Strawberry shortbread cookies are sweet, rich, and buttery, with a tangy strawberry flavor and a pretty pink color. They have the same melt-in-your-mouth texture as traditional shortbread cookies, but each bite contains a burst of flavor similar to fresh strawberries (in cookie form)!
Our strawberry shortbread cookies recipe is simple to make and comes together easily. You can enjoy the strawberry cookies plain or dipped in chocolate for an extra decadent treat.
Why This Recipe Works
Think of everything you love about regular shortbread– the texture, buttery flavor, and soft crumble- and then imagine a cookie that combines shortbread with the goodness of traditional strawberry shortcake!
These little cookies are exactly that. Freeze-dried, sweet strawberries give the shortbread a rich and tangy berry flavor and also act as a natural food coloring.
Here’s why we love them:
- It’s an easy cookie recipe! There’s no need to roll out dough or even use a cookie or pastry cutter.
- They’re perfect for any occasion (i.e. birthday parties, Valentine’s Day, Easter, etc.!)
- You can dress them up or enjoy them plain.
The Ingredient List
Simple ingredients are the trademark of shortbread, and this recipe is no different. The cookie dough comes together quickly and easily, with a taste that so closely resembles that fresh strawberry flavor.
Here’s a look at what you’ll need:
- freeze-dried strawberries (plus a bit extra, crushed, for decor)
- powdered sugar
- softened butter
- vanilla extract
- salt
- all-purpose flour
- egg white
- water
- decorative sugar or edible sprinkles
- melted chocolate
There’s no need for leavening, so you can leave that baking powder in the pantry! And be sure you’re using softened butter and not cold butter.
Another note: We used powdered sugar (confectioners sugar) and not granulated sugar because it gives the cookies a delicate, crumbly texture.
How to Make Strawberry Shortbread Cookies
Sometimes the easiest process will give you the best results!
Here’s a quick look at the steps required for this strawberry shortbread cookies recipe, but be sure to check out the printable recipe card at the bottom of the page.
Start by turning the freeze-dried strawberries into a fine strawberry powder! Place them in a food processor or high-speed blender and pulse until fine (no coarse crumbs).
Add the strawberry powder to a large bowl (if using a hand mixer) or into the bowl of a stand mixer. Stir in the powdered sugar. Whisking the strawberry powder and sugar will prevent large clumps of strawberry from forming in the cookie dough.
Add the butter, vanilla, and salt to the strawberry mixture. Mix on low speed, then increase the speed to medium-high and beat for 2- 3 minutes until creamy and smooth.
Add the flour and blend on low speed until the dry ingredients are well combined.
Transfer the dough to the counter and shape it into a log. Wrap the dough in plastic and place it in the fridge until firm, about 2 hours.
When ready to bake, preheat the oven and line a cookie sheet with parchment paper. Whisk the egg white and water in a small bowl. Brush the surface of the log with the egg white wash.
Scatter some decorative sugar or sprinkles on a large plate or baking sheet. Roll the strawberry cookie dough in the sugar or sprinkles until well-coated.
Slice the logs into ½-inch rounds. Place them on the prepared baking sheet, about ½ inch apart.
Bake the shortbread cookies. Let them cool completely, then dip them in melted dark or white chocolate and top with crushed freeze-dried strawberries or sprinkles.
Make sure to top the cookies right after dipping them in the melted chocolate. This will allow the sprinkles, coarse sugar, or crushed strawberries to stick. Immediately transfer the cookies to a cooling rack until the chocolate hardens.
Tips for Success
- If you do not have a food processor or high-speed blender to pulverize the strawberries, you can also purchase freeze-dried strawberry powder and use that instead.
- If the cookie dough seems a little dry and crumbly after you transfer it to your work surface, just push it together firmly with your hands. It will come together.
- For the dipping chocolate, simply melt dark, semi-sweet, or white chocolate chips and dip just one edge of the cookie for a pretty design.
- When you decorate the cookies with melted chocolate and strawberry crumbles, work with just a few cookies at a time so the chocolate doesn’t have time to harden before sprinkling the strawberry crumbles on top.
- Store the baked cookies in an airtight container at room temperature for up to 5 days or for three months in the freezer.
More Strawberry Recipes
- Strawberry popsicles
- Strawberry smoothie
- Dessert topping
- Rhubarb strawberry jam
- Fresh strawberry jam
- Zabaglione
- Strawberry spoon cake
- Strawberry rhubarb slab pie
- Fig and strawberry jam
- Chocolate covered strawberries
- Strawberry rhubarb crisp
Chocolate, strawberries, and shortbread. Could there be a more perfect flavor trio!?
We hope you love this easy recipe. If you enjoy it as much as we do, drop a comment or leave a five-star rating below! Happy baking. 🙂
More Recipes You Will Love:
This No Bake Chocolate Covered Strawberry Cheesecake is a simpler, relaxed version of traditional cheesecake that is sure to wow your guests! A rich strawberry puree, chocolate ganache and buttery graham cracker crust come together for this delicious dessert.
Dark French Chocolate Truffles are dreamy, fudgy bites of bold dark chocolate that resembles the sweets found in French chocolaterie shops. They’re the perfect treat for any true chocolate lover and they make great gifts, too!
Our Individual No-Bake Cheesecakes with a Surprise Inside make a memorable dessert! Each mini vanilla cheesecake has its own, fresh chocolate-covered strawberry inside, which is equally delicious and fun.
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Strawberry Shortbread Cookies
Dip them in chocolate and sprinkle them with strawberry crumbles for a sweet and decadent treat.
Ingredients
- 2 ounces freeze dried strawberries
- 1 cup powdered sugar 113 grams
- 1 cup butter softened (2 sticks)
- 2 teaspoons vanilla extract
- ½ teaspoon salt
- 2 cups all-purpose flour 240 grams
Optional Decoration
- 1 egg white
- 1 teaspoon water
- ½ cup decorative sugar or edible sprinkles
- 6 ounces chocolate melted
- ½ ounce freeze dried strawberries roughly crushed
Instructions
- Place the freeze dried strawberries in a food processor or high-speed blender and pulse until it turns into a fine powder.
- Add the strawberry powder to a mixing bowl and stir in the powdered sugar. Distributing the strawberry powder throughout the sugar will prevent large clumps of strawberry from forming in the dough.
- Add the butter, vanilla, and salt to the mixing bowl. Start the mixer on low speed, then increase the speed to medium-high and beat for 2 to 3 minutes until creamy and smooth.
- Add the flour and blend on low speed until well combined.
Shape the Dough and Chill
- Transfer the dough to the counter. If it seems a bit crumbly, push it together firmly. Shape the dough into a 16-inch log.
- Wrap the log in plastic wrap and place it in the fridge until firm, about 2 hours (you can keep the dough in the fridge for up to 1 week).
Slice and Bake
- Preheat the oven to 350°F and line a baking sheet with parchment paper.
- To add sprinkles to the edges of the cookies, whisk the egg white with the water in a small dish. Use a pastry brush to coat the surface of each log with the egg white wash.
- Scatter the decorative sugar or sprinkles on a large plate, then roll the cookie dough logs in the sugar until well coated.
- Slice the logs into ½ inch rounds and place them on the baking sheet, spacing them ½ inch apart.
- Bake the shortbread cookies for 18 to 22 minutes (or 12 to 15) or until the edges get light golden brown. The baking time will vary if you slice the cookies thinner or thicker than ½ inch.
Decorate the Cookies
- When the cookies cool, dip them in chocolate and sprinkle crumbled freeze dried strawberries on the chocolate while it is still melted.
- Transfer the cookies to a cooling rack until the chocolate hardens.
Notes
- You can also purchase freeze dried strawberry powder if you don’t have a food processor to pulverize the strawberries.
- This cookie dough can be prepared ahead of time and stored for up to one week in the refrigerator or three months in the freezer.
- Store the baked cookies in airtight containers for up to 5 days.
- If the cookie dough seems a little dry and crumbly, just push it together firmly with your hands.
- When you decorate the cookies with melted chocolate and strawberry crumbles, work with just a few cookies at a time so the chocolate doesn’t have time to harden before sprinkling the strawberry crumbles on top.
angiesrecipes
Tuesday 7th of February 2023
Love the natural red colour from the freeze dried berries. I have some freeze dried raspberries need to be used up soon..this seems like a perfect one to use it.
Dahn Boquist
Wednesday 8th of February 2023
Absolutely! This will work great with freeze dried raspberries.