Strawberry Shortbread Cookies Recipe
These strawberry shortbread cookies are buttery, tender, and topped with a naturally pink glaze. Lightly sweet, fruity, and perfect with tea, they’re a simple treat that feels bakery-made.
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Servings: 24
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.
