Spring is on the horizon and these strawberry shortbread cookies are the perfect treat for the season. Rich and buttery, these cookies have freeze dried strawberries inside the dough and are topped with a fresh strawberry glaze.
Crisp, melt in your mouth strawberry shortbread cookies are so good with a cup of tea. These delicious, perfectly sweet treats are buttery, tender and have a fantastic fresh strawberry flavor.
They're great for freezing or gifting to friends and neighbors.
For more strawberry recipes, make sure to try my Strawberry Filled Cupcakes and Strawberry Apple Pie.
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Why You Will This Recipe
- Easy to make- This recipe has only 6 ingredients, most of which you probably have inside your pantry.
- Real strawberry flavor- No imitation strawberry flavor in here. These cookies are flavored with freeze dried strawberries, which have a strong natural strawberry flavor.
- Melt in your mouth texture- These buttery cookies are crisp, crumbly and literally dissolve in your mouth.
- Strawberry glaze- These cookies are dipped inside a strawberry glaze made with fresh strawberry puree.
Ingredient Notes
- Unsalted butter- Let the butter sit at room temperature for 2 hours. Softened butter incorporates easier and more smoothly than cold butter.
- Sugar- This recipe uses powdered sugar.
- Freeze dried strawberries- I grind these up inside a food processor to make a strawberry powder. You can find them at Target or Trader Joe's.
- Vanilla extract- Use pure vanilla extract for the best flavor.
- Flour- I use all purpose flour.
- Strawberries- Try to use ripe, bright red strawberries for the best strawberry flavor.
Step By Step Ingredients
STEP 1: Strawberry powder. Place freeze dried strawberries inside the food processor. Blend until the strawberries are finely ground.
STEP 2: Cream butter. Place softened butter and vanilla extract inside medium size bowl. Using a hand mixer, cream butter for 2 minutes. Then, add powdered sugar and beat for an additional 2 minutes until the mixture is fluffy.
STEP 3: Add the dry ingredients. Next, add ground freeze dried strawberries. Mix until combined. Then, add flour and salt. Mix on low speed just until combined. The dough will be crumbly.
STEP 4: Roll dough. Place the dough onto a lightly floured sheet of parchment paper and pat down. Sprinkle the top of the dough with flour to prevent the rolling pin from sticking.
Then, roll dough to ¼" in thickness. Place the rolled dough onto cookie sheet. Wrap in plastic wrap and refrigerate for 1 hour or freeze for 30 minutes.
STEP 5: Punch out cookies. Once chilled, remove dough from the refrigerator. Punch out desired shapes.
Gather the dough scraps, and roll them onto a lightly floured sheet of parchment paper. If they are too soft to cut out, refrigerate for 20-30 minutes until the dough firms up.
Then, cut them out and let them chill as the first batch bakes in the oven.
STEP 6: Bake the cookies. Preheat oven to 350°. Space cookies 1 inch apart. Bake for 10-12 minutes. Allow the cookies to cool completely before dipping them inside the glaze.
STEP 7. Make the glaze. Blend strawberries inside a food processor until smooth. Then, add strawberry puree to powdered sugar. Whisk until combined.
STEP 8: Dip the cookies. Take each cookie and dip into the strawberry glaze. You can sprinkle finely crushed freeze dried strawberries on top (optional).
Place cookies onto a wired rack to dry.
Expert Baking Tips
When measuring your flour, you should fluff up the flour with a spoon. Then, spoon the flour into the measuring cup. Once it reaches the rim of the cup, take the back of a knife and level the flour. Do not pack the flour down.
Make sure your cookies are completely chilled before baking. This helps your cookies hold their shape once they hit the hot oven.
Always start with room temperature butter. Pull the butter from the refrigerator 2 hours before mixing. To speed up the process, you can also warm the butter in the microwave in 10-15 second increments until it is softened.
When making the strawberry glaze, use ripe strawberries since they're really fragrant, extra sweet and have the best flavor.
FAQ
Yes, you can! I actually recommend it. This way, the dough has enough time to chill properly. You can refrigerate the dough for up to 5 days and keep it in the freezer for up to 3 months.
Shortbread cookies should always be tender, with a melt in your mouth crumbly texture. When baked, the edges will turn slightly golden with a nice crispy bite.
No, I do not recommend this. The freeze dried strawberries have a strong strawberry flavor. Also, using fresh strawberries would add liquid to the dough, which wouldn't be good.
Storage and Freezing
Store these strawberry shortbread cookies inside an airtight container at room temperature for up to 5 days.
Freezing
To freeze unbaked dough, wrap in plastic. Place inside a Ziplock freezer bag and freeze for up to 3 months. Alternatively if you have room in your freezer, you can roll the dough onto a piece of parchment paper and place it on a baking sheet. Wrap the entire baking pan with plastic wrap and freeze.
To freeze baked cookies, make sure they have cooled completely. Flash freeze them for 1 hour on a baking sheet. Then, place the cookies inside a Ziplock freezer bag.
To thaw, place the cookies inside the refrigerator overnight or leave at room temperature for 1 hour. Then, top with strawberry glaze.
Other Berry Recipes To Try
If you decide to try this recipe, please make sure to leave a STAR RATING on the recipe card and leave a comment below. I hope you enjoy this recipe!
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📖 Recipe
Strawberry Shortbread Cookies
Ingredients
Strawberry Shortbread Dough
- 1 cup Unsalted butter softened
- ½ cup Powdered sugar
- 1 teaspoon Vanilla extract
- 2 ¼ cups All purpose flour
- ¼ teaspoon Salt
- 2 tablespoon Freeze dried strawberries ground fine
Strawberry Glaze
- ¼ cup Strawberry puree
- 1 cup Powdered sugar
Instructions
Strawberry Shortbread Dough
- Place freeze dried strawberries inside the food processor. Blend until the strawberries are completely ground and turn into a powder.
- Place softened butter and vanilla extract inside medium size bowl. Using a hand mixer, cream butter for 2 minutes. Then, add powdered sugar and beat for an additional 2 minutes until the mixture is fluffy.
- Next, add ground freeze dried strawberries. Mix until combined. Then, add flour and salt. Mix on low speed just until combined. The dough will be slightly crumbly.
- Take the dough and form it into a ball. Place the dough onto a lightly floured sheet of parchment paper and pat down. Sprinkle the top of the dough with flour to prevent the rolling pin from sticking.
- Then, roll dough to ¼" in thickness. Place the rolled dough onto cookie sheet. Wrap in plastic wrap and refrigerate for 1 hour or freeze for 30 minutes.
- Once chilled, remove dough from the refrigerator. Punch out desired shapes. Next, take a small offset spatula and carefully run it underneath each shape to release it from the parchment paper.Gather the dough scraps, and roll them onto a lightly floured sheet of parchment paper. If they are too soft to cut out, refrigerate for 20-30 minutes until the dough firms up.
- Then, cut them out and let them chill as the first batch bakes in the oven.
- Preheat oven to 350°. Space cookies 1 inch apart. Bake for 10-12 minutes. Allow the cookies to cool completely before dipping them inside the glaze.
Strawberry Glaze
- Blend strawberries inside a food process until you have a smooth puree. Then, add strawberry puree to powdered sugar. Whisk until smooth.
- Take each cookie that has completely cooled and dip into the strawberry glaze. You can sprinkle finely crushed freeze dried strawberries on top (optional). Place cookies onto a wired rack to dry. Serve and enjoy!
Notes
- Servings amount will vary depending on the size cookie cutter you use.
- Measure freeze dried strawberries once they are ground.
Meredith
I've scrolled through the recipe several times and cannot find a recommended baking temperature. I think I will try 325 and hope for the best.
Kristen Espino
You are absolutely correct. My apologies. I baked them at 350 but 325 will work as well, just take a little bit longer to bake. I will go ahead and fix that typo.