Strawberry Shortbread Cookies
Buttery, Sweet, and Perfectly Fruity
There’s nothing quite as elegant as Strawberry Shortbread Cookies, combining the buttery, crumbly texture of classic shortbread with strawberries' bright, sweet flavor. These cookies are perfect for holidays, tea parties, or any occasion that calls for a touch of sweetness and sophistication.
With a simple list of ingredients and an easy-to-follow process, these cookies are as fun to bake as they are to eat. Let’s get started!
Why You’ll Love These Cookies
- Delicately sweet: The buttery shortbread pairs perfectly with the natural sweetness of strawberries.
- Visually stunning: The vibrant pink from freeze-dried strawberries makes these cookies as beautiful as they are tasty.
- Simple yet elegant: Easy to make but impressive enough for special occasions.
- Customizable: Add citrus zest, chocolate, or other flavors to make them your own.
What Ingredients You’ll Need
To make these delightful Strawberry Shortbread Cookies, gather the following ingredients:
- All-purpose flour (the foundation for a crumbly, melt-in-your-mouth texture)
- Butter (cold and unsalted for a classic shortbread base)
- Granulated sugar (for sweetness)
- Vanilla extract (for warmth and flavor)
- Freeze-dried strawberries (crushed for a concentrated burst of strawberry flavor)
- Powdered sugar (optional for a dusting or glaze)
Optional: Add white chocolate chips or a drizzle of melted chocolate for extra indulgence.
How to Make Strawberry Shortbread Cookies
- Prepare the dough:
- In a mixing bowl, beat the cold butter and granulated sugar until combined. Add the vanilla extract and crushed freeze-dried strawberries, mixing until evenly distributed. Gradually incorporate the flour until the dough becomes a soft but crumbly mixture.
- Shape the dough:
- Turn the dough onto a lightly floured surface and shape it into a disc. Wrap it in plastic wrap and chill for at least 30 minutes to make handling easier.
- Roll and cut the cookies:
- Roll out the chilled dough to about 1/4 inch thick. Use a cookie cutter to cut out shapes and place them on a baking sheet lined with parchment paper.
- Bake to perfection:
- Bake the cookies until the edges are lightly golden. Let them cool on the baking sheet for a few minutes before transferring them to a wire rack.
- Decorate and serve:
- Dust the cooled cookies with powdered sugar or drizzle with melted white chocolate for a beautiful finishing touch.
Pro Tips for Perfect Strawberry Shortbread Cookies
- Chill the Dough:
- Chilling the dough makes it easier to roll and ensures the cookies maintain their shape during baking.
- Crush the Strawberries Well:
- Use a food processor, zip-top bag, and rolling pin to finely crush the freeze-dried strawberries. This distributes the flavor evenly throughout the dough.
- Don’t Overmix:
- Mix the dough just until it comes together to keep the cookies tender and crumbly.
- Decorate Creatively:
- Use a cookie stamp or cutter to create patterns, or drizzle with white or dark chocolate for added elegance.
- Bake Evenly:
- Bake cookies of similar size together to ensure even baking. Rotate the baking sheet halfway through for consistent results.
Variations and Substitutions
These Strawberry Shortbread Cookies are wonderfully adaptable. Here are some creative twists:
- Chocolate Dip: For a decadent treat, dip half of each cookie in melted chocolate and let set.
- Lemon Glaze: Swap the strawberry powder in the glaze for lemon zest for a citrusy contrast.
- Nutty Add-Ins: Mix finely chopped almonds or pecans into the dough for an added crunch.
- Vegan Options: Use plant-based butter and a milk alternative for the glaze to cater to vegan diets.
- Gluten-Free Flour: Easily substitute the all-purpose flour with your favorite gluten-free blend to accommodate those with dietary restrictions.
Storage Information
- At room temperature: Store the cookies in an airtight container for up to 1 week.
- In the refrigerator: Keep the cookies chilled in an airtight container for up to 2 weeks. Allow them to come to room temperature before serving.
- In the freezer (dough): Freeze the dough tightly wrapped in plastic for up to 3 months. Thaw in the refrigerator before rolling and baking.
- In the freezer (baked cookies): Store cookies in a freezer-safe container for up to 3 months. Thaw at room temperature before enjoying.
FAQ: Strawberry Shortbread Cookies
1. Can I use fresh strawberries instead of freeze-dried?
Fresh strawberries add moisture, which can alter the texture of the dough. Freeze-dried strawberries are recommended for the best flavor and consistency.
2. How do I prevent the cookies from spreading too much?
Make sure to chill the dough before rolling and baking. Using cold butter also helps the cookies hold their shape.
3. Can I add other flavors?
Absolutely! Add lemon zest for a citrusy twist or a pinch of almond extract for a nutty depth.
4. What if my dough is too crumbly?
If the dough doesn’t come together, add a teaspoon of cold water or milk at a time until it holds its shape.
5. Can I use this dough for a cookie press?
Yes! This shortbread dough works well in a cookie press to create beautiful designs.
A Sweet Treat for Any Occasion
These Strawberry Shortbread Cookies are the perfect blend of buttery goodness and fruity flavor. Whether you’re baking them for a party, a gift, or just because, they’re sure to bring smiles all around.
So preheat your oven, gather your ingredients, and bake a batch of cookies that are as delightful to look at as they are to eat.
Have you tried this recipe? Share your tips, favorite decorations, or baking moments in the comments below! 🍓✨
These Strawberry Shortbread Cookies combine the classic buttery texture of shortbread with the sweet, vibrant flavor of strawberries. Made with freeze-dried strawberries for a concentrated fruity taste, these cookies are as beautiful as they are delicious. Perfect for holidays, tea parties, or everyday treats, they’re easy to bake and guaranteed to impress! 🍓✨
- 1 oz Freeze-dried strawberries
- 2 cups all-purpose flour
- 1/2 cup powdered sugar
- 1 teaspoon pure vanilla extract
- 1 cup powdered sugar
- 2 tablespoons milk
- Strawberry Preparation:
Place the freeze-dried strawberries in a high-speed blender or food processor. Pulse the berries until they achieve a fine, powdery consistency similar to powdered sugar. Extract one teaspoon of the strawberry powder and reserve it for the glaze. If a plain glaze is preferred, this step may be omitted.
- Dry Ingredient Mixture:
Transfer the remaining strawberry powder into a medium mixing bowl. Add the all-purpose flour and whisk the components together to ensure they are thoroughly combined.
- Creaming Process:
Combine the softened butter and powdered sugar in the bowl of a stand mixer equipped with a paddle attachment. Beat these ingredients at a medium speed until the mixture is light and exhibits a fluffy texture, which should take approximately one minute.
Reduce the mixer speed to low and gradually add the flour-strawberry mixture to the creamed butter and sugar. Continue mixing until the ingredients are fully amalgamated. Using a spatula, scrape down the sides of the bowl to reincorporate any stray ingredients, then mix briefly to eliminate any remaining flour lumps.
- Dough Chilling:
Shape the dough into a disc and tightly wrap it in plastic wrap. Refrigerate the wrapped dough for 15 minutes to firm it up.
- Dough Rolling and Cutting:
Once chilled, place the dough on a lightly floured surface and roll it to a one-quarter-inch thickness. Shape the dough using cookie cutters as desired, and arrange the cutouts on a baking sheet lined with parchment paper. Place the prepared baking sheet in the refrigerator for 15 minutes, allowing the dough to chill further.
Preheat the oven to 350 degrees Fahrenheit. Bake the cookies for 15 to 17 minutes or until the centers are just set, taking care to prevent excessive browning.
- Glaze Preparation:
While the cookies are baking, prepare the glaze by whisking together the powdered sugar and milk in a small bowl. If using, incorporate the reserved teaspoon of strawberry powder.
- Decoration:
Once the cookies have cooled, drizzle them with the prepared glaze or dip them directly into it. If desired, sprinkle additional freeze-dried strawberry crumbs atop the glaze for decoration. Allow the glazed cookies to set completely, which should take approximately 15 minutes, before serving or storing.
