Strawberry Shortbread Cookies with a Strawberry Glaze
Ingredients
Method
- In a small food processor, combine about 1/3 of the flour with the freeze-dried strawberries. Pulse until the strawberries are ground to a fine powder. Pour this mixture into a medium bowl with the remaining flour and whisk to combine.
- If you don't have a food processor, place the freeze-dried strawberries in a zip-top bag and crush them with a rolling pin until powdery, then whisk into the flour.
- In the bowl of a stand mixer fitted with the paddle attachment, beat the butter, sugar, vanilla, and salt on medium speed until smooth and creamy, about 2 minutes. Scrape down the sides and the paddle.
- Add the flour-strawberry mixture all at once. Mix on low speed until the dough comes together in a cohesive ball. It will be crumbly at first but will form a ball.
- Turn the dough out onto a lightly floured surface (or a Silpat mat). Shape into a rectangle, lightly flour the top, and roll to 1/2-inch thickness.
- Using a 2-inch round cutter, cut out cookies and place them on a parchment-lined baking sheet. Prick each cookie in the center with a fork to prevent puffing.
- Chill the cookies in the refrigerator for at least 20 minutes (or up to 2 days, covered with plastic wrap).
- Preheat the oven to 300°F. Line a half-sheet pan with parchment paper.
- Place the chilled cookies 2 inches apart on the prepared pan (about 12 per batch). Bake for 20 to 23 minutes, until the bottoms are just lightly golden and the tops remain pale.
- Let the cookies cool on the pan for 5 minutes, then transfer to a wire rack to cool completely.
- In a mini food processor, combine the powdered sugar and freeze-dried strawberries. Process until the strawberries are powdery and the mixture is pale pink.
- Transfer to a small bowl. Add 3 tablespoons of milk and stir until smooth and creamy. For a thinner glaze, add more milk 1/2 teaspoon at a time.
- Dip the top of each cooled cookie into the glaze, pressing gently to coat. Lift and shake off excess. Place glazed cookies back on the wire rack to set.
Nutrition
Notes
Tried this recipe?
Let us know how it was!Why You’ll Love These Strawberry Shortbread Cookies
I’ve definitely ruined shortbread by adding too-wet strawberries. You know what I mean? You fold in those gorgeous fresh berries, and the dough turns into a sticky mess that spreads into sad, flat puddles in the oven. Not cute. Not delicious. Honestly, it’s heartbreaking.
So when I set out to make strawberry shortbread cookies that actually work, I knew I needed a different approach. Enter freeze-dried strawberries. They’re the secret weapon that gives you intense, real strawberry flavor without any of the moisture problems. These cookies stay crisp and tender, with that perfect shortbread crumble we all love.
These strawberry shortbread cookies are my new summer obsession. They’re buttery, not too sweet, and that pink glaze on top? Game changer. Perfect for picnics, afternoon tea, or just because it’s Tuesday and you deserve a treat.
Let me walk you through how to make them. No stress, I promise.
Ingredients for Strawberry Shortbread Cookies
The beauty of this recipe is how simple the ingredient list is. You probably have most of these in your pantry already.
- All-purpose flour – The base of our shortbread. Nothing fancy needed.
- Freeze-dried strawberries – This is the star. They grind into a powder that flavors the dough without adding liquid. More on these below.
- Unsalted butter – Two sticks, softened to room temperature. Use good butter here, the flavor really shines through.
- Granulated sugar – Plus a couple extra tablespoons for the right sweetness level.
- Kosher salt – Balances the sweetness and enhances the strawberry flavor.
- Pure vanilla extract – Adds warmth and depth.
- Powdered sugar, more freeze-dried strawberries, and whole milk – For the glaze. Simple and stunning.
What are freeze-dried strawberries? They’re fresh strawberries that have been frozen and then dried in a vacuum chamber. All the water is removed, but the flavor and color stay intense. You’ll find them in the dried fruit section at most grocery stores, or at Trader Joe’s and Whole Foods. They’re not the same as dried strawberries (which are chewy and sugary) – freeze-dried ones are light and crunchy, and they crumble into powder easily.
How to Make Strawberry Shortbread Cookies
The process is straightforward, but a few key steps make all the difference. Let’s break it down into stages.
Stage 1: Grind the Strawberries
First, you need to turn those freeze-dried strawberries into a fine powder. I use a small food processor for this. Combine about a third of the flour with the strawberries and pulse until it’s a fine pink dust. No food processor? No problem. Put the strawberries in a zip-top bag and crush them with a rolling pin. It’s a little arm workout, but it works.
Whisk the strawberry powder into the remaining flour. This ensures the flavor is evenly distributed throughout the dough.
Stage 2: Cream the Butter and Sugar
In the bowl of a stand mixer with the paddle attachment, beat the softened butter, granulated sugar, vanilla, and salt together. You want it smooth and creamy, about 2 minutes. Scrape down the sides and the paddle. This step is important – you’re creating air pockets that give the shortbread its tender texture.
Add the flour-strawberry mixture all at once. Mix on low speed until the dough comes together in a cohesive ball. It’ll look crumbly at first, but keep going. Stop as soon as the flour streaks disappear – shortbread dough hates a workout.
Stage 3: Roll and Cut
Turn the dough out onto a lightly floured surface. Shape it into a rectangle, flour the top lightly, and roll it to 1/2-inch thickness. Use a 2-inch round cutter to cut out cookies. Prick each cookie in the center with a fork – this prevents them from puffing up in the oven.
Now, here’s the trick: chill the cookies for at least 20 minutes. The dough needs to firm up so the cookies hold their shape. You can chill them for up to 2 days covered with plastic wrap. Trust me on this, the chill step is non-negotiable.
Stage 4: Bake Low and Slow
Preheat your oven to 300°F. Place the chilled cookies 2 inches apart on a parchment-lined baking sheet. Bake for 20 to 23 minutes. The bottoms should be just lightly golden, and the tops should remain pale. If your cookies start browning too fast, your oven runs hot – check them at 18 minutes next time.
Let them cool on the pan for 5 minutes, then transfer to a wire rack to cool completely before glazing.
Expert Tips for Perfect Cookies
I’ve made these strawberry shortbread cookies more times than I can count. Here’s what I’ve learned:
Common Mistakes and Fixes
❌ Mistake: Cookies spread too much.
âś… Solution: Your butter was too soft, or the dough wasn’t chilled enough. Make sure your butter is softened but not melted, and always chill the cut cookies before baking.
❌ Mistake: Cookies are crumbly and fall apart.
✅ Solution: You overworked the dough. Mix just until it comes together. Also, make sure you measured your flour correctly – too much flour makes dry dough.
❌ Mistake: Strawberry flavor is weak.
âś… Solution: Use high-quality freeze-dried strawberries. Avoid any brown pieces, they can taste bitter. And don’t skip the glaze – it doubles down on the strawberry flavor.
❌ Mistake: Cookies are too pale or underbaked.
âś… Solution: Oven temperatures vary. Bake until the bottoms are lightly golden. If your oven runs cool, add a couple minutes. If it runs hot, check early.
One more tip: when baking multiple batches, don’t place unbaked cookies on a warm baking sheet. The heat will start melting the butter before they go in the oven. Let the sheet cool completely between batches.
Substitutions and Variations
This recipe is pretty versatile. Here are some ways to switch it up:
- Different fruit: Swap freeze-dried strawberries for freeze-dried raspberries, blueberries, or mango. Each gives a different color and flavor.
- Chocolate dip: Instead of the strawberry glaze, dip half of each cooled cookie in melted dark chocolate. Let set on parchment paper. It’s amazing.
- Cookie sandwiches: Spread a little strawberry jam between two cookies. Perfect for a picnic treat.
- Heart shapes: Use a heart-shaped cookie cutter for Valentine’s Day or anniversaries. They’re adorable.
- Sparkly edges: Before baking, sprinkle the edges of the cut cookies with sparkling sugar for extra crunch and shine.
For a gluten-free version, substitute the all-purpose flour with a good quality gluten-free flour blend that includes xanthan gum. The texture will be slightly different, but still delicious.
Storage and Make-Ahead Tips
These cookies are great for making ahead. Here’s how to store them:
Unglazed cookies: Store in an airtight container at room temperature for up to 10 days. They actually get better after a day or two – the flavors meld together.
Glazed cookies: Best within 2 to 3 days at room temperature. After that, refrigerate in an airtight container. The glaze stays shiny and pretty.
Freeze unbaked dough: After cutting the cookies, place them on a baking sheet and freeze until solid. Transfer to a freezer-safe container for up to 3 months. Bake from frozen, adding 5 minutes to the baking time.
Freeze baked cookies: Place cooled, unglazed cookies in a freezer-safe container for up to 3 months. Thaw at room temperature, then glaze fresh.
Reheating: If you want that just-baked warmth, pop a cookie in a 300°F oven for 3-4 minutes. They’ll taste like they came right out of the oven.
Frequently Asked Questions
These strawberry shortbread cookies are honestly one of my favorite things to bake. They look so pretty on a platter, and everyone always asks for the recipe. If you try them, let me know how they turn out. And if you’re looking for more inspiration, I’m always pinning new ideas on my Pinterest board – come hang out with me there.
Source: Nutritional Information
Can you make these strawberry shortbread cookies in advance?
Absolutely. You can make the dough up to 2 days ahead and keep it chilled. Or freeze the cut cookies for up to 3 months. I actually think the flavor improves after a day in the fridge.
Is it better to use powdered sugar or granulated sugar for shortbread cookies?
For this recipe, granulated sugar gives the cookies a slightly crisper texture. Powdered sugar makes shortbread more tender and melt-in-your-mouth, but we’re using it for the glaze instead. Stick with granulated for the dough.
Should shortbread be chilled before baking?
Yes, always. Chilling for at least 20 minutes firms up the butter so the cookies hold their shape in the oven. If you skip this step, your cookies will spread and lose that clean, crisp edge.
What are freeze-dried strawberries?
They’re fresh strawberries that have been frozen and dried in a vacuum, removing all the water. They’re light, crunchy, and crumble into powder easily. You’ll find them in the dried fruit aisle at most grocery stores.
Where to buy freeze-dried strawberries
Most major grocery stores carry them now. Check the dried fruit section at Ralphs, Vons, or Whole Foods. Trader Joe’s has a great option, and you can also find them at Costco in bulk.
What’s the difference between shortbread cookies and sugar cookies?
Shortbread has a higher butter-to-flour ratio, so it’s richer and more crumbly. Sugar cookies have more sugar and often include eggs, making them softer and chewier. Shortbread is also traditionally baked at a lower temperature.
