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Strawberry Shortbread Cookies Recipe

★★★★★

4.8 from 99 reviews
  • Author: Matteo
  • 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

  1. 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.
  2. Add Vanilla Extract: Beat in 1 teaspoon of vanilla extract until fully combined with the creamed butter and sugar mixture.
  3. Combine Dry Ingredients: In a separate medium bowl, whisk together the all-purpose flour, cornstarch, and salt to ensure even distribution.
  4. 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.
  5. 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.
  6. 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.
  7. 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.
  8. 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.
  9. Arrange Cookies: Place the dough slices on the prepared baking sheets, spacing them about 1 inch apart to allow for slight expansion during baking.
  10. 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.
  11. 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.
  12. 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.
  13. 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

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Find it online: https://todayplates.com/strawberry-shortbread-cookies-recipe/