Strawberry Shortbread Cookies

Strawberry shortbread cookies are buttery, tender treats infused with the sweet and tangy flavor of strawberries. Perfect for Valentine’s Day, tea parties, or any occasion, these cookies combine the richness of classic shortbread with the fruity sweetness of fresh or freeze-dried strawberries. Their pretty pink hue and melt-in-your-mouth texture make them as delightful to look at as they are to eat.

Why You’ll Love This Recipe

• Rich and Buttery: Classic shortbread texture with a fruity twist.
• Visually Stunning: Vibrant pink cookies perfect for gifting or special events.
• Simple to Make: Requires only a few basic ingredients.
• Customizable: Add chocolate, glaze, or other flavors to suit your preferences.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• Unsalted butter, softened
• Granulated sugar
• Vanilla extract
• Freeze-dried strawberries, finely ground (or fresh strawberries, puréed and reduced)
• All-purpose flour
• Optional: Pink food coloring for a brighter hue

Optional Toppings:

• Powdered sugar (for dusting)
• White or dark chocolate, melted (for dipping or drizzling)

Directions

Step 1: Prepare the Dough

1. Cream Butter and Sugar: In a large mixing bowl, beat the softened butter and granulated sugar until light and fluffy.
2. Add Vanilla and Strawberries: Mix in the vanilla extract and ground freeze-dried strawberries (or puréed, reduced fresh strawberries).
3. Incorporate the Flour: Gradually add the flour, mixing until a soft dough forms. If using fresh strawberry purée, you may need to chill the dough to firm it up.
4. Add Food Coloring (Optional): For a more vibrant pink, mix in a few drops of food coloring.

Step 2: Shape and Chill

1. Roll the Dough: Shape the dough into a log (for round cookies) or roll it out to 1/4-inch thickness (for cut-out cookies).
2. Chill: Wrap the dough in plastic wrap and refrigerate for at least 1 hour, or until firm.

Step 3: Bake the Cookies

1. Preheat Oven: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. Cut the Cookies: If rolled, slice the dough into 1/4-inch rounds. For cut-out cookies, use a cookie cutter in your desired shape, such as hearts.
3. Bake: Place cookies on the prepared baking sheet and bake for 10-12 minutes, or until the edges are just lightly golden.
4. Cool: Allow the cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.

Step 4: Decorate (Optional)

1. Dust with Powdered Sugar: Lightly sprinkle powdered sugar over the cooled cookies.
2. Dip in Chocolate: Dip one side of each cookie in melted chocolate and allow it to set on a parchment-lined tray.

Servings and Timing

• Servings: Makes about 20-24 cookies (depending on size)
• Prep Time: 15 minutes
• Chill Time: 1 hour
• Cook Time: 10-12 minutes
• Total Time: 1 hour 30 minutes

Variations

• Glazed Cookies: Drizzle a simple glaze made of powdered sugar, milk, and vanilla over the cookies.
• Lemon Strawberry: Add a teaspoon of lemon zest to the dough for a zesty twist.
• Nutty Touch: Add finely chopped almonds or pistachios for extra texture and flavor.
• Vegan Option: Use plant-based butter for a dairy-free version.

Storage/Reheating

• Storage: Store in an airtight container at room temperature for up to 5 days or in the refrigerator for up to 1 week.
• Freezing: Freeze unbaked dough or baked cookies in a freezer-safe container for up to 2 months. Thaw before baking or serving.
• Reheating: These cookies are best enjoyed at room temperature and do not require reheating.

FAQs

1. Can I use fresh strawberries instead of freeze-dried?

Yes, purée and reduce fresh strawberries for a concentrated flavor. Note that the dough may be softer and require chilling.

2. What if I don’t have a cookie cutter?

Shape the dough into a log and slice it for round cookies.

3. How do I ensure the cookies hold their shape?

Chill the dough thoroughly before baking to prevent spreading.

4. Can I make the dough ahead of time?

Yes, refrigerate the dough for up to 2 days or freeze for longer storage.

5. How do I achieve a bright pink color without food coloring?

Use a higher quantity of freeze-dried strawberries for a natural pink hue.

6. Are these cookies kid-friendly?

Absolutely! Kids will love their sweetness and vibrant color.

7. Can I add chocolate chips?

Yes, white chocolate chips pair beautifully with strawberry-flavored dough.

8. How do I prevent the cookies from being too dry?

Be careful not to overbake; remove the cookies as soon as the edges are lightly golden.

9. Can I make mini cookies?

Yes, use a smaller cutter and reduce the baking time to 8-10 minutes.

10. What pairs well with these cookies?

Serve with tea, coffee, or a glass of milk for a delightful treat.

Conclusion

Strawberry shortbread cookies are a buttery, tender, and fruity twist on a classic dessert. Their gorgeous pink hue, rich flavor, and customizable toppings make them perfect for any occasion. Whether you’re baking for loved ones or treating yourself, these cookies are a simple yet elegant way to bring joy to your table. Bake a batch today and savor the sweetness!

Print