Easy Strawberry Shortbread Cookies – Deliciously Sweet Bites

why make this recipe

Easy Strawberry Shortbread Cookies are a delightful treat that combines the crumbly texture of shortbread with the sweet, fruity flavor of strawberries. These cookies are not only simple to make, but they also look and taste amazing. Perfect for sharing at parties, serving with tea, or enjoying as a sweet snack, these cookies are a must-try for anyone who loves the taste of strawberries.

how to make Easy Strawberry Shortbread Cookies

Ingredients:

• 1 ounce freeze-dried strawberries
• 2 cups all-purpose flour
• 1 cup (2 sticks) butter, softened
• 1/2 cup powdered sugar
• 1 teaspoon vanilla extract
• 1 cup powdered sugar for glaze
• 2 tablespoons milk for glaze

Directions:

1. Cream together softened butter and 1/2 cup powdered sugar until light and fluffy. Beat in vanilla extract.
2. Gradually add all-purpose flour to the creamed mixture, mixing on low speed until just combined. Avoid overmixing.
3. Crush freeze-dried strawberries into a fine powder. Gently fold the strawberry powder into the cookie dough until evenly distributed, creating a pink hue.
4. Turn dough onto a lightly floured surface and knead gently. Shape dough into a log or roll out to 1/2 inch thickness and cut shapes. Refrigerate log for at least 30 minutes if using that method.
5. Preheat oven to 325°F (160°C). Slice log into 1/2-inch rounds or use cut shapes. Bake on a parchment-lined baking sheet for 18-22 minutes, until edges are lightly golden.
6. Cool cookies on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
7. Prepare glaze by whisking 1 cup powdered sugar with 2 tablespoons milk until smooth. Adjust consistency with more milk or powdered sugar as needed.
8. Drizzle or dip cooled cookies into the glaze. Allow glaze to set completely before serving or storing.

how to serve Easy Strawberry Shortbread Cookies

These cookies are best served on a pretty plate with a cup of tea or coffee. You can also pile them up in a jar for a delightful homemade gift. They look lovely on a dessert table and are sure to impress your guests!

how to store Easy Strawberry Shortbread Cookies

Store the cookies in an airtight container at room temperature for up to a week. If you want to keep them fresh for a longer time, you can freeze the cookies. Just make sure to separate layers with parchment paper to prevent sticking.

tips to make Easy Strawberry Shortbread Cookies

• Ensure your butter is at room temperature to create a smoother dough.
• If you like a stronger strawberry flavor, you can add a bit more of the freeze-dried strawberry powder.
• Chill the dough if it feels too soft, making it easier to shape and cut.

variation (if any)

You can experiment by adding lemon zest or almond extract for a different flavor twist. Mixing in some chopped nuts or chocolate chips can also add a fun texture to the cookies.

FAQs

1. Can I use fresh strawberries instead of freeze-dried?
Fresh strawberries have too much moisture and won’t give the same consistency. Using freeze-dried strawberries is best for this recipe.

2. How can I make these cookies gluten-free?
You can replace all-purpose flour with a gluten-free flour blend that works as a 1:1 substitute.

3. How long should I refrigerate the dough?
If shaping into a log, refrigerate for at least 30 minutes. If rolling out, it can be used immediately but chilling can help prevent sticking.

Easy Strawberry Shortbread Cookies

A delightful treat that combines crumbly shortbread with sweet strawberries, these cookies are easy to make and perfect for sharing.

Print Recipe Pin Recipe

Prep Time 30 minutes mins

Cook Time 22 minutes mins

Total Time 52 minutes mins

Servings: 24 cookies

Course: Dessert, Snack

Cuisine: American

Calories: 120

Ingredients Method Notes

Ingredients

  

For the cookie dough

• 1 ounce freeze-dried strawberries
• 2 cups all-purpose flour
• 1 cup butter, softened (2 sticks) Ensure at room temperature.
• 1/2 cup powdered sugar
• 1 teaspoon vanilla extract

For the glaze

• 1 cup powdered sugar
• 2 tablespoons milk Adjust consistency as needed.

Method

 

Preparation

1. Cream together softened butter and 1/2 cup powdered sugar until light and fluffy.
2. Beat in vanilla extract.
3. Gradually add all-purpose flour, mixing on low speed until just combined. Avoid overmixing.
4. Crush freeze-dried strawberries into a fine powder and fold into the cookie dough until evenly distributed.
5. Turn dough onto a lightly floured surface and knead gently. Shape into a log or roll out to 1/2 inch thickness and cut shapes.
6. Refrigerate log for at least 30 minutes if using that method.

Baking

1. Preheat oven to 325°F (160°C).
2. Slice log into 1/2-inch rounds or use cut shapes. Bake on a parchment-lined baking sheet for 18-22 minutes until edges are lightly golden.
3. Cool cookies on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.

Glazing

1. Prepare glaze by whisking 1 cup powdered sugar with 2 tablespoons milk until smooth.
2. Drizzle or dip cooled cookies into the glaze and allow to set completely before serving or storing.

Notes

These cookies are best served with tea or coffee and can be stored in an airtight container for up to a week. Chill the dough if it feels too soft.