These Strawberry Shortbread Cookies are a riff on my popular Shortbread Cookie recipe. I love the taste of strawberries and I'm excited to present this strawberry cookie. Strawberries mean spring to me and I'm always excited when the first local strawberries begin appearing in the farmer's markets. These cookies are as easy as the recipe for the classic shortbread cookie with the additional step of adding the freeze-dried strawberries.
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 your favorite baked goods or even 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 (see my recipe for Strawberry Mascarpone Buttercream that's part of my Red Velvet Cupcake Recipe).
I'm get all my freeze-dried fruit from Trader Joe's, but I also seen freeze-dried fruit at Whole Foods and Target. Or maybe you have a good friend who would be willing to send you some if you can get it at a local store.
How to Make Strawberry Shortbread Cookies
This recipe is a variation of my regular shortbread cookie and just as easy to make. But I do want to caution that you can add too much of the freeze-dried strawberries. The first time I made these cookies, I added twice as much of the berries and while the cookies had a beautiful dark pink color and intense strawberry flavor, they also left a bitter after taste in my mouth. Freeze drying the berries not only concentrates the flavor, but also the natural acidity of the berries. So if you decide to change the amount of freeze-dried fruit be careful of adding too much.
The base recipe is the 3-2-1 Shortbread Cookie because the basic recipe is a ratio between flour, butter, and sugar.
- 12 ounces of flour
- 8 ounces of unsalted butter
- 4 ounces of granulated sugar
All the ingredients are listed primarily by weight and you will get better results if you weigh these ingredients. I have also shown the imperial measurements in the notes if you don't have a scale, but I recommend getting a scale for future bakes.
The ingredients are mixed together and after the cookies are cut out the dough is chilled for 20 minutes before baking. The cookies are baked at 300 degrees F to prevent them from browning, but if you want a little color on your cookie, increase the oven temperature to 325 degrees F and start checking the cookie after 15 minutes.
How to Make the Strawberry Glaze
This recipe is the first time that I have made a glaze in the food processor and I love this method. The strawberries are coarsely chopped and then combined with the powdered sugar in the bowl of a food processor and processed until the mixture is homogenous and smooth. No fruit or powdered sugar lumps.
The final consistency of the glaze will depend on how juicy the berries are. Most supermarket berries are on the low end of liquid so this recipe will work as written. But if you are using a local strawberry that is really juicy (for Portland. Oregon, where I live that would be the Hood strawberry) you made need to adjust the amount of powdered sugar to get the desired consistency.
When the glaze is done and the cookies are cooled drizzle or spread the glaze over the cookies. You can also dip half the cookies in the glaze and sprinkle with freeze-dried berries for a very pretty and festive presentation.
I hope you try these cookies. They're a great any time cookie and great to make when you need a quick or easy dessert. Leave a comment if you make these cookies or have a question.
Strawberry Shortbread Cookies
Strawberry Shortbread Cookies
- 4 ounces (114 grams) granulated sugar
- 8 ounces (227 grams) unsalted butter, room temperature
- 12 ounces (340 grams) all-purpose flour
- 1/2 teaspoon kosher salt
- 1/2 ounce freeze-dried strawberries
- 1/4 cup (45 grams) chopped strawberries
- 1 cup (115 grams) powdered sugar
Strawberry Shortbread Cookie
- Place the sugar and the freeze-dried strawberries in the bowl of a food processor and process until freeze-dried strawberries are pulverized, about 30 seconds.
- Place the butter, strawberry-sugar mixture, and salt in the bowl of a stand mixer with the paddle attachment and mix on medium speed until the mixture is smooth about 2 minutes. Stop the mixer, scrape down the bowl and add all the flour at once. Turn the mixer to low speed and mix until all the flour is just combined. The dough will be crumbly at this point. Increase the mixer speed to medium and mix until the dough has completely come together, about 2 minutes.
- Turn the cookie dough out onto a lightly floured surface. You can also use a large piece of parchment paper or 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 parchment-lined cookie sheet about 1-inch apart. Prick each cookie in the center with a fork. Pricking the cookies will ensure they bake in the center.
- Reroll the cookie dough and continue to cut out cookies until all the dough has been used. You might have a small piece left over.
- Chill the dough in the refrigerator for at least 20 minutes. Chilling the dough will help the cookies hold their shape when baking.
- While the dough is chiiling preheat the oven to 300 degrees F
- Bake the cookies for 25-30 minutes. The bottom of the cookies will be lightly golden brown.
- 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 cookie rack to completely cool.
- The shortbread cookies can be stored in an airtight container for 1 week.
- Combine the chopped strawberries and the powdered sugar in the bowl of a food processor and process until no bits of powdered sugar or large chunks of berries remain. At this point, the glaze is ready for the cooled cookies. If you want a thicker glaze, add powdered sugar 1/2 cup at a time until it is the desired consistency. If you want a thinner glaze, add chopped berries, 2 tablespoons at a time.
- All-Purpose Flour - 2 1/2 cups + 2 tablespoons
- Unsalted Butter - 1/2 cup (16 tablespoons)
- Granulated Sugar - 1/2 cup + 2 tablespoons