Strawberry shortbread cookies are a buttery, crumbly treat infused with the sweet, fruity essence of strawberries. Made with simple ingredients and featuring a delightful strawberry flavor from freeze-dried strawberries, these cookies are perfect for afternoon tea, dessert tables, or as a thoughtful homemade gift.
Why You’ll Love This Recipe
Simple Ingredients: These cookies use pantry staples and freeze-dried strawberries for maximum convenience.
Delicate Texture: The combination of cornstarch and butter creates a tender, melt-in-your-mouth texture.
Customizable: From adding strawberry extract to drizzling with white chocolate, there are endless ways to make these cookies your own.
Perfect for Any Occasion: Whether it’s a casual snack or a fancy tea party, these cookies are always a hit.
Ingredients
1 cup unsalted butter, softened
1/2 cup powdered sugar
1 tsp vanilla extract
1 1/2 cups all-purpose flour
1/2 cup cornstarch
1/4 tsp salt
1/2 cup freeze-dried strawberries, crushed into powder
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Directions
Preheat the Oven:
Preheat the oven to 325°F (165°C) and line a baking sheet with parchment paper.
Make the Dough:
In a large mixing bowl, I beat the softened butter and powdered sugar until smooth and creamy. I then mix in the vanilla extract until well incorporated.
Add the Dry Ingredients:
In a separate bowl, I whisk together the flour, cornstarch, salt, and crushed freeze-dried strawberries. Gradually, I add the dry mixture to the butter mixture, stirring until a soft dough forms.
Shape the Cookies:
I roll the dough into small 1-inch balls and place them on the prepared baking sheet. Using a fork or the back of a spoon, I flatten each cookie slightly.
Bake:
I bake the cookies for 10–12 minutes, just until the edges are lightly golden.
Cool and Serve:
After baking, I let the cookies cool on the sheet for 5 minutes before transferring them to a wire rack to cool completely.
Servings and Timing
Servings: Makes approximately 24 cookies, depending on size.
Prep Time: 15 minutes
Cook Time: 10–12 minutes
Total Time: 30 minutes
Variations
Add Strawberry Extract: For a stronger strawberry flavor, I add a few drops of strawberry extract to the dough.
Drizzle with White Chocolate: After the cookies cool, I like to drizzle melted white chocolate for an elegant finish.
Use Fresh Strawberries: If freeze-dried strawberries aren’t available, I substitute with fresh strawberries, ensuring they’re patted dry to prevent excess moisture.
Make Them Gluten-Free: Swap the all-purpose flour with a 1:1 gluten-free flour blend.
Storage/Reheating
Storage: I store these cookies in an airtight container at room temperature for up to 5 days.
Freezing: These cookies freeze well for up to 3 months. I layer them between parchment paper in an airtight container.
Reheating: If I want to enjoy them warm, I reheat the cookies in a 300°F (150°C) oven for 5 minutes.
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FAQs
How do I crush the freeze-dried strawberries?
I place the freeze-dried strawberries in a zip-top bag and crush them into a powder using a rolling pin. Alternatively, I pulse them in a food processor.
Can I use fresh strawberries instead of freeze-dried?
Yes, but I recommend patting them completely dry to avoid adding moisture to the dough, which can alter the texture.
What is the purpose of cornstarch in this recipe?
Cornstarch helps create a soft and crumbly texture that makes these cookies melt in your mouth.
Can I make these cookies ahead of time?
Absolutely! I often prepare the dough a day in advance and refrigerate it. When I’m ready to bake, I let it sit at room temperature for 15 minutes to soften slightly.
Can I add other flavors to this recipe?
Yes! Lemon zest, almond extract, or a pinch of cardamom pair beautifully with the strawberry flavor.
Conclusion
Strawberry shortbread cookies are a delightful blend of buttery richness and fruity sweetness. They’re easy to make, incredibly versatile, and perfect for any occasion. Whether I’m baking for a special event or just satisfying a sweet craving, these cookies never disappoint. Give them a try and savor the taste of strawberry bliss.
📖 Recipe:
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Strawberry Shortbread Cookies
- Total Time: 30 minutes
- Yield: Approximately 24 cookies
- Diet: Vegetarian
Description
Strawberry shortbread cookies are buttery, melt-in-your-mouth treats bursting with fruity strawberry flavor from freeze-dried strawberries. Perfect for tea time, dessert tables, or gifting, this easy recipe delivers a delightful combination of simplicity and elegance.
Ingredients
1 cup unsalted butter, softened
1/2 cup powdered sugar
1 tsp vanilla extract
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 oven to 325°F (165°C) and line a baking sheet with parchment paper.
- Make the Dough: In a mixing bowl, beat butter and powdered sugar until smooth and creamy. Add vanilla extract and mix until combined.
- Add Dry Ingredients: In a separate bowl, whisk together flour, cornstarch, salt, and crushed freeze-dried strawberries. Gradually add the dry mixture to the butter mixture, stirring until a soft dough forms.
- Shape the Cookies: Roll the dough into 1-inch balls and place them on the prepared baking sheet. Flatten slightly with a fork or spoon.
- Bake: Bake for 10–12 minutes, or until edges are lightly golden.
- Cool: Let cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
Notes
For a stronger strawberry flavor, add strawberry extract to the dough.
Drizzle cooled cookies with melted white chocolate for an elegant touch.
Store in an airtight container at room temperature for up to 5 days or freeze for up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 10–12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: Approximately 24 cookies
