Introduction

These Easy Strawberry Shortbread Cookies are irresistibly sweet and buttery with a delicate strawberry twist. Perfect as a delightful snack or a charming treat to share, they bring a fresh burst of berry flavor in every bite.

The image shows a stack of three round cookies with a thick layer of red strawberry jam between each light golden cookie layer. The top cookie is covered with a smooth, light pink glaze that has two thin slices of fresh strawberry embedded on top. Around the stack are more cookies with the same glaze and strawberry slice decoration, all placed on a white marbled surface. In the background, some whole strawberries are softly blurred. The texture of the cookies looks crumbly but soft. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 ounce freeze-dried strawberries
2 cups all-purpose flour
1 cup (2 sticks) butter, softened
1/2 cup powdered sugar
1 teaspoon vanilla extract
1 cup powdered sugar (for glaze)
2 tablespoons milk (for glaze)

Instructions

Step 1: Cream together the softened butter and 1/2 cup powdered sugar until the mixture is light and fluffy. Beat in the vanilla extract.
Step 2: Gradually add the all-purpose flour to the creamed mixture, mixing on low speed until just combined. Be careful not to overmix.
Step 3: Crush the freeze-dried strawberries into a fine powder. Gently fold the strawberry powder into the cookie dough until it is evenly distributed, giving the dough a lovely pink hue.
Step 4: Turn the dough onto a lightly floured surface and knead it gently. Shape the dough into a log or roll it out to about 1/2 inch thickness and cut into desired shapes. If using the log method, refrigerate it for at least 30 minutes.
Step 5: Preheat your oven to 325°F (160°C). Slice the dough log into 1/2-inch rounds or arrange the cut shapes on a parchment-lined baking sheet. Bake for 18-22 minutes, or until the edges are lightly golden.
Step 6: Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Step 7: To prepare the glaze, whisk together 1 cup powdered sugar with 2 tablespoons milk until smooth. Adjust the consistency by adding more milk or powdered sugar as needed.
Step 8: Drizzle or dip the cooled cookies into the glaze. Let the glaze set completely before serving or storing.

Tips & Variations

Try using freeze-dried raspberries or blueberries instead of strawberries for a different fruity flavor.
For extra texture, gently fold in 1/4 cup finely chopped nuts before baking.
If you prefer a thicker glaze, add powdered sugar a little at a time until it reaches your desired consistency.

Storage

Store the glazed cookies in an airtight container at room temperature for up to one week. If unglazed, they can last up to two weeks. To re-crisp, warm them briefly in a preheated oven at 300°F (150°C) for a few minutes.

How to Serve

A close-up of a stack of three round cookies with three visible layers each: a light golden, crumbly cookie base at the bottom, a middle layer of shiny, deep red strawberry jam, and a top thin layer of light pink icing speckled with tiny red bits. Each cookie top is decorated with fresh, bright red strawberry slices embedded in the icing. The stack is surrounded by more similar cookies lying flat, all on a white marbled textured surface. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use fresh strawberries instead of freeze-dried?

Fresh strawberries are too moist for this recipe and will affect the dough’s texture. Freeze-dried strawberries are recommended because they provide concentrated flavor without adding extra moisture.

How do I prevent the cookies from spreading too much during baking?

Make sure your butter is softened but not melted, and avoid overmixing the dough. Chilling the dough log before slicing also helps maintain the shape of the cookies during baking.