Delightfully buttery and subtly sweet, these strawberry shortbread cookies are an elevated take on a classic. Infused with the natural flavor of freeze-dried strawberries, they’re perfect for tea parties, thoughtful gifts, or simply enjoying alongside a warm cup of tea. With their light, crumbly texture and pretty pink hue, these cookies are as charming as they are delicious.
Why You Will Love Strawberry Shortbread Cookies
- Unique Flavor: The sweet-tart flavor of freeze-dried strawberries adds a special twist to traditional shortbread.
- Melt-in-Your-Mouth Texture: Buttery and tender, these cookies practically dissolve with each bite.
- Visually Stunning: Their soft pink hue and powdered sugar topping make them as beautiful as they are tasty.
- Simple to Make: No complex techniques or ingredients required.
- Perfect for Any Occasion: Great for gifting, holidays, or a cozy indulgence at home.
Ingredients Notes for Strawberry Shortbread Cookies
These cookies rely on simple ingredients with a touch of flair from freeze-dried strawberries.
- 1 (1-ounce) package freeze-dried strawberries: These pack a concentrated strawberry flavor without adding extra moisture to the dough.
- 2 cups (240g) all-purpose flour: Provides structure to the cookies. Sift for a finer texture.
- 1 ½ cups (180g) powdered sugar, divided: Sweetens the cookies and creates a delicate, snowy finish.
- 1 tsp pure vanilla extract: Enhances the buttery and strawberry flavors.
- 1 cup (227g) unsalted butter, softened (2 sticks): The key to shortbread’s rich, crumbly texture.
- 2 tbsp (30ml) milk: Helps bind the dough if it’s too crumbly.
Kitchen Equipment Needed
- Food processor (to grind the freeze-dried strawberries)
- Large mixing bowl
- Hand or stand mixer
- Plastic wrap
- Baking sheets lined with parchment paper
- Sharp knife (for slicing the dough logs)
- Wire cooling rack
How to Make Strawberry Shortbread Cookies
1. Prep the Strawberries
- Place the freeze-dried strawberries in a food processor.
- Pulse until they are finely ground into a powder. Set aside.
2. Make the Dough
- In a large mixing bowl, use a hand or stand mixer to beat the softened butter and 1 cup powdered sugar until creamy and fluffy.
- Add the vanilla extract and ground strawberries, mixing until evenly incorporated.
- Gradually add the flour, mixing on low speed until a dough forms. If the dough feels too crumbly, add the milk one tablespoon at a time until the dough comes together.
3. Shape and Chill
- Divide the dough into two portions. Roll each into a log approximately 2 inches (5cm) in diameter.
- Wrap the logs in plastic wrap and chill in the refrigerator for at least 1 hour or overnight.
4. Slice and Bake
- Preheat your oven to 325°F (165°C). Line baking sheets with parchment paper.
- Unwrap the chilled dough and slice it into ¼-inch (0.6cm) thick rounds.
- Arrange the cookies on the prepared baking sheets, spacing them about 1 inch (2.5cm) apart.
- Bake for 12–15 minutes, or until the edges are lightly golden.
5. Add the Finishing Touch
- Allow the cookies to cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.
- Sift the remaining ½ cup powdered sugar over the cooled cookies for a delicate finish.
Serving and Storage Tips
- Serving: These cookies pair beautifully with tea, coffee, or a glass of chilled milk.
- Storage: Store in an airtight container at room temperature for up to 1 week. They can also be frozen for up to 2 months—just thaw before serving.
Variations and Substitutions
- Chocolate Strawberry Cookies: Dip half of each cookie in melted dark or white chocolate for an extra indulgence.
- Citrus Twist: Add 1 teaspoon of finely grated lemon or orange zest to the dough for a bright, citrusy note.
- Nutty Addition: Mix in ¼ cup finely chopped pistachios or almonds for a crunchy contrast.
Helpful Notes
- Even Slicing: Rotate the dough log occasionally while slicing to maintain its round shape.
- Prevent Overbaking: The cookies should be lightly golden at the edges, not browned. Overbaking can make them too dry.
- Perfect Powdered Sugar Finish: Sift the powdered sugar evenly for a professional look.
Tips from Well-Known Chefs
- Mary Berry: “Chilling the dough is essential for perfectly shaped cookies. It helps the dough firm up and slice cleanly.”
- Ina Garten: “Always use pure vanilla extract for the best flavor—it makes a noticeable difference in simple recipes like this.”
- Paul Hollywood: “Handle the dough gently to avoid overworking it, which can make the cookies tough.”
Frequently Asked Questions (FAQ)
1. Can I use fresh strawberries instead of freeze-dried?
No, fresh strawberries contain too much moisture and will affect the dough’s texture.
2. Why is my dough crumbly?
Shortbread dough is naturally crumbly. Adding milk, one tablespoon at a time, can help it come together.
3. Can I freeze the dough?
Yes, the dough logs can be wrapped tightly in plastic wrap and frozen for up to 3 months. Thaw in the refrigerator before slicing and baking.
4. Can I use salted butter?
Yes, but reduce or omit any additional salt to avoid overpowering the flavor.
5. How do I achieve a consistent shape?
Roll the dough log evenly and chill it thoroughly. Use a sharp knife for clean slices.
These strawberry shortbread cookies are a delightful twist on a timeless classic. Whether you’re baking for a special occasion or simply treating yourself, their buttery texture and sweet strawberry flavor are sure to impress!
