If you’re searching for a delightfully fragrant and buttery treat that truly captures the essence of fresh berries, look no further than this Strawberry Shortbread Cookies Recipe. These cookies blend the rich, crumbly texture of classic shortbread with the vibrant, tangy sweetness of freeze-dried strawberries, creating a cookie that feels both nostalgic and refreshingly unique. Perfectly crisp on the outside yet meltingly tender inside, they’re as charming to share at tea time as they are to snack on whenever a little sweetness calls your name.
Ingredients You’ll Need
Don’t let the simplicity of this recipe fool you; each ingredient plays an essential role in achieving the perfect balance of taste, texture, and appearance. From the creamy softness of butter to the subtle tartness of the powdered strawberry powder, every component works harmoniously.
- 1 cup unsalted butter, softened: Provides richness and the tender crumb that defines shortbread.
- 1/2 cup powdered sugar: Adds gentle sweetness while keeping the dough silky smooth.
- 1 tsp vanilla extract: Brings warmth and depth to the overall flavor.
- 1 1/2 cups all-purpose flour: Forms the sturdy base that holds the cookies together.
- 1/2 cup cornstarch: Lightens the texture, making the cookies wonderfully delicate.
- 1/4 tsp salt: Enhances all the other flavors, balancing the sweetness perfectly.
- 1/2 cup freeze-dried strawberries, crushed into powder: The star ingredient that infuses the dough with a vibrant pink hue and intense strawberry flavor.
How to Make Strawberry Shortbread Cookies Recipe
Step 1: Preheat the Oven
Begin by setting your oven to 325°F (165°C). Prepare a baking sheet by lining it with parchment paper to prevent sticking and ensure your cookies bake evenly with beautifully crisp bottoms.
Step 2: Make the Dough
In a large mixing bowl, beat the softened butter and powdered sugar together until you have a smooth, creamy texture. This step is key to getting that irresistible melt-in-your-mouth softness. Next, stir in the vanilla extract to bring that inviting aroma into your dough.
Step 3: Add Dry Ingredients
Whisk together the all-purpose flour, cornstarch, salt, and the crushed freeze-dried strawberries in a separate bowl. Incorporate this dry mixture gradually into your buttery base. Mixing gently until a soft dough forms will ensure your cookies come out tender, with the strawberry flavor evenly distributed.
Step 4: Shape the Cookies
Roll portions of dough into 1-inch balls, placing them spaced out on your prepared baking sheet. Flatten each ball slightly using a fork or the back of a spoon for that classic shortbread look and even baking.
Step 5: Bake and Cool
Bake the cookies for 10 to 12 minutes until the edges are just turning golden. This slight browning gives a subtle crispness while the centers remain tender. After baking, allow the cookies to cool on the sheet for 5 minutes to firm up, then transfer them to a wire rack to cool completely and keep that perfect texture.
How to Serve Strawberry Shortbread Cookies Recipe
Garnishes
Sprinkle a light dusting of powdered sugar over the cookies just before serving to enhance their delicate sweetness and add a charming touch. For a fresh burst, an edible flower or a small fresh strawberry on the side brightens the presentation beautifully.
Side Dishes
These cookies are fantastic alongside a cup of hot tea or freshly brewed coffee to balance their buttery richness. For a special occasion, serve with a dollop of whipped cream or a drizzle of honey to elevate the strawberry notes even more.
Creative Ways to Present
Arrange these shortbread cookies in a layered jar or tin wrapped with a ribbon for a heartfelt homemade gift. Serving them stacked with a smear of strawberry jam between two cookies creates a delightful shortbread sandwich that’s sure to impress.
Make Ahead and Storage
Storing Leftovers
Keep your leftover Strawberry Shortbread Cookies Recipe treats fresh by storing them in an airtight container at room temperature. They will stay crisp and delicious for up to one week—perfect for savoring slowly or sharing with friends.
Freezing
If you want to make these cookies ahead of time, they freeze beautifully. Place them in a freezer-safe container separated by parchment paper to avoid sticking, and freeze for up to three months. When ready, just thaw at room temperature before serving.
Reheating
To enjoy freshly baked warmth, gently reheat the cookies in a low oven (around 300°F/150°C) for 3 to 5 minutes. This rekindles their buttery aroma and soft texture without overbaking them.
FAQs
Can I substitute fresh strawberries for the freeze-dried strawberries?
Fresh strawberries have too much moisture and will alter the dough consistency significantly. Freeze-dried strawberries are preferred here because they add flavor and color without affecting the shortbread’s texture.
Is there a gluten-free version of the Strawberry Shortbread Cookies Recipe?
Absolutely! You can substitute the all-purpose flour with a gluten-free baking flour blend that contains xanthan gum, keeping the cornstarch as is. This way, you maintain the delicate texture and flavor.
How do I get the strawberry powder finely crushed?
Simply place your freeze-dried strawberries in a zip-top bag and crush them with a rolling pin or pulse briefly in a food processor. Aim for a fine powder to mix evenly into the dough.
Can I use salted butter instead of unsalted?
Using salted butter will add extra salt to the dough, so reduce or omit the additional salt in the recipe to keep the flavor balanced.
Why do the cookies need cornstarch?
Cornstarch helps soften the cookie’s texture, giving the shortbread that characteristic melt-in-your-mouth tenderness rather than a dense chew.
Final Thoughts
There’s something incredibly heartwarming about biting into a Strawberry Shortbread Cookies Recipe that’s packed with buttery richness and the fresh pop of strawberry flavor. This recipe is easy enough to whip up any afternoon, yet special enough to make a lasting impression on your guests or just yourself. I can’t wait for you to try it and fall in love with these charming little cookies just as I have.
Print
Strawberry Shortbread Cookies Recipe
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Total Time: 27 minutes
- Yield: 24 cookies
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
These Strawberry Shortbread Cookies are tender, buttery treats infused with the sweet, vibrant flavor of crushed freeze-dried strawberries. Perfectly crumbly with a subtle fruity twist, they make an elegant and delightful dessert or snack.
Ingredients
Butter Mixture
- 1 cup unsalted butter, softened
- 1/2 cup powdered sugar
- 1 tsp vanilla extract
Dry Ingredients
- 1 1/2 cups all-purpose flour
- 1/2 cup cornstarch
- 1/4 tsp salt
- 1/2 cup freeze-dried strawberries, crushed into powder
Instructions
- Preheat the Oven: Preheat your oven to 325°F (165°C) and line a baking sheet with parchment paper to prevent sticking and ensure even baking.
- Make the Dough: In a mixing bowl, beat the softened unsalted butter and powdered sugar together until the mixture is smooth and creamy. Then add the vanilla extract and mix well until fully combined.
- Add Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, cornstarch, salt, and the crushed freeze-dried strawberry powder. Gradually incorporate this dry mixture into the butter mixture, stirring gently until a soft and pliable dough forms.
- Shape the Cookies: Roll the dough into 1-inch balls using your hands. Place the dough balls evenly spaced on the prepared baking sheet. Flatten each ball slightly using a fork or the back of a spoon to create the classic shortbread shape.
- Bake: Place the baking sheet in the preheated oven and bake the cookies for 10 to 12 minutes, or until the edges are just beginning to turn a light golden color.
- Cool: Remove the cookies from the oven and let them cool on the baking sheet for 5 minutes. Then transfer the cookies to a wire rack to cool completely before serving or storing.
Notes
- Ensure the butter is softened to room temperature for easier mixing and better texture.
- Crush freeze-dried strawberries finely to evenly distribute the flavor throughout the dough.
- Do not overbake, as shortbread cookies are best when slightly soft in the center and just golden on the edges.
- Store cookies in an airtight container at room temperature for up to 1 week.
- For extra indulgence, consider dipping cooled cookies halfway into melted white chocolate and letting it set.
