Introduction

Strawberry Shortbread Cookies are a delightful blend of buttery richness and bright strawberry flavor. These tender, melt-in-your-mouth treats are perfect for any occasion, offering a sophisticated yet comforting indulgence.

A close-up image of three stacked strawberry shortbread cookies, each cookie having two layers of light beige shortbread with a visible crumbly texture, separated by a thick layer of bright red strawberry jam. The top cookie is covered with a smooth pale pink icing that has small red specks and is decorated with two thin, shiny slices of fresh strawberry. Surrounding the stack on a white marbled surface are more similar shortbread cookies with the same pink icing and strawberry slices on top, with blurred fresh strawberries in the background. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 ounce freeze-dried strawberries
2 cups all-purpose flour
1 cup (2 sticks) butter, softened
1/2 cup powdered sugar
1 teaspoon vanilla extract
1 cup powdered sugar (for glaze)
2 tablespoons milk (for glaze)

Instructions

Step 1: Preheat your oven to 325°F (165°C) and line a baking sheet with parchment paper.
Step 2: In a large bowl, cream together the softened butter and 1/2 cup powdered sugar using an electric mixer on medium speed for 2 to 3 minutes, or until light and fluffy. Scrape down the sides of the bowl as needed.
Step 3: Add the vanilla extract to the butter mixture and beat for another 30 seconds until fully incorporated.
Step 4: In a separate bowl, whisk together the flour and crushed freeze-dried strawberries until evenly combined.
Step 5: Gradually add the flour mixture to the creamed butter mixture, mixing on low speed just until combined. Do not overmix; the dough will be crumbly.
Step 6: Gather the dough into a ball and press it into a flat disk. Wrap in plastic wrap and chill in the refrigerator for at least 30 minutes.
Step 7: Roll out the chilled dough on a lightly floured surface to about 1/4 inch thick. Cut into desired shapes using cookie cutters.
Step 8: Place the cookies on the prepared baking sheet about 1 inch apart. Bake for 15 to 18 minutes until the edges are lightly golden.
Step 9: Remove from oven and allow cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Step 10: To make the glaze, whisk together 1 cup powdered sugar and 2 tablespoons milk until smooth. Drizzle or spread the glaze over the cooled cookies and let set before serving.

Tips & Variations

For a more intense strawberry flavor, finely crush the freeze-dried strawberries before mixing into the flour.
Replace the vanilla extract with almond extract for a different flavor twist.
Use fresh strawberries for a chunkier texture, but reduce or omit the glaze to prevent sogginess.
Store the glaze separately and dip cookies just before serving if you prefer a crisp cookie.

Storage

Store cookies in an airtight container at room temperature for up to 5 days. If glazed, keep the cookies in a single layer to avoid smudging the glaze. You can also freeze unglazed cookies in a sealed container for up to 2 months; thaw before glazing and serving. Reheat glazed cookies in a low oven (300°F/150°C) for a few minutes if you prefer warmed treats.

How to Serve

A stack of three round cookies is shown, each cookie has two layers of light golden biscuit with a thick red strawberry jam layer between them, topped with a smooth light pink icing that has small strawberry slices embedded in it. The cookies are placed on a white marbled surface, with some single iced cookies and whole strawberries blurred in the background. The texture of the biscuit looks soft and crumbly, the jam is shiny and slightly thick, while the icing is glossy yet smooth. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use fresh strawberries instead of freeze-dried?

Fresh strawberries can be used, but they add moisture that may change the dough’s texture. If using fresh, finely chop and reduce the amount or skip the glaze to prevent soggy cookies.

How do I prevent the cookies from spreading too much?

Make sure the butter is softened but not melted, and chill the dough before rolling and cutting. This helps cookies hold their shape during baking.