If you love buttery cookies with a gentle, fruity twist, Strawberry Shortbread Cookies are sure to capture your heart (and taste buds). These treats are like spring in a bite, marrying the crumbly charm of classic shortbread with a playful pop of strawberry flavor in every pretty pink fleck. They’re wonderfully simple to pull off, but you’ll be amazed at how elegant and irresistible the results are—perfect for afternoon tea, dessert trays, or just because you deserve something special.

Ingredients You’ll Need

Strawberry Shortbread Cookies Recipe - Recipe Image

Ingredients You’ll Need

What makes these Strawberry Shortbread Cookies so delightful is their simplicity—each ingredient has a starring role in creating that melt-in-your-mouth texture and delicate berry essence you’ll crave. Here’s what you’ll need, plus a few handy tips and tricks to make them absolutely foolproof.

Unsalted butter (1 cup, softened): The secret to velvety, tender cookies is room-temperature butter—it brings the classic shortbread melt and a rich flavor base for the strawberries to shine.
Powdered sugar (½ cup): This creates a smooth, delicate sweetness that blends easily into the dough, steering clear of any graininess.
Vanilla extract (1 teaspoon): Just a touch enhances the buttery, berry notes and adds cozy warmth to every bite.
All-purpose flour (2 cups): Flour gives these cookies their tender, crumbly structure—just enough to hold together but never tough.
Salt (¼ teaspoon): A small amount brightens all the flavors and balances the sweetness, making a big difference in overall taste.
Freeze-dried strawberries (½ cup, finely crushed): These are the magic ingredient—no sogginess, just a punch of vibrant strawberry flavor and gorgeous color.
Cornstarch (2 tablespoons): Cornstarch helps ensure each cookie bakes up extra soft and delicate; don’t skip it!
Granulated sugar (optional, 2 tablespoons for sprinkling): A sparkling finish adds a touch of crunch and makes the cookies even prettier.

How to Make Strawberry Shortbread Cookies

Step 1: Cream the Butter and Sugar

Start by beating your softened butter and powdered sugar together in a large bowl until the mixture turns pale and fluffy—about two to three minutes with a hand mixer or sturdy spatula. This step is all about building that signature shortbread texture, so don’t rush it! Once creamy, add the vanilla extract and give it one last good mix.

Step 2: Mix the Dry Ingredients

In a separate bowl, whisk the flour, salt, finely crushed freeze-dried strawberries, and cornstarch until evenly combined. This little bit of prep ensures the strawberry pieces distribute perfectly throughout your dough and keeps the cookies light and tender.

Step 3: Bring the Dough Together

Gradually add your dry ingredients into the creamed butter mixture, mixing slowly and just until you have a soft, cohesive dough. Don’t be alarmed if it looks a bit crumbly at first—keep going, and it will come together! You should see lovely strawberry flecks evenly throughout.

Step 4: Shape and Chill the Dough

Turn your dough onto a sheet of parchment paper and gently form it into a log about two inches in diameter. Wrap it up snugly, then let it chill in the fridge for at least one hour. This step makes your cookies easier to slice and helps their flavors meld beautifully.

Step 5: Slice and Bake

Once your dough log is firm, preheat your oven to 325°F (165°C) and line a baking sheet with parchment. Slice the dough into ¼-inch thick rounds and space them about an inch apart on the baking sheet. If you love a little extra sparkle, sprinkle the tops with granulated sugar now. Bake for 14 to 16 minutes, or until the edges are just turning golden. Let them cool on the pan for five minutes, then carefully move to a wire rack to finish cooling.

How to Serve Strawberry Shortbread Cookies

Garnishes

A simple dusting of powdered sugar makes these cookies look like they’ve come straight out of a fairytale, and a drizzle (or dip) of white chocolate will delight chocolate lovers. For a fun, festive touch, try adding a few extra crushed freeze-dried strawberries or even some edible dried rose petals on top while the chocolate is setting.

Side Dishes

Strawberry Shortbread Cookies are wonderful on their own, but they truly shine alongside a bowl of fresh strawberries, a scoop of vanilla ice cream, or a cup of herbal tea. For a dessert spread, offer them with chocolate-dipped berries or lemon curd—each accentuates the buttery, berry notes perfectly.

Creative Ways to Present

For parties or gifting, stack a bundle of cookies and tie them with a colorful ribbon, or layer them in clear jars with extra freeze-dried strawberries for a pretty, edible bouquet. You can even use them as a show-stopping topper for strawberry shortcake, setting a cookie atop whipped cream and macerated berries for a playful twist on a classic dessert.

Make Ahead and Storage

Storing Leftovers

Kept in an airtight container at room temperature, Strawberry Shortbread Cookies will stay fresh for up to a week. Make sure they’re fully cool before storing to preserve their delicate texture—nobody wants soggy cookies!

Freezing

These cookies freeze beautifully. Arrange the cooled cookies in an airtight container or freezer bag with parchment between layers to avoid sticking. They’ll keep their flavor and texture for up to three months; just thaw at room temperature when you’re ready to indulge again.

Reheating

While Strawberry Shortbread Cookies don’t truly need reheating, if you prefer your cookies a little warmer, pop them in a 300°F oven for two to three minutes to refresh them. This quick blast will also revive their buttery aroma and slight crispness.

FAQs

Can I use fresh strawberries instead of freeze-dried?

It’s best to stick with freeze-dried strawberries for this recipe. Fresh or even dried strawberries tend to add moisture, which can throw off the classic, crumbly texture of shortbread. Freeze-dried strawberries provide intense flavor and beautiful color without any risk of sogginess.

Why do I need to chill the dough?

Chilling firms up the butter in the dough, making it easier to slice into neat rounds and helping the cookies hold their shape as they bake. It also gives the flavors time to meld, resulting in an even more delicious batch of Strawberry Shortbread Cookies.

Can I make the dough ahead of time?

Absolutely! You can prepare and wrap the dough log up to three days in advance and keep it refrigerated, or even freeze it for a month. Just let it thaw slightly in the fridge before slicing and baking.

How can I make the cookies extra strawberry-forward?

You can increase the strawberry intensity by stirring in a tablespoon of finely chopped dried strawberries or a touch more freeze-dried powder. Dipping the finished cookies in strawberry-flavored white chocolate adds another layer of berry goodness.

Are Strawberry Shortbread Cookies suitable for gifting?

Definitely! With their pretty pink hue and delicious flavor, these cookies make an elegant edible gift. Package them in decorative tins or clear cellophane bags, and they’ll be as beautiful to give as they are to receive.

Final Thoughts

There’s just something magical about baking up a batch of Strawberry Shortbread Cookies—their sweet aroma, buttery snap, and berry-bright flavor are absolutely irresistible. Whether you’re making them for a celebration or your own cozy treat, these cookies are a guaranteed crowd-pleaser. Try them once, and I’m certain they’ll earn a permanent spot in your recipe box!

Strawberry Shortbread Cookies Recipe

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4.6 from 11 reviews

Author: admin
Total Time: 1 hour 30 minutes (including chilling)
Yield: 24 cookies 1x
Diet: Vegetarian

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Description

Delicate and buttery shortbread cookies infused with the sweet and tangy flavor of freeze-dried strawberries. These easy-to-make treats are perfect for any occasion, from afternoon tea to special celebrations.

Ingredients

Scale

Dough:

1 cup unsalted butter (softened)
½ cup powdered sugar
1 teaspoon vanilla extract
2 cups all-purpose flour
¼ teaspoon salt
½ cup freeze-dried strawberries (finely crushed)
2 tablespoons cornstarch

Optional:

2 tablespoons granulated sugar for sprinkling

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Instructions

Cream Butter and Sugar: In a large bowl, cream the softened butter and powdered sugar together until light and fluffy. Mix in the vanilla extract.
Mix Dry Ingredients: In a separate bowl, whisk together the flour, salt, crushed freeze-dried strawberries, and cornstarch.
Combine and Chill: Gradually add the dry ingredients to the butter mixture, mixing until a soft dough forms. Shape the dough into a log, chill for at least 1 hour.
Bake: Preheat oven to 325°F. Slice chilled dough, place on baking sheet, sprinkle with granulated sugar if desired, and bake for 14–16 minutes.
Cool and Serve: Let cookies cool on the pan for 5 minutes before transferring to a wire rack to cool completely.

Notes

You can dip half of each cookie in melted white chocolate for an elegant finish.
Store in an airtight container for up to 1 week.
For extra strawberry flavor, mix in finely chopped dried strawberries instead of freeze-dried.

Prep Time: 15 minutes
Cook Time: 15 minutes
Category: Dessert
Method: Baking
Cuisine: American