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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.

Ingredients

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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

  1. Prepare Freeze-Dried Strawberry Powder: Place freeze-dried strawberries inside a food processor and blend until they are finely ground into a powder.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. 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.
  8. 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.
  9. 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

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