If you’re craving a delightful treat that perfectly balances buttery richness with the fresh, vibrant taste of strawberries, you’re going to fall head over heels for these Strawberry Shortbread Cookies with Sweet Strawberry Glaze. Imagine tender, melt-in-your-mouth shortbread bursting with the natural sweetness and subtle tang of freeze-dried strawberries, topped with a glossy, sweet strawberry glaze that adds just the right touch of charm and sweetness. These cookies are simple enough to whip up on a whim but special enough to brighten any afternoon tea or celebration. Let me walk you through this irresistibly delicious recipe that’s become one of my personal favorites to bake and share with friends.
Ingredients You’ll Need
The magic of these cookies lies in a handful of straightforward, essential ingredients that each play a vital role. From the creamy butter that creates that iconic shortbread texture to the freeze-dried strawberries that infuse the dough with natural fruit flavor and color, every component is chosen to make these cookies truly shine.
- Freeze-dried strawberries: These offer intense strawberry flavor without the moisture that could alter the dough’s texture.
- All-purpose flour: Provides the structure and classic crumb of traditional shortbread cookies.
- Butter (softened): The key to that rich, melt-in-your-mouth texture everyone loves in shortbread.
- Powdered sugar (for dough): Adds sweetness and smoothness to the dough for perfect tenderness.
- Vanilla extract: A splash of warmth and complexity that complements the strawberry’s brightness.
- Powdered sugar (for glaze): Creates a sweet, silky coating that gives the cookies their irresistible shine.
- Milk (for glaze): Balances the glaze’s texture to just the right consistency for drizzling or dipping.
How to Make Strawberry Shortbread Cookies with Sweet Strawberry Glaze
Step 1: Cream the Butter and Sugar
Start by beating the softened butter with 1/2 cup powdered sugar until the mixture becomes light, fluffy, and dreamy. This step is essential as it incorporates air into the dough, ensuring your shortbread cookies have a tender texture. Once fluffy, blend in the vanilla extract for that lovely aromatic boost.
Step 2: Add the Flour Gently
Next, gradually sift in the all-purpose flour, mixing on low speed just until the dough comes together. Remember, overmixing is the enemy here; you want the cookies delicate, not tough. This step gives the dough its structure without sacrificing the buttery softness.
Step 3: Fold in the Freeze-Dried Strawberry Powder
Crush your freeze-dried strawberries into a fine powder using a food processor or placing them in a sealed bag and pounding gently with a rolling pin. Carefully fold this pink powder into the dough, creating a beautiful rosy hue while delivering bursts of natural strawberry flavor in every bite.
Step 4: Shape the Dough
Lightly flour your work surface and turn out the dough. Knead it gently to bring it all together, then shape it either into a long log about 1 1/2 inches thick or roll it out to about 1/2 inch thickness to use cookie cutters. If you opt for the log shape, wrap it and chill in the fridge for at least 30 minutes to make slicing easier and keep the cookies from spreading too much during baking.
Step 5: Bake to Perfection
Preheat your oven to 325°F (160°C). Slice the chilled dough log into 1/2-inch rounds or place your cut shapes on a parchment-lined baking sheet, spacing them out evenly. Bake them for about 18 to 22 minutes, keeping an eye out for lightly golden edges that signal perfect doneness.
Step 6: Cool the Cookies
Allow your cookies to cool on the baking sheet for roughly 5 minutes before transferring them gently to a wire rack. Cooling completely is key so the texture sets and the cookies aren’t too fragile to handle when glazing.
Step 7: Whip Up the Sweet Strawberry Glaze
Whisk together 1 cup of powdered sugar with 2 tablespoons of milk until smooth and glossy. Adjust the consistency by adding more milk if it’s too thick or more powdered sugar if it’s too runny. This glaze is what transforms a simple shortbread cookie into a stunning strawberry delight.
Step 8: Glaze the Cookies
Once the cookies are completely cool, either drizzle the glaze over them with a spoon for a casual look or dip the tops for a more polished presentation. Let the glaze set completely at room temperature before serving or packing away to preserve that signature shine and sweetness.
How to Serve Strawberry Shortbread Cookies with Sweet Strawberry Glaze
Garnishes
Keep it simple or add a little flair with fresh strawberry slices, a sprinkle of finely chopped freeze-dried strawberries, or even a few edible flower petals. These touches brighten the look and hint at the luscious flavor inside.
Side Dishes
Pair these cookies with a cup of your favorite tea—earl grey or chamomile work wonderfully—or a small bowl of fresh berries. They also make a delightful companion to a creamy latte or a chilled glass of milk for dipping.
Creative Ways to Present
Stack these beauties on a pretty plate tied with a pastel ribbon for gifting, or arrange them in a layered dessert jar with whipped cream and fresh strawberries for a playful take. The sweet strawberry glaze allows you to decorate with colorful sprinkles or a dusting of powdered sugar for festive occasions.
Make Ahead and Storage
Storing Leftovers
Keep your Strawberry Shortbread Cookies with Sweet Strawberry Glaze fresh by storing them in an airtight container at room temperature. They will stay tender and flavorful for up to a week, perfect for enjoying over several days or sharing with friends and family.
Freezing
If you want to enjoy these treats later, freeze the unglazed cookies after baking and cooling. Wrap them tightly in plastic wrap and place in a freezer bag for up to 3 months. When you’re ready, thaw at room temperature and apply the glaze fresh for the best texture and taste.
Reheating
While these cookies are best enjoyed fresh or at room temperature, gently warming them in a low oven (about 300°F) for 3-4 minutes can revive their buttery softness. Avoid reheating glazed cookies as the heat may cause the glaze to lose its shine or melt.
FAQs
Can I use fresh strawberries instead of freeze-dried strawberries?
Fresh strawberries contain moisture which can alter the dough’s consistency, making it too wet and affecting the texture. Freeze-dried strawberries are ideal because they provide concentrated flavor without moisture, preserving the cookie’s perfect crumb.
What’s the best way to crush freeze-dried strawberries?
Place the freeze-dried strawberries in a sealed plastic bag and gently crush them with a rolling pin, or pulse briefly in a food processor until you get a fine powder. Be careful not to pulverize them completely into dust, as a little texture can add lovely bursts of flavor.
Can I make these cookies gluten-free?
Yes! Substitute the all-purpose flour with a gluten-free flour blend that is designed for baking. Just make sure it includes xanthan gum or add a small amount to help the cookies hold together and maintain their texture.
How thick should I roll out the dough if cutting shapes?
Roll the dough to about 1/2 inch thickness. This thickness gives you cookies that are sturdy enough to hold their shape but still tender and crumbly, the perfect balance for shortbread.
Is there a way to make the glaze more intensely strawberry-flavored?
Absolutely! You can add a teaspoon of freeze-dried strawberry powder to the glaze or a few drops of natural strawberry extract to boost the fruitiness even more while keeping the sweet, glossy finish.
Final Thoughts
These Strawberry Shortbread Cookies with Sweet Strawberry Glaze are one of those recipes that make you want to bake them again and again. The perfect mix of buttery softness and fresh strawberry flavor, topped with a luscious glaze, creates a truly joyful eating experience. Whether you bake them for a special occasion, a thoughtful gift, or just a cozy afternoon treat, I promise these cookies will win your heart and maybe even become a beloved staple in your recipe collection. Ready to fill your kitchen with the aroma of strawberry shortbread? Let’s get baking!
PrintStrawberry Shortbread Cookies with Sweet Strawberry Glaze
Enjoy delightfully sweet and easy-to-make strawberry shortbread cookies, infused with vibrant freeze-dried strawberry powder and topped with a simple, smooth strawberry glaze. These cookies offer a tender, buttery texture with a burst of natural berry flavor, perfect for any occasion.
- Prep Time: 20 Minutes
- Cook Time: 20 Minutes
- Total Time: 40 Minutes
- Yield: Approximately 24 cookies 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Cookie Dough
- 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
Glaze
- 1 cup powdered sugar
- 2 tablespoons milk
Instructions
- Cream Butter and Sugar: Cream together softened butter and 1/2 cup powdered sugar until light and fluffy. Beat in the vanilla extract thoroughly to combine the flavors.
- Add Flour: Gradually add the all-purpose flour to the creamed mixture while mixing on low speed. Mix just until combined to avoid tough cookies.
- Incorporate Strawberry Powder: Crush the freeze-dried strawberries into a fine powder and gently fold this powder into the cookie dough, ensuring an even distribution and achieving a lovely pink hue.
- Shape Dough: Turn the dough onto a lightly floured surface and knead gently. Then shape the dough into a log for slicing or roll out to 1/2 inch thickness and cut into desired shapes. If using the log method, refrigerate it for at least 30 minutes before baking.
- Bake Cookies: Preheat your oven to 325°F (160°C). Slice the dough log into 1/2-inch rounds or place the cut shapes onto a parchment-lined baking sheet. Bake for 18-22 minutes until the edges turn lightly golden.
- Cool Cookies: Let the cookies cool on the baking sheet for 5 minutes, then transfer them to a wire rack to cool completely before glazing.
- Prepare Glaze: Whisk together 1 cup of powdered sugar and 2 tablespoons of milk until smooth. Adjust the consistency by adding more milk or powdered sugar as needed to achieve a drizzling texture.
- Glaze Cookies: Drizzle or dip the cooled cookies into the glaze. Allow the glaze to set completely before serving or storing the cookies.
Notes
- For a stronger strawberry flavor, you can increase the amount of freeze-dried strawberries slightly, but avoid adding moisture to the dough.
- Refrigerating the dough log helps in slicing even cookies and prevents spreading.
- Use parchment paper or silicone mats for easy removal and clean-up.
- Store glazed cookies in an airtight container at room temperature for up to one week.
- Freeze unglazed cookies in an airtight container for up to three months and glaze after thawing.