These strawberry shortbread cookies are buttery, and full of strawberry flavor and have a texture that will just melt in your mouth.
These cookies are perfect for valentines day, baby showers, summer day, or any other day! It is made with 5 simple ingredients, and ground freeze-dried strawberries for the best natural strawberry flavor.
If you like making strawberry desserts, check out our strawberry glazed donuts, strawberry shortcake cake, fresh strawberry sheet cake, strawberry brownies, strawberry filled cupcakes, and strawberry shortcake cake.
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Why this recipe works
- This recipe is super easy to make and takes 10 minutes to prep!
- These cookies are made with freeze-dried strawberries which give these cookies the best natural strawberry flavor.
- These cookies are perfect for making ahead of time!
- They stay fresh at room temperature for up to a week!
- These are slice-and-bake cookies that you can make for any occasion!
Ingredients
Before you start to make this recipe, measure and prepare your ingredients so the cooking process will go smoothly and easily.
Full measurements are in the recipe card below.
Butter- use unsalted butter for this recipe. Only butter will work for this recipe, no margarine, and no coconut oil. Margarine has a weird taste and can ruin the flavor of this dessert.
Freeze dried strawberries- do not use dried strawberries, only freeze dried strawberries! You will need to pulse them in a blender until you get a strawberry powder.
Flour– we used all-purpose flour for this recipe. cake flour will work great as well.
Powder sugar- you will need powdered sugar for this recipe. you don’t have to buy powdered sugar, you can simply make it at home by blending granulated sugar in a blender or food processor.
Vanilla extract- adds extra flavor.
Kosher salt- you will need about ½ teaspoon of kosher salt for this recipe.
Instructions
In a medium mixing bowl, add the softened butter, powdered sugar, kosher salt, and vanilla extract. Mix with an electric hand mixer until well combined and creamy.
Add the strawberry powder and mix until smooth.
Add the flour and mix until a dough forms. The dough will seem crumbly at first but then it will turn into a nice dough.
Shape the dough into a log and cover it with plastic wrap. Place in the fridge to firm up for at least an hour.
Preheat the oven to 180c (350f) and prepare a baking sheet with parchment paper.
Remove from the fridge and cut into ½-inch slices using a sharp knife. Bake in a 180c (350f) preheated oven for 10 minutes.
Let the cookies cool completely and drizzle each cookie with melted white chocolate. I like sprinkling the cookies with more freeze-dried strawberries (crumbled), but you can top them with chopped nuts, sprinkles, etc!
Expert Tips
- Use a very sharp knife to cut perfect slices of these shortbread cookies.
- After slicing the shortbread into slices, place them in the fridge for another 20 minutes to keep them firm and prevent them from spreading too much while baking.
- Use room temperature ingredients. It is important that you use room-temperature ingredients like butter. This step ensures that your mixture mixes into a homogenous mixture and bakes perfectly. you don’t want to place cold batter into the oven.
- Don’t overmix the dough, you don’t want to develop the gluten in the flour. This step ensures you have moist cookies and not dense and dry cookies.
- Make sure that your butter is at room temperature. An hour or two before making these cookies, take the butter out of the fridge and let it come to room temperature. The butter should be soft to the touch. If your butter is too cold, it will be harder to mix and there will be lumps of butter in the dough.
- Measure your flour correctly! When measuring your flour, avoid scooping it with a measuring cup. Instead, stir the flour with a spoon to create as many air pockets as possible, and spoon it into your measuring cup. Finally, level it with a back of a knife.
- Line your sheet pan with parchment paper or a silicone mat! This step helps the cookies to bake evenly, and it makes sure that your cookies release easily from the pan.
Faq's
Yes! If you don't chill the dough, the dough won't be firm enough and will not hold its shape when you slice it into individual slices.
Yes! You can make the cookie dough and store it in the fridge for up to 3 days. When you are ready to bake, follow the instructions as written.
We used regular unsalted butter for this recipe. If you want to use salted butter in this recipe, simply skip the salt and make the recipe as written.
Both of these cookies might look similar, but unlike sugar cookies, shortbread cookies don't have baking powder or baking soda, or eggs. Shortbread cookies tend to be more dense and crispy, and they have a buttery flavor.
Storing
Store these cookies at room temperature for up to 5. Store these in an airtight container so they won't dry out.
Freezing
Freezing these cookies is very easy. After they are cooled completely, cover them with a plastic wrap tightly (a few layers) and transfer them into an airtight freezer-friendly container and freeze it for up to 2 months.
Thaw in the fridge overnight or at room temperature for about an hour.
Another way to freeze these is freezing the dough. Wrap the dough with plastic wrap and freeze it for up to 3 months. When you are ready to make these, place them in the fridge for a few hours to make them easier to cut.
Substitutions
Dairy-free - If you are dairy-free, replace the butter with vegan butter or plant-based butter.
Gluten-free - if you want to make this recipe gluten-free, simply replace the flour with gluten-free flour. I never tried it with this recipe, but it should work just fine.
Variations
Fruit- you can make this recipe with your favorite freeze-dried fruit instead of strawberries, like blueberry or raspberry.
Sprinkles- top these with your favorite kind of sprinkles. They can be holiday themed to make them festive!
Nuts- sprinkle chopped nuts on top of the melted chocolate for an extra crunch and a beautiful look.
Citrus- add ½ teaspoon of either lemon or orange zest to the dough for a delicious zesty flavor.
Chocolate- you can use your favorite type of chocolate for dipping! This can be dark chocolate, milk chocolate, white chocolate, semisweet chocolate, etc.
More strawberry recipes
Strawberry bundt cake- This strawberry bundt cake is made with fresh strawberries, and fresh strawberry puree and is topped with a strawberry glaze.
Strawberry crumble- This strawberry crumble is made with lots of fresh strawberries, and topped with a crispy and buttery oat crumble which is topped with vanilla ice cream for a perfect dessert.
Strawberry danish- This bakery-style strawberry danish is made with frozen puff pastry, fresh strawberries, and cream cheese filling, and is topped with either powdered sugar or zesty lemon glaze.
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📖 Recipe
Strawberry Shortbread Cookies
Ingredients
- 150 g Butter softened
- ½ cup Powder sugar
- 1 teaspoon Vanilla extract
- ½ teaspoon Kosher salt
- 2 tablespoon Freeze dried strawberries
- 1 ½ cups Flour
Instructions
- In a medium mixing bowl, add the softened butter, powdered sugar, kosher salt, and vanilla extract. Mix with an electric hand mixer until well combined and creamy.
- Add the strawberry powder and mix until smooth.
- Add the flour and mix until a dough forms. The dough will seem crumbly at first but then it will turn into a nice dough.
- Shape the dough into a log and cover it with plastic wrap. Place in the fridge to firm up for at least an hour.
- Preheat the oven to 180c (350f) and prepare a baking sheet with parchment paper.
- Remove from the fridge and cut into ½-inch slices using a sharp knife. Bake in a 180c (350f) preheated oven for 10 minutes.
- Let the cookies cool completely and drizzle each cookie with melted white chocolate. I like sprinkling the cookies with more freeze-dried strawberries (crumbled), but you can top them with chopped nuts, sprinkles, etc!
Notes
- Use a very sharp knife to cut perfect slices of these shortbread cookies.
- After slicing the shortbread into slices, place them in the fridge for another 20 minutes to keep them firm and prevent them from spreading too much while baking.
- Use room temperature ingredients. It is important that you use room-temperature ingredients like butter. This step ensures that your mixture mixes into a homogenous mixture and bakes perfectly. you don’t want to place cold batter into the oven.
- Don’t overmix the dough, you don’t want to develop the gluten in the flour. This step ensures you have moist cookies and not dense and dry cookies.
- Make sure that your butter is at room temperature. An hour or two before making these cookies, take the butter out of the fridge and let it come to room temperature. The butter should be soft to the touch. If your butter is too cold, it will be harder to mix and there will be lumps of butter in the dough.
- Measure your flour correctly! When measuring your flour, avoid scooping it with a measuring cup. Instead, stir the flour with a spoon to create as many air pockets as possible, and spoon it into your measuring cup. Finally, level it with a back of a knife.
- Line your sheet pan with parchment paper or a silicone mat! This step helps the cookies to bake evenly, and it makes sure that your cookies release easily from the pan.
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