Sometimes, the simplest cookies can deliver the most joy, and these Strawberry Shortbread Cookies are a testament to that. Buttery and crumbly with bursts of real strawberry flavor, they’re perfect for an afternoon tea, a sweet gift, or simply treating yourself.
The first time I made these, I was enchanted by the vibrant pink hue from the strawberries and the way their natural sweetness complemented the buttery dough. They’re a perfect blend of elegance and comfort—a classic shortbread cookie with a fruity twist.
What I love most about these cookies is their versatility. You can keep them simple or dress them up with a drizzle of chocolate or glaze. Let’s bake these Strawberry Shortbread Cookies and bring a touch of sweetness to your day.
Strawberry Shortbread Cookies are buttery, melt-in-your-mouth cookies made with real strawberries. Their delicate flavor and crumbly texture make them an irresistible treat for any occasion.
An Exciting Story:
The first time I served Strawberry Shortbread Cookies at a family brunch, they vanished in minutes. My husband loved their buttery texture, and the kids couldn’t get enough of the fruity flavor. Now, they’ve become a staple whenever I need a quick, crowd-pleasing dessert.
Why These Strawberry Shortbread Cookies?
- Buttery and Crumbly: Classic shortbread texture with a fruity twist.
- Easy to Make: Simple ingredients and straightforward steps.
- Real Strawberry Flavor: Made with freeze-dried or fresh strawberries.
- Versatile: Perfect for snacks, gifts, or special occasions.
- Visually Stunning: A natural pink hue adds elegance and charm.
What You Need for Strawberry Shortbread Cookies
- For the Cookies:
- 1 cup unsalted butter, softened
- ½ cup powdered sugar
- 1 tsp vanilla extract
- 2 cups all-purpose flour
- ¼ tsp salt
- ½ cup freeze-dried strawberries, crushed into a powder
- Optional Garnishes:
- ½ cup white chocolate, melted (for drizzle)
- Powdered sugar (for dusting)
How to Make Strawberry Shortbread Cookies
- Prepare the Strawberry Powder:
- Place the freeze-dried strawberries in a food processor and pulse until finely ground into a powder. Set aside.
- Mix the Dough:
- In a large bowl, cream the butter and powdered sugar until light and fluffy. Add the vanilla extract and mix well.
- In a separate bowl, whisk together the flour, salt, and strawberry powder. Gradually add the dry ingredients to the butter mixture, mixing until just combined.
- Shape and Chill the Dough:
- Divide the dough into two portions. Shape each into a log (about 2 inches in diameter) and wrap tightly in plastic wrap. Refrigerate for at least 1 hour, or until firm.
- Slice and Bake:
- Preheat your oven to 325°F (165°C) and line baking sheets with parchment paper.
- Slice the chilled dough into ¼-inch thick rounds and place them on the prepared baking sheets, spacing them about 1 inch apart.
- Bake for 12-15 minutes, or until the edges are just starting to turn golden. Let cool on the baking sheets for 5 minutes before transferring to a wire rack.
- Decorate (Optional):
- Drizzle the cooled cookies with melted white chocolate or dust with powdered sugar for an extra touch of sweetness.
- Serve and Enjoy:
- Serve as is or pair with tea, coffee, or a glass of milk.
Tips for Strawberry Shortbread Cookies
- Chill the Dough: Chilled dough is easier to slice and helps the cookies keep their shape while baking.
- Use Freeze-Dried Strawberries: They provide intense strawberry flavor without adding extra moisture to the dough.
Substitutions and Variations:
- Fresh Strawberries: Finely chop fresh strawberries and fold them into the dough, but note the cookies may spread more during baking.
- Make It Citrus-Flavored: Add lemon or orange zest for a refreshing twist.
- Add a Filling: Sandwich two cookies together with strawberry jam or cream cheese frosting.
Make a Healthier Version:
- Use whole-wheat pastry flour for added fiber.
- Reduce sugar slightly and add a teaspoon of honey for natural sweetness.
- Swap butter for a plant-based alternative for a vegan option.
Closing for Strawberry Shortbread Cookies:
And there you have it—Strawberry Shortbread Cookies that are buttery, fruity, and utterly delightful. Whether you’re sharing them with friends or indulging solo, these cookies are a perfect treat for any moment. Let us know how yours turn out, and don’t forget to explore more of our classic dessert recipes!
Frequently Asked Questions for Strawberry Shortbread Cookies
- Can I make these ahead of time?
Yes, the dough can be made and refrigerated up to 3 days in advance. - How do I store leftovers?
Store in an airtight container at room temperature for up to a week. - Can I freeze the dough?
Absolutely! Wrap the dough tightly and freeze for up to 3 months. Thaw slightly before slicing. - What if I can’t find freeze-dried strawberries?
Use finely chopped fresh strawberries or substitute with strawberry extract. - What pairs well with these cookies?
Serve with tea, coffee, or lemonade for a perfect pairing. - Can I make them gluten-free?
Yes, use a gluten-free all-purpose flour blend. - How do I make them extra decorative?
Use a cookie cutter to create shapes or add edible glitter to the white chocolate drizzle. - What if the dough is too crumbly?
Add a tablespoon of milk or cream to help bind the dough. - Can I make mini versions?
Yes, roll smaller logs and slice into mini rounds for bite-sized treats. - How do I enhance the strawberry flavor?
Add a drop of strawberry extract or mix crushed freeze-dried strawberries into the white chocolate drizzle. - Can I use salted butter?
Yes, but reduce the added salt in the recipe to ⅛ teaspoon. - What’s a fun serving idea?
Serve them as part of a dessert charcuterie board with fresh strawberries and whipped cream.
Strawberry Shortbread Cookies
4
30
minutes40
minutes300
kcal0
minutesKeep the screen of your device on
Ingredients
- For the Cookies:
1 cup 1 unsalted butter, softened
½ cup powdered sugar
1 tsp 1 vanilla extract
2 cups 2 all-purpose flour
¼ tsp salt
½ cup freeze-dried strawberries, crushed into a powder
- Optional Garnishes:
½ cup white chocolate, melted (for drizzle)
Powdered sugar (for dusting)
Directions
- Prepare the Strawberry Powder:
- Place the freeze-dried strawberries in a food processor and pulse until finely ground into a powder. Set aside.
- Mix the Dough:
- In a large bowl, cream the butter and powdered sugar until light and fluffy. Add the vanilla extract and mix well.
- In a separate bowl, whisk together the flour, salt, and strawberry powder. Gradually add the dry ingredients to the butter mixture, mixing until just combined.
- Shape and Chill the Dough:
- Divide the dough into two portions. Shape each into a log (about 2 inches in diameter) and wrap tightly in plastic wrap. Refrigerate for at least 1 hour, or until firm.
- Slice and Bake:
- Preheat your oven to 325°F (165°C) and line baking sheets with parchment paper.
- Slice the chilled dough into ¼-inch thick rounds and place them on the prepared baking sheets, spacing them about 1 inch apart.
- Bake for 12-15 minutes, or until the edges are just starting to turn golden. Let cool on the baking sheets for 5 minutes before transferring to a wire rack.
- Decorate (Optional):
- Drizzle the cooled cookies with melted white chocolate or dust with powdered sugar for an extra touch of sweetness.
- Serve and Enjoy:
- Serve as is or pair with tea, coffee, or a glass of milk.
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