There’s something extra satisfying about a cookie that melts in your mouth with just the right hint of fruit and cream. These Strawberry Shortbread Cookies bring together buttery richness, delicate texture, and a naturally fruity glaze made from real freeze-dried strawberries.
What I love most is how simple and rewarding this recipe is just a few pantry staples and no fancy steps, but the result feels like something you’d find in a bakery window.
They’ve become especially popular because people are looking for lighter, fruit-forward desserts that still feel indulgent. Thanks to the use of freeze-dried strawberries, these cookies deliver real strawberry flavor without needing artificial colors or syrups.
And here’s the best part: they’re lower in sugar and naturally portion-controlled, making them a smart choice for guilt-free snacking or mindful baking. Pair them with a scoop of Vanilla Ice Cream for a chilled contrast, or enjoy with a glass of sweet, nostalgic Strawberry Milk.
The cookies bake up beautifully tender in the center, slightly crisp on the edges, and finished with a glossy pink glaze that’s almost too pretty to eat. If you’ve got a soft spot for strawberry season or just want a break from heavy desserts, these cookies are calling your name.
I’d love to hear how you make them your own drop your twist in the comments!
Why These Strawberry Shortbread Cookies Are So Special?
These cookies have earned their place in my regular baking rotation and here’s why you might fall for them too:
- Real Strawberry Flavor, No Artificial Taste: I love how the freeze-dried strawberries create a bright, fruity flavor without relying on extracts or syrups it’s fresh, clean, and totally natural.
- Quick to Make, Easy to Love: They come together fast, especially on a lazy Sunday, and they keep well throughout the week without losing their buttery softness.
- Adaptable for Any Occasion: I’ve made them tiny for tea parties and big and bold with an extra glaze layer. Either way, they’re a hit and look stunning on the plate.
- Sweet but Light Enough to Enjoy Guilt-Free: These aren’t sugar bombs. They’re buttery and satisfying, but won’t leave you feeling like you overdid it.
- The Aroma Alone Is Worth Baking Them: Every time these bake, my kitchen fills with the scent of butter and strawberries and that’s something I’ll never get tired of.
Strawberry Shortbread Cookies Recipe
Equipment
- Mixing bowls (preferably glass)
- Stand mixer or hand mixer
- Food processor or spice grinder (for freeze-dried strawberries)
- Rolling Pin (optional)
- Cooling Rack
- Whisk or fork (for glaze)
Ingredients
- 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 degrees F
- 4 ounces 114 grams granulated sugar
- 1/2 teaspoon kosher salt
- 1 teaspoon pure vanilla extract
Strawberry Glaze:
- 1 cup 120 grams powdered sugar
- 1/2 ounce 14 grams freeze-dried strawberries
- 3-5 tablespoons whole milk
Instructions
- Preheat oven to 325°F (160°C) and line a baking sheet with parchment.
- Pulse freeze-dried strawberries into a fine powder using a grinder.
- Cream butter and sugar until light, then mix in vanilla and strawberry powder.
- Add flour and salt; mix just until combined into a soft dough.
- Roll dough and cut into desired shapes or form into rounds.
- Bake for 18–22 minutes until edges are lightly golden.
- While cookies cool, mix powdered sugar, strawberry powder, and milk into a smooth glaze.
- Drizzle or dip cooled cookies in glaze, then let set completely.
Next-Level Variations For Strawberry Shortbread Cookies!
- Strawberry-Matcha Fusion:
Add ½ tsp of culinary-grade matcha to the dough for a subtle earthiness that contrasts beautifully with the sweet strawberry glaze. It also gives a soft pastel green-pink visual that looks gorgeous on a dessert board. - Add a Tangy Cream Cheese Center:
Before baking, make a small indent in the center of each cookie and fill with a tiny spoonful of sweetened cream cheese. Once baked and glazed, you get a rich, cheesecake-like bite in the middle. - Dip in Ruby Chocolate:
Skip the glaze and dip half of each cooled cookie into melted ruby chocolate. It adds a hint of berry-like tartness and a stunning pink hue that doesn’t need food coloring. - Infuse the Butter with Basil or Mint:
Infuse your butter with a few fresh basil or mint leaves before chilling and using. It adds a beautiful, unexpected herbal note that elevates the cookie’s fruity flavor. - Almond Flour Boost:
Swap out ¼ of the all-purpose flour with finely ground almond flour. It gives the cookies an extra tender texture and subtle nutty undertone without becoming overpowering.
Quick Questions?
Q1. Can I use fresh strawberries instead of freeze-dried?
Ans: Not for this recipe the moisture from fresh berries will throw off the dough texture. Freeze-dried gives the flavor punch without making the cookies soggy.
Q2. Do these cookies hold their shape when baking?
Ans: Yes! They hold shape well, making them great for cookie cutters. Just chill the dough briefly if it feels too soft to work with.
Q3. How should I store them?
Ans: Store in an airtight container at room temperature for up to 5 days. If glazed, let the icing fully set before stacking.
Q4. Can I freeze these cookies?
Ans: Absolutely. Freeze the unbaked dough or the finished (unglazed) cookies. Just thaw and glaze fresh for best flavor and texture.
Q5. What if I don’t have a food processor for the strawberry powder?
Ans: You can use a spice grinder or crush them in a ziplock bag using a rolling pin just make sure they’re finely ground.
Q6. How do I get the glaze to set faster?
Ans: Pop the glazed cookies in the fridge for 10–15 minutes it’ll help the icing firm up quickly without altering the texture.
Q7. Can I make these dairy-free?
Ans: Yes, use a good-quality plant-based butter alternative. Just make sure it’s firm and not spreadable to get the right texture.
