Strawberry Shortbread Cookies

While a classic buttery shortbread is perfect in its own right, these spring-inspired strawberry shortbread cookies are a delicious way to mix things up. Thanks to freeze-dried strawberries, these cookies have a beautiful pink hue and fruity flavor.

A stir-together lemon glaze is an easy way to finish these delicate cookies, with a sprinkling of additional crushed strawberries for extra color, flavor, and crunch. These easy cookies only require seven ingredients (and that includes what’s needed for the glaze). We do also love to garnish them with edible flowers, especially if entertaining or gifting these shortbread.

Learn how to make strawberry shortbread cookie, a fun twist on the traditional Scottish biscuit.

Ingredients for Strawberry Shortbread Cookies

Just seven ingredients are needed to make these showstopping cookies, with freeze-dried strawberries flavoring the shortbread, as well as garnishing them for an eye-catching touch. To make strawberry shortbread cookies, you'll need:

• Freeze-dried strawberries: Adds intense strawberry flavor and color without additional moisture, which would affect the texture of the cookies. (Look for freeze-dried fruit in the produce section of the supermarket near the raisins and nuts.)
• Unsalted butter: The buttery base of the cookies for a tender, rich crumb.
• Powdered sugar: Sweetens and helps give the cookies a delicate, sandy texture.
• Vanilla bean or extract: Adds depth of flavor that enhances the strawberry flavor.
• All-purpose flour: Gives the cookies a classic, crumbly shortbread texture.
• Kosher salt: Enhances the overall flavor.
• Fresh lemon juice: Acidity in the glaze that balances the sweetness of the cookies.

How To Make Strawberry Shortbread Cookies

Shortbread is one of the easiest types of cookies to make. Butter and powdered sugar are beaten to combine, with ground strawberries and vanilla added to liven up the flavor. Flour and salt are beaten in, and the dough is ready. Full instructions are below, but here's a brief recap before you get started:

• Step 1. Process strawberries: Make a powder out of the freeze-dried strawberries in a food processor.
• Step 2. Prepare dough: Beat butter and some powdered sugar until smooth. Add vanilla and ground strawberries.
• Step 3. Chill: Whisk together flour and salt in a bowl. Gradually beat flour mixture into butter mixture, just until a dough forms. Shape into a disk, and wrap in plastic wrap. Chill until firm.
• Step 4. Cut out cookies: Roll out dough on a lightly floured surface. Cut out desired shapes. Repeat with scraps. Transfer cookies to a parchment paper-line baking sheet. Freeze until firm.
• Step 5. Bake: Bake until edges are set. Cool on baking sheet for several minutes, then transfer to a wire rack to cool completely.
• Step 6. Decorate: Whisk together lemon juice and remaining powdered sugar. Dip, drizzle, or spread over cookies, then sprinkle with additional crushed freeze-dried strawberries. Let set and serve.

Our Tips for the Best Strawberry Shortbread Cookies

For the best strawberry shortbread cookies, keep these simple tips in mind:

• Process until fine: Process freeze-dried strawberries in a food processor until finely ground for a seamless addition into the shortbread dough. If you don't want to break out the food processor, use a spice grinder, or a rolling pin and zip-top bag to crush the strawberries until fine.
• Use quality butter: With such a short ingredient list and high-fat content, the quality of the butter you use will make a big difference in the flavor and texture of your shortbread cookies. European-style butters have a higher fat content, meaning you'll end up with even more deliciously buttery cookies.
• Don't overwork it: Avoid overworking the shortbread dough. Mix only until combined for the most tender results.
• Chill the dough: For easy rolling, take time to chill the dough before working with it.
• Let stand: If you chill the dough for an extended time, and it's too firm to work with, let stand for 10 to 15 minutes at room temperature before rolling.
• Freeze until firm: Freeze the cut out cookies until firm to help them keep their shape while baking.
• Bake just until set: Bake just until the cookie edges are set for the most tender texture.
• Decorate as desired: Want to mix up the presentation? Sprinkle some cookies with crushed strawberries, and top others with candied lemon peel, rose petals, sparkling sugar, sprinkles, nuts, shredded coconut, and more, as desired.
  

How To Store Strawberry Shortbread Cookies

Store the finished shortbread cookies in an airtight container, stacked between sheets of parchment paper, if needed, to keep their finishes intact, for up to five days. Note that the texture of the strawberries may start to suffer over time.

You can also freeze the cookies for up to two months for longer storage. Bring to room temperature before serving.

What To Serve With Strawberry Shortbread Cookies

Whether you serve these cookies for brunch, afternoon tea, or dessert, they're the perfect bite. Pair with tea, coffee, lemonade, or fresh fruit for a sweet pick-me-up, or use to garnish ice cream served with a roasted strawberry compote for a sophisticated dessert option.

More Eye-Catching Cookie Recipes You'll Love

These vibrant and sophisticated cookies are a great way to elevate your dessert table:

• Dark Chocolate Sablés
• Pistachio Macarons
• Lemon-Thyme Shortbread Cookies
• French Macarons
• Chocolate Macarons
• Lavender Shortbread Cookies
• Salted Butter-Pecan Shortbread Cookies
• Raspberry-White Chocolate Meringue Sandwich Cookies

Editorial contributions by Katie Rosenhouse.