There’s something truly magical about the combination of buttery shortbread and sweet, fruity strawberries. These Strawberry Shortbread Cookies are delicate, crisp, and melt in your mouth with every bite. They bring together the rich, crumbly texture of classic shortbread with the bright, slightly tangy flavor of strawberries, making them a perfect treat for any occasion.
Shortbread has a long history, dating back to Scotland in the 12th century. Traditionally made with just butter, sugar, and flour, it was a simple yet luxurious treat enjoyed with tea. Over time, different variations emerged, including versions with nuts, spices, and dried fruits. This recipe takes inspiration from those variations by adding real strawberries, which add both a pop of color and a natural sweetness that makes these cookies irresistible.
Whether you’re baking these for a holiday, a tea party, or simply to enjoy with a cup of coffee in the afternoon, these cookies are a delightful way to indulge. Plus, they make for a beautiful homemade gift, packaged in a tin or a decorative bag.
Why You’ll Love This Recipe
- Easy to Make: Simple ingredients and an easy process make this a beginner-friendly recipe.
- Melt-in-Your-Mouth Texture: Buttery, tender, and slightly crisp—everything you love about shortbread.
- Burst of Strawberry Flavor: The addition of real strawberries brings a fruity twist to a classic cookie.
- Perfect for Any Occasion: Great for afternoon tea, holiday baking, or gifting.
- No Fancy Equipment Needed: Just a mixing bowl, a rolling pin, and cookie cutters!
Ingredients You’ll Need
- 1 cup (226g) unsalted butter, softened
- ½ cup (100g) granulated sugar
- 2 cups (250g) all-purpose flour
- ¼ teaspoon salt
- ½ teaspoon vanilla extract
- ½ cup (60g) freeze-dried strawberries, crushed into a powder
- 2 tablespoons cornstarch
For optional decoration:
- Melted white chocolate for drizzling
- Extra crushed freeze-dried strawberries for garnish
How to Make Strawberry Shortbread Cookies
Step 1: Prepare the Dough
Start by creaming the butter and sugar together in a large mixing bowl. Use a hand mixer or a stand mixer with a paddle attachment, beating until the mixture is light and fluffy. This step is important because it helps create that tender, crumbly texture that shortbread is known for.
Next, add the vanilla extract and mix to combine. In a separate bowl, whisk together the flour, cornstarch, salt, and crushed freeze-dried strawberries. The cornstarch helps make the cookies even softer, and the strawberry powder infuses the dough with a natural, vibrant berry flavor.
Gradually add the dry ingredients to the butter mixture, mixing on low speed until a dough forms. At first, the dough may look crumbly, but don’t worry—keep mixing, and it will come together. If needed, use your hands to gently knead it into a cohesive ball.
Step 2: Chill the Dough
Once the dough is formed, place it onto a sheet of parchment paper and shape it into a disk. Wrap it tightly with plastic wrap and refrigerate for at least 30 minutes. Chilling the dough allows the butter to firm up, which helps prevent the cookies from spreading too much in the oven.
Step 3: Roll and Cut the Cookies
After chilling, lightly flour a clean surface and roll out the dough to about ¼ inch thick. Use your favorite cookie cutters to cut out shapes—round, heart-shaped, or even classic rectangles work beautifully. If the dough feels too soft while cutting, pop it back in the fridge for a few minutes.
Place the cut-out cookies onto a parchment-lined baking sheet, spacing them about an inch apart.
Step 4: Bake the Cookies
Preheat your oven to 325°F (163°C). Bake the cookies for 12-15 minutes, or until the edges are just lightly golden. You don’t want to overbake them—shortbread should remain pale and tender.
Once done, remove the cookies from the oven and let them cool on the baking sheet for about 5 minutes, then transfer them to a wire rack to cool completely.
Step 5: Add the Finishing Touches (Optional)
For an extra touch of sweetness and elegance, drizzle the cooled cookies with melted white chocolate and sprinkle with extra crushed freeze-dried strawberries. This adds a beautiful contrast of color and an extra layer of flavor.
Helpful Tips
- Use High-Quality Butter: Since butter is the main ingredient in shortbread, using a high-quality one makes a big difference in flavor.
- Crush the Freeze-Dried Strawberries Finely: A food processor works best, but you can also place them in a zip-top bag and crush them with a rolling pin.
- Chill the Dough: Don’t skip this step! Chilling helps maintain the cookie shape while baking.
- Bake Until Just Set: The cookies should not brown too much—look for a light golden color around the edges.
- Store Properly: Keep these cookies in an airtight container to maintain their crisp texture.
Details
- Prep Time: 40 minutes (including chilling time)
- Cook Time: 12-15 minutes
- Total Time: 55 minutes
- Yield: About 24 cookies
- Category: Dessert
- Method: Baking
- Cuisine: Scottish-inspired
- Diet: Vegetarian
Notes
- Use Softened Butter: Let the butter sit at room temperature for about 30 minutes for the best texture.
- Even Dough Thickness: Roll the dough evenly to ensure uniform cookies.
- Freeze-Dried Strawberries: Blend them into a fine powder for the best flavor distribution.
- Avoid Overmixing: Mix just until the dough comes together to keep the cookies tender.
- Make-Ahead Tip: Refrigerate the dough for up to 3 days before rolling and baking.
- Alternative Toppings: Try dark chocolate drizzle, powdered sugar, or a vanilla glaze for variety.
- Perfect Pairing: Enjoy with tea, coffee, or a scoop of vanilla ice cream!
Storage Instructions
- At Room Temperature: Store in an airtight container for up to one week.
- In the Freezer: These cookies freeze well! Store them in a sealed container for up to 2 months. When ready to enjoy, let them come to room temperature.
- Unbaked Dough: You can also freeze the dough. Wrap it tightly in plastic wrap and store for up to 3 months. Thaw in the fridge before rolling and baking.
Frequently Asked Questions
Can I use fresh strawberries instead of freeze-dried strawberries?
Fresh strawberries contain too much moisture, which can make the dough too wet. Freeze-dried strawberries are best because they provide intense flavor without altering the dough’s texture.
What if I don’t have cookie cutters?
No problem! You can roll the dough into a log before chilling, then slice it into rounds before baking.
Can I use a different flavor?
Absolutely! You can swap the freeze-dried strawberries for freeze-dried raspberries, blueberries, or even a mix of berries.
How do I make these cookies extra crisp?
Bake them for a minute or two longer and let them cool completely before storing. Shortbread cookies naturally firm up as they cool.
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Conclusion
These Strawberry Shortbread Cookies are a delightful twist on a timeless classic. With their buttery texture, delicate crunch, and sweet strawberry flavor, they make the perfect treat for any occasion. Whether you’re baking for yourself, family, or friends, these cookies are guaranteed to bring a little extra joy to your day. So go ahead—brew a cup of tea, grab a cookie (or two), and savor the simple pleasure of homemade shortbread.
Happy baking!
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Strawberry Shortbread Cookies
Description
There’s something truly magical about the combination of buttery shortbread and sweet, fruity strawberries. These Strawberry Shortbread Cookies are delicate, crisp, and melt in your mouth with every bite. They bring together the rich, crumbly texture of classic shortbread with the bright, slightly tangy flavor of strawberries, making them a perfect treat for any occasion.
Shortbread has a long history, dating back to Scotland in the 12th century. Traditionally made with just butter, sugar, and flour, it was a simple yet luxurious treat enjoyed with tea. Over time, different variations emerged, including versions with nuts, spices, and dried fruits. This recipe takes inspiration from those variations by adding real strawberries, which add both a pop of color and a natural sweetness that makes these cookies irresistible.
Whether you’re baking these for a holiday, a tea party, or simply to enjoy with a cup of coffee in the afternoon, these cookies are a delightful way to indulge. Plus, they make for a beautiful homemade gift, packaged in a tin or a decorative bag.
Ingredients
- 1 cup (226g) unsalted butter, softened
- ½ cup (100g) granulated sugar
- 2 cups (250g) all-purpose flour
- ¼ teaspoon salt
- ½ teaspoon vanilla extract
- ½ cup (60g) freeze-dried strawberries, crushed into a powder
- 2 tablespoons cornstarch
For optional decoration:
- Melted white chocolate for drizzling
- Extra crushed freeze-dried strawberries for garnish
Instructions
Step 1: Prepare the Dough
Start by creaming the butter and sugar together in a large mixing bowl. Use a hand mixer or a stand mixer with a paddle attachment, beating until the mixture is light and fluffy. This step is important because it helps create that tender, crumbly texture that shortbread is known for.
Next, add the vanilla extract and mix to combine. In a separate bowl, whisk together the flour, cornstarch, salt, and crushed freeze-dried strawberries. The cornstarch helps make the cookies even softer, and the strawberry powder infuses the dough with a natural, vibrant berry flavor.
Gradually add the dry ingredients to the butter mixture, mixing on low speed until a dough forms. At first, the dough may look crumbly, but don’t worry—keep mixing, and it will come together. If needed, use your hands to gently knead it into a cohesive ball.
Step 2: Chill the Dough
Once the dough is formed, place it onto a sheet of parchment paper and shape it into a disk. Wrap it tightly with plastic wrap and refrigerate for at least 30 minutes. Chilling the dough allows the butter to firm up, which helps prevent the cookies from spreading too much in the oven.
Step 3: Roll and Cut the Cookies
After chilling, lightly flour a clean surface and roll out the dough to about ¼ inch thick. Use your favorite cookie cutters to cut out shapes—round, heart-shaped, or even classic rectangles work beautifully. If the dough feels too soft while cutting, pop it back in the fridge for a few minutes.
Place the cut-out cookies onto a parchment-lined baking sheet, spacing them about an inch apart.
Step 4: Bake the Cookies
Preheat your oven to 325°F (163°C). Bake the cookies for 12-15 minutes, or until the edges are just lightly golden. You don’t want to overbake them—shortbread should remain pale and tender.
Once done, remove the cookies from the oven and let them cool on the baking sheet for about 5 minutes, then transfer them to a wire rack to cool completely.
Step 5: Add the Finishing Touches (Optional)
For an extra touch of sweetness and elegance, drizzle the cooled cookies with melted white chocolate and sprinkle with extra crushed freeze-dried strawberries. This adds a beautiful contrast of color and an extra layer of flavor.
Notes
- Use Softened Butter: Let the butter sit at room temperature for about 30 minutes for the best texture.
- Even Dough Thickness: Roll the dough evenly to ensure uniform cookies.
- Freeze-Dried Strawberries: Blend them into a fine powder for the best flavor distribution.
- Avoid Overmixing: Mix just until the dough comes together to keep the cookies tender.
- Make-Ahead Tip: Refrigerate the dough for up to 3 days before rolling and baking.
- Alternative Toppings: Try dark chocolate drizzle, powdered sugar, or a vanilla glaze for variety.
- Perfect Pairing: Enjoy with tea, coffee, or a scoop of vanilla ice cream!