Strawberry Shortbread Cookies deliver a soft, tender bite with rich butter flavor and a vibrant strawberry finish. These classic Shortbread Cookies use simple pantry staples and freeze-dried berries for bold taste without extra moisture. Finished with a delicate Strawberry Glaze, they create a beautiful Dessert perfect for Tea Time, gifting, or everyday indulgence.

Story

I have always loved traditional shortbread for its pure simplicity. However, once I began baking Strawberry Shortbread Cookies, I realized how a single ingredient could transform a classic recipe. The freeze-dried strawberries add concentrated flavor without altering the dough’s delicate texture.

Because Strawberry Shortbread Cookies rely on butter as the foundation, every step matters. First, you cream the butter just until smooth. Then, you gently mix the flour and strawberry powder to keep the crumb tender. As a result, the cookies bake evenly and stay pale on top.

Moreover, I appreciate how these Strawberry Shortbread Cookies fit into any occasion. They feel elegant enough for afternoon tea, yet simple enough for a weekend baking session. Even better, the strawberry glaze adds a subtle sweetness that complements the buttery base without overpowering it.

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°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

Step-by-Step Instructions

Preparing the Ingredients

Measure the flour into a medium bowl. Then place one-third of the flour and the freeze-dried strawberries into a mini food processor. Pulse until the strawberries turn completely powdery. Afterward, combine this strawberry-flour mixture with the remaining flour and whisk thoroughly.

If you do not own a food processor, place the strawberries in a zip-top bag and crush them with a rolling pin until finely ground. Next, mix the powder into the flour evenly.

Meanwhile, place the butter, sugar, vanilla extract, and salt into the bowl of a stand mixer fitted with the paddle attachment. Beat on medium speed for about two minutes until smooth and creamy. Scrape down the bowl to maintain even mixing.

Add the flour mixture all at once. Mix on low speed until the dough forms a cohesive ball. At first, it may look crumbly, but continue mixing gently until it comes together.

Turn the dough onto a lightly floured surface. Shape it into a rectangle and roll it to 1/2-inch thickness. Using a 2-inch round cutter, cut out cookies and place them on a lined board. Prick each cookie with a fork to release steam during baking. Chill for at least 20 minutes.

Cooking Instructions

Preheat the oven to 300°F while the cookies chill. Line a baking sheet with parchment paper.

Arrange the cookies two inches apart. Bake for 20–23 minutes. The tops should remain pale, while the bottoms show light golden color. To check doneness, gently flip one cookie. If it holds together and shows slight browning underneath, remove the tray.

Allow the cookies to cool for five minutes before transferring them to a wire rack.

To prepare the glaze, process the powdered sugar and freeze-dried strawberries until powdery and pale pink. Transfer to a bowl and stir in three tablespoons of milk until smooth. Adjust consistency as needed.

Dip each cooled cookie top into the glaze. Shake off excess and place back on the rack to set.

Tips for Perfect Results

Common Mistakes to Avoid

First, avoid overmixing once you add the flour. Overworking the dough creates tough cookies. Additionally, do not skip chilling. Cold dough prevents spreading and preserves shape. Finally, bake at 300°F rather than higher temperatures to keep the tops pale.

Pro Tips for Better Flavor

Use high-quality butter because it defines the flavor. Also, sift the strawberry powder thoroughly to avoid lumps. For deeper strawberry notes, allow the glaze to fully dry before stacking.

Serving and Storage

How to Serve

Serve Strawberry Shortbread Cookies with hot tea, coffee, or sparkling lemonade. Arrange them on a tiered tray for gatherings or package them in gift boxes during holidays.

How to Store Leftovers

Store unglazed cookies in an airtight container at room temperature for up to 10 days. Glazed cookies stay fresh at room temperature for 2–3 days. After that, refrigerate in an airtight container.

Conclusion

Strawberry Shortbread Cookies combine simplicity with vibrant flavor. With just a handful of ingredients and careful technique, you can create bakery-style cookies at home. Try this recipe for your next tea gathering and enjoy every buttery, strawberry-filled bite.

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Frequently Asked Questions

Can I make Strawberry Shortbread Cookies ahead of time?

Yes. You can refrigerate the dough for up to two days. Additionally, freeze-cut cookies for up to three months and bake directly from frozen, adding a few extra minutes.

Why use freeze-dried strawberries instead of fresh?

Freeze-dried strawberries provide concentrated flavor without extra moisture. Therefore, they maintain the tender shortbread texture.

Can I make these cookies slice-and-bake style?

Absolutely. Shape the dough into a log, chill until firm, then slice into rounds before baking. This method works well for consistent thickness.