Strawberry Shortbread Butter Cookies

Strawberry shortbread cookies bring together buttery crumbly biscuits and the punchy brightness of real strawberries all in a melt-in-your-mouth treat perfect for spring afternoons or festive gatherings. The secret to unforgettable strawberry flavor lies in using freeze-dried berries making every bite taste like the season itself. These cookies have become my go-to for bake sales and holiday trays because everyone loves their cheerful pink hue and delicate fruity kick.

After making these for a family picnic and watching them disappear in minutes I always set a few aside for myself before serving guests because they go fast

Ingredients

• Unbleached all-purpose flour: gives the cookies structure and a tender crumb Choose high-quality flour for the cleanest flavor

• Freeze-dried strawberries: provide concentrated taste and natural color Look for vibrantly colored berries with no added sugar or oil for best results

• Unsalted butter: at room temperature creates that classic shortbread richness European butter adds a deeper flavor if you want to splurge

• Granulated sugar: offers sweetness and helps with the crisp texture Select fine sugar for best incorporation

• Kosher salt: balances the sweetness and enhances all the flavors Use a flaky kosher salt for even seasoning

• Pure vanilla extract: rounds out the berry notes and gives complexity Go for real vanilla for the warmest aroma

• Powdered sugar: in the glaze allows for a smooth creamy topping Always sift to avoid lumps

• Whole milk: for the glaze adds silkiness while pulling the glaze together Use full-fat milk for richness

Step-by-Step Instructions

Prep the Strawberry Flour:

Begin by measuring your flour into a medium bowl. Remove about one third and add the freeze-dried strawberries. Use a mini food processor to pulverize the berries until they are a fine powder and thoroughly mixed with the flour. If you do not have a food processor place the berries in a zip top bag and roll over them with a rolling pin until you get a fine dust

Cream the Butter and Sugar:

In the bowl of a stand mixer fitted with a paddle beat the butter sugar vanilla and salt together on medium speed. Continue for about two minutes until the mixture is smooth light and fluffy. Stop and scrape down the bowl and paddle as needed

Combine Dry and Wet Ingredients:

Add all of the flour and strawberry mixture to the bowl at once. Mix on low speed and let the dough come together. It will look crumbly for the first minute or so but keep mixing until a cohesive dough forms and pulls away from the bowl

Shape and Roll the Dough:

Turn the dough out onto a lightly floured surface or use a silicon mat. Gently press it into a rectangle and sprinkle a touch more flour on top to prevent sticking. Roll it out until about half an inch thick aiming for evenness

Cut and Prepare Cookies:

Using a two-inch round cookie cutter punch out your shapes and place them on a parchment-lined tray. Prick each one in the center with a fork so that steam escapes during baking and your cookies stay flat

Chill the Cookies:

Let the tray of shaped cookies rest in the refrigerator at least twenty minutes. Chilling is crucial as it helps the cookies maintain crisp edges and keeps them from spreading

Bake to Perfection:

Preheat your oven to three hundred degrees Fahrenheit while the cookies chill. Arrange cookies two inches apart on a lined baking sheet and bake for twenty to twenty-three minutes. They are ready when the bottom has just a hint of golden color but the tops remain pale

Cool Completely:

Allow the cookies to sit on the hot baking sheet for about five minutes. Then gently move them to a wire rack to finish cooling

Make the Strawberry Glaze:

Blitz powdered sugar and freeze-dried strawberries in a mini processor until you get a soft pink powder. Pour this into a small bowl add three tablespoons milk and stir until smooth. Adjust with more milk a half teaspoon at a time if you prefer a thinner glaze

Glaze the Cookies:

Once the cookies are fully cooled dip the tops into the glaze and gently shake off the excess. Place on the wire rack and allow the glaze to set until dry to the touch

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The bit of freeze-dried strawberry is my favorite touch and the pink crumbs always remind me of baking with my niece on her birthday when she insisted on smudging the pink powder everywhere It was worth every bit of mess for the pure berry taste

Storage Tips

Unglazed cookies last for up to ten days at room temperature in an airtight container and hold their perfect crumb. If you glaze them enjoy within two to three days at room temperature to keep the glaze looking bright and crisp. After that move glazed cookies to the fridge in a closed container for up to a week

Ingredient Substitutions

If you cannot find freeze-dried strawberries you could use freeze-dried raspberries for a similar punchy flavor. For a gluten-free version swap in a one-to-one gluten free all-purpose flour blend. If you dream of more intense color a pinch of beet powder will boost the pink

Serving Suggestions

Enjoy these cookies as an afternoon treat with tea or coffee. They look beautiful as part of a dessert platter with fresh berries and lemon bars or as a finishing touch on a brunch table. For impressive gifting wrap stacks of glazed cookies in parchment and ribbon

Cultural and Historical Context

Shortbread has its roots in Scottish baking where it has been a classic teatime treat since the sixteenth century. The strawberry twist brings a modern freshness that nods to old-fashioned berry picking and spring garden parties usually reserved for special occasions. Adding berries to shortbread is a playful way to celebrate seasonal ingredients while honoring classic techniques

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Making strawberry shortbread cookies with this method guarantees you a stunning treat every time with the kind of fresh flavor that has everyone reaching for just one more. These cookies never last long in my kitchen and their short ingredient list and simple technique mean you can whip them up any time a craving for strawberries strikes

Frequently Asked Questions

→ How do I get strong strawberry flavor in the cookies?

Using freeze-dried strawberries in both the dough and glaze increases the intensity of strawberry flavor, as the berries are concentrated and add a natural punch without excess moisture.

→ Can I prepare the dough ahead of time?

Yes, the dough can be made and refrigerated for up to 2 days. Keep it tightly wrapped to prevent drying out before cutting and baking.

→ Why chill the dough before baking?

Chilling firms up the dough, helping cookies keep their shape and producing a tender, delicate texture after baking.

→ What's the best way to store these cookies?

Unglazed cookies last up to 10 days in an airtight container. Glazed cookies are best within 2-3 days at room temperature, then can be refrigerated to extend freshness.

→ Can the glaze be adjusted for consistency?

Add milk sparingly to the glaze for a thinner or thicker texture, making it easy to achieve the finish you prefer on each cookie.