I’ve always believed that the perfect strawberry shortbread cookie combines simplicity with a touch of elegance. There’s something magical about the way freeze-dried strawberries transform an ordinary shortbread into something extraordinary—delivering that intense berry flavor in every buttery, crumbly bite. Can you imagine the aroma that fills your kitchen when these cookies are baking? Trust me, once you master this recipe, it’ll become your go-to for afternoon tea, special occasions, or whenever you need a little sweet pick-me-up. Want to know my secret technique?
Why You’ll Love these Strawberry Shortbread Cookies
When you’re looking for a cookie that’s both elegant and bursting with flavor, these strawberry shortbread cookies deliver in every way. The freeze-dried strawberries infuse every bite with intense berry flavor without adding unwanted moisture. Perfect balance.
I’m obsessed with how these cookies maintain that classic shortbread texture—buttery, crumbly, and melt-in-your-mouth delicious—while the pretty pink glaze adds just the right amount of sweetness.
Plus, they’re surprisingly simple to make. Who doesn’t love a cookie that looks like it came from a fancy bakery but actually took minimal effort?
What Ingredients are in Strawberry Shortbread Cookies?
These delightful strawberry shortbread cookies require just a handful of simple ingredients that come together to create something truly special.
- 11-1/4 oz (320g) all-purpose flour
- 3/4 oz (21g) freeze-dried strawberries (for dough)
- 8 oz (227g) unsalted butter, room temperature
- 4 oz (114g) granulated sugar
- 1/2 tsp kosher salt
- 1 tsp vanilla extract
- 1 cup (120g) powdered sugar (for glaze)
- 1/2 oz (14g) freeze-dried strawberries (for glaze)
- 3-5 tbsp whole milk (for glaze)
The quality of your freeze-dried strawberries really matters here—look for ones with vibrant color and no added sugar for the most authentic strawberry flavor that’ll shine through in both the cookie dough and that gorgeous pink glaze.
How to Make these Strawberry Shortbread Cookies
These strawberry shortbread cookies are easier to make than you might think. With their buttery texture and natural strawberry flavor, they’re sure to become a new favorite in your cookie rotation. Let’s break down the process into simple steps that anyone can follow.
Step 1: Prepare the Strawberry Flour Mixture
Take your 3/4 oz (21g) of freeze-dried strawberries and pulverize them into a fine powder using a food processor or spice grinder.
Mix this vibrant pink powder thoroughly with the 11-1/4 oz (320g) all-purpose flour until evenly distributed.
Step 2: Cream the Butter and Sugar
In a large bowl, combine 8 oz (227g) room temperature unsalted butter with 4 oz (114g) granulated sugar, 1/2 tsp kosher salt, and 1 tsp vanilla extract.
Beat this mixture until it’s light and fluffy, which usually takes about 2-3 minutes with an electric mixer.
Step 3: Combine Wet and Dry Ingredients
Gradually add your strawberry-flour mixture to the butter mixture, stirring until just combined.
Be careful not to overmix at this stage—nobody wants tough cookies, right?
Step 4: Chill the Dough
Form the dough into a disc, wrap it in plastic wrap, and refrigerate for at least 30 minutes.
This chilling time makes the dough much easier to handle and helps the cookies hold their shape during baking.
Step 5: Roll and Cut the Dough
On a lightly floured surface, roll the chilled dough to about 1/2-inch thickness.
Use your favorite cookie cutters to create shapes, placing them on a parchment-lined baking sheet about an inch apart.
Having quality baking essentials in your kitchen will make this recipe and others much easier to execute with precision.
Step 6: Bake to Perfection
Bake in a preheated 325°F oven for 15-18 minutes, or until the edges are just barely turning golden.
Remember, these are shortbread cookies—we want them pale and tender, not browned.
Step 7: Cool Completely
Allow the cookies to cool on the baking sheet for about 5 minutes, then transfer to a wire rack to cool completely before glazing.
Patience is key here—applying glaze to warm cookies creates a messy situation.
Step 8: Prepare and Apply the Strawberry Glaze
For the finishing touch, mix 1 cup (120g) powdered sugar with 1/2 oz (14g) pulverized freeze-dried strawberries and enough milk (3-5 tbsp) to create a smooth, pourable glaze.
Drizzle or spread this pretty pink glaze over your cooled cookies and let set before serving.
What to Serve with Strawberry Shortbread Cookies
These pretty pink cookies are delightful on their own, but why stop there? For afternoon tea, pair them with a cup of Earl Grey or chamomile—the floral notes complement the strawberry beautifully.
If you’re feeling fancy, serve alongside fresh strawberries and whipped cream for a deconstructed strawberry shortcake experience.
For the kids’ snack time, a cold glass of milk makes the perfect dunking companion.
Looking for something more grown-up? A dessert wine like Moscato d’Asti brings out the buttery, fruity flavors.
And don’t underestimate how wonderful these cookies taste with a scoop of vanilla ice cream nestled between two of them for an impromptu ice cream sandwich that’s sure to impress at your next gathering.
Strawberry Shortbread Cookies Substitutions and Variations
• Flour Options: Swap all-purpose flour with a 1:1 gluten-free baking blend for gluten-free cookies.
The texture might be slightly different, but still delicious.
• Dairy Alternatives: For dairy-free cookies, use plant-based butter sticks (not spreads).
Coconut milk works beautifully in the glaze instead of whole milk.
• Berry Swaps: No freeze-dried strawberries?
Try freeze-dried raspberries or blueberries for a colorful twist. Each brings its own unique tartness.
- Flavor Boosters: Add 1/4 teaspoon almond extract alongside the vanilla for a sophisticated flavor profile.
- Decoration Ideas: Press a few white chocolate chips into the tops before baking, or sprinkle with coarse sugar for extra sparkle and crunch.
- Festive Touch: During holidays, add a drop of food coloring to the glaze or sprinkle with themed sprinkles while the glaze is still wet.
Leftovers and Storage for these Strawberry Shortbread Cookies
These delightful strawberry shortbread cookies keep beautifully when stored properly. Here’s how to maintain their fresh-baked goodness:
- Store cooled, unglazed cookies in an airtight container at room temperature for up to 1 week. Place parchment paper between layers to prevent sticking.
- For glazed cookies, allow the glaze to set completely before storing. These will stay fresh for 3-4 days at room temperature.
- Freezing works wonderfully! Arrange unglazed cookies in a single layer in a freezer-safe container with parchment between layers. They’ll keep for up to 3 months. Thaw at room temperature before glazing.
- To refresh slightly softened cookies, pop them in a 300°F oven for 3-5 minutes and let cool completely—they’ll regain that perfect shortbread snap.
These cookies are fantastic fresh but actually develop even more strawberry flavor after a day!
Final Thoughts
These strawberry shortbread cookies offer something truly special—the perfect balance of buttery richness with natural fruit flavor, thanks to those freeze-dried strawberries that infuse every bite.
What makes them stand out is how the classic shortbread texture gets transformed into something uniquely fruity yet familiar.
They’re ideal for spring gatherings, afternoon tea with friends, or packaged as heartfelt homemade gifts during the holidays.
The vibrant pink glaze makes them particularly festive for Valentine’s Day or Mother’s Day celebrations.
Whether you’re an experienced baker or just starting out, these cookies deliver that rare combination of simplicity and sophistication that keeps everyone reaching for just one more.