If you’re searching for a delightful twist on a classic buttery treat, this Strawberry Shortbread Cookies Recipe is your new best friend in the kitchen. These cookies are tender, subtly sweet, and packed with the delicate flavor of freeze-dried strawberries that give a lovely pink hue and punctuate every bite with bursts of fruity goodness. Whether you’re baking for a special occasion or just craving a charming homemade snack, these cookies blend the rich, melt-in-your-mouth texture of shortbread with the fresh, vibrant notes of strawberry in the most irresistible way.
Ingredients You’ll Need
These ingredients are straightforward but each plays an essential role in creating the perfect Strawberry Shortbread Cookies Recipe. From the creamy butter that lends richness to the crisp texture, to the freeze-dried strawberries adding color and flavor, every item is key to baking success.
- 1 cup unsalted butter (softened): Provides the rich, creamy base that makes the cookie tender and melt-in-your-mouth delightful.
- 1/2 cup powdered sugar: Adds gentle sweetness and helps keep the cookie soft.
- 1 teaspoon vanilla extract: Enhances all the flavors with a warm, aromatic touch.
- 2 cups all-purpose flour: The foundation for structure and a perfect crumb.
- 1/4 teaspoon salt: Balances sweetness and brings out the richness in the butter.
- 1/2 cup freeze-dried strawberries (finely crushed): Infuses natural strawberry flavor without added moisture, giving the cookies that signature pink hue.
- 2 tablespoons cornstarch: Helps create a tender, delicate crumb and gentle crispness.
- Optional white chocolate drizzle or glaze: Adds an elegant, sweet finish that pairs wonderfully with the strawberry notes.
How to Make Strawberry Shortbread Cookies Recipe
Step 1: Prep Your Oven and Baking Sheet
First things first, preheat your oven to 325°F and line a baking sheet with parchment paper to ensure your cookies bake evenly and won’t stick. Getting this step done early sets the stage for smooth sailing once your dough is ready.
Step 2: Cream the Butter and Sugar
In a large bowl, beat the softened unsalted butter and powdered sugar together until the mixture transforms into a smooth, fluffy cream. This process is crucial because it incorporates air that will give your cookies that light, tender texture.
Step 3: Add Vanilla Extract
Stir in the vanilla extract to the buttery mixture, letting its fragrant warmth infuse the dough with that comforting homemade essence.
Step 4: Combine Dry Ingredients
In a separate bowl, whisk together the all-purpose flour, salt, crushed freeze-dried strawberries, and cornstarch. This not only distributes the strawberry flavor evenly but also ensures your dough will have that irresistible shortbread crumb.
Step 5: Mix Dry Ingredients Into Wet
Gradually add the flour mixture to the creamed butter and sugar, mixing just until a soft dough forms. Avoid overmixing to keep your cookies tender and crumbly in the best way.
Step 6: Shape Your Cookies
Roll the dough into 1-inch balls and arrange them about 2 inches apart on your prepared baking sheet. Then, gently flatten each ball with the bottom of a glass or your fingers to get that classic shortbread cookie shape and thickness.
Step 7: Bake to Perfection
Bake the cookies for 14 to 16 minutes, until their edges are just set and lightly golden. The aroma wafting through the kitchen at this point will have you eagerly awaiting the first bite.
Step 8: Cool and Optional Drizzle
Let the cookies cool on the baking sheet for five minutes before transferring them to a wire rack. Once completely cool, add a delicate drizzle of melted white chocolate if you like—this adds a gorgeous finishing touch and a little extra sweetness.
How to Serve Strawberry Shortbread Cookies Recipe
Garnishes
A simple dusting of powdered sugar can brighten the look and flavor of these cookies, while a drizzle of white chocolate adds elegance and richness that complements the strawberry notes beautifully.
Side Dishes
Pair these cookies with a cup of hot tea, a rich coffee, or a glass of milk for a perfectly balanced snack time. Their buttery texture and fruity burst make them a versatile companion to many beverages.
Creative Ways to Present
Arrange your Strawberry Shortbread Cookies Recipe on a pretty platter with fresh strawberries and edible flowers for a charming dessert spread. You can also sandwich two cookies with a dollop of whipped cream or strawberry jam for a fancy twist everyone will love.
Make Ahead and Storage
Storing Leftovers
Store your leftover cookies in an airtight container at room temperature to maintain their tender crispness. They’ll stay fresh for up to five days, making them a perfect make-ahead treat.
Freezing
These cookies freeze wonderfully. Place them in a single layer on a baking sheet to flash freeze, then transfer to a freezer-safe bag or container. When sealed properly, they’ll keep for up to three months without losing flavor or texture.
Reheating
To enjoy frozen cookies, simply thaw them at room temperature. If you want that freshly baked warmth, pop them in a 300°F oven for 5 minutes – just enough to soften without drying out.
FAQs
Can I use fresh strawberries instead of freeze-dried for this recipe?
Fresh strawberries contain too much moisture, which can ruin the cookie’s texture and cause spreading. Freeze-dried strawberries are essential for maintaining the cookie’s structure and intensifying the strawberry flavor without adding wetness.
What can I substitute the cornstarch with?
If cornstarch isn’t on hand, you can try an equal amount of arrowroot powder or tapioca starch. These help maintain that tender, melt-in-your-mouth quality characteristic of shortbread.
Is it necessary to use powdered sugar instead of granulated sugar?
Yes, powdered sugar is key for that smooth texture in shortbread. It dissolves better and contributes to the delicate crumb and softness you want in these cookies.
How do I crush freeze-dried strawberries finely?
The easiest way is to pulse them in a food processor or place them in a sealed bag and crush with a rolling pin. Finely crushed strawberries distribute flavor evenly and prevent any gritty bits in your dough.
Can I make these cookies vegan?
With some adjustments like using vegan butter and a plant-based vanilla extract, you can make a vegan version, though the texture and flavor may slightly differ from the traditional recipe.
Final Thoughts
This Strawberry Shortbread Cookies Recipe is downright charming and surprisingly simple to make, bringing a touch of homemade sweetness to any day. Once you try these buttery, strawberry-kissed gems, you’ll understand why they’re a treasured treat to bake again and again. So grab your ingredients, preheat that oven, and get ready to share this delightful recipe with friends and family!
Print
Strawberry Shortbread Cookies Recipe
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Total Time: 35 minutes
- Yield: 24 cookies
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
Delightfully buttery and tender Strawberry Shortbread Cookies featuring the unique crunch and flavor of freeze-dried strawberries, these cookies are perfect for a sweet treat or Valentine’s Day indulgence. Finished with an optional white chocolate drizzle, they are simple to prepare and sure to impress.
Ingredients
Cookie Dough
- 1 cup unsalted butter (softened)
- 1/2 cup powdered sugar
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1/4 teaspoon salt
- 1/2 cup freeze-dried strawberries (finely crushed)
- 2 tablespoons cornstarch
Topping (Optional)
- White chocolate drizzle or glaze
Instructions
- Preheat Oven: Preheat the oven to 325°F (163°C) and line a baking sheet with parchment paper to prepare for baking.
- Cream Butter and Sugar: In a large bowl, cream the softened unsalted butter and powdered sugar together until the mixture is smooth and fluffy, which helps create a tender cookie texture.
- Add Vanilla: Mix in the vanilla extract until fully incorporated for flavor enhancement.
- Combine Dry Ingredients: In a separate bowl, whisk together all-purpose flour, salt, finely crushed freeze-dried strawberries, and cornstarch. This ensures even distribution of flavors and proper texture.
- Mix Dough: Gradually add the dry ingredients to the butter mixture, mixing just until a soft dough forms to avoid overworking the dough and toughening the cookies.
- Shape Cookies: Roll the dough into 1-inch balls and place them about 2 inches apart on the prepared baking sheet.
- Flatten Cookies: Gently flatten each ball with the bottom of a glass or your fingers to create an even, thin cookie before baking.
- Bake: Bake the cookies for 14–16 minutes or until the edges are set and just barely golden, indicating they are perfectly baked.
- Cool Cookies: Let the cookies cool on the baking sheet for 5 minutes to firm up, then transfer them to a wire rack to cool completely to avoid sogginess.
- Add Topping: Once cooled, optionally drizzle with melted white chocolate for added sweetness and presentation.
Notes
- Pulse freeze-dried strawberries in a food processor for a finer texture.
- Avoid using fresh strawberries as they add moisture and may affect the cookie’s structure.
- Store cookies in an airtight container for up to 5 days to maintain freshness.
