This Strawberry Shortbread Cookies recipe is a delicate, buttery treat with a rich, crumbly texture, featuring a sweet burst of strawberry flavor. It combines the classic, melt-in-your-mouth quality of shortbread with the fruity, slightly tangy taste of strawberry.
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If you are looking for easy cookies that are bursting with strawberry flavor, look no further. These Strawberry Shortbread Cookies come together quickly and with minimal handling, and I promise that anyone who is a strawberry lover will adore them.
These cookies are a perfect balance of sweetness from the strawberry combined with the crumbly texture of a shortbread.
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Why You Will Love This Recipe
- Buttery Soft and Tasty! Strawberry infused into a classic shortbread recipe will leave your taste buds loving the burst of the fruity flavor with buttery texture.
- Easy To Make! This recipe comes together quickly and easily - 1 bowl in 1 evening! It has minimal chill time so you can put together and enjoy within 1 hour!
If you are looking for other fruit inspired desserts, I highly recommend my soft Strawberry Sugar Cookies, Berry Cake or my Fresas Con Crema (Strawberries with Cream).
Ingredients
Please read through the ingredients list so you can familiarize yourself with each ingredient, along with suggestions or recommendations during the preparation or baking process. Please see the Recipe Card for all details.
Freeze Dried Strawberries. I recommend using whole freeze dried strawberries vs. freeze dried strawberry powder. I've found that the flavor is more robust in the whole vs the powder. You can find freeze dried strawberries at your local grocery store, Target or Amazon.
Butter. I used unsalted butter, but you can opt for salted butter. Simply omit the fine sea salt from the recipe if you do.
Vanilla. I use only 1 teaspoon of vanilla to help amplify the flavor a bit. Remember, we want the strawberry flavor to shine through so don't overdo it on the vanilla.
Sugar. We use granulated sugar for both the cookies and the sugar coating.
Pre-Bake Tips
Use Kitchen Scale. The greatest advantage you can give yourself when baking is using a kitchen scale. It helps more accurately measure ingredients by weight vs. volume.
Spoon and Level Flour. If you do not have a kitchen scale, then spoon and level your flour to ensure you are not adding too much.
Room Temperature Ingredients. Make sure your butter is softened before beginning.
Pro Tip! How do you know your butter is room temperature and ready to use? Use a finger to press into the butter - you want to be able to press in and leave a slight indentation. If your finger isn't able to make a dent, the butter is too cold. If your finger presses in and the butter folds around your finger easily and deeply, the butter is too warm.
Prepare Freeze Dried Strawberries. You want to grind down the whole freeze dried strawberries into a powder. You can do this in a food processor, or place them in a plastic bag and roll over with a rolling pin.
How To Make Strawberry Shortbread Cookies
This Strawberry Shortbread Cookies recipe uses baking tools and ingredients that can be found in most homes. Please see recipe card for full list of equipment and ingredients.
Before beginning, if you are using whole freeze dried strawberries, use a food processor to grind down to a powder. Or place freeze dried strawberries into a ziplock bag and use a rolling pin to grind down into a powder.
Step 1: In a large bowl, add butter, sugar, vanilla and freeze dried strawberries.
Step 2: Cream on medium high for 2-3 minutes, or until light and fluffy.
Hot Tip! If you prefer a vibrant pink cookie, then I recommend adding 1-2 drops of red or pink food coloring to help achieve the color. Add these drops in Step 2.
Step 3: Add dry ingredients and whisk until combined.
Step 4: Dough will be crumbly, so use a rubber spatula to help the dough come together.
Step 5: Place down a long piece of parchment paper and use your hands to help bring the dough together. Knead for a few minutes with floured hands until the dough is cohesive.
Step 6: Begin to roll the dough out slowly with both hands so that it slowly takes the form of a log. Roll out until about 2" in diameter and 12" in length. You can adjust diameter and length based on your preference. Wrap well in plastic wrap and place in refrigerator for up to 30 minutes.
Step 7: Preheat oven to 350 F. Remove cold dough from fridge, unwrap and slice about ½" thick. Place on baking sheet about 1" apart and bake for 12-13 minutes.
Step 8: Allow strawberry shortbread cookies to cool on wire rack for a few minutes. While cooling, combine freeze dried strawberry powder and sugar in a bowl. Place cooled cookie in the bowl and coat thoroughly.
Troubleshooting
- If the dough is too crumbly, add 1 tablespoon of milk to help dough come together. Also, using your hands versus a whisk will help the dough come together easier.
- If dough was a bit dry after baking, it could be because there was too much flour used. I recommend using a kitchen scale to weigh the ingredients versus measuring by volume (cups).
Storage
Pre-Bake Storage. Wrap in plastic wrap and then place in a freezer safe bag. Freeze for up to 3 months. When ready to use, allow to come to room temperature and then follow the steps from placing into baking pan.
Post Bake Storage. These cookies are best stored in a ziplock bag or container at room temperature for up to 3 days. You can also freeze in a freezer safe bag or container for up to 3 months.
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Strawberry Shortbread Cookies
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Equipment
- kitchen scale optional but recommended
- mixing bowls
- parchment paper
- plastic wrap
- mixer with whisk or paddle attachment
- Rolling Pin
Ingredients
Strawberry Shortbread Cookies
- 1 cup unsalted butter, room temperature
- ½ cup sugar
- 1 tsp vanilla extract
- ½ cup whole freeze dried strawberries
- 2 ½ cup all purpose flour
- 1 tsp fine sea salt
- 1-2 drops red or pink food coloring optional
Strawberry Sugar Coating
- ¼ cup whole freeze dried strawberries
- ¼ cup sugar
Instructions
- Before beginning, if you are using whole freeze dried strawberries, use a food processor to grind down to a powder. Or place freeze dried strawberries into a ziplock bag and use a rolling pin to grind down into a powder.
- In a large bowl, add butter, sugar, vanilla and freeze dried strawberries.
- Cream on medium high for 2-3 minutes, or until light and fluffy. If you prefer a vibrant pink cookie, then I recommend adding 1-2 drops of red or pink food coloring to help achieve the color.
- Add dry ingredients and whisk until combined.
- Dough will be crumbly, so use a rubber spatula to help the dough come together.
- Place down a long piece of parchment paper and use your hands to help bring the dough together. Knead for a few minutes with floured hands until the dough is cohesive.
- Begin to roll the dough out slowly with both hands so that it slowly takes the form of a log. Roll out until about 2" in diameter and 12" in length. You can adjust diameter and length based on your preference. Wrap well in plastic wrap and place in refrigerator for up to 30 minutes.
- Preheat oven to 350 F. Remove cold dough from fridge, unwrap and slice about ½" thick.
- Place on baking sheet about 1" apart and bake for 12-13 minutes.
- Allow strawberry shortbread cookies to cool on wire rack for a few minutes. While cooling, combine freeze dried strawberry powder and sugar in a bowl. Place cooled cookie in the bowl and coat thoroughly.
Sharon Alvarenga says
Soft, butter and full of strawberry flavor!