Go Back
–+ servings
Strawberry Shortbread Cookies

Delightful Strawberry Shortbread Cookies for Any Celebration

These Strawberry Shortbread Cookies are a delightful treat with a soft, buttery texture and vibrant freeze-dried strawberry flavor, perfect for any celebration.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 15 minutes
Resting Time 15 minutes
Total Time 45 minutes
Servings: 24 cookies
Course: Desserts
Cuisine: American
Calories: 120
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cookies
  • 1 cup salted butter, softened Use unsalted butter and add a pinch of salt for a sweeter version.
  • 1/2 cup powdered sugar Granulated sugar can be used but will alter the texture slightly.
  • 1 1/2 cups freeze-dried strawberries, measured then blended Fresh strawberries cannot be substituted due to moisture content.
  • 1 teaspoon vanilla extract Pure vanilla is recommended for optimal taste.
  • 2 cups all-purpose flour Gluten-free flour could be tried but may change the texture significantly.
  • 2 tablespoons milk Can be substituted with any milk alternative.
For the Glaze
  • 1 cup powdered sugar Replace with a powdered sweetener for a sugar-free version.
  • 1 1/2 tablespoons milk Can substitute with vanilla extract for added flavor.
  • 1/4 teaspoon vanilla extract Ensure to use pure vanilla.
  • 1 tablespoon freeze-dried strawberries (finely processed for glaze) Can use any fruit powder for alternative flavors.

Equipment

  • Food Processor
  • Electric mixer
  • Parchment Paper
  • Heart-shaped cookie cutter
  • Baking Sheet
  • Wire Rack

Method
 

Step‑by‑Step Instructions for Strawberry Shortbread Cookies
  1. Begin by pulsing 1 1/2 cups of freeze-dried strawberries in a food processor until they reach a mostly powdered consistency. Be sure to reserve 1 tablespoon of this powder for the glaze later.
  2. In a large mixing bowl, use an electric mixer to cream together 1 cup of softened salted butter and 1/2 cup of powdered sugar until light and fluffy (about 2-3 minutes).
  3. Add 1 teaspoon of vanilla extract, 2 tablespoons of milk, and the previously made strawberry powder to the butter-sugar mixture. Mix on low speed until well incorporated.
  4. Gather the dough and pat it into a flat disk shape. Wrap the disk tightly in plastic wrap and refrigerate for about 15 minutes.
  5. Remove the dough from the refrigerator and roll it out to a thickness of about 1/4 inch between two sheets of parchment paper. Cut out cookie shapes with a heart-shaped cutter.
  6. Preheat your oven to 325°F (165°C) and bake the cookies for 13-15 minutes, ensuring even baking by rotating the baking sheet halfway through.
  7. Allow the cookies to cool completely on a wire rack. Prepare the glaze by whisking together the glaze ingredients until smooth and spread it over the cooled cookies.

Nutrition

Serving: 1cookieCalories: 120kcalCarbohydrates: 15gProtein: 1gFat: 6gSaturated Fat: 4gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 1.5gCholesterol: 30mgSodium: 50mgPotassium: 30mgSugar: 7gVitamin A: 200IUVitamin C: 2mgCalcium: 15mgIron: 0.5mg

Notes

Chill the dough for better shaping and don’t overmix to avoid tough cookies. Use high-quality ingredients for best results.

Tried this recipe?

Let us know how it was!