If you’re searching for a delightful treat that feels both nostalgic and refreshingly new, this Strawberry Shortbread Cookies Recipe is about to become your next favorite. These cookies marry the buttery richness of classic shortbread with the bright, natural sweetness of freeze-dried strawberries, offering a perfect balance of melt-in-your-mouth texture and a subtle fruity twist. Every bite is a tender crumb dusted with the delicate aroma of strawberry, making these cookies perfect for sharing with loved ones or savoring as a special moment for yourself.
Ingredients You’ll Need
Crafting these strawberry shortbread cookies is wonderfully straightforward, and each ingredient serves a crucial role in building that tender texture and inviting flavor. From the creamy butter that forms the rich base to the crushed freeze-dried strawberries that infuse the dough with natural pink hues, these components come together simply but brilliantly.
- Unsalted Butter (1 cup, softened): Provides the rich, creamy foundation essential for that classic shortbread melt-in-your-mouth feel.
- Powdered Sugar (1/2 cup): Sweetens delicately without graininess, helping to create a tender dough.
- Vanilla Extract (1 tsp): Adds a warm, aromatic note that enhances all the flavors.
- All-Purpose Flour (1 1/2 cups): Builds the sturdy but tender structure of the cookies.
- Cornstarch (1/2 cup): The secret ingredient for extra softness and a crumbly texture unique to shortbread.
- Salt (1/4 tsp): Balances sweetness and enhances the natural flavors.
- Freeze-Dried Strawberries, crushed (1/2 cup): Imparts a vibrant color and pure strawberry flavor without adding moisture.
How to Make Strawberry Shortbread Cookies Recipe
Step 1: Preheat the Oven
Begin by setting your oven to 325°F (165°C). Lining your baking sheet with parchment paper will prevent sticking and make clean-up a breeze, preparing you for the delicious cookies to come.
Step 2: Make the Dough
In a mixing bowl, beat the softened butter and powdered sugar together until the mixture is smooth and creamy; this process ensures your cookies will be light and tender. Next, add the vanilla extract and mix just until everything is incorporated, setting the stage for deep flavor in every bite.
Step 3: Add Dry Ingredients
Whisk together the flour, cornstarch, salt, and the crushed freeze-dried strawberries in a separate bowl. Gradually add this dry mixture to your butter mixture, stirring gently until a soft dough forms—be careful not to overmix, as that preserves the cookie’s delicate crumb.
Step 4: Shape the Cookies
Roll the dough into 1-inch balls and space them evenly on your prepared baking sheet. Press each slightly with a fork or spoon to flatten just enough for even baking and a charming, rustic look.
Step 5: Bake and Cool
Bake your cookies for 10 to 12 minutes until the edges have a light golden tint. Let them cool on the baking sheet for about 5 minutes—this helps them set so they don’t break when transferred. Then move them to a wire rack to cool completely, giving you satisfyingly crisp edges and soft centers.
How to Serve Strawberry Shortbread Cookies Recipe
Garnishes
These cookies are lovely simply on their own, but try dusting them with a bit more powdered sugar or even a drizzle of white chocolate for an extra touch of elegance. Fresh strawberry slices or a dollop of whipped cream on the side also bring out their fruity charm beautifully.
Side Dishes
Pair your strawberry shortbread cookies with a cup of hot tea or coffee for a cozy afternoon indulgence. They also make a fantastic companion to vanilla ice cream or a fresh berry salad, enhancing your dessert spread with their buttery sweetness and gentle strawberry notes.
Creative Ways to Present
Serve these cookies stacked on a pretty plate tied with a ribbon for gifting or slice them into small rectangles and layer them with strawberry jam in a dessert parfait. Their pale pink hue and delicate flavor make them perfect for spring gatherings or a charming addition to any celebration table.
Make Ahead and Storage
Storing Leftovers
Leftover cookies stay fresh best when stored in an airtight container at room temperature. This keeps their texture perfectly crumbly and prevents the strawberry flavor from fading. They should be enjoyed within a week for peak flavor and freshness.
Freezing
Want to make these cookies ahead of time? Freeze them in a sealed container with parchment paper between layers. When you’re ready to enjoy, thaw at room temperature for about 20 minutes—just enough to bring back that soft, buttery delight without losing any crispness.
Reheating
If you prefer your shortbread cookies slightly warm, pop them in a preheated oven at 300°F (150°C) for 5 minutes. This brings out the aroma of the freeze-dried strawberries and refreshes the texture without overbaking.
FAQs
Can I use fresh strawberries instead of freeze-dried?
Fresh strawberries contain moisture, which can alter the cookie dough consistency and affect baking results. Freeze-dried strawberries are used in this recipe specifically to deliver the strawberry flavor and color without adding extra moisture, keeping the perfect shortbread texture intact.
Why is cornstarch added to the dough?
Cornstarch softens the cookie’s texture, making it tender and crumbly rather than chewy. It’s a classic addition in shortbread recipes to achieve that lovely delicate bite.
Can I make these cookies vegan?
To make this recipe vegan, you can substitute the butter with a plant-based alternative and ensure the powdered sugar is vegan-friendly. Keep in mind, the flavor and texture might vary slightly, but it can still be delicious!
How do I prevent the cookies from spreading too much?
Chilling the dough before baking can help maintain the cookies’ shape, preventing excessive spreading. Also, make sure your butter isn’t too soft; softened but not melted is ideal for perfect dough consistency.
Are these cookies suitable for gifting?
Absolutely! Their beautiful pink hue and delicate flavor make them a charming and thoughtful homemade gift. Package them in decorative tins or boxes with some tissue paper for an elegant presentation your friends will adore.
Final Thoughts
There is something truly special about sharing a classic cookie with a fresh strawberry twist, and this Strawberry Shortbread Cookies Recipe strikes that perfect balance with ease. Baking these lovely cookies invites cozy moments and sweet smiles, so I encourage you to whip up a batch soon. Your kitchen will smell incredible, and your taste buds will thank you with each buttery, berry-kissed bite.
Print
Strawberry Shortbread Cookies Recipe
- Total Time: 22 minutes
- Yield: 24 cookies 1x
Description
Delight in these delicate Strawberry Shortbread Cookies that blend buttery richness with the vibrant flavor of freeze-dried strawberries. Perfectly crisp with a tender crumb, these cookies are easy to make and ideal for sharing or enjoying as a sweet treat with tea or coffee.
Ingredients
Wet Ingredients
- 1 cup unsalted butter, softened
- 1/2 cup powdered sugar
- 1 tsp vanilla extract
Dry Ingredients
- 1 1/2 cups all-purpose flour
- 1/2 cup cornstarch
- 1/4 tsp salt
- 1/2 cup freeze-dried strawberries, crushed into powder
Instructions
- Preheat the Oven: Preheat your oven to 325°F (165°C). Line a baking sheet with parchment paper to ensure the cookies do not stick and bake evenly.
- Make the Dough: In a mixing bowl, use an electric mixer to beat the softened unsalted butter and powdered sugar together until the mixture is smooth and creamy. Add in the vanilla extract and continue mixing until fully incorporated.
- Add Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, cornstarch, salt, and the crushed freeze-dried strawberries. Gradually add this dry mixture to the butter mixture, stirring gently until a soft, cohesive dough forms without overmixing.
- Shape the Cookies: Roll the dough into 1-inch diameter balls and place them spaced evenly on the prepared baking sheet. Flatten each ball slightly with the back of a fork or a spoon to create a traditional shortbread shape.
- Bake: Place the baking sheet in the preheated oven and bake the cookies for 10 to 12 minutes, or until the edges begin to turn a light golden color, indicating they are perfectly baked.
- Cool: Remove the cookies from the oven and allow them to cool on the baking sheet for 5 minutes. Then transfer them to a wire rack to cool completely, which helps maintain their crisp texture.
Notes
- Ensure the butter is softened to room temperature for easier mixing and better cookie texture.
- Do not overbake; cookies should be lightly golden at the edges while still tender in the center.
- Freeze-dried strawberries add intense flavor without adding moisture, keeping cookies crisp.
- Cookies can be stored in an airtight container at room temperature for up to one week.
- Prep Time: 10 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
