Imagine biting into a tender, buttery cookie that crumbles delicately between your teeth, revealing bursts of bright, real strawberry flavor in every bite—these Strawberry Shortbread Cookies are everything you could want in a homemade treat. With their melt-in-your-mouth texture and cheerful pink hue, these cookies are as pretty as they are delicious, whether enjoyed with tea, shared at a picnic, or gifted to someone special. Get ready to fall in love, one crumb at a time!
Ingredients You’ll Need
There’s true beauty in simplicity, and every ingredient in these Strawberry Shortbread Cookies has an important role: from creating the signature texture to highlighting the irresistible strawberry flavor. Here’s what you’ll need (plus a few smart tips for best results):
- Unsalted Butter: The backbone of shortbread, providing richness and that ultra-tender crumb we all crave.
- Powdered Sugar: Sweetens the dough and keeps the cookies soft and almost melt-in-your-mouth light.
- Vanilla Extract: Rounds out the strawberry flavor and adds a lovely, comforting aroma.
- All-Purpose Flour: The structure builder—use just enough to hold everything together without toughening the cookies.
- Salt: Just a pinch enhances the buttery and fruity flavors.
- Freeze-Dried Strawberries: The secret weapon for an intense, natural strawberry punch—don’t substitute with fresh or frozen berries!
- Cornstarch: Makes the cookies extra tender and delicate, though it’s optional if you prefer a firmer bite.
- White Chocolate & Extra Strawberries (for garnish): Drizzling or sprinkling these on top adds glamour and another flavor dimension.
How to Make Strawberry Shortbread Cookies
Step 1: Cream the Butter and Sugar
Start by placing your softened unsalted butter in a large mixing bowl, then add powdered sugar. Using a hand mixer or stand mixer, beat them together until the mixture is light, smooth, and fluffy. This airiness will help create that signature tender, crumbly cookie base. Finish this step by mixing in the vanilla extract until fully incorporated.
Step 2: Mix the Dry Ingredients
In a separate bowl, whisk together the all-purpose flour, salt, crushed freeze-dried strawberries, and cornstarch (if using). Make sure the strawberry powder is evenly distributed—this ensures every cookie gets a pop of berry color and flavor in every bite.
Step 3: Combine the Mixtures
Gradually add your dry ingredients to the creamed butter mixture, stirring gently with a spatula or on low speed. Mix until just combined and a soft, slightly sticky dough forms—don’t overwork it, or the cookies will lose their delicate crumb.
Step 4: Shape and Chill
Turn the dough out onto a piece of plastic wrap and gently shape it into a log, about two inches in diameter. Wrap it tightly and refrigerate for at least 30 minutes. Chilling is crucial for sliceable, neat cookies and prevents spreading in the oven.
Step 5: Slice and Bake
Preheat your oven to 325°F and line a baking sheet with parchment paper. Unwrap the chilled dough and slice it into quarter-inch rounds, arranging them about an inch apart. Bake for 12–15 minutes, just until the edges begin to turn golden—the centers should stay pale and soft. Let the cookies cool completely before handling for best texture.
Step 6: Finishing Touches
Once cooled, give your cookies the finishing touch—drizzle with melted white chocolate or sprinkle with a bit of extra strawberry powder. This not only elevates the look but also adds delicious detail that makes these Strawberry Shortbread Cookies irresistible.
How to Serve Strawberry Shortbread Cookies
Garnishes
The right decorative touches make your cookies feel extra special! A simple white chocolate drizzle adds elegant shine and a sweet contrast to the tart strawberries. For a more natural look, lightly dust with extra crushed freeze-dried strawberry powder for a pretty, rosy blush on top. Even a tiny sprig of mint can add a pop of green for festive occasions.
Side Dishes
Pairing these Strawberry Shortbread Cookies with a fragrant cup of tea or some homemade lemonade creates a charming afternoon treat. For something richer, serve them alongside fresh whipped cream, vanilla ice cream, or a bowl of macerated berries for double the fruit. The buttery cookies balance out creamy or tangy sides beautifully.
Creative Ways to Present
Presentation can transform these cookies from simple to spectacular: arrange them in gift tins lined with parchment for gorgeous edible gifts, or stack them on tiered cake stands for birthday parties and showers. Try serving with fresh strawberries on the side or tucking a few cookies into lunchboxes for mid-afternoon joy.
Make Ahead and Storage
Storing Leftovers
Keep your Strawberry Shortbread Cookies tasting fresh by storing them in an airtight container at room temperature. They’ll stay delicious for up to a week, but truthfully, they rarely last that long once family and friends get a taste!
Freezing
You can freeze the unbaked dough log for up to a month—just wrap tightly in plastic and place in a zip-top bag. When ready to bake, let it thaw just enough to slice, and follow the same baking instructions for perfectly fresh cookies on demand.
Reheating
If your cookies lose a bit of their crispness after a few days, you can refresh them by popping them on a parchment-lined baking sheet in a 300°F oven for about 4 minutes. Let them cool before removing—they’ll return to their blissful, crumbly state.
FAQs
Can I use fresh or frozen strawberries instead of freeze-dried?
No, freeze-dried strawberries are essential! They provide intense flavor and vivid color without adding extra moisture, which could ruin the shortbread texture. Stick to freeze-dried for the best Strawberry Shortbread Cookies.
How do I get the strawberries evenly incorporated?
Make sure the freeze-dried strawberries are fully crushed to a powder before mixing with the flour. This helps distribute color and flavor seamlessly through the dough, ensuring every bite is bursting with berry goodness.
Can I make the dough ahead of time?
Absolutely! The cookie dough can be prepared and chilled up to 48 hours in advance. You can even freeze the whole dough log for a month and slice off cookies whenever a craving strikes.
Is cornstarch necessary for the recipe?
Cornstarch gives these cookies extra tenderness, but it’s optional. If you prefer a sturdier, classic shortbread bite, you can leave it out without losing any flavor.
How do I know when the cookies are done baking?
Look for just-barely golden edges while the centers remain pale—this is the secret to perfectly tender Strawberry Shortbread Cookies. Avoid overbaking or the cookies will lose their signature melt-in-your-mouth texture.
Final Thoughts
These Strawberry Shortbread Cookies are bound to steal hearts wherever you share them. Whether you’re baking for a party or just because, their pretty color and bold berry flavor always make the moment feel special. Give them a try—you’ll find yourself reaching for this recipe again and again!
Print
Strawberry Shortbread Cookies Recipe
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 1 hour (including chilling)
- Yield: 24 cookies
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
Indulge in the delightful combination of buttery shortbread and the sweet-tart flavor of strawberries with these Strawberry Shortbread Cookies. These fruity cookies are perfect for any occasion, from afternoon tea to dessert time.
Ingredients
Shortbread Cookies:
- 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
Optional Garnish:
- White chocolate drizzle or extra crushed strawberries
Instructions
- 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.
- 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.
- Chill and Bake: Shape the dough into a log, wrap in plastic wrap, and chill for at least 30 minutes. 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.
- Optional Garnish: 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.
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