Introduction

These Strawberry Shortbread Cookies combine buttery, tender shortbread with a vibrant strawberry flavor and a sweet glaze. They are perfect for springtime treats or anytime you want a fruity twist on a classic cookie.

Strawberry Shortbread Cookies with Strawberry Glaze Recipe - Recipe Image

Ingredients

1 cup unsalted butter, softened
1/2 cup powdered sugar
1 tsp vanilla extract
2 1/4 cups all-purpose flour, spooned and leveled
1/4 tsp salt
2 tbsp freeze dried strawberries, ground fine
1/4 cup strawberry puree
1 cup powdered sugar (for glaze)

Instructions

Step 1: Place the freeze dried strawberries in a food processor and blend until they become a fine powder.
Step 2: In a medium bowl, cream the softened butter and vanilla extract with a hand mixer for 2 minutes. Add 1/2 cup powdered sugar and beat for another 2 minutes until fluffy.
Step 3: Mix in the ground freeze dried strawberries. Then add the flour and salt, mixing on low speed just until combined. The dough will be slightly crumbly.
Step 4: Form the dough into a ball and place it on a lightly floured sheet of parchment paper. Pat it down and sprinkle flour on top to prevent sticking.
Step 5: Roll the dough out to ¼ inch thickness. Transfer the rolled dough onto a cookie sheet, wrap in plastic wrap, and refrigerate for 1 hour or freeze for 30 minutes.
Step 6: Remove chilled dough and cut out desired shapes. Use a small offset spatula to carefully release shapes from the parchment. Gather scraps and re-roll if needed, chilling again if too soft.
Step 7: Arrange cookies 1 inch apart on a baking sheet and bake at 350°F for 10-12 minutes. Let cool completely before glazing.
Step 8: For the glaze, blend fresh strawberries into a smooth puree. Whisk the strawberry puree together with 1 cup powdered sugar until smooth.
Step 9: Dip each cooled cookie into the strawberry glaze. Optionally, sprinkle finely crushed freeze dried strawberries on top. Place cookies on a wire rack to dry before serving.

Tips & Variations

For a stronger strawberry flavor, add a teaspoon of strawberry extract to the dough.
You can substitute fresh strawberries for freeze dried in the glaze for a fresher taste, though this may change the consistency.
If the dough feels too soft to cut, chill it longer before cutting to maintain cookie shape.
Use different cookie cutters to match the season or occasion for a fun presentation.

Storage

Store the cookies in an airtight container at room temperature for up to 5 days. If glazed, place parchment paper between layers to prevent sticking. For longer storage, freeze the baked cookies (without glaze) up to 3 months. Thaw at room temperature before glazing and serving.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use fresh strawberries instead of freeze dried in the dough?

Freeze dried strawberries are preferred for the dough because they add concentrated flavor without extra moisture, which can affect texture. Fresh strawberries may make the dough too wet and sticky.

How do I make sure the cookies don’t spread too much while baking?

Chilling the dough thoroughly before cutting and baking helps keep the cookie shapes intact. Also, avoid over creaming the butter and sugar which can cause excess spreading.

Strawberry Shortbread Cookies with Strawberry Glaze Recipe

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★★★★★

4.6 from 122 reviews

These Strawberry Shortbread Cookies are a delightful twist on classic shortbread, infused with the natural sweetness and vibrant flavor of freeze-dried strawberries. The buttery, crumbly dough is perfectly complemented by a smooth, fruity strawberry glaze, making them a perfect treat for any occasion.

Author: Ella
Prep Time: 20 minutes
Cook Time: 12 minutes
Total Time: 1 hour 32 minutes
Yield: Approximately 24 cookies 1x
Category: Dessert
Method: Baking
Cuisine: American
Diet: Vegetarian

Ingredients

Scale

Shortbread Dough

1 cup Unsalted butter, softened
1/2 cup Powdered sugar
1 tsp Vanilla extract
2 1/4 cups All-purpose flour, spooned and leveled
1/4 tsp Salt
2 tbsp Freeze-dried strawberries, ground fine

Strawberry Glaze

1/4 cup Strawberry puree
1 cup Powdered sugar

Instructions

Prepare Freeze-Dried Strawberry Powder: Place freeze-dried strawberries inside a food processor and blend until they are finely ground into a powder.
Cream Butter Mixture: In a medium-sized bowl, combine softened butter and vanilla extract. Using a hand mixer, cream the butter for 2 minutes. Add powdered sugar and continue to beat for another 2 minutes until the mixture is light and fluffy.
Mix Dough: Add the ground freeze-dried strawberries to the creamed butter mixture and mix until combined. Then, add the all-purpose flour and salt. Mix on low speed just until everything is combined. The dough will have a slightly crumbly texture.
Form Dough and Chill: Shape the dough into a ball and place it onto a lightly floured sheet of parchment paper. Pat it down, sprinkle flour on top to prevent sticking, and roll out the dough to about 1/4 inch thickness. Place the rolled dough on a cookie sheet, wrap in plastic wrap, and refrigerate for 1 hour or freeze for 30 minutes.
Cut Out Cookies: Remove the dough from the refrigerator. Punch out your desired cookie shapes. Use a small offset spatula to carefully lift each shape from the parchment paper. Gather dough scraps, re-roll on floured parchment, and refrigerate them for 20-30 minutes if too soft to cut.
Preheat and Bake: Preheat the oven to 350°F (175°C). Place cookies on a baking sheet spaced 1 inch apart. Bake for 10-12 minutes or until the edges just start to turn light golden. Let the cookies cool completely before glazing.
Make Strawberry Glaze: In a food processor, blend fresh strawberries until smooth to make the puree. In a bowl, whisk together strawberry puree and powdered sugar until smooth and glossy.
Glaze Cookies: Dip each completely cooled cookie into the strawberry glaze, then optionally sprinkle with finely crushed freeze-dried strawberries. Place glazed cookies on a wire rack to dry.
Serve and Enjoy: Once the glaze has set, serve the cookies and enjoy their fresh, fruity sweetness paired with buttery shortbread.

Notes

If dough is too soft to cut, chilling it longer helps maintain shape during baking.
Use parchment paper for rolling and cutting to prevent sticking and make transfer easier.
Freeze-dried strawberries add intense flavor without moisture; grinding them ensures even distribution in dough.
For a smoother glaze, strain the strawberry puree before mixing with powdered sugar.
These cookies store well in an airtight container for up to a week.

Keywords: Strawberry shortbread cookies, berry cookies, shortbread, strawberry glaze, homemade cookies, dessert cookies