Strawberry Shortbread Cookies

This strawberry shortbread cookie recipe is perfect for any occasion and easy to make at home. It combines the buttery richness of classic shortbread with the sweet, tangy burst of freeze-dried strawberries, creating a delicate treat that feels special without requiring fancy ingredients or complicated steps.

I first made these during spring when strawberries were just coming into season, and now I keep freeze-dried strawberries on hand all year for these and other desserts. My friends always ask for the recipe after tasting them.

Gather Your Ingredients

• Salted butter: One cup softened at room temperature — using real butter makes a rich and tender crumb that’s essential for great shortbread
• Powdered sugar: Half a cup for creaming with butter, adding light sweetness and smooth texture
• Freeze-dried strawberries: One and a half cups, pulsed finely in a food processor — they provide concentrated strawberry flavor and a pretty pink color without extra moisture that would ruin the dough
• Pure vanilla extract or vanilla bean paste: One teaspoon — enhances the overall flavor and balances the tartness of the strawberries
• All-purpose flour: Two cups for structure; choosing fresh, well-sifted flour helps avoid dense cookies
• Milk: One to two tablespoons to help bind the dough; start with one tablespoon to avoid overwetting
• Powdered sugar (for glaze): One cup mixed with milk and freeze-dried strawberry powder for a smooth, fruity icing
• Milk (for glaze): Two tablespoons to reach desired consistency
• Pure vanilla extract (for glaze): A quarter teaspoon to tie all the flavors together
• Freeze-dried strawberries (for sprinkle): One tablespoon processed into bits for sprinkling atop the glaze to add texture and visual appeal

How to Make It

Preheat the Oven and Prepare Strawberry Powder:

Set your oven to 325 degrees Fahrenheit and line baking sheets with parchment paper for easy cleanup and even baking. Use a food processor to pulse freeze-dried strawberries until they reach a powder-like consistency with some larger bits remaining; this adds great flavor bursts without sogginess.

Cream Butter and Sugar:

In a large mixing bowl or stand mixer fitted with a paddle attachment, beat the softened butter and powdered sugar together until fully combined and smooth. This step is critical to getting the cookies light and tender.

Add Flavorings and Strawberry Powder to the Mixture:

Mix in the vanilla extract, milk, and the bulk of the strawberry powder, reserving one tablespoon of powder for the glaze. Mixing these ingredients thoroughly distributes the strawberry flavor evenly throughout the dough.

Incorporate the Flour:

Add the all-purpose flour to the mixture and continue beating until a soft cookie dough forms. Be careful not to overmix as this can toughen the cookies.

Roll and Cut the Cookies:

Lightly flour your work surface or use powdered sugar to prevent sticking. Roll out the dough into a circle about a quarter-inch thick. Use a two to three inch heart-shaped or any preferred cookie cutter to cut the cookies. Place them spaced evenly on the prepared baking sheets.

Bake and Cool the Cookies:

Bake the cookies for twelve to fifteen minutes or until the edges turn a light golden brown. Let them cool for five minutes on the pan before transferring to a wire rack to cool completely.

Prepare the Strawberry Glaze:

In a small bowl, whisk together powdered sugar, milk, and the reserved strawberry powder until smooth. Adjust the thickness by adding more powdered sugar if it is too thin or more milk if too thick.

Glaze and Finish:

Once the cookies have cooled completely, either drizzle the glaze over the tops or frost the entire cookie. Sprinkle with the remaining freeze-dried strawberry bits for added texture and visual appeal. Let the glaze set for a few minutes before serving.

I love how the freeze-dried strawberry powder elevates the cookies with real fruit flavor and natural pink hues. One memorable moment was gifting these cookies homemade in pretty boxes at a family gathering; they disappeared quickly and sparked good conversations about the unique strawberry twist on shortbread.

Flavor Boosters

Storage Tips Store cookies in an airtight container at room temperature for up to four days. If glazed, keep them separated by parchment paper to avoid sticking. For longer storage, freeze the baked but unglazed cookies in a sealed container for up to three months. Thaw before glazing for best results.

Serving Suggestions

These cookies are perfect alongside a cup of tea, coffee, or a glass of cold milk. For a festive touch, pair with whipped cream and fresh strawberry slices. They also make charming gifts when packaged in a lovely box with ribbons.

Creative Twists

Cultural Context Shortbread has roots in Scottish baking traditions, prized for its simple ingredients and delicate texture. Adding strawberry gives a fresh modern twist that reflects seasonal celebrations and fruit festivals, making this recipe both classic and contemporary. Seasonal Adaptations Summer and spring are great for making these cookies since freeze-dried strawberries capture peak season flavors. For winter, try substituting freeze-dried raspberries or cranberries to keep the fruity theme while using what’s available.

This strawberry shortbread cookie recipe blends classic flavors with modern twists, making it a delightful treat any time of year. Its balance of texture and flavor ensures it will be a favorite for gifts and everyday indulgence.

Common Questions About This Recipe

→ Can I substitute freeze-dried strawberries with fresh ones?

Fresh strawberries contain moisture that can alter dough consistency, so freeze-dried strawberries are recommended for maintaining texture and flavor balance.

→ How long should the cookies cool before glazing?

Allow cookies to cool for about 5 minutes on a wire rack to prevent the glaze from melting or running off.

→ What is the purpose of powdered sugar in the dough?

Powdered sugar helps achieve a smoother dough texture and contributes to the tender crumb in the finished shortbread.

→ Can I use a different vanilla extract type?

Yes, pure vanilla extract or vanilla bean paste both provide rich vanilla flavor; you can choose based on availability and preference.

→ How thick should the dough be rolled out?

Roll the dough to about 1/4 inch thick to ensure even baking and a tender but sturdy cookie.