Introduction

Strawberry Shortbread Cookies are a delightful twist on a classic treat, combining buttery crumbly texture with fresh strawberry flavor. These cookies are perfect for sharing or enjoying with a cup of tea anytime.

Strawberry Shortbread Cookies with Strawberry Glaze Recipe - Recipe Image

Ingredients

1 cup unsalted butter (softened)
1/2 cup powdered sugar
1 tsp vanilla extract
2 1/4 cups all-purpose flour (spooned and leveled)
1/4 tsp salt
2 tbsp freeze dried strawberries (ground fine)
1/4 cup strawberry puree
1 cup powdered sugar (for glaze)

Instructions

Step 1: Place the freeze dried strawberries in a food processor and blend until they turn into a fine powder.
Step 2: In a medium bowl, cream the softened butter and vanilla extract with a hand mixer for 2 minutes. Add 1/2 cup powdered sugar and beat for another 2 minutes until fluffy.
Step 3: Mix in the ground freeze dried strawberries, then add flour and salt. Stir on low speed just until combined. The dough will be slightly crumbly.
Step 4: Form the dough into a ball and place it on a lightly floured parchment paper. Pat down, sprinkle flour on top, and roll out to 1/4 inch thickness.
Step 5: Transfer the rolled dough onto a cookie sheet, wrap with plastic wrap, and chill in the refrigerator for 1 hour or freeze for 30 minutes.
Step 6: Remove the dough from the fridge, cut out desired shapes, and use a small offset spatula to carefully lift them off the parchment paper. Re-roll scraps if needed and chill again if soft.
Step 7: Preheat oven to 350°F (175°C). Space cookies 1 inch apart on the baking sheet and bake for 10-12 minutes. Allow cookies to cool completely.
Step 8: For the glaze, blend fresh strawberries into a smooth puree. Whisk the strawberry puree together with 1 cup powdered sugar until smooth.
Step 9: Dip each cooled cookie into the strawberry glaze. Optionally, sprinkle with finely crushed freeze dried strawberries. Place cookies on a wire rack to dry before serving.

Tips & Variations

For a more intense strawberry flavor, add a teaspoon of strawberry extract to the dough.
Use a cookie cutter shape that fits your occasion to personalize your cookies.
If you don’t have freeze dried strawberries, finely chopped fresh strawberries can be used but expect a softer dough.
Store leftover glaze in the fridge and stir well before using again.

Storage

Store the strawberry shortbread cookies in an airtight container at room temperature for up to 5 days. For longer storage, keep them in the refrigerator for up to 1 week. If glazed, allow the glaze to fully set before storing. Reheat briefly in a low oven if you want them warm, but avoid microwaving to keep the texture crisp.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use fresh strawberries instead of freeze dried?

Freeze dried strawberries are preferred for their concentrated flavor and dry texture which keeps the dough from becoming too wet. You can use fresh strawberries in the glaze, but adding fresh berries to the dough may change the consistency and require adjusting the flour.

How do I keep the cookies from spreading too much during baking?

Chilling the dough thoroughly before baking helps prevent spreading. Also, rolling the dough to the recommended 1/4 inch thickness and using a sturdy all-purpose flour helps maintain the shape.

Strawberry Shortbread Cookies with Strawberry Glaze Recipe

Print Recipe

★★★★★

4.8 from 132 reviews

Delight in these tender and buttery Strawberry Shortbread Cookies with a vibrant strawberry glaze. The cookies combine the classic richness of shortbread with the natural sweetness and fruity flavor of strawberries, both in the dough and the glaze. Perfect for tea time or as a sweet treat anytime.

Author: Cleo
Prep Time: 20 minutes
Cook Time: 12 minutes
Total Time: 1 hour 32 minutes
Yield: 24 cookies 1x
Category: Baking
Method: Baking
Cuisine: American
Diet: Vegetarian

Ingredients

Scale

Strawberry Shortbread Dough

1 cup Unsalted butter, softened
1/2 cup Powdered sugar
1 tsp Vanilla extract
2 1/4 cups All-purpose flour, spooned and leveled
1/4 tsp Salt
2 tbsp Freeze dried strawberries, ground fine

Strawberry Glaze

1/4 cup Strawberry puree
1 cup Powdered sugar

Instructions

Prepare Freeze Dried Strawberries: Place the freeze dried strawberries into a food processor and blend until they become a fine powder.
Cream Butter and Sugar: In a medium bowl, add softened butter and vanilla extract. Use a hand mixer to beat the butter for 2 minutes until creamy. Add powdered sugar and continue beating for another 2 minutes until the mixture is fluffy.
Mix Dough Ingredients: Incorporate the ground freeze dried strawberries into the butter mixture. Then add the flour and salt. Mix on low speed just until the dough comes together. The dough will be slightly crumbly.
Shape and Chill Dough: Form the dough into a ball, place it on a lightly floured sheet of parchment paper, and pat down. Sprinkle additional flour on top to prevent sticking. Roll the dough to ¼ inch thickness. Wrap in plastic wrap and refrigerate for 1 hour or freeze for 30 minutes.
Cut Cookie Shapes: Remove chilled dough from refrigerator. Punch out desired shapes using cookie cutters. Carefully lift each shape with a small offset spatula to release it from parchment paper. Gather scraps, re-roll on floured parchment, and chill again if too soft to cut.
Chill Extra Dough: Let cut cookies chill as the first batch bakes for better shape retention.
Preheat Oven and Bake: Preheat oven to 350°F (175°C). Place cookies on a baking sheet spaced 1 inch apart. Bake for 10-12 minutes until set but not browned. Cool completely on wire racks.
Make Strawberry Glaze: In a food processor, blend strawberries into a smooth puree. Mix the puree with powdered sugar and whisk until smooth glaze forms.
Glaze the Cookies: Dip each cooled cookie into the strawberry glaze. Optionally, sprinkle finely crushed freeze dried strawberries on top. Place cookies on a wire rack to dry completely.
Serve and Enjoy: Once glaze is set, serve these delicate strawberry shortbread cookies as a delightful treat.

Notes

Use freeze dried strawberries for the best concentrated strawberry flavor and a vibrant color in the dough.
Chilling the dough before cutting helps maintain the shape and makes it easier to handle.
If dough scraps become too soft, refrigerate before rolling again.
Allow cookies to cool fully before glazing to prevent melting the glaze.
Store glazed cookies in an airtight container at room temperature for up to 3 days.

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