Strawberry Shortbread Cookies

These strawberry shortbread cookies are crisp, buttery, and melt in your mouth. Freeze-dried strawberries give them a tangy berry flavor and a pretty pink color. The dough comes together easily, and you don't need a rolling pin or a cookie cutter.

Roll the dough into a log, cover it in sprinkles, and chill until it is firm. It's an easy slice and bake cookie that is perfect for any occasion.

Dip them in chocolate and sprinkle them with strawberry crumbles for a sweet and decadent treat.

4.94 from 15 votes

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Prep Time: 25

Cook Time: 22

Total Time: 47

Servings: cookies

Calories: 136kcal

Author: Dahn Boquist

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.

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