Introduction

These Strawberry Shortbread Cookies combine buttery, tender shortbread with the bright flavor of strawberries for a delightful treat. Perfect with tea or as a sweet snack, they’re easy to make and beautifully flavored with freeze-dried strawberries and a fresh strawberry glaze.

A stack of five round cookies with scalloped edges sits on a white marbled surface. Each cookie has a light brown base with visible small dark specks and is topped with a shiny pink glaze that drips slightly down the sides. The top cookie has a bite taken out of it, revealing a crumbly texture inside. Around the stack, there are halved and whole fresh strawberries and a white bowl filled with more strawberries in the blurred background. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

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
1/4 cup strawberry puree
1 cup powdered sugar (for glaze)

Instructions

Step 1: Place the freeze-dried strawberries in a food processor and blend until they turn into a fine powder.
Step 2: In a medium bowl, cream the softened butter and vanilla extract using a hand mixer for 2 minutes. Add 1/2 cup powdered sugar and beat for another 2 minutes until fluffy.
Step 3: Mix in the ground freeze-dried strawberries until combined. Then add the flour and salt and mix on low speed just until the dough comes together. It will be slightly crumbly.
Step 4: Form the dough into a ball, place it on a lightly floured sheet of parchment paper, and pat down. Sprinkle flour on top to prevent sticking, then roll dough to ¼-inch thickness.
Step 5: Transfer the rolled dough to a cookie sheet, wrap with plastic wrap, and refrigerate for 1 hour or freeze for 30 minutes until firm.
Step 6: Remove chilled dough and cut out desired shapes. Use a small offset spatula to carefully lift each cookie from the parchment. Gather scraps, re-roll if needed, and chill again until firm.
Step 7: Preheat oven to 350°F (175°C). Place cookies 1 inch apart on baking sheets and bake for 10-12 minutes. Let cool completely before glazing.
Step 8: For the glaze, blend strawberries until smooth to make the puree. In a bowl, whisk strawberry puree with 1 cup powdered sugar until smooth.
Step 9: Dip each cooled cookie into the strawberry glaze and optionally sprinkle with finely crushed freeze-dried strawberries. Place cookies on a wire rack to dry before serving.

Tips & Variations

Use fresh or frozen strawberries for the puree if freeze-dried strawberries are unavailable.
Chill the dough longer if it feels too soft to cut clean shapes.
For extra flavor, add a teaspoon of lemon zest to the dough.

Storage

Store glazed cookies in an airtight container at room temperature for up to 3 days. For longer storage, keep them unglazed in the refrigerator for up to a week or freeze for up to 3 months. Reheat gently at room temperature before glazing if frozen.

How to Serve

A stack of six round cookies with pink icing sits on a white marbled surface. Each cookie has a crumbly light brown base with a smooth, glossy pink icing on top that drips slightly over the edges. The top cookie has a bite taken out, showing a dense, crumbly texture inside. In the background, there is a white bowl filled with fresh red strawberries and a glass jar holding green leafy stems and white flowers. Additional cookies and strawberry halves are scattered around the stack. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular dried strawberries instead of freeze-dried?

Regular dried strawberries have more moisture and are less crunchy than freeze-dried, which can affect dough texture. If using regular dried, finely chop and reduce the flour slightly to compensate.

How do I prevent the cookies from spreading too much?

Ensure the dough is well chilled before cutting and baking. Also, keep the butter properly softened but not melted for a firmer dough.