Introduction

Strawberry Shortbread Cookies are a delightful twist on the classic buttery treat, infused with the sweet tang of freeze-dried strawberries. Topped with a luscious strawberry glaze, these cookies are perfect for any occasion and easy to make at home.

A stack of five round cookies with a light brown base and a pink glaze on top sits slightly off-center on a white plate with small pink flower designs. The cookies show a crumbly texture with some glaze dripping slightly down the sides of the second cookie from the top. Next to the stack on the plate is a bright red fresh strawberry with a green leafy top. One cookie, matching the stacked ones with pink glaze, leans on the right side of the stack. The background has a soft white marbled surface with blurred strawberries and white bowls visible. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 cup salted butter (softened at room temperature)
1/2 cup powdered sugar
1 1/2 cups freeze-dried strawberries (measure, then blend in a food processor)
1 teaspoon pure vanilla extract or vanilla bean paste
2 cups all-purpose flour
1-2 tablespoons milk (start with 1 tablespoon)
1 cup powdered sugar
2 tablespoons milk
1/4 teaspoon pure vanilla extract
1 tablespoon freeze-dried strawberries (processed into bits)

Instructions

Step 1: Preheat the oven to 325 degrees F and line baking sheets with parchment paper. Pulse the 1 1/2 cups of freeze-dried strawberries in a food processor until a powder forms, allowing some larger bits for texture.
Step 2: In a large mixing bowl, cream together the softened butter and 1/2 cup powdered sugar with an electric mixer until smooth and well combined.
Step 3: Add vanilla extract, milk (start with 1 tablespoon), and the strawberry powder (reserve 1 tablespoon for the icing) to the creamed mixture. Mix to combine.
Step 4: Gradually add flour and continue mixing until a smooth shortbread cookie dough forms.
Step 5: Roll the dough out on a lightly floured surface to about 1/4 inch thick. Use a 2-3 inch heart-shaped cookie cutter or any favorite shape to cut out cookies. Place them on the prepared baking sheets.
Step 6: Bake the cookies for 12 to 15 minutes, or until the edges turn a light golden brown. Let them cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
Step 7: In a small bowl, whisk together 1 cup powdered sugar, 2 tablespoons milk, reserved strawberry powder, and 1/4 teaspoon vanilla extract until smooth. Adjust consistency by adding more sugar or milk as needed.
Step 8: Once the cookies are cooled, drizzle or spread the strawberry glaze over the tops. Let the glaze set for a few minutes before serving.

Tips & Variations

Substitute freeze-dried strawberries in the dough with freeze-dried raspberries for a different berry flavor.
Use powdered sugar instead of flour when rolling out the dough to prevent sticking and add extra sweetness.
For a more intense strawberry flavor, gently fold small bits of freeze-dried strawberries into the dough before baking.
If you prefer a thicker glaze, add more powdered sugar and adjust milk accordingly to get the right consistency.

Storage

Store these cookies in an airtight container at room temperature for up to one week. For longer storage, keep them in the refrigerator for up to two weeks. If glazed, allow the icing to fully set before storing to avoid sticking. To refresh, let cookies come to room temperature; avoid microwaving to maintain their delicate texture.

How to Serve

A stack of five round cookies with a light beige base and a pink glaze on top sits in the center of a white plate with small red and green floral designs. The cookies have a slightly rough texture with some small visible crumbs, and the pink glaze looks smooth with a few small red specks and a drip down the side of the second cookie from the top. To the left of the cookie stack is a fresh red strawberry with green leaves. One cookie lies flat to the right of the stack, showing the same pink glaze and beige base. The background is a white marbled texture with blurred red and green shapes, including sliced strawberries and white bowls with pink contents. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use fresh strawberries instead of freeze-dried?

Fresh strawberries contain moisture, which can affect the cookie dough’s texture and baking result. Freeze-dried strawberries are preferred for their concentrated flavor and dryness, ensuring the dough forms properly and cookies bake evenly.

How can I make these cookies vegan?

To make a vegan version, substitute the butter with a plant-based margarine or coconut oil and use a non-dairy milk like almond or oat milk for the glaze and dough. Ensure the powdered sugar you use is vegan-friendly.