If you’ve ever wanted a dessert that feels like a sweet hug, these Easy Strawberry Shortbread Cookies are exactly what you need. Bursting with the bright, natural flavor of freeze-dried strawberry powder, these cookies blend buttery richness and delicate crumbly texture that melts in your mouth. Rolled in sparkling sugar and drizzled with white chocolate, they’re not just a treat to eat, but a feast for the eyes. Whether you’re an experienced baker or simply craving something charmingly simple to make, this recipe will quickly become one of your favorites.
Ingredients You’ll Need
This recipe uses simple, pantry-friendly ingredients that combine effortlessly to create a truly delicious cookie. Each plays a key role in ensuring your Easy Strawberry Shortbread Cookies are flavorful, tender, and stunning.
- Unsalted butter (14 tablespoons / 196 g): Provides the rich, tender base that makes shortbread so buttery and soft.
- Granulated sugar (¼ cup / 50 g): Adds sweetness and a little crunch within the cookie’s crumb.
- Powdered sugar (⅓ cup / 40 g): Helps give the cookies their melt-in-your-mouth texture.
- Freeze-dried strawberry powder (2 tablespoons): Infuses the dough with a lovely, natural berry flavor without extra moisture.
- Vanilla extract (½ teaspoon): Enhances every element with warm, aromatic notes.
- All-purpose flour (2 cups / 250 g): Provides structure and a classic shortbread crumb when measured carefully.
- Salt (⅛ teaspoon): Balances the sweetness and intensifies the buttery flavors.
- Sparkling sugar (¼ cup, optional): Adds a beautiful, grainy sparkle when rolling the dough before baking.
- White chocolate (¼ cup, optional): Melted for a sweet, creamy drizzle to finish the cookies with a touch of elegance.
How to Make Easy Strawberry Shortbread Cookies
Step 1: Cream the Butter, Sugars, and Strawberry Powder
Start by taking your softened unsalted butter and mixing it with both granulated and powdered sugars along with the strawberry powder. Using a hand mixer or stand mixer on medium speed, beat the mixture until it’s light, fluffy, and beautifully combined—about 2 to 3 minutes. This step is where your cookies gain their tender crumb and fragrant fruity flavor. Finally, stir in the vanilla extract to add warmth and depth.
Step 2: Incorporate Flour and Salt
Next, gently fold in the all-purpose flour and salt. Be careful not to overmix; you want to combine everything just until the dough comes together. This ensures your cookies stay tender and don’t turn tough. The flour is the backbone of the dough, while just a hint of salt helps all the flavors pop.
Step 3: Shape and Chill the Dough
Place your dough onto a sheet of parchment paper and shape it into a log about 2 inches in diameter. This chilling step is crucial to maintain the cookie’s shape during baking and to develop that perfect shortbread texture. Refrigerate the dough for at least one hour, or even overnight if you have the time.
Step 4: Preheat and Prepare for Baking
About 20 minutes before baking, preheat your oven to 300°F. If you’re planning to roll your cookie slices in sparkling sugar, let the dough soften slightly at room temperature just enough to hold the sugar coating.
Step 5: Slice, Roll, and Bake the Cookies
Slice your chilled dough log into delicate ¼-inch thick rounds. For a little extra sparkle, roll each slice in sparkling sugar before placing them one inch apart on your baking sheet. Bake on the middle rack for 11 to 15 minutes, or until edges look just dry and a soft golden hue appears. Once baked, transfer to a wire rack and let cool slightly before moving on to the final touch.
Step 6: Drizzle with White Chocolate (Optional)
If you want to elevate your Easy Strawberry Shortbread Cookies even further, melt some white chocolate and drizzle it artfully over the warm cookies. This adds a creamy sweetness and gorgeous visual contrast against the soft pink-hued cookies.
How to Serve Easy Strawberry Shortbread Cookies
Garnishes
These cookies are stunning on their own, but you can dress them up with fresh strawberries or a sprinkle of extra freeze-dried strawberry powder for a vibrant finish. A light dusting of powdered sugar just before serving adds a delicate touch of elegance.
Side Dishes
Pair these decadent cookies with a cold glass of milk or a cup of herbal tea (like chamomile or mint) to balance their sweetness. They also make a charming accompaniment to a fresh fruit salad or a scoop of vanilla ice cream for a more indulgent dessert experience.
Creative Ways to Present
Try stacking these cookies with layers of whipped cream and sliced strawberries to create a playful shortbread and berry tower. Or, arrange them on a decorative platter with edible flowers and sprigs of mint for special gatherings — they’re sure to be the star of any spread!
Make Ahead and Storage
Storing Leftovers
Keep your Easy Strawberry Shortbread Cookies fresh by storing them in an airtight container at room temperature. They will stay crisp and flavorful for up to one week, making them a perfect make-ahead treat for anytime cravings.
Freezing
If you want to save some for later, these cookies freeze beautifully. Place them in a freezer-safe container with parchment layers to prevent sticking. Frozen, they keep well for up to three months and thaw quickly at room temperature.
Reheating
To bring back that just-baked warmth and aroma, pop the cookies in a preheated 300°F oven for 3 to 5 minutes. This quick reheat revives their crisp edges and enhances the melt-in-your-mouth texture without drying them out.
FAQs
Can I use fresh strawberries instead of freeze-dried strawberry powder?
Fresh strawberries have too much moisture and will alter the dough’s texture, making it soggy. The freeze-dried strawberry powder is perfect because it adds concentrated flavor without extra liquid, keeping your cookies tender and crumbly.
Is it necessary to chill the dough before baking?
Absolutely! Chilling helps the dough firm up, which prevents the cookies from spreading too much in the oven. It also develops that classic shortbread crumb you’re aiming for.
Can these cookies be made gluten-free?
You can swap in a good-quality gluten-free flour blend in place of all-purpose flour. Just be sure to check the blend’s ratios and add a little xanthan gum if it’s not included for improved texture.
What if I don’t have sparkling sugar for rolling?
No worries! You can skip this step or substitute with coarse sugar or sanding sugar. It simply adds a pretty sparkle and slight crunch, but the cookies are wonderful without it.
Can I skip the white chocolate drizzle?
Definitely. The white chocolate is an optional finishing touch that adds sweetness and visual appeal, but these cookies are delightful even on their own.
Final Thoughts
I can’t wait for you to try these Easy Strawberry Shortbread Cookies. They’re a perfect blend of buttery goodness and bright strawberry flavor, plus they’re easy enough to whip up on a busy day or for special occasions. Once you’ve made them, I’m sure they’ll become a go-to recipe in your kitchen, just like they are in mine!
PrintEasy Strawberry Shortbread Cookies
These Easy Strawberry Shortbread Cookies combine the classic buttery richness of shortbread with the fruity brightness of freeze-dried strawberry powder. Rolled in sparkling sugar and finished with a drizzle of white chocolate, they make a delightful, sweet treat perfect for dessert or any special occasion.
- Prep Time: 20 minutes
- Cook Time: 11 minutes
- Total Time: 1 hour 31 minutes
- Yield: 18 cookies 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Cookie Dough
- 14 tablespoons (196 g) unsalted butter, room temperature
- ¼ cup (50 g) granulated sugar
- ⅓ cup (40 g) powdered sugar
- 2 tablespoons strawberry powder (freeze-dried and powdered strawberries)
- ½ teaspoon vanilla extract
- 2 cups (250 g) all-purpose flour, weighed or spooned and leveled
- ⅛ teaspoon salt
Toppings (Optional)
- ¼ cup sparkling sugar, for rolling
- ¼ cup white chocolate, melted for drizzling
Instructions
- Cream Butter Mixture: In a large bowl, cream together the softened butter, granulated sugar, powdered sugar, and strawberry powder using a hand or stand mixer on medium speed until light and fluffy, about 2-3 minutes. Mix in the vanilla extract until combined.
- Add Dry Ingredients: Stir the all-purpose flour and salt into the creamed mixture until the dough just comes together and is well combined, being careful not to overmix.
- Shape and Chill Dough: Transfer the dough onto a piece of parchment paper and shape it into a log approximately 2 inches in diameter. Wrap tightly and refrigerate for at least 1 hour or up to overnight to firm up.
- Preheat Oven: When ready to bake, preheat your oven to 300°F (150°C) and prepare a baking sheet lined with parchment paper.
- Optional Sparkling Sugar Coating: If desired, allow the chilled dough log to soften just slightly at room temperature so that the outside is tacky enough to hold the sparkling sugar. Roll the log in sparkling sugar to coat evenly.
- Slice Cookies: Cut the chilled dough log into approximately ¼-inch thick slices. Place the slices on the prepared baking sheet, spaced about 1 inch apart to allow for slight spreading.
- Bake Cookies: Bake the cookies on the middle rack for 11 to 15 minutes, until the edges appear dry and slightly golden but the cookies remain pale overall.
- Cool: Remove the baking sheet from the oven and let the cookies cool for a few minutes on the sheet, then transfer them to a wire cooling rack to cool completely.
- Optional White Chocolate Drizzle: Once cooled, drizzle melted white chocolate over the cookies for an extra touch of sweetness and decoration.
Notes
- Weigh dry ingredients in grams for best accuracy and consistent results.
- Refrigerate the dough for at least 1 hour or up to overnight to make slicing easier and improve texture.
- Use freeze-dried strawberry powder for a concentrated strawberry flavor without adding moisture.
- Allow dough to soften slightly before rolling in sparkling sugar to ensure it sticks well.
- Cookies are best stored in an airtight container at room temperature and consumed within 5 days.
- Adjust baking time slightly if cookies are thicker or thinner than recommended.