If you’re someone who loves the buttery, crumbly goodness of shortbread combined with the sweet tartness of strawberries, then this Strawberry Shortbread Cookies Recipe is about to become your new best friend in the kitchen. These charming little cookies are bursting with the natural flavor of freeze-dried strawberries, offering a vibrant pink hue and a delicate crunch that’s simply irresistible. Whether you’re baking for an afternoon treat or a special occasion, these cookies bring together simple ingredients with an extraordinary twist that will have everyone asking for the recipe.
Ingredients You’ll Need
Gathering these ingredients is a breeze, and each one plays a crucial role in crafting the perfect texture and flavor of your Strawberry Shortbread Cookies Recipe. From creamy butter that provides richness, to the bright burst of freeze-dried strawberries that infuse every bite with natural sweetness, let’s break down what makes this cookie truly special.
- 1 cup unsalted butter, softened: Adds a silky richness and contributes to the tender crumb of the shortbread.
- 1/2 cup powdered sugar: Gives the cookies a fine sweetness and helps with their delicate texture.
- 1 teaspoon vanilla extract: Enhances all the flavors with its warm, aromatic note.
- 2 cups all-purpose flour: The backbone of your cookie dough, providing structure.
- 1/4 teaspoon salt: Balances the sweetness and highlights the strawberry flavor.
- 1/2 cup freeze-dried strawberries, finely crushed: The star ingredient, offering an intense strawberry flavor without added moisture.
- 2 tablespoons cornstarch: Keeps the cookies tender by softening the flour’s gluten.
- Optional white chocolate drizzle or extra crushed strawberries for topping: Perfect for adding a touch of elegance and extra flavor.
How to Make Strawberry Shortbread Cookies Recipe
Step 1: Prepare the Oven and Baking Sheet
Start by preheating your oven to 325°F (160°C). Line a baking sheet with parchment paper to keep your cookies from sticking and to ensure they bake evenly. This simple step saves cleanup time and guarantees perfect bottoms every time.
Step 2: Cream the Butter and Sugar
In a large bowl, beat together the softened butter and powdered sugar until the mixture becomes light and creamy. This process is key for that melt-in-your-mouth texture. Then, mix in the vanilla extract to infuse every bite with warmth and fragrance.
Step 3: Combine Dry Ingredients
In a separate bowl, whisk together the all-purpose flour, cornstarch, salt, and finely crushed freeze-dried strawberries. The cornstarch and strawberries create a tender, flavorful dough that’s not only delicious but also beautifully speckled with pink.
Step 4: Make the Dough
Gradually add the dry ingredients into the butter mixture, mixing gently until a soft dough forms. Be careful not to overwork it — the tender crumb depends on a light touch!
Step 5: Shape and Chill
Form the dough into 1-inch balls, or roll it out on a floured surface and use cookie cutters for fun shapes. Place your cookies on the prepared baking sheet and refrigerate for 15 to 20 minutes. Chilling helps the cookies hold their shape and ensures they bake into delightful rounds rather than spreading too thin.
Step 6: Bake and Cool
Bake the cookies for 12 to 15 minutes until the edges just start to turn golden. Resist the urge to overbake — shortbread should remain tender and pale. Let them cool on the baking sheet for five minutes before transferring to a wire rack to cool completely.
Step 7: Add Finishing Touches
Once fully cooled, drizzle melted white chocolate over the cookies or sprinkle with more crushed freeze-dried strawberries if you want a burst of extra flavor and a beautiful presentation.
How to Serve Strawberry Shortbread Cookies Recipe
Garnishes
A drizzle of creamy white chocolate perfectly complements the fruity tang of the strawberry-infused shortbread, adding a luscious contrast. Alternatively, a light sprinkle of crushed freeze-dried strawberries gives a pop of color and amplifies the fresh strawberry taste without weighing down the cookie.
Side Dishes
These cookies pair beautifully with a cup of tea, a fresh fruit salad, or a scoop of vanilla ice cream for a delightful dessert spread. Their light texture and sweet fruitiness balance rich or creamy accompaniments wonderfully, making them an ideal choice for afternoon gatherings or casual celebrations.
Creative Ways to Present
For a whimsical touch, arrange these Strawberry Shortbread Cookies Recipe beauties on a pretty platter surrounded by fresh strawberries and mint leaves. You can even sandwich a little strawberry jam or whipped cream between two cookies for a charming mini treat that looks as good as it tastes.
Make Ahead and Storage
Storing Leftovers
Once cooled completely, store your strawberry shortbread cookies in an airtight container at room temperature. They’ll stay fresh and delicious for up to one week, keeping that perfect crumb and strawberry burst intact.
Freezing
These cookies freeze beautifully! Place them in a single layer on a baking sheet to freeze initially, then transfer to a sealed freezer-safe container or bag. They can be stored frozen for up to three months without losing flavor or texture.
Reheating
If you want to enjoy them warm, let frozen cookies thaw at room temperature and then pop them in a preheated oven at 300°F (150°C) for 5-7 minutes. This refreshes their delicate crispness without drying them out.
FAQs
Can I use fresh or frozen strawberries instead of freeze-dried?
It’s best to stick with freeze-dried strawberries because fresh or frozen will add too much moisture to the dough, affecting the texture and preventing the cookies from baking properly.
How long do Strawberry Shortbread Cookies stay fresh?
Stored in an airtight container at room temperature, these cookies remain fresh and delicious for about one week.
Can I make this recipe gluten-free?
Yes! Substitute the all-purpose flour with a gluten-free flour blend that measures cup for cup to maintain the cookie’s tender texture.
What’s the purpose of cornstarch in this recipe?
Cornstarch softens the dough by reducing the gluten development, resulting in a more tender and melt-in-your-mouth shortbread cookie.
Can I skip the white chocolate drizzle?
Absolutely! The white chocolate drizzle is optional and adds a lovely creaminess, but the cookies are delicious on their own, especially with extra crushed freeze-dried strawberries on top.
Final Thoughts
Baking these Strawberry Shortbread Cookies Recipe is like creating little bites of happiness that brighten any day. Their buttery softness paired with the sweet, tangy notes of freeze-dried strawberries makes every moment a celebration. I can’t wait for you to try this recipe and fall in love with these charming cookies as much as I have!
Print
Strawberry Shortbread Cookies Recipe
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Total Time: 35 minutes
- Yield: 24 cookies
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
Delight in these delicate Strawberry Shortbread Cookies, featuring a buttery base infused with crushed freeze-dried strawberries for a burst of fruity flavor. Perfectly crisp yet tender, these cookies are enhanced with a hint of vanilla and a subtle white chocolate drizzle, making them an irresistible treat for any occasion.
Ingredients
Cookie Dough
- 1 cup unsalted butter, softened
- 1/2 cup powdered sugar
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1/4 teaspoon salt
- 1/2 cup freeze-dried strawberries, finely crushed
- 2 tablespoons cornstarch
Optional Topping
- White chocolate, melted for drizzle
- Extra crushed freeze-dried strawberries
Instructions
- Prepare Oven and Baking Sheet: Preheat your oven to 325°F (160°C) and line a baking sheet with parchment paper to prevent sticking and ensure even baking.
- Cream Butter and Sugar: In a large bowl, beat the softened unsalted butter with the powdered sugar until the mixture becomes light and creamy, which contributes to a tender cookie texture.
- Add Vanilla: Mix in the vanilla extract to the creamed butter and sugar to infuse a lovely aroma and flavor dimension to the dough.
- Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, cornstarch, salt, and finely crushed freeze-dried strawberries, ensuring even distribution of the strawberry pieces.
- Form Dough: Gradually add the dry ingredients into the butter mixture, stirring until a soft dough forms. Be careful not to overmix to maintain the cookies’ delicate texture.
- Shape Cookies: Roll the dough into 1-inch balls or press it gently onto a floured surface and cut into shapes using cookie cutters if desired. Place the shaped cookies onto the prepared baking sheet evenly spaced.
- Chill Dough: Refrigerate the cookies on the baking sheet for 15–20 minutes. This chilling helps the cookies hold their shape during baking and prevents spreading.
- Bake: Bake the cookies for 12–15 minutes or until the edges begin to turn a light golden brown, indicating they are perfectly baked without losing their tender crumb.
- Cool: Allow the cookies to cool on the baking sheet for 5 minutes to set, then transfer them to a wire rack to cool completely for best texture and to prepare for decoration.
- Optional Decoration: Once cooled, drizzle the cookies with melted white chocolate or sprinkle additional crushed freeze-dried strawberries on top to enhance both appearance and flavor.
Notes
- Use freeze-dried strawberries rather than fresh or frozen to avoid introducing moisture that would alter the dough consistency.
- Store cookies in an airtight container at room temperature to maintain freshness for up to one week.
- These cookies freeze well; store them in an airtight container or freezer bag for extended preservation.
