Strawberry Shortbread Cookies

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Strawberry Shortbread Cookies have a buttery texture, are melt-in-your-mouth tender, and packed with real strawberry flavor (thanks to freeze-dried strawberries). Drizzled with a strawberry glaze and are easy and quick to make!

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strawberry shortbread cookies

Buttery Strawberry Shortbread Cookies are made with freeze-dried strawberries for big strawberry flavor (no fresh strawberries needed!). Shaped into hearts so they are perfect for Valentine’s Day, Spring cookies, a Mother’s Day dessert, gifting or anytime you’re craving strawberry cookies.

These easy shortbread cookies look so fancy like they came from a bakery, but they take less than an hour to make. Made in 1 bowl with only 6 simple ingredients and make the cutest cookies, my girls loved them!

Other shortbread recipes to make are these Lemon Shortbread Cookies, Shortbread Cookie Bars, Raspberry Shortbread Cookie Bars, Pumpkin Pie Bars and Lemon Cranberry Bars.

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key ingredients

• Softened butter: We use salted butter that’s softened at room temperature. If you use unsalted butter, make sure to add 1/4 teaspoon of salt to the recipe.
• Powdered sugar: We use powdered sugar instead of granulated sugar. This will help make the cookies so soft, they will melt in your mouth.
• All-purpose flour: Spoon and level regular all-purpose flour when measuring it. Be sure not to scoop it out of the bag using the measuring cup. This way, you won’t accidentally measure out too much. You can also swap the all-purpose flour for whole wheat flour if you want a healthier alternative.
• Vanilla extract or vanilla bean paste: Adds a warm flavor and helps balance the tartness from the lemons.
• Freeze dried strawberries: The key ingredient that adds delicious flavor! We use freeze dried strawberries so no need to worry about adding additional moisture from fresh strawberries.
• Milk: Whole milk is preferred but you could also use low-fat or almond milk.

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how to make strawberry shortbread cookies with freeze-dried strawberries

Prepare oven and baking sheet: Preheat the oven to 325 degrees F and line baking sheets with parchment paper.

Pulse freeze-dried strawberries: In a food processor or blender, pulse together the freeze dried strawberries until a powder consistency forms. It’s ok to have large bit size pieces.

Cream butter and sugar: In a large mixing bowl with an electric mixer or in the bowl of a stand mixer with a paddle attachment, cream the butter and powdered sugar together until combined and smooth. Add in vanilla extract, milk, freeze-dried strawberry powder (reserve 1 tablespoon for the icing).

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Add flour: Continue to beat until combined and strawberry shortbread cookie dough has formed.

Cut out cookies: Roll out cookie dough ball into a circle, 1/4 inch thick with a rolling pin on a lightly floured surface, you could also use powdered sugar instead. Cut out cookies with a 2-3 inch heart cookie cutter (or any favorite cookie cutter) and place on prepared cookie sheet. Bake cookies for 12-15 minutes or until the edges are a light golden brown. Let cookies cool for 5 minutes before transferring to a wire rack to cool.

Make powdered sugar glaze: In a small bowl, whisk together the powdered sugar, vanilla extract, milk and strawberry powder together until smooth. Add more powdered sugar if its too thin, and more milk if it’s too thick.

Add icing and enjoy: Once the cookies have cooled, drizzle the tops with the strawberry glaze and let sit for a few minutes to set. Enjoy!

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variations & tips

• Sprinkles: Add some fun and color to these cookies by adding sprinkles to the tops or in the cookie dough.
• Cookie cutters: Use your favorite cookie cutter shape. Stars or simple round circles all make great options!
• Topping: Instead of topping the cookies with a glaze, leave them plain, dust with powdered sugar, or frost with your favorite buttercream, strawberry or vanilla frosting.
• Extra strawberry flavor: Add strawberry extract to the cookie dough and/or icing to intensify the strawberry flavor.
• Add crunch: Top the cookies with freeze dried strawberry pieces, turbinado sugar, toasted chopped nuts.
• Use room temperature butter: This will help the dough come together, creating the perfect cookies.
• Cookie bars: Make these into cookie bars instead of cutting them out into cookies by placing the cookie dough in a 9×9 inch baking pan and baking for 25 minutes.

Crunchy vs Soft Shortbread Cookies

You can make your shortbread cookies either crunchy or soft depending on how long you bake them for. We bake them for about 15 minutes for softer and chewier cookies. For crunchier cookies, bake them for 5-10 minutes longer. Just be sure to keep an eye on them so the edges don’t burn.

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leftovers & storage

To Store: Place cookies in an airtight container or ziplock bag and store for up to 7 days. You can also cover a dish with plastic wrap and store in a cool area.

To Freeze: You can also freeze any leftover cookies for up to 3 months in a freezer bag or airtight container. For best results, let the cookies defrost at room temperature when ready to eat.

Freeze unbaked cookie dough: Place cookie dough in a heavy duty ziplock bag or your can pre-cut the dough into cookie cutter shapes. Flash freeze cookie cut outs so they won’t stick to each other, then place in an ziplock bag or airtight container.

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