Strawberry shortbread cookies are a delightful treat combining the rich, buttery texture of shortbread with the sweet, fruity flavor of strawberries. These cookies are perfect for any occasion, whether it’s a holiday gathering, a tea party, or just a simple indulgence at home.
Why You’ll Love This Recipe
- Simple yet elegant: These cookies are easy to make but look and taste like a bakery-quality treat.
- Burst of flavor: The combination of buttery shortbread and real strawberries creates a harmonious balance of richness and sweetness.
- Perfect for gifting: Their beautiful appearance and delicious flavor make them a great homemade gift.
- Customizable: You can add your twist with glazes or additional flavorings like vanilla or lemon zest.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
- Unsalted butter
- Granulated sugar
- Vanilla extract
- All-purpose flour
- Freeze-dried strawberries
- Salt
Directions
- Preheat your oven to 325°F (160°C) and line a baking sheet with parchment paper.
- In a large bowl, cream together the butter and sugar until light and fluffy.
- Mix in the vanilla extract.
- In a food processor, blend the freeze-dried strawberries into a fine powder.
- Gradually add the flour, strawberry powder, and salt to the butter mixture, mixing until a dough forms.
- Roll the dough into a log, wrap in plastic wrap, and chill in the refrigerator for at least 30 minutes.
- Once chilled, slice the dough into rounds and place them on the prepared baking sheet.
- Bake for 12-15 minutes, or until the edges are lightly golden.
- Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Servings and Timing
- Servings: Makes about 24 cookies, depending on the size.
- Prep time: 15 minutes
- Chill time: 30 minutes
- Bake time: 12-15 minutes
Variations
- Chocolate-dipped: Dip half of each cookie in melted chocolate and let it set.
- Citrus twist: Add a teaspoon of lemon or orange zest to the dough for a citrusy note.
- Glazed cookies: Drizzle with a simple glaze made from powdered sugar and milk.
- Herbal hint: Mix in a pinch of dried lavender for a unique floral flavor.
Storage/Reheating
- Storage: Store the cookies in an airtight container at room temperature for up to 5 days.
- Freezing: Freeze the cookie dough log for up to 3 months. Slice and bake directly from frozen, adding a few extra minutes to the bake time.
- Reheating: If desired, warm the cookies in a 300°F oven for 5 minutes to refresh their texture.
FAQs
Can I use fresh strawberries instead of freeze-dried strawberries?
Fresh strawberries are too moist for this recipe. Freeze-dried strawberries provide the intense flavor and dry texture needed for the dough.
How do I keep the cookies from spreading too much?
Chilling the dough before slicing and baking helps maintain the cookies’ shape during baking.
Can I make these cookies gluten-free?
Yes, substitute the all-purpose flour with a 1:1 gluten-free baking flour for a gluten-free version.
Can I add nuts to the dough?
Absolutely! Chopped almonds, pistachios, or pecans would be a great addition.
How can I make these cookies vegan?
Use vegan butter and substitute the butter 1:1 for a plant-based alternative.
Why did my cookies turn out crumbly?
If the dough is too dry, it might be due to over-measuring the flour. Weigh the ingredients or lightly spoon the flour into the measuring cup and level it off.
Can I use other freeze-dried fruits?
Yes, freeze-dried raspberries, blueberries, or mangoes would work well.
What can I use if I don’t have a food processor?
You can crush the freeze-dried strawberries in a zip-top bag with a rolling pin until powdered.
Can I add food coloring for a brighter pink color?
Yes, a drop or two of red food coloring can enhance the pink hue of the cookies.
How do I know when the cookies are done baking?
The edges should be lightly golden, but the centers will still be pale. Overbaking can make them too hard.
Conclusion
Strawberry shortbread cookies are a wonderful way to enjoy a sweet and buttery treat with a fruity twist. Their simplicity, adaptability, and delightful flavor make them a go-to recipe for bakers of all skill levels. Whether you enjoy them plain, glazed, or dipped in chocolate, these cookies are sure to become a favorite in your baking repertoire.
Print
Strawberry Shortbread Cookies
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 25 minutes
- Yield: 24 cookies 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
Strawberry Shortbread Cookies are delightful treats that combine the rich, buttery texture of traditional shortbread with the sweet and tangy flavor of strawberries. By incorporating freeze-dried strawberries into the dough, these cookies achieve a natural strawberry taste without adding extra moisture, ensuring a perfect crumbly texture.
Ingredients
- 1 cup (227 g) unsalted butter, softened to room temperature
- 1/2 cup (100 g) granulated sugar
- 1 teaspoon pure vanilla extract
- 2 tablespoons freeze-dried strawberry powder (see note)
- 2 cups (250 g) all-purpose flour
- Optional: sparkling sugar for decoration
Instructions
- Prepare the Strawberry Powder:
- Place freeze-dried strawberries in a high-speed blender or food processor.
- Blend until they form a fine powder.
- Sift the powder to remove any larger pieces.
- Make the Dough:
- In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy.
- Add the vanilla extract and strawberry powder, mixing until fully incorporated.
- Gradually add the all-purpose flour, mixing until the dough comes together.
- Shape and Chill:
- Turn the dough onto a lightly floured surface and form it into a disk.
- Wrap the disk in plastic wrap and refrigerate for about 2 hours, or until firm.
- Roll and Cut:
- Preheat the oven to 350°F (175°C).
- Line baking sheets with parchment paper.
- On a lightly floured surface, roll out the chilled dough to a ¼-inch thickness.
- Use a 2-inch cookie cutter to cut out shapes and place them on the prepared baking sheets.
- Optional Decoration:
- If desired, lightly brush the edges of each cookie with a beaten egg white and roll them in sparkling sugar for a decorative touch.
- Bake:
- Bake the cookies in the preheated oven for 8 to 10 minutes, or until the edges are lightly golden.
- Allow the cookies to cool on the baking sheet for about 15 minutes before transferring them to a wire rack to cool completely.
Notes
- Freeze-Dried Strawberry Powder: To make the strawberry powder, blend freeze-dried strawberries into a fine consistency. This method ensures the cookies have a natural strawberry flavor without adding moisture.
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