Strawberry Shortbread Cookies recipe

There’s something inherently comforting and delightful about a perfectly baked shortbread cookie. That buttery, crumbly texture just melts in your mouth. But when you introduce the bright, sweet tang of strawberries, it transforms into something truly special. These Strawberry Shortbread Cookies have become a staple in my spring and summer baking repertoire, and honestly, we find excuses to make them year-round using freeze-dried berries when fresh aren’t at their peak. I remember the first time I nailed the balance – getting that intense strawberry flavour without making the delicate shortbread soggy. The kitchen filled with the scent of baking butter and warm berries, and the resulting cookies were fought over by everyone in the family. They are simple enough for a weekday treat but special enough to package up as gifts or serve at gatherings. They look beautiful, taste even better, and bring a little bit of sunshine to the cookie jar.

Strawberry Shortbread Cookies: Ingredients You’ll Need

Creating the perfect balance of buttery, crumbly shortbread and vibrant strawberry flavour relies on quality ingredients and the right proportions. Using freeze-dried strawberries is key for intense flavour without adding excess moisture.

• Dry Ingredients:
  • 2 ½ cups All-Purpose Flour, spooned and leveled
  • ½ cup Granulated Sugar
  • ¼ cup Powdered Sugar (Confectioners’ Sugar) – Adds tenderness
  • ½ teaspoon Salt – Balances sweetness and enhances flavour
• Wet Ingredients:
  • 1 cup (2 sticks or 226g) Unsalted Butter, softened to room temperature (but still cool to the touch) – Crucial for texture
  • 1 teaspoon Pure Vanilla Extract
• Strawberry Component:
  • 1 cup Freeze-Dried Strawberries – Provides concentrated flavour and colour without sogginess
• Optional additions/finishes:
  • Coarse Sanding Sugar for sprinkling (adds sparkle and crunch)
  • 1-2 teaspoons Lemon Zest (adds brightness, optional)
  • White Chocolate Chips (about ½ cup, optional)
  • Simple Glaze (Powdered sugar + milk/lemon juice, optional)

Why These Ingredients Work:

• Unsalted Butter: Allows you to control the salt content. Its temperature (softened but cool) is critical for achieving the correct shortbread texture – not greasy, not tough.
• Combination of Sugars: Granulated sugar provides structure and sweetness, while powdered sugar contributes to the melt-in-your-mouth tenderness characteristic of good shortbread.
• All-Purpose Flour: Provides the structure. Spooning and leveling prevents packing too much flour, which can make cookies dry.
• Freeze-Dried Strawberries: This is the secret weapon! They pulverize easily into a powder, infusing the dough with intense strawberry flavour and beautiful pink colour without adding the moisture that fresh or frozen berries would, which could ruin the shortbread’s delicate texture.
• Vanilla Extract & Salt: Essential flavour enhancers that round out the butter and strawberry notes.
• Lemon Zest (Optional): Brightens the strawberry flavour beautifully.

Step-by-Step Instructions for Perfect Strawberry Shortbread Cookies

Follow these instructions carefully for tender, buttery cookies bursting with strawberry flavour. Patience during chilling is key!

1. Prepare the Freeze-Dried Strawberries:
   • Place the freeze-dried strawberries into a food processor or a high-powered blender.
   • Pulse until they are ground into a fine powder. You may have some small flecks remaining, which is okay. You should have roughly ½ to ¾ cup of powder. Set aside.
   • Alternatively, place them in a sturdy zip-top bag, seal it well, and crush them finely with a rolling pin.
2. Combine Dry Ingredients:
   • In a medium bowl, whisk together the all-purpose flour, granulated sugar, powdered sugar, salt, and the prepared freeze-dried strawberry powder. If adding lemon zest, whisk it in here too.
   • Ensure everything is well combined and there are no large clumps of strawberry powder or sugar. Set aside.
3. Cream Butter and Vanilla:
   • In the bowl of a stand mixer fitted with the paddle attachment, or in a large bowl using a hand mixer, beat the softened unsalted butter on medium speed until it’s smooth and creamy (about 1-2 minutes). Don’t overbeat it to the point of being airy like for a cake.
   • Beat in the pure vanilla extract until combined.
4. Combine Wet and Dry Ingredients:
   • With the mixer on low speed, gradually add the flour and strawberry mixture to the creamed butter.
   • Mix just until the dough starts to come together and most of the flour is incorporated. Be careful not to overmix! Overmixing develops gluten and will result in tough cookies instead of tender shortbread. The dough will look crumbly but should hold together when pressed.
   • If adding white chocolate chips, stir them in gently by hand at the very end.
5. Shape the Dough (Two Options):
   • Option A: Slice-and-Bake Logs:
     • Turn the crumbly dough out onto a clean surface. Gently bring it together with your hands into a cohesive mass.
     • Divide the dough in half. Roll each half into a log approximately 1.5 to 2 inches in diameter.
     • Wrap each log tightly in plastic wrap or parchment paper.
   • Option B: Rolled and Cut-Out Cookies:
     • Bring the dough together into a disc shape. Wrap it tightly in plastic wrap.
6. Chill the Dough (Essential Step):
   • Refrigerate the dough logs or disc for at least 1 hour, or preferably 2 hours (or up to 3 days). Chilling is crucial for several reasons: it prevents the cookies from spreading too much during baking, solidifies the butter for a better texture, and allows the flavours to meld. Do not skip this step!
7. Preheat Oven and Prepare Baking Sheets:
   • When ready to bake, preheat your oven to 350°F (175°C).
   • Line two large baking sheets with parchment paper or silicone baking mats.
8. Cut or Roll Out the Cookies:
   • For Slice-and-Bake Logs: Unwrap one chilled dough log. If desired, brush the outside lightly with water or a beaten egg white and roll it in coarse sanding sugar for a sparkly finish. Using a sharp knife, slice the log into rounds about ⅜ to ½ inch thick. Place the rounds about 1-2 inches apart on the prepared baking sheets. Repeat with the second log.
   • For Rolled and Cut-Out Cookies: Unwrap the chilled dough disc. On a lightly floured surface, roll the dough out to about ⅜ to ½ inch thickness. Use cookie cutters to cut out desired shapes. Carefully transfer the cut-outs to the prepared baking sheets, placing them 1-2 inches apart. Gather scraps, re-roll gently (minimizing extra flour), and cut more cookies until dough is used. Note: Re-chilling the cut-outs for 15 minutes before baking can help them hold their shape even better.
9. Bake the Cookies:
   • Bake in the preheated oven for 12-16 minutes. The exact time will depend on the thickness and size of your cookies and your oven.
   • The cookies are done when the edges are set and just barely beginning to turn a very light golden brown. The tops should still look relatively pale, especially for shortbread. Do not overbake, as they will become hard rather than tender.
   • Rotate the baking sheets halfway through baking if your oven bakes unevenly.
10. Cool the Cookies:
    • Let the cookies cool on the baking sheets for 5-10 minutes. They will be fragile when hot.
    • Carefully transfer the cookies to a wire rack to cool completely. Shortbread texture improves as it cools.
11. Optional Glaze:
    • If desired, once the cookies are completely cool, whisk together about 1 cup of powdered sugar with 1-2 tablespoons of milk or lemon juice until smooth. Drizzle over the cookies and let the glaze set.
12. Store:
    • Store cooled cookies in an airtight container at room temperature for up to 5-7 days.

Strawberry Shortbread Cookies Nutrition Facts (Approximate)

Nutritional information is an estimate and varies based on cookie size, thickness, specific ingredients used (butter fat content, etc.), and optional additions like glaze or white chocolate.

• Servings: This recipe typically yields 24-36 cookies, depending on size and thickness.
• Calories per Serving (approximate, per cookie): 100 – 150 calories

Nutritional Highlights:

• Fat: Primarily from the butter, making them rich and satisfying. Unsalted butter allows better control over sodium.
• Carbohydrates: Mainly from the flour and sugars (granulated and powdered). Freeze-dried strawberries contribute minimally here compared to their flavour impact.
• Sodium: Kept relatively low by using unsalted butter and just enough salt for flavour balance.
• Sugar: Comes from both granulated and powdered sugar, plus the natural sugars in the freeze-dried strawberries.

These cookies are a delightful treat. Enjoy them in moderation as part of a balanced lifestyle. The use of freeze-dried strawberries adds flavour and antioxidants without significantly altering the nutritional profile compared to plain shortbread.

Preparation and Cooking Time

Understanding the time investment helps you plan your baking session:

• Active Preparation Time: 20-25 minutes (Mixing ingredients, shaping dough)
• Chilling Time (Passive): 1 – 2 hours minimum (Essential for texture and preventing spread)
• Baking Time (per batch): 12-16 minutes
• Cooling Time (Passive): 20-30 minutes (Allowing cookies to set and cool completely)

Total Estimated Time: Approximately 2 hours to 2 hours 45 minutes (largely dependent on chilling time).

While the total time seems long due to chilling, the hands-on time is relatively short. The chilling period is crucial and allows for flexibility – you can make the dough a day or two ahead and bake when convenient.

How to Serve Your Delicious Strawberry Shortbread Cookies

These versatile cookies are delightful on their own but can also be part of a lovely presentation or paired with other treats. Here are some ideas:

• Simple Elegance:
  • Serve them on a pretty platter as is. Their pink hue and buttery texture speak for themselves.
  • A light dusting of powdered sugar just before serving adds a touch of elegance.
• Beverage Pairings:
  • Perfect alongside a cup of hot tea (Earl Grey, English Breakfast, or even a fruity herbal tea).
  • Excellent with a glass of cold milk.
  • Lovely with coffee or a latte.
• Dessert Enhancement:
  • Crumble them over vanilla bean or strawberry ice cream for a fantastic textural contrast.
  • Serve alongside a bowl of fresh strawberries and whipped cream for a deconstructed strawberry shortcake feel.
  • Use as a base for mini fruit tarts or cheesecakes.
• Gifting:
  • Stack them in clear cellophane bags tied with a pretty ribbon.
  • Arrange them in decorative cookie tins or boxes lined with parchment paper. They make wonderful homemade gifts.
• Party Platters:
  • Include them on a dessert board with other cookies, fruits, and chocolates. Their colour adds visual appeal.

Pro Tips for Even Better Strawberry Shortbread Cookies

Elevate your shortbread game with these key tips:

1. Butter is Boss (Temperature Matters!): Use good quality unsalted butter, softened to room temperature but not melted or overly warm (around 65-68°F or 18-20°C is ideal). Butter that’s too warm leads to greasy cookies that spread excessively. Butter that’s too cold won’t cream properly.
2. Embrace the Chill: Do not underestimate the importance of chilling the dough. This solidifies the butter, preventing the cookies from spreading into thin puddles during baking. It also allows the flour to hydrate and the flavours to meld, resulting in a more tender and flavourful cookie. Minimum 1 hour, but 2 hours is better.
3. Freeze-Dried is Your Friend: While tempting to use fresh strawberries, their high water content will make traditional shortbread dough wet and sticky, leading to a potentially tough or cakey cookie. Freeze-dried strawberries provide intense, concentrated flavour and beautiful colour without compromising the delicate shortbread texture. Pulverize them well for the best distribution.
4. Mix Minimally: The hallmark of great shortbread is its tender, crumbly texture. This is achieved by minimizing gluten development. Mix the dry ingredients into the butter mixture only until just combined. Stop as soon as the flour streaks disappear. It’s okay if the dough looks crumbly; it will come together during shaping and chilling.
5. Watch Like a Hawk (Don’t Overbake): Shortbread should be pale with only the slightest hint of golden brown on the very edges. Overbaking will make them hard and dry instead of tender and melt-in-your-mouth. Check them early and remove them when the edges are just set. They will continue to firm up slightly as they cool on the baking sheet.

Frequently Asked Questions (FAQ) about Strawberry Shortbread Cookies

Here are answers to common queries about making these delightful cookies:

1. Can I use fresh or frozen strawberries instead of freeze-dried?
   • It’s generally not recommended for this specific type of shortbread recipe. Fresh or frozen strawberries release a lot of moisture during baking, which drastically changes the dough’s consistency and the final cookie’s texture, making it more cakey or potentially soggy rather than crisp and crumbly. If you absolutely want to use fresh, dice them very finely, pat them thoroughly dry with paper towels, and expect a softer cookie. Freeze-dried provides the best flavour concentration without the moisture issues.
2. Can I make the dough ahead of time? Can I freeze the dough or baked cookies?
   • Yes! The dough can be made ahead. Wrap the logs or disc tightly in plastic wrap and refrigerate for up to 3 days. You can also freeze the unbaked dough (logs or pre-cut shapes) for up to 3 months. Wrap tightly in plastic wrap and then place in a freezer bag. Bake slice-and-bake logs from frozen (add a few extra minutes) or thaw cut-outs slightly before baking. Baked cookies also freeze well; cool completely, then store in an airtight freezer container for up to 2 months. Thaw at room temperature.
3. Why did my shortbread cookies spread too much?
   • The most common culprits are: dough wasn’t chilled long enough, the butter was too warm/melted when creamed, the oven temperature was too low, or too much sugar was used relative to flour/butter. Ensure your butter is properly softened (cool room temp), chill the dough thoroughly (at least 1-2 hours), and verify your oven temperature with an oven thermometer.
4. Can I make these gluten-free?
   • Yes, you can try substituting a good quality measure-for-measure gluten-free flour blend that contains xanthan gum. The texture might be slightly different – potentially a bit sandier or more delicate – but it should work. Ensure your vanilla extract and freeze-dried strawberries are also certified gluten-free if needed.
5. What other variations can I try?
   • These cookies are a great base! Try adding ½ cup of finely chopped white chocolate chips for strawberry-white chocolate cookies. A teaspoon of lemon or orange zest enhances the fruity flavour. You could dip the cooled cookies halfway into melted white or dark chocolate. Swirling in a tablespoon of high-quality strawberry jam into the dough just before shaping can add gooey pockets (use sparingly to avoid excess moisture). Adding finely chopped pistachios or almonds could also be delicious.

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