Strawberry Shortbread Cookies Recipe
Introduction
These Strawberry Shortbread Cookies are buttery, tender, and lightly infused with the sweet, fruity flavor of freeze-dried strawberries. Finished with a delicate vanilla glaze, they make a perfect treat for tea time or any occasion that calls for a little homemade sweetness.
Ingredients
- 1 cup unsalted butter (room temperature)
- 1/2 cup powdered sugar
- 1 tsp vanilla extract
- 1 3/4 cup all-purpose flour
- 1/4 cup cornstarch
- 1/4 tsp salt
- 1/2 cup freeze-dried strawberries (crushed into small pieces, about 1 oz)
- 1 cup powdered sugar (for glaze)
- 2-3 tbsp milk or cream (for glaze)
- 1/4 tsp vanilla extract (for glaze)
Instructions
- Step 1: In a large mixing bowl, use an electric mixer to cream together the room temperature butter and 1/2 cup powdered sugar on medium speed until light and fluffy, about 2-3 minutes. Scrape down the sides of the bowl as needed.
- Step 2: Beat in 1 teaspoon vanilla extract until fully combined.
- Step 3: In a separate bowl, whisk together all-purpose flour, cornstarch, and salt.
- Step 4: Gradually add the dry ingredients to the butter mixture, mixing on low speed until just combined and a soft dough forms. Avoid overmixing.
- Step 5: Gently fold in the crushed freeze-dried strawberries until evenly distributed throughout the dough.
- Step 6: Transfer the dough to a clean surface and shape it into a log about 1.5 to 2 inches in diameter. Wrap tightly in plastic wrap.
- Step 7: Chill the dough in the refrigerator for at least 30 minutes or up to 2 hours to firm up the dough for easier slicing and to prevent spreading during baking.
- Step 8: Preheat the oven to 325°F (160°C) and line two baking sheets with parchment paper.
- Step 9: Remove the chilled dough from the fridge and unwrap. Using a sharp knife, slice into rounds about 1/4 inch thick.
- Step 10: Place cookie slices about 1 inch apart on the prepared baking sheets.
- Step 11: Bake for 12-15 minutes, until edges are lightly golden and centers appear set but still pale.
- Step 12: Let cookies cool on the baking sheets for 5 minutes before transferring to a wire rack to cool completely.
- Step 13: For the optional glaze, whisk together 1 cup powdered sugar, 2-3 tablespoons milk or cream, and 1/4 teaspoon vanilla extract in a small bowl until smooth. Adjust thickness with milk or cream if needed.
- Step 14: Once cookies are fully cooled, drizzle or spread the glaze over them. Let the glaze set for 15-20 minutes before serving or storing.
Tips & Variations
- Use freeze-dried raspberries instead of strawberries for a different berry flavor.
- Chilling the dough longer helps to keep the cookies from spreading too much in the oven.
- For a more intense strawberry flavor, add a teaspoon of strawberry extract to the dough.
- Store cookies without glaze if you prefer a less sweet option, or drizzle glaze just before serving to keep cookies crisp.
Storage
Store the cookies in an airtight container at room temperature for up to 5 days. If glazed, make sure the glaze has fully set before storing. For longer storage, freeze the unglazed cookies in a sealed container for up to 3 months. Thaw at room temperature and glaze before serving.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use fresh strawberries instead of freeze-dried?
Fresh strawberries are too moist and will affect the texture of the dough. Freeze-dried strawberries provide intense flavor without adding moisture, keeping the cookies crisp.
What if I don’t want to make the glaze?
The cookies are delicious on their own with the natural strawberry flavor. The glaze is optional and adds a touch of sweetness, but you can skip it without any issue.
Print
Strawberry Shortbread Cookies Recipe
- Total Time: 1 hour 10 minutes
- Yield: 24 servings 1x
- Diet: Vegetarian
Description
Delight in these delicate Strawberry Shortbread Cookies, featuring a buttery, tender crumb infused with real crushed freeze-dried strawberries for a burst of fruity flavor. Finished with a light vanilla glaze, these cookies are perfect for teatime or any sweet occasion, offering a lovely balance of crumbly texture and subtle sweetness.
Ingredients
Scale
Cookie Dough
- 1 cup unsalted butter (room temperature)
- 1/2 cup powdered sugar
- 1 tsp vanilla extract
- 1 3/4 cup all-purpose flour
- 1/4 cup cornstarch
- 1/4 tsp salt
- 1/2 cup freeze-dried strawberries (crushed into small pieces, about 1 oz bag)
Glaze (Optional)
- 1 cup powdered sugar
- 2–3 tbsp milk or cream
- 1/4 tsp vanilla extract
Instructions
- Prepare the Dough: In a large mixing bowl, use an electric mixer to cream together the room temperature unsalted butter and 1/2 cup powdered sugar on medium speed until the mixture is light and fluffy, which should take about 2-3 minutes. Be sure to scrape down the sides of the bowl to incorporate all ingredients evenly.
- Add Vanilla Extract: Beat in 1 teaspoon of vanilla extract until fully combined with the creamed butter and sugar mixture.
- Combine Dry Ingredients: In a separate medium bowl, whisk together the all-purpose flour, cornstarch, and salt to ensure even distribution.
- Mix Dry into Wet: Gradually add the dry mixture to the wet ingredients while mixing on low speed. Mix just until a soft dough forms, taking care not to overmix to maintain a tender texture.
- Incorporate Strawberries: Gently fold the crushed freeze-dried strawberries into the dough using a rubber spatula, ensuring they are evenly dispersed without breaking down further.
- Shape & Chill: Transfer the dough onto a clean work surface and shape it into a log roughly 1.5 to 2 inches in diameter. Wrap the log tightly in plastic wrap and refrigerate for at least 30 minutes or up to 2 hours. Chilling firms the dough to make slicing easier and reduces spreading during baking.
- Preheat Oven & Prepare Baking Sheets: Set your oven to 325°F (160°C). Line two baking sheets with parchment paper to prevent sticking and promote even baking.
- Slice the Dough: Remove the chilled dough from the refrigerator and unwrap it carefully. Using a sharp knife, slice the dough into rounds about 1/4 inch thick to create evenly sized cookies.
- Arrange Cookies: Place the dough slices on the prepared baking sheets, spacing them about 1 inch apart to allow for slight expansion during baking.
- Bake: Bake the cookies in the preheated oven for 12-15 minutes until the edges turn lightly golden and the centers look set but remain pale for that classic shortbread appearance.
- Cool Cookies: Remove the baking sheets from the oven and let the cookies cool on the sheets for 5 minutes before transferring them to a wire rack to cool completely, which helps them firm up and finish baking off the heat.
- Prepare Glaze (Optional): While the cookies cool, whisk together 1 cup powdered sugar, 2-3 tablespoons milk or cream, and 1/4 teaspoon vanilla extract in a small bowl until smooth. Adjust the milk incrementally if a thinner consistency is desired.
- Apply Glaze: Once the cookies are fully cooled, drizzle or spread the prepared glaze over them evenly. Allow the glaze to set for 15-20 minutes before serving or storing to avoid stickiness.
Notes
- Freeze-dried strawberries are crucial as they add strawberry flavor without extra moisture that could affect cookie texture.
- Ensure butter is at room temperature for easier creaming and better dough consistency.
- Do not overmix the dough to keep the cookies tender and crumbly rather than tough.
- Chilling the dough log is important to reduce spreading and make slicing easier for uniform cookies.
- The glaze is optional but adds a sweet finishing touch; allow it to fully set before stacking or storing cookies.
- Store cookies in an airtight container at room temperature for up to 5 days or freeze for longer storage.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Keywords: Strawberry Shortbread Cookies, shortbread, freeze-dried strawberries, buttery cookies, vanilla glaze, easy cookie recipe, tea time cookies, dessert cookies
