Strawberry Shortbread Cookies are like little pockets of joy baked into buttery goodness! These cookies have that magical blend of crumbly, melt-in-your-mouth texture with a pop of real strawberry flavor. They’re perfect for everything from family get-togethers to cozy nights with a cup of tea. Whether you’re a baking newbie or a cookie pro, this recipe is easy to whip up and so worth the effort. BellRecipes loves sharing desserts like this that brighten your day and your taste buds!
Table of content
- About The Recipe
- Why You’ll Love This Recipe
- Key Ingredients and Substitutions
- How to Make the Recipe(Step-by-Step)
- Expert Tips for Success
- Variations and Customizations
- Nutritional Information
- Storage and Reheating Instructions
- Recipe Card
- Frequently Asked Questions (FAQs)
- Comments & Reviews
- Social Sharing Options
About The Strawberry Shortbread Cookies Recipe
Remember those iconic butter cookies that melt in your mouth? Now imagine them infused with a bright, fruity twist – that’s exactly what Strawberry Shortbread Cookies bring to the table! Their buttery base and natural strawberry essence make them feel nostalgic yet fresh. Shortbread itself is classic, often traced back to Scotland, but this is a twist that feels light, playful, and very American, with its strawberry-forward flavor. These cookies also stand out visually, thanks to the pink glaze. Plus, they’re a breeze to make – the hardest part might just be letting them cool before sneaking a bite! At BellRecipes, we’ve tested this recipe to ensure it’s simple and rewarding for bakers of all skill levels. Whether you’re baking for a holiday potluck, packing an after-school surprise, or gifting sweets to friends, these cookies will hit all the right notes. So let’s roll up those sleeves and dive into some cookie magic!
Why You’ll Love Strawberry Shortbread Cookies Recipe
- Made with real freeze-dried strawberries for authentic flavor.
- Perfectly crumbly and buttery texture.
- Simple to make with only 7 ingredients!
- A stunning addition to dessert trays or tea parties.
- Easy-to-customize glaze for an extra splash of sweetness.
- Ideal for holidays, gift boxes, or everyday snacks.
- Pairs beautifully with coffee, tea, or milk.
Key Ingredients for Strawberry Shortbread Cookies
- 1 ounce freeze-dried strawberries (can substitute with strawberry powder for convenience).
- 2 cups all-purpose flour (swap for gluten-free flour to make it gluten-free).
- 1 cup softened butter (use plant-based butter as a vegan option).
- 0.5 cup powdered sugar for dough (no substitution recommended).
- 1 teaspoon pure vanilla extract (can use almond extract for a nutty twist).
- 1 cup powdered sugar for glaze (needed for sweetness).
- 2 tablespoons milk (swap for almond, oat, or coconut milk).
How to Make the Strawberry Shortbread Cookies Recipe (Step-by-Step)
- Blend freeze-dried strawberries to a fine powder.
- Mix the strawberry powder and flour in a bowl.
- Beat softened butter and powdered sugar until fluffy.
- Slowly add the flour mix into the butter mix at low speed.
- Shape the dough into a disc, wrap it, and chill for 15 minutes.
- Roll out dough to 1/4-inch thick and cut with cookie cutters.
- Chill shaped dough on baking sheets for 15 minutes.
- Bake cookies at 350°F for 15-17 minutes until set.
- Mix powdered sugar, milk, and strawberry powder for glaze.
- Glaze cooled cookies and sprinkle with reserved strawberry powder.
- Set glaze for 15 minutes before serving or storing.
Expert Tips for Success
Chill the dough twice to prevent spreading in the oven.
Don’t overmix the flour and butter – keep the texture crumbly.
Use real freeze-dried strawberries for the best flavor punch.
Roll dough evenly to ensure all cookies bake consistently.
Let cookies cool completely before glazing to avoid a sticky mess.
Store in an airtight container to maintain their buttery texture.
Variations and Customizations
Want extra fruitiness? Incorporate some lemon zest into the dough or glaze for a strawberry-lemon combo. For a chocolate twist, dip the cookies halfway in melted chocolate once the glaze has set. To make it friendlier for dietary needs, swap the butter for a vegan alternative and use plant-based milk in the glaze. Feeling festive? Add sprinkles to the glaze for holiday-themed cookies (think red and green for Christmas or pastel colors for spring).
Nutritional Information
Each cookie has about 190 calories, making it a sweet yet moderate indulgence. With 11g of fat (mostly from butter), these cookies have that classic buttery richness. They also contain 22g of carbs, 8g of sugar, and about 2g of protein. Need a healthier twist? Use reduced-fat butter or a sugar substitute in the glaze. Each cookie contains about 1g of fiber from the strawberries, along with slight potassium, vitamin C, and iron content.
Storage and Reheating Instructions
To keep your Strawberry Shortbread Cookies fresh, store them in an airtight container at room temperature for up to 5 days. Want to save them longer? Freeze the cookies (glazed or unglazed) in a sealed bag for up to a month. When you’re ready to enjoy them, let frozen cookies sit out at room temperature for about 15-20 minutes – no reheating necessary!
Recipe Card of Strawberry Shortbread Cookies
Ingredients list
- 1 ounce freeze-dried strawberries for the strawberry powder
- 2 cups all-purpose flour
- 1 cup softened butter two sticks
- 0.5 cup powdered sugar for the dough
- 1 teaspoon pure vanilla extract
- 1 cup powdered sugar for the glaze
- 2 tablespoons milk
Step-by-Step Instructions
- Blend freeze-dried strawberries in a high-speed blender until they reach a fine, powdered texture. Reserve one teaspoon for the glaze, if desired.
- Combine strawberry powder and all-purpose flour in a mixing bowl, ensuring they're well mixed.
- With a stand mixer, beat softened butter and powdered sugar until fluffy, about one minute.
- Reduce mixer speed and slowly add flour mixture to butter mixture, combining well.
- Shape dough into a disc, wrap in plastic, and chill for 15 minutes.
- Roll dough to 1/4-inch thickness. Cut with cookie cutters and arrange on a parchment-lined baking sheet.
- Chill the shaped dough for another 15 minutes.
- Bake at 350°F for 15-17 minutes. Ensure cookies are set but not browned.
- Mix powdered sugar and milk in a bowl, adding reserved strawberry powder if desired.
- Once cooled, glaze the cookies and optionally top with more strawberry powder.
- Allow glaze to set for 15 minutes before serving or storing.
Recipe Video
Notes
Nutrition
All Your Questions About This Recipe
Can I use fresh strawberries instead of freeze-dried ones?
No, fresh strawberries contain too much moisture and could alter the dough’s texture.
How do I know when the cookies are done baking?
Look for edges that are set but not browned and a matte surface on top.
Can I skip the glaze?
Of course! The cookies taste amazing plain but are sweeter with the glaze.
Can I make the dough ahead of time?
Yes! You can refrigerate the dough for up to 2 days or freeze for a week.
What shape of cookie cutter works best?
Any shape you love! Circles, hearts, or holiday shapes are all great options.