’s consistency. Freeze-dried strawberries provide intense flavor without adding extra liquid.
- Don’t Skip the Chilling Step – This prevents the cookies from spreading and helps them keep their shape.
- Roll Evenly – Keeping the dough an even thickness ensures uniform baking. Using rolling pin guides or a ruler can help.
- Store Properly – Keep cookies in an airtight container to maintain their texture and flavor.
Recipe Details
- Prep Time: 15 minutes (plus 30 minutes chilling)
- Cook Time: 12-15 minutes
- Total Time: 1 hour
- Yield: About 20 cookies
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Notes
- If you prefer a stronger strawberry flavor, you can add an extra tablespoon of strawberry powder.
- These cookies can also be dipped in melted white chocolate for a delicious variation.
- If your dough feels too dry, add 1 teaspoon of milk to help bring it together.
Nutritional Information
Per Cookie:
- Calories: ~120
- Carbohydrates: 14g
- Protein: 1g
- Fat: 7g
- Sugar: 6g
- Fiber: 0.5g
Frequently Asked Questions
Can I Use Fresh Strawberries Instead of Freeze-Dried?
No, fresh strawberries have too much moisture and can make the dough too wet. Stick with freeze-dried strawberries for the best results.
Do These Cookies Need to Be Refrigerated?
No, they can be stored at room temperature in an airtight container for up to a week.
Can I Make the Dough Ahead of Time?
Yes! You can refrigerate the dough for up to 3 days or freeze it for up to a month. Just let it thaw slightly before rolling and baking.
Why Are My Cookies Too Crumbly?
Shortbread naturally has a delicate, crumbly texture, but if they fall apart too easily, the dough may have been too dry. Next time, try adding a teaspoon of milk to bring it together.
Storage Instructions
- Room Temperature: Store in an airtight container for up to a week.
- Freezer: Freeze baked cookies for up to 3 months. Thaw at room temperature before serving.
- Unbaked Dough: Wrap tightly in plastic wrap and freeze for up to a month. When ready to bake, let it sit at room temperature until soft enough to roll out.
Related Recipes
If you loved these Strawberry Shortbread Cookies, try these other delightful treats:
Conclusion
These Strawberry Shortbread Cookies are a delightful way to enjoy the rich, buttery goodness of classic shortbread with a fruity upgrade. With their beautiful pink hue, subtle sweetness, and melt-in-your-mouth texture, they’re perfect for tea parties, gifts, or a sweet treat anytime.
Give them a try, and let me know how they turn out! Happy baking!
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Strawberry Shortbread Cookies
Description
There’s something truly magical about the combination of buttery shortbread and the sweet, fruity essence of strawberries. These Strawberry Shortbread Cookies are melt-in-your-mouth tender with a delicate crumb, infused with real strawberry flavor and a hint of vanilla. They strike the perfect balance between crisp and soft, making them a delightful treat for any occasion.
If you love classic shortbread but want something with a fruity twist, these cookies are for you. Whether you’re baking for a tea party, a holiday cookie platter, or just because you deserve a sweet treat, these will quickly become a favorite.
Ingredients
- 1 cup (226g) unsalted butter, softened
- ½ cup (100g) granulated sugar
- 2 cups (250g) all-purpose flour
- ½ teaspoon salt
- 1 teaspoon vanilla extract
- ½ cup (60g) freeze-dried strawberries, crushed into a fine powder
- 2 tablespoons cornstarch
Optional Glaze:
- ½ cup (60g) powdered sugar
- 1–2 tablespoons milk
- ½ teaspoon vanilla extract
Instructions
Step 1: Prepare the Strawberry Powder
Start by crushing the freeze-dried strawberries into a fine powder. You can do this by placing them in a zip-top bag and rolling over them with a rolling pin or pulsing them in a food processor. This powder will add a beautiful pink color and real strawberry flavor to your cookies.
Step 2: Cream the Butter and Sugar
In a large mixing bowl, beat the softened butter and sugar together until the mixture is light and fluffy. This step helps incorporate air into the dough, giving the cookies a delicate texture. If using a stand mixer, mix on medium speed for about 2-3 minutes.
Step 3: Add the Dry Ingredients
Sift the flour, cornstarch, salt, and strawberry powder together to ensure everything is evenly distributed. Slowly add the dry ingredients to the butter mixture, mixing until a soft dough forms. The dough may seem crumbly at first, but keep mixing—it will come together.
Step 4: Chill the Dough
Shape the dough into a disk, wrap it in plastic wrap, and refrigerate for at least 30 minutes. Chilling helps solidify the butter, preventing the cookies from spreading too much while baking.
Step 5: Roll and Cut
Preheat your oven to 325°F (163°C) and line a baking sheet with parchment paper. Roll out the chilled dough on a lightly floured surface to about ¼-inch thickness. Use a cookie cutter of your choice to cut out shapes and place them on the prepared baking sheet.
Step 6: Bake to Perfection
Bake for 12-15 minutes, or until the edges are lightly golden. Be careful not to overbake—shortbread cookies should remain light in color for that classic buttery texture. Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Step 7: Add the Optional Glaze
For an extra touch of sweetness, whisk together powdered sugar, milk, and vanilla extract to create a simple glaze. Drizzle it over the cooled cookies for a beautiful finish. You can even sprinkle extra strawberry powder on top for added flavor and color.
Notes
- If you prefer a stronger strawberry flavor, you can add an extra tablespoon of strawberry powder.
- These cookies can also be dipped in melted white chocolate for a delicious variation.
- If your dough feels too dry, add 1 teaspoon of milk to help bring it togethe