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.
- Ingredients for Strawberry Shortbread Cookies
- How to Make Strawberry Shortbread Cookies
- How to Make the Strawberry Glaze
- How to Store the Cookies
- What Are Freeze-Dried Strawberries
- Pro Tips for Making These Cookies
- Frequently Asked Questions
- If You Like This Recipe, Try These Recipes
- Strawberry Shortbread Cookies
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.
Ingredients for Strawberry Shortbread Cookies
Here are the ingredients that you will need for these absolutely delicious freeze-dried strawberry cookies:
- Unbleached All-Purpose Flour. Use all-purpose unbleached flour for this recipe.
- 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.
- Unsalted Butter. Butter adds flavor and produces a nice tender cookie. You can use salted butter, but don't add the additional salt that the recipe calls for. It's also important to use a good quality butter that tastes good. Make sure to use room temperature butter for the best texture and to ensure the dough comes together.
- Granulated Sugar. Granulated sugar produces nice crisp edges and helps with the light browning on the bottom edge of the cookie.
- Pure Vanilla Extract: Vanilla extract pairs really well with the strawberry flavor and helps elevate the overall flavor of the cookie.
- Kosher Salt. The salt bumps up all the other flavors.
- Powdered Sugar: The powdered sugar also known as confectioners’ sugar is used to make the strawberry glaze.
- Whole Milk: A little milk is used to make the strawberry glaze
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.
Check the freeze-dried strawberries before adding them to the flour and remove any pieces that are brown or have a large brown spot. I discovered that any discoloration can make the berries taste bitter.
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: Pour 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/ -inch thick. Use these guides to help maintain even thickness.
Step 7: Use a cookie cutter to cut the dough into your desired shape.
Step 8: Prick the top of the cookies with the tines of a fork. The purpose of the wholes is to release the steam from the butter as the cookies bake. Without the holes, the steam will bubble up through the cookie and create uneven surface.
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.
The final bake time can vary from oven to oven. If you’re making these cookies for the first time, do a test bake with two cookies to determine the right amount of time for your oven.
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.
How to Store 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.
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).
I'm get all my freeze-dried fruit from Trader Joe's, but you can also get them at Whole Foods and Target.
If you like the fruity flavor of this cookie there are many options for your to try.
- Try freeze-dried raspberries for a delicious Raspberry Shortbread Cookie.
- Freeze-dried apples combined with 1 teaspoon of cinnamon are perfect for fall flavors.
- And freeze-dried pineapple combined with macadamia nuts will give you a nice tropical combination.
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.
Frequently Asked Questions
Yes, the unbaked cookies can be frozen for up to 3 months. When ready to bake the cookies preheat the oven and bake the cookies directly from the freezer. They will need a few extra minutes in the oven.
A short stay in the fridge will firm up the cookies and solidify the butter. The cold dough won't spread and chilling the dough helps concentrate the flavors for the best ever shortbread
Shortbread is called short because of the traditional ratio of one part sugar to two parts butter which results in a high-fat content dough. This yields a soft, buttery crumb that melts in your mouth, similar to short crust pastry.
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If You Like This Recipe, Try These Recipes
Strawberry Shortbread Cookies
- 11-1/4 ounces (320 grams) unbleached all-purpose flour
- 3/4 ounces (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
- 1 cup (115 grams) powdered sugar
- 1/2 ounce (14 grams) freeze-dried strawberries
- 3-5 tablespoons whole milk
- 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.
- 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.
- All-Purpose Flour - 2 1/2 cups
- Unsalted Butter - 1/2 cup (16 tablespoons)
- Granulated Sugar - 1/2 cup + 2 tablespoons