If you have a soft spot for cookies that melt in your mouth and carry the sweet, fragrant essence of strawberries, you are going to adore this Soft and Tender Strawberry Shortbread Cookies Recipe. These delightful treats combine the crumbly buttery richness of classic shortbread with vivid bursts of natural strawberry flavor, thanks to the magic of freeze-dried strawberries. Whether you’re baking for a special occasion or simply craving a homemade indulgence, these cookies promise a tender texture and a charming pink hue that will brighten up any cookie jar or tea time.
Ingredients You’ll Need
Every ingredient here is carefully chosen to contribute to the delectable softness, flavor, and vibrant color of your strawberry shortbread cookies. From the creamy butter to the powdered strawberry glaze, these basics come together to create a treat that’s as pleasing to the eye as it is to the palate.
- Unbleached all-purpose flour (11-1/4 ounces / 320 grams): The foundation of your cookie dough, providing structure without toughness.
- Freeze-dried strawberries (3/4 ounce / 21 grams + 1/2 ounce / 14 grams): These pack intense strawberry flavor and lovely color without adding moisture.
- Unsalted butter (8 ounces / 227 grams, room temperature): Adds richness and helps keep the cookies tender and melt-in-your-mouth soft.
- Granulated sugar (4 ounces / 114 grams): Sweetens the dough while aiding in texture.
- Kosher salt (1/2 teaspoon): Balances sweetness and enhances flavor complexity.
- Pure vanilla extract (1 teaspoon): Adds warm, aromatic notes that complement the strawberries beautifully.
- Powdered sugar (1 cup / 120 grams): Used in the strawberry glaze for a smooth, sweet finish.
- Whole milk (3-5 tablespoons): Adjusts the strawberry glaze to the perfect consistency—just creamy enough to coat the cookies.
How to Make Soft and Tender Strawberry Shortbread Cookies Recipe
Step 1: Combine the Flour and Strawberry Powder
Start by measuring your flour into a medium bowl. To infuse that distinctive strawberry flavor throughout the dough, pulse a third of the flour together with freeze-dried strawberries until finely powdered. If you don’t have a mini food processor, no worries—just crush the strawberries inside a zip-top bag with a rolling pin until powdery, then whisk with the remaining flour to distribute the berry magic evenly.
Step 2: Cream Butter, Sugar, and Vanilla
Using a stand mixer fitted with a paddle attachment, beat together the softened butter, granulated sugar, vanilla extract, and salt on medium speed until smooth and creamy, about 2 minutes. This step is key for a tender crumb—don’t skip the scraping down of the bowl to make sure everything blends perfectly.
Step 3: Mix in the Flour-Strawberry Blend
Dump all your dry ingredients into the butter mixture at once, then mix on low speed until the dough starts to come together. At first, it will look crumbly, but keep going—you’ll soon see it form a cohesive ball. This gentle mixing preserves the tender texture unique to shortbread cookies.
Step 4: Shape and Roll the Dough
Turn the dough onto a lightly floured surface or a Silpat mat, shaping it into a neat rectangle. Lightly flour the top to keep the rolling pin from sticking, but use just enough flour to avoid toughening your cookies. Roll the dough out to about half an inch thick, then press a 2-inch round cookie cutter into the dough to cut out your shapes. Don’t forget to prick each cookie in the center with a fork—the tiny holes let steam escape during baking, so your cookies stay flat and delicate.
Step 5: Chill the Cookies Before Baking
Place the cut cookies on a baking sheet and chill them in the refrigerator for at least 20 minutes. This step helps the cookies hold their shape during baking and intensifies their flavor. You can refrigerate the dough up to 2 days if you’d like to bake later—just be sure to cover it tightly to keep it from drying out.
Step 6: Bake to Perfection
Preheat your oven to 300 degrees F and line a half baking sheet with parchment paper. Arrange the cookies spaced about 2 inches apart. Bake for 20-23 minutes, keeping an eye on them so they don’t brown on top. The goal is a slight color only on the bottom. To check if they’re done, flip a cookie gently to see if it holds together with a tiny bit of golden color underneath—then pull them out and allow them to cool for 5 minutes on the pan before transferring to a wire rack.
Step 7: Prepare and Apply the Strawberry Glaze
While the cookies chill or bake, create your glaze by processing powdered sugar and freeze-dried strawberries until the mixture turns a soft pink. Stir in whole milk, starting with 3 tablespoons, until the glaze is smooth and thick but still spreadable. Dip the top edges of the cooled cookies into the glaze, shake off excess, and let them set on the rack. This glaze adds a glossy finish and an extra strawberry punch that makes every bite irresistible.
How to Serve Soft and Tender Strawberry Shortbread Cookies Recipe
Garnishes
For a simple yet stunning touch, sprinkle crushed freeze-dried strawberries or edible flower petals over the glaze before it sets. This adds a lovely texture contrast and makes your cookies look like little works of art.
Side Dishes
These cookies pair beautifully with a creamy cup of Earl Grey tea or a chilled glass of milk. For a more indulgent pairing, try them alongside a scoop of vanilla bean ice cream or a fresh strawberry sorbet to echo the fruit’s vibrant flavor.
Creative Ways to Present
Arrange your cookies on a pastel-colored platter with fresh strawberries and mint leaves for a charming springtime look. Alternatively, stack a few cookies with layers of whipped cream and fresh strawberry slices for a decadent shortcake-inspired dessert tower.
Make Ahead and Storage
Storing Leftovers
Once cooled and unglazed, your strawberry shortbread cookies can be stored in an airtight container at room temperature for up to 10 days without losing their tender texture. The glazed versions stay fresh for 2 to 3 days at room temperature, thanks to the sugary coating.
Freezing
If you want to freeze the cookies, it’s best to do so before glazing. Wrap the unbaked dough tightly in plastic wrap and freeze for up to 1 month. When ready to bake, thaw the dough overnight in the refrigerator for perfect, fresh-baked taste.
Reheating
These cookies are best enjoyed at room temperature and don’t require reheating. If you prefer them slightly warm, pop a few in the oven at 275 degrees F for 5-7 minutes to gently soften without melting the glaze.
FAQs
Can I use fresh strawberries instead of freeze-dried?
Fresh strawberries have more moisture, which can change the dough’s texture and baking time. Freeze-dried strawberries concentrate the flavor without adding wetness, so they’re best for this recipe’s signature tender crumb.
What if I don’t have a stand mixer?
You can absolutely mix by hand using a sturdy wooden spoon or a hand mixer. Just make sure to cream the butter and sugar well until smooth before adding your flour mixture for a tender result.
Why do I have to chill the dough?
Chilling firms up the butter, which helps the cookies keep their shape and enhances the buttery texture after baking. It also gives time for the flavors to meld beautifully.
How do I know when the cookies are done baking?
The cookies should be lightly colored on the bottom and hold together when gently flipped. They should not brown on top, which keeps them soft and tender.
Can I make the strawberry glaze thicker or thinner?
Yes! Add milk a teaspoon at a time if you want it thinner, or add more powdered sugar if you’d like a thicker glaze to better hold its shape on the cookies.
Final Thoughts
I can’t recommend this Soft and Tender Strawberry Shortbread Cookies Recipe enough if you’re looking for a charming, melt-in-your-mouth treat bursting with strawberry flavor. They’re perfect for gifting, sharing, or savoring with a cozy cup of tea. Give this recipe a whirl—you might just find your new favorite cookie!
Print
Soft and Tender Strawberry Shortbread Cookies Recipe
- Total Time: 1 hour 25 minutes
- Yield: 24 cookies
Description
These Soft and Tender Strawberry Shortbread Cookies are a delightful twist on classic shortbread, infused with a vibrant freeze-dried strawberry flavor. The recipe uses freeze-dried strawberries both in the dough and a creamy strawberry glaze, ensuring a strong, natural strawberry taste without compromising the buttery texture. Baked at a low temperature to maintain their tender crumb and prevent browning, these cookies are perfect for a subtle sweet treat with a fresh fruity note.
Ingredients
For the Cookies
- 11–1/4 ounces (320 grams) unbleached all-purpose flour
- 3/4 ounce (21 grams) freeze-dried strawberries
- 8 ounces (227 grams) unsalted butter, room temperature (65-68°F)
- 4 ounces (114 grams) granulated sugar
- 1/2 teaspoon kosher salt
- 1 teaspoon pure vanilla extract
For the Strawberry Glaze
- 1 cup (120 grams) powdered sugar
- 1/2 ounce (14 grams) freeze-dried strawberries
- 3–5 tablespoons whole milk
Instructions
- Prepare freeze-dried strawberries for dough. Measure the flour into a medium bowl. Place one-third of the flour and the freeze-dried strawberries into a mini food processor and process until the strawberries are finely pulverized. Combine this powder with the remaining flour in the bowl. If a food processor is unavailable, place the freeze-dried strawberries in a zip-top bag and crush them finely with a rolling pin, then whisk into the flour.
- Cream butter, sugar, and flavorings. In a stand mixer fitted with a paddle attachment, combine butter, granulated sugar, vanilla extract, and kosher salt. Mix on medium speed until smooth and creamy, about 2 minutes. Scrape down the bowl and paddle to ensure even mixing.
- Combine dry ingredients and form dough. Add the flour-strawberry mixture all at once to the creamed butter mixture. Use low speed to mix until all dry ingredients are incorporated and the dough comes together in a ball. It will start crumbly but then form a cohesive dough.
- Shape and roll out dough. Turn the dough out onto a lightly floured surface or Silpat mat. Using floured hands, shape into a rectangle. Lightly flour the top to prevent sticking, then roll the dough to 1/2-inch thickness.
- Cut cookies and prick centers. Use a 2-inch round cookie cutter to cut out cookies. Place on a lined baking sheet spaced 2 inches apart. Prick the center of each cookie gently with a fork to allow steam to escape during baking, helping them stay flat.
- Chill the dough. Refrigerate the cookies for at least 20 minutes to help maintain shape during baking. Cookies can be refrigerated up to 2 days, covered with plastic wrap if not baking within 2 hours.
- Preheat oven and prepare baking sheet. Preheat oven to 300°F. Line a half-baking sheet with parchment paper (Silpat is optional but may cause cookies to spread).
- Bake the cookies. Place chilled cookies on the prepared baking sheet, 12 per sheet spaced apart. Bake for 20-23 minutes. Check doneness by gently flipping a cookie with an offset spatula; if it holds together and the bottom has slight browning, they are done. The top should remain pale.
- Cool the cookies. Allow cookies to cool on the sheet for 5 minutes, then transfer to a wire rack to cool completely.
- Make the strawberry glaze. In a mini food processor, combine powdered sugar and freeze-dried strawberries. Process until the mixture is fine and pale pink. Transfer to a small bowl, add 3 tablespoons milk and stir until smooth and creamy. Adjust milk by 1/2 teaspoon increments to thin if needed.
- Glaze the cookies. Hold each cooled cookie on its side and dip the top into the glaze, pressing slightly to cover fully. Lift, shake off excess, and place back on the wire rack to set.
- Store the cookies. Unglazed cookies can be stored airtight at room temperature for up to 10 days. Glazed cookies keep 2-3 days at room temperature; afterward, store in the refrigerator airtight to maintain freshness.
Notes
- Using freeze-dried strawberries intensifies the strawberry flavor without adding moisture that would affect texture.
- Pricking the cookies before baking helps avoid puffing by releasing steam from the butter.
- Low-temperature baking prevents browning, preserving the tender, pale appearance of shortbread.
- Chilling the dough improves cookie shape retention during baking.
- You can adjust the glaze thickness by adding milk gradually for your preferred consistency.
- Silpat mats can cause cookie bottoms to spread more compared to parchment paper.
- The dough can be refrigerated for up to 2 days before baking.
- Prep Time: 25 minutes
- Cook Time: 23 minutes
- Category: Baking
- Method: Baking
- Cuisine: American
