As the delicate scent of baked cookies wafts through my kitchen, I can’t help but feel transported to simpler times—warm afternoons spent baking with my grandmother. This recipe for Strawberry Shortbread Cookies captures that nostalgic magic, offering buttery, tender bites infused with the vibrant flavors of freeze-dried strawberries. Not only are these cookies a feast for the eyes with their lovely pink hue, but they also bring joy to any gathering, from holiday celebrations to cozy tea times. Plus, this delightful treat is easy to make and can be adorned with a luscious glaze to elevate the experience. Are you ready to whip up a batch that will become a cherished favorite?
Why will you adore these cookies?
Buttery Bliss: These Strawberry Shortbread Cookies deliver a melt-in-your-mouth experience that you won’t forget.
Bursting with Flavor: Infused with freeze-dried strawberries, every bite is a delightful explosion of fruity sweetness.
Versatile Treat: Perfect for any occasion, whether you’re serving them at festive gatherings or enjoying a quiet afternoon with tea.
Easy to Make: With simple ingredients and straightforward steps, you can bake these beauties in no time, making them accessible for new or seasoned bakers.
Frosted Option: The added glaze takes them to the next level, offering a sweet finish that’s sure to impress your guests. Try pairing these cookies with your favorite drink or serve them alongside Citrus Shortbread Cookies for a delightful treat feast!
Strawberry Shortbread Cookies Ingredients
For the Cookie Base
• Unbleached All-Purpose Flour (11-1/4 ounces / 320 grams) – Provides the perfect structure for your cookies; substitute with gluten-free flour for a gluten-free delight.
• Freeze-Dried Strawberries (3/4 ounce / 21 grams) – Adds concentrated strawberry flavor; ensure pieces are intact and vibrant for the best taste.
• Unsalted Butter (8 ounces / 227 grams, room temperature) – Creates that rich, buttery goodness; opt for high-quality butter to elevate your cookies.
• Granulated Sugar (4 ounces / 114 grams) – Sweetens your cookies delightfully; consider swapping with coconut sugar for a less refined option.
• Kosher Salt (1/2 teaspoon) – Balances the sweetness to enhance overall flavor.
• Pure Vanilla Extract (1 teaspoon) – Introduces warmth and depth to every bite.
For the Glaze
• Powdered Sugar (1 cup / 120 grams) – Sweetens and thickens the glaze; sift before measuring for a smoother texture.
• Whole Milk (3-5 tablespoons) – Adjusts the glaze consistency; can replace with almond milk for a dairy-free treat.
Now, you’re all set to gather these ingredients and embark on a delightful baking adventure with these Strawberry Shortbread Cookies! Enjoy each step as you create a wonderful memory to share with loved ones.
Step‑by‑Step Instructions for Buttery Strawberry Shortbread Cookies
Step 1: Prepare Dry Ingredients
In a food processor, blend 11-1/4 ounces of unbleached all-purpose flour with 3/4 ounce of freeze-dried strawberries until finely ground, creating a vibrant mixture. This step ensures the strawberry flavor gets evenly distributed throughout the cookies. Once well combined, set the mixture aside to focus on the wet ingredients.
Step 2: Mix Butter and Sugar
In a stand mixer fitted with a paddle attachment, beat together 8 ounces of room-temperature unsalted butter, 4 ounces of granulated sugar, 1/2 teaspoon of kosher salt, and 1 teaspoon of pure vanilla extract until the mixture is creamy and light, approximately 3-4 minutes. This will create a rich, buttery base for your Strawberry Shortbread Cookies.
Step 3: Combine Ingredients
Gradually add the flour and freeze-dried strawberry mixture to the creamy butter mixture. Mix on low speed just until a cohesive dough forms, ensuring not to overmix; the goal is a tender texture. You’ll know it’s ready when it starts to pull away from the bowl’s sides and holds together nicely.
Step 4: Chill Dough
Turn the dough out onto a floured surface and shape it into a rectangle about 1-inch thick. Wrap it tightly in plastic wrap and refrigerate for at least 20 minutes. This chilling step is crucial, as it helps the cookies maintain their shape during baking and enhances their crumbly texture.
Step 5: Shape Cookies
After chilling, remove the dough from the refrigerator and roll it out to a thickness of 1/2-inch. Use cookie cutters to cut into desired shapes and then prick the centers with a fork for a classic shortbread look. Return the cut cookies to the refrigerator for another 20 minutes to firm up before baking.
Step 6: Bake
Preheat your oven to 300°F (150°C). Line a baking sheet with parchment paper, then place the chilled cookies on it, leaving space between each cookie. Bake for 20-25 minutes, keeping an eye on them until the bottoms are just lightly browned. They should remain pale on top, preserving that delicate texture.
Step 7: Make Glaze
While the cookies cool, prepare the glaze by processing 1 cup of powdered sugar with 1/2 ounce of freeze-dried strawberries in a clean food processor until pale pink and smooth. Gradually stir in 3-5 tablespoons of whole milk to achieve a silky, pourable consistency that perfectly complements the Strawberry Shortbread Cookies.
Step 8: Glaze Cookies
Once the cookies have cooled completely, dip the tops into the glaze, allowing any excess to drip off. Place the glazed cookies on a wire rack to set. This luscious glaze not only adds sweetness but also enhances the vibrant strawberry flavor, making your cookies truly irresistible.
How to Store and Freeze Strawberry Shortbread Cookies
Room Temperature: Unglazed cookies can be stored in an airtight container at room temperature for up to 10 days. This keeps them fresh and perfect for snacking.
Fridge: If you want to extend their freshness, store glazed Strawberry Shortbread Cookies in the fridge for up to 2-3 days. Place them in a single layer between sheets of parchment paper to prevent sticking.
Freezer: For longer storage, freeze unbaked dough wrapped tightly in plastic wrap and then in foil for up to 3 months. When ready to bake, simply slice and bake directly from frozen, adding a few extra minutes to the baking time.
Reheating: If you prefer warm cookies, gently warm glazed cookies in the microwave for about 10-15 seconds. This will make the glaze slightly gooey again, creating a deliciously fresh taste.
What to Serve with Buttery Strawberry Shortbread Cookies
Indulging in Strawberry Shortbread Cookies creates the perfect backdrop for a delightful gathering, inviting rich flavors and heartwarming memories.
- Fresh Berries: They add a burst of freshness and complement the cookies’ fruity notes, enhancing the strawberry essence.
- Herbal Tea: The soothing warmth of herbal tea pairs beautifully with the buttery richness, offering a delightful afternoon treat.
- Whipped Cream: A dollop of slightly sweetened whipped cream adds a luxurious texture, turning your dessert into a creamy, dreamy experience.
- Cheese Platter: A selection of soft cheeses balances the sweetness of the cookies and introduces contrasting flavors for a refined pairing.
- Sparkling Lemonade: The zesty brightness refreshes the palate, making each bite of cookies even more enjoyable.
- Chocolate Drizzle: Add an indulgent touch by drizzling warm chocolate over the cookies; it brings a rich depth to the overall flavor.
- Fruit Sorbet: Serve a scoop alongside the cookies for a refreshing contrast, especially during warmer months.
- Coffee or Latte: The rich, bold flavors of coffee enhance the sweetness of the cookies, creating a comforting, cozy vibe.
- And for a slightly decadent end: Enjoy them with a slice of vanilla bean cheesecake, where the fruity cookie complements the creamy dessert wonderfully.
Expert Tips for Strawberry Shortbread Cookies
Chill Dough Well: Properly chilling the dough is essential to maintain the shape of your cookies, resulting in the classic crumbly texture.
Use Quality Ingredients: Opt for high-quality butter and vibrant freeze-dried strawberries to ensure the best flavor and appearance in your Strawberry Shortbread Cookies.
Even Baking: Rotate your baking sheet halfway through baking to ensure even cooking and avoid overbaking, leaving cookies pale on top while the bottoms have a light brown hue.
Experiment with Flavors: Don’t hesitate to mix things up! Try adding lemon zest to the glaze or swapping out freeze-dried strawberries for your favorite berries for a fun twist.
Storage Matters: Unglazed cookies can be stored at room temperature for up to 10 days, while glazed ones should be enjoyed within 2-3 days to maintain their freshness.
Strawberry Shortbread Cookies Variations
Feel free to customize your Strawberry Shortbread Cookies to match your taste and dietary needs!
- Gluten-Free: Substitute unbleached all-purpose flour with a gluten-free flour blend for a delicious gluten-free treat.
- Dairy-Free: Use coconut oil or vegan butter instead of unsalted butter, and replace whole milk with almond milk for a delightful dairy-free version.
- Chocolate Chip Add-In: Introduce mini chocolate chips to half the dough for a sweet contrast with the fruity strawberry flavor.
- Different Fruits: Swap freeze-dried strawberries for freeze-dried raspberries or blueberries to create unique berry-flavored cookies. Each fruit brings its own delightful nuance!
- Zesty Glaze: Elevate the glaze with the addition of lemon or orange zest for a refreshing citrus twist that brightens up the flavor beautifully.
- Nuts Galore: Add chopped nuts like pecans or almonds to the cookie dough for an extra crunch that complements the buttery texture.
- Herbal Notes: Infuse the dough with dried lavender for an aromatic twist, giving your cookies an unexpected and fragrant touch reminiscent of elegant high teas.
- Decorative Touch: Sprinkle coarse sea salt on top of the glaze for a beautiful finish, enhancing both the look and the flavor with a delightful salty-sweet combination.
Try pairing these cookies with a warm cup of tea or explore other delightful treats like Cherry Shortbread Cookies or Strawberry Cheesecake Protein that you can easily whip up for your next gathering!
Make Ahead Options
These Strawberry Shortbread Cookies are perfect for meal prep, saving you time when you’re busy! You can prepare the dough up to 24 hours in advance—just mix and shape it, then wrap it tightly in plastic wrap and refrigerate. For longer storage, the dough can be frozen for up to 3 months; simply slice and bake from frozen, adding a couple of extra minutes to the baking time. You can also make the glaze ahead of time and store it in the refrigerator, ensuring it’s ready to go when your cookies are cooled. When it’s time to serve, simply glaze the cookies for that delicious, fresh burst of strawberry flavor!
Strawberry Shortbread Cookies Recipe FAQs
How do I choose the best freeze-dried strawberries for my cookies?
Absolutely! When selecting freeze-dried strawberries, look for vibrant red pieces without any dark spots or discoloration. These brown bits may indicate age or poor quality, which could lead to a bitter taste in your cookies. Freshness is key to ensuring a burst of strawberry flavor in each bite!
What is the best way to store my Strawberry Shortbread Cookies?
For optimal freshness, store ungrazed Strawberry Shortbread Cookies in an airtight container at room temperature for up to 10 days. If you’ve glazed them, keep them in the fridge for 2-3 days. To avoid sticking together, layer them with parchment paper in between. This keeps them deliciously enjoyable for longer!
Can I freeze the dough for later use? How do I do it?
Yes! You can freeze unbaked dough for up to 3 months. First, wrap the dough tightly in plastic wrap, ensuring there are no air pockets. Then, wrap it again in aluminum foil for extra protection. When you’re ready to bake, simply slice the dough into desired shapes and bake directly from frozen, increasing the baking time by 3-5 minutes.
What should I do if my cookies spread too much while baking?
Very! If your cookies spread too much, it could be due to overmixing or not chilling the dough enough. Ensure you chill the dough for at least 20 minutes before shaping and baking. If you find they still spread, try refrigerating the shaped cookies for an additional 20 minutes before baking. This will help them maintain their shape.
Are these cookies suitable for people with gluten allergies?
Certainly! You can make these Strawberry Shortbread Cookies gluten-free by substituting the unbleached all-purpose flour with a gluten-free flour blend. Just be sure to use a quality blend that is designed for baking, and follow the package instructions for the best results. Happy baking!
How long will my glazed cookies last?
Glazed Strawberry Shortbread Cookies should be enjoyed within 2-3 days for the best flavor and freshness. Store them in the fridge, placing a piece of parchment paper between layers if stacking them in a container. This prevents the glaze from smudging and keeps your cookies looking beautiful!
Buttery Strawberry Shortbread Cookies for a Sweet Treat
Ingredients
Equipment
Method
- Prepare dry ingredients by blending flour and freeze-dried strawberries in a food processor until finely ground. Set aside.
- Mix butter and sugar using a stand mixer until creamy and light, about 3-4 minutes.
- Combine the flour mixture with the creamy butter mixture until a cohesive dough forms. Avoid overmixing.
- Chill the dough for at least 20 minutes, shaped into a 1-inch thick rectangle.
- Shape cookies by rolling dough to 1/2-inch thick and cutting into shapes. Prick with a fork.
- Preheat the oven to 300°F. Bake cookies for 20-25 minutes until lightly browned on the bottom.
- Make the glaze by processing powdered sugar and freeze-dried strawberries until smooth. Stir in milk to achieve desired consistency.
- Glaze cookies once cooled, allowing excess to drip off and setting on a wire rack.
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