Strawberry Shortbread Cookies Recipe

If you’re ready to fall head over heels for cookies, Strawberry Shortbread Cookies are the irresistible treat you need in your baking rotation. Imagine classic buttery shortbread taken to new heights with bursts of strawberry flavor in every sweet, crumbly bite. These cookies are strikingly pretty, tea party-worthy, and honestly so easy to make that you’ll want to whip up a batch any day of the week. Whether you’re looking for a simple but showstopping dessert or just want to indulge in a little fruity bliss, this recipe puts stunning homemade cookies at your fingertips!

Ingredients You’ll Need

You don’t need a long shopping list to make spectacular Strawberry Shortbread Cookies—just a handful of simple, high-quality ingredients that each play a starring role. Every component is selected to balance the richness, impart a delicate crumb, and brighten the dough with natural berry color and flavor.

  • Unsalted butter: The foundation for melt-in-your-mouth shortbread; always use room temperature for easy creaming.
  • Powdered sugar: Creates that ultra-tender texture and just the right touch of sweetness, more subtle than granulated sugar would be.
  • Vanilla extract: Adds a soft, aromatic vanilla note that cozies up beautifully with strawberries.
  • All-purpose flour: Provides the structure and classic shortbread crunch—sift before using for the best crumb.
  • Salt: Essential for balancing flavors and making each ingredient pop, even in sweet bakes.
  • Freeze-dried strawberries: Bring intense berry flavor and a rosy hue, all without making the dough wet—don’t substitute with fresh!
  • Cornstarch: Optional, but it’s a pastry chef’s trick for extra delicate, tender cookies.
  • White chocolate or extra crushed strawberries (optional): These finishing touches add crunch, creaminess, or a bit more berry sparkle if you want to dress things up.

How to Make Strawberry Shortbread Cookies

Step 1: Cream the Butter and Sugar

Start by beating the softened unsalted butter with powdered sugar in a large mixing bowl. Use a hand mixer or stand mixer to blend the mixture until it’s light, creamy, and pale in color. Add the vanilla extract and mix just until combined—this base is key for softly sweet, melt-in-your-mouth Strawberry Shortbread Cookies.

Step 2: Mix the Dry Ingredients

In a separate bowl, whisk together the all-purpose flour, salt, freeze-dried strawberry powder, and cornstarch (if using). This dry blend ensures the biscuits bake evenly and get their beautiful pink color while staying crisp and tender.

Step 3: Combine to Form Dough

Gradually add the dry mixture to your butter mixture, stirring gently after each addition. Fold the dough just until it comes together; overmixing can make the cookies tough. When the dough is soft and cohesive, you’re ready for the next classic shortbread move!

Step 4: Shape and Chill the Dough

Shape the dough into a log, approximately 2 inches in diameter, and wrap it tightly in plastic wrap. Refrigerate the dough for at least 30 minutes—this step firms it up so your cookies slice cleanly and keep their adorable round shape while baking.

Step 5: Slice, Bake, and Cool

Preheat the oven to 325°F and line a baking sheet with parchment paper. Unwrap the chilled dough and slice into 1/4-inch rounds. Place each round on your tray with a little space in between—these cookies spread only slightly. Bake for 12 to 15 minutes, until the edges turn the faintest golden color. Let your Strawberry Shortbread Cookies cool completely before moving or decorating.

Step 6: Garnish (Optional)

If you want to give your cookies a bakery-worthy finish, drizzle with melted white chocolate or sprinkle with extra crushed freeze-dried strawberries. This not only looks gorgeous, but adds another layer of berry flavor or a touch of creamy sweetness to each bite.

How to Serve Strawberry Shortbread Cookies

Strawberry Shortbread Cookies Recipe - Recipe Image

Garnishes

The perfect finishing touch can be as simple as a dusting of extra strawberry powder, or a zigzag of melted white chocolate for extra drama. For a festive look, a scattering of finely chopped pistachios or even edible dried flower petals makes Strawberry Shortbread Cookies look straight out of a pastry shop.

Side Dishes

Pair these cookies with a hot cup of Earl Grey, a glass of sparkling lemonade, or—my favorite—a little bowl of vanilla Greek yogurt. If you’re hosting, a platter of fresh berries makes a beautiful complement, keeping the theme fruity and fresh.

Creative Ways to Present

Stack them in a glass jar tied with a ribbon for a thoughtful gift, or arrange them in tiers alongside other pastel bakes for an afternoon tea party. For a fun homemade dessert platter, sandwich a spoonful of whipped cream or soft vanilla ice cream between two Strawberry Shortbread Cookies—a playful twist everyone will love!

Make Ahead and Storage

Storing Leftovers

Once your Strawberry Shortbread Cookies are fully cooled, stash any extras in an airtight container at room temperature. They’ll stay perfectly crisp and fresh for up to one week, making them ideal for snacking, gifting, or enjoying with your morning coffee throughout the week.

Freezing

For longer storage, freeze your cookies in a single layer on a baking sheet before transferring to a freezer bag or container. They keep well for up to two months—just thaw at room temperature before serving. You can also freeze the dough log, then slice and bake fresh cookies on demand.

Reheating

If you like serving your cookies warm, pop them in a preheated 300°F oven for 2 to 3 minutes. This revives that just-baked aroma and returns the edges to crisp perfection, as if you’d just baked them that day!

FAQs

Can I use fresh or frozen strawberries instead of freeze-dried?

It’s important to stick with freeze-dried strawberries for this recipe. Fresh or frozen berries add moisture, which can make the cookies gummy or cause the dough not to set properly. Freeze-dried strawberries deliver intense flavor without messing with the delicate shortbread texture.

Do I need to chill the dough?

Yes, chilling the dough is crucial! It ensures clean, even slices and keeps the cookies from spreading too much in the oven. Plus, it gives the flavors time to meld for truly exceptional Strawberry Shortbread Cookies.

How do I crush the freeze-dried strawberries?

The quickest way is to place the strawberries in a resealable bag and crush them with a rolling pin until you get a fine powder. You can also pulse them in a mini food processor. Either way, you want the powder as fine as possible for even speckles of color and flavor in every cookie.

Can I double the recipe?

Absolutely! This dough doubles beautifully, and you can even freeze one log for later. Just make sure each dough log is well wrapped and use within a couple of months for best flavor.

What if I don’t have white chocolate for the drizzle?

No worries! The Strawberry Shortbread Cookies are delicious on their own or with a light dusting of extra strawberry powder. If you’re feeling creative, try a simple vanilla glaze or leave them plain for a classic, buttery treat.

Final Thoughts

If you’ve been searching for a treat that’s both stunning and completely satisfying, there’s nothing quite like homemade Strawberry Shortbread Cookies. Each bite is buttery and bursting with berry flavor—the kind of recipe that’s sure to become a tradition. Give them a try and don’t be surprised if they disappear in a flash!

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Strawberry Shortbread Cookies Recipe

Strawberry Shortbread Cookies Recipe

4.6 from 27 reviews

These Strawberry Shortbread Cookies are a delightful treat with a buttery texture and a burst of fruity flavor from freeze-dried strawberries. Perfect for any occasion, these cookies are sure to impress with their unique taste and beautiful presentation.

  • Author: Mollyyeh
  • Prep Time: 15 minutes
  • Cook Time: 15 minutes
  • Total Time: 1 hour (including chilling)
  • Yield: 24 cookies 1x
  • Category: Dessert
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian

Ingredients

Units Scale

Cookie Dough:

  • 1 cup unsalted butter, softened
  • 2/3 cup powdered sugar
  • 1 teaspoon vanilla extract
  • 2 cups all-purpose flour
  • 1/4 teaspoon salt
  • 1/2 cup freeze-dried strawberries, crushed into powder
  • 2 tablespoons cornstarch

Garnish:

  • Optional white chocolate drizzle or extra crushed strawberries

Instructions

  1. Cream Butter and Sugar: In a large bowl, cream together the softened butter and powdered sugar until smooth and fluffy. Mix in the vanilla extract.
  2. Prepare Dough: In a separate bowl, whisk together the flour, salt, crushed freeze-dried strawberries, and cornstarch. Gradually add the dry mixture to the butter mixture and stir until a soft dough forms.
  3. Chill and Shape: Shape the dough into a log, wrap in plastic wrap, and chill for at least 30 minutes.
  4. Bake: Preheat the oven to 325°F and line a baking sheet with parchment paper. Slice the dough into 1/4-inch rounds and place on the baking sheet. Bake for 12–15 minutes, or until the edges are just barely golden.
  5. Finish: Let cool completely before optionally drizzling with melted white chocolate or sprinkling with extra strawberry powder.

Notes

  • Freeze-dried strawberries provide concentrated flavor without added moisture—don’t substitute with fresh or frozen berries.
  • Cookies can be stored in an airtight container at room temperature for up to 1 week.

Nutrition

  • Serving Size: 1 cookie
  • Calories: 110
  • Sugar: 5g
  • Sodium: 40mg
  • Fat: 7g
  • Saturated Fat: 4.5g
  • Unsaturated Fat: 2g
  • Trans Fat: 0g
  • Carbohydrates: 11g
  • Fiber: 0g
  • Protein: 1g
  • Cholesterol: 20mg

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