These buttery Strawberry Shortbread Cookies are absolutely delicious and the best strawberry cookie you will ever taste. The recipe is based on my classic shortbread cookie and the freeze-dried strawberries ensure these buttery cookies have an amazing, real strawberry flavor in every bite.
I love the flavor of these cookies and I can never eat just one (or three) because strawberry is one of my favorite flavors. This strawberry cookie recipe is buttery but has an incredibly tart and fruity flavor from the strawberries. I updated the recipe to include even more freeze-dried strawberries for more flavor.
These cookies are so good that even as I write this post I'm trying hard not to get up and go get another cookie.
Since I love shortbread cookies so much I’ve been experimenting with different flavors such as Chocolate Shortbread and Lemon Shortbread Cookies, that I think you'll love.
But if you came for that delicious strawberry flavor then check out my other strawberry desserts such as Homemade Strawberry Sauce, Strawberry Almond Cake, and my famous Strawberry Curd.
Ingredients for Strawberry Shortbread Cookies
Here are the ingredients that you will need for these absolutely delicious freeze-dried strawberry cookies:
- Freeze-Dried Strawberries: Freeze-dried strawberries are what I use to get that fresh strawberry flavor in the cookies and in the strawberry glaze. I get the strawberries from Trader Joe’s, but check Amazon for other options.
- Strawberry Glaze. This glaze is made with a simple combination of powdered sugar, freeze-dried strawberries and whole milk. The milk gives the glaze a creamy look and texture, but if you don't have milk, you can use water instead. If using water, start by adding 1 teaspoon at a time.
Full ingredients, measurements, and instructions are in the recipe card at the bottom of this post.
How to Make Strawberry Shortbread Cookies
Even though these strawberry cookies don’t have a lot of ingredients start out my measuring out all the ingredients before you start making the cookie. Using a kitchen scale to weigh the ingredients will ensure the best results and is quicker than measuring by volume (i.e. using measuring cups).
Step 1: Place the flour and the freeze-dried strawberries in a bowl of mini food processor and process until the flour turns pink and the freeze-dried strawberries are finely ground.
Step 2: If using a kitchen scale, place the bowl of a stand mixer on the scale and weigh in the sugar and butter. Next add the salt.
Step 3: Beat the sugar, butter, vanilla extract, and salt on medium speed with a paddle attachment until the mixture is creamy and smooth. Scrape the bottom and sides of the bowl.
Step 4: Next add all of the strawberry flour mixture and mix on low speed until all the dry ingredients are fully incorporated and the dough comes together.
Step 5: Scrape the strawberry cookie dough onto a lightly floured surface. Press the dough together to knock out any air pockets.
Step 6: Roll the dough out to 1/2-inch thick.
Step 7: Use a cookie cutter to cut the dough into your desired shape.
Step 8: Chill the unbaked cookies for 20 minutes. The cookies can be refrigerated for up to 2 days. If not baking the cookies the same day, cover them with plastic wrap to keep them from drying out.
Step 9: Bake the cookies for 20-25 minutes. The cookie should be done but barely brown on the bottom. Let the cookies cool on the baking sheet for 5 minutes, then move them to a wire rack and let them cool completely before adding the glaze.
How to Make the Strawberry Glaze
Place the powdered sugar and the freeze-dried strawberries in the bowl of a mini-food processor. Process the mixture until it turns pale pink.
Pour the mixture into a bowl and add the milk. Stir together until the glaze is smooth. If you want a thinner glaze add milk 1/2 teaspoon at a time until the desired consistency is reached.
Dip the top side of the cooled cookies into the glaze and as you pull it up shake off any excess glaze. Lay the cookies on a wire rack and let the glaze set if serving them for a party of packing them in a box as a giveaway.
What Are Freeze-Dried Strawberries
Freeze-dried strawberries are fresh berries that have been frozen and then placed under vacuum to remove all the moisture. The flavor and nutrients are more concentrated so you only need a little to add the intense fruit flavor to baked goods, like these shortbread cookies or your favorite snacks like yogurt.
And since the water has been removed it is easier to add the strawberry flavor to your baked goods without making the dough or frosting too soft or too wet (see my recipe for Strawberry Mascarpone Buttercream that's part of my Red Velvet Cupcake Recipe).
Pro Tips for Making These Cookies
- For the best results use a kitchen scale to weigh the ingredients. The ratio of flour, butter, and sugar is the key to the cookies keeping their shape. Too much flour will result in a dry, crumbly cookie and too little flour will result in a cookie that spreads.
- Use great-tasting butter. The taste of the butter is very prominent once the cookies are baked so make sure your butter tastes great.
- Bake the cookies on parchment paper instead of Silpat. I noticed that the bottom of the cookies flare out just a little bit when baked on Silpat
- When baking multiple batches, don't place unbaked cookies on a warm baking sheet.
If you make these yummy strawberry shortbread cookies please leave a rating and a comment below.
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Soft and Tender Strawberry Shortbread Cookies
Ingredients
- 11-1/4 ounces (320 grams) unbleached all-purpose flour
- 3/4 ounce (21 grams) freeze-dried strawberries
- 8 ounces (227 grams) unsalted butter room temperature, 65-68 degrees F
- 4 ounces (114 grams) granulated sugar
- 1/2 teaspoon kosher salt
- 1 teaspoon pure vanilla extract
Strawberry Glaze
- 1 cup (120 grams) powdered sugar
- 1/2 ounce (14 grams) freeze-dried strawberries
- 3-5 tablespoons whole milk
Instructions
- The recipe for strawberry glaze has been changed to use freeze-dried strawberries instead of fresh strawberries. The freeze-dried strawberries produce a stronger strawberry flavor.
Strawberry Shortbread Cookies
- Measure the flour into a medium-sized bowl. Place 1/3 of the flour and the freeze-dried strawberries in a mini food processor and process until the freeze-dried strawberries are completely pulverized. Pour this mixture into the main bowl of all-purpose flour.
- If you don’t have a food processor place the freeze-dried strawberries in a zip top freezer bag. Use a rolling pin to beat the strawberries until they are powdery and fine and you don’t see any large pieces. Pour the strawberries into the bowl ith the flour and whisk to combine.
- Place the butter, sugar, pure vanilla extract, and salt in the bowl of a stand mixer with the paddle attachment and mix on medium speed until the mixture is smooth and creamy, about 2 minutes. Stop the mixer, scrape down the bowl and paddle attachment.
- Add all the flour-strawberry mixture at once. Turn the mixer to low speed and mix until all the dry ingredients are combined and the dough forms into a cohesive dough ball. The dough will be crumbly at first but then form into a dough ball.
- Turn the cookie dough out onto a lightly floured surface. You can turn it out onto a large piece Silpat. Use your hands to shape the dough into a rectangle and lightly flour the top of the dough. Do not use too much flour, just enough to keep the rolling pin from sticking.
- Roll the dough out to 1/2-inch thick. Use a 2-inch round cookie cutter to cut out the cookies. Place the cookies on a board or small sheet pan lined. Prick each cookie in the center with the tines of a fork. Pricking the cookies will allow the steam from the butter to escape when the cookies bake and ensure the cookies stay flat when baked.
- Chill the dough in the refrigerator for at least 20 minutes. Chilling the dough will help the cookies hold their shape when baking. The dough can be refrigerated for to 2 days. If not baking the cookies within 2 hours of refrigerating them, cover them with plastic wrap to keep them from drying out.
- While the cookies are chilling preheat the oven to 300 degrees F. Line a half baking sheet with parchment paper. You can also use Silpat, but I noticed when baking these cookies on Silpat the bottom of the cookies tend to flare out as they bake.
- Place the cookies on a half baking sheet, 2 inches apart (12 cookies in total). Bake the cookies for 20-23 minutes. The baking time will vary
- The goal of baking at 300 degrees F is to bake the cookie without browning it on top, they will have just a little color on the bottom. To check for doneness after 20 minutes, take an offset spatula and gently flip one of the cookies over. If the cookie holds together and there a little bit of browning on the bottom, the cookie is done.
- Take the cookies out of the oven and allow them to cool for about 5 minutes on the cookie sheet before moving them to a wire rack to completely cool.
- At this point the cookies are ready to eat. If you want to glaze them with a strawberry glaze follow the directions for the strawberry glaze.
Strawberry Glaze
- Place the powdered sugar and freeze-dried strawberries in the bowl of mini food processor and processor until the freeze-dried strawberries are powdery and the whole mixture is a pale pink.
- Pour the sugar-strawberry mixture into a small mixing bowl. Add 3 tablespoons of milk and stir until the mixture is creamy and smooth and there are no lumps. The glaze will be thick. If you want a thinner glaze, add milk 1/2 teaspoon at a time until the desired consistency is achieved.
- Holding each cookie on their sides, dip the top of the of the cookie into the glaze. Press down slightly to ensure the whole of the top side is covered. Lift the cookie up and shake off any excess glaze. Place the cookie back on the wire rack and let the glaze set.
Storing the Cookies
- The unglazed cooled cookies can be stored in an airtight container at room temperature for up to 10 days. Shortbread cookies keep remarkably well, so they can be enjoyed for a long period of time.
- The glazed cookies are good at room temperate for 2 to 3 days. The amount of sugar in the glaze stabilizes the little bit of milk that is added so it doesn’t go bad. After 2 or 3 days store the cookies in the refrigerator in an airtight container.
Notes
- All-Purpose Flour - 2 1/2 cups
- Unsalted Butter - 1/2 cup (16 tablespoons)
- Granulated Sugar - 1/2 cup + 2 tablespoons
Bonnie Ricciardelli says
These cookies are delicious!! I think that the recipe is perfect. My only complaint is that I wish that there was a way to make them more attractive. I just made them for a dinner party. They are yummy!
Cheryl Norris says
Hi Bonnie
Thank you for trying this recipe, I'm so glad you liked these cookies.😁 In terms of making them more attractive you could try different cookie cutters or pipe a decoration on top.
Bonnie Ricciardelli says
Hi Cheryl,
Love the cookies. Im going to try a little red peppercorns ground up in the glaze to give it a punch in color and flavor.
Cheryl Norris says
Hi Bonnie
I like the idea of this flavor combination. How did it taste?