These Strawberry Shortbread Cookies are the perfect blend of buttery goodness and fresh fruity flavor. With their melt-in-your-mouth texture and the added sweetness of freeze-dried strawberries, they make for an irresistible treat. Whether you're a fan of shortbread or looking for a fun twist on a classic, these cookies will quickly become a favorite.
Ingredients
1 cup (2 sticks) unsalted butter, softened
½ cup powdered sugar
1 teaspoon vanilla extract
2 cups all-purpose flour
¼ teaspoon salt
½ cup freeze-dried strawberries, finely crushed
½ cup white chocolate chips (optional)
(Tip: You'll find the full list of ingredients and measurements in the recipe card below.)
Directions
Preheat Oven: Set your oven to 350°F (175°C) and line a baking sheet with parchment paper to prevent sticking.
Make the Dough: In a mixing bowl, cream together the softened butter and powdered sugar until fluffy and smooth. Then, stir in the vanilla extract. Gradually add the all-purpose flour, salt, and crushed freeze-dried strawberries. Mix until a soft dough forms. If you're using white chocolate chips, gently fold them in at this stage.
Shape the Cookies: Roll the dough into 1-inch balls, or you can slightly flatten them for a traditional shortbread look. Arrange the cookies on the prepared baking sheet, leaving enough space between them for spreading.
Bake: Bake for about 12 to 15 minutes, or until the edges of the cookies are lightly golden. Keep an eye on them to ensure they don’t overbake.
Cool & Enjoy: Allow the cookies to cool on a wire rack. For an extra touch, you can drizzle some melted white chocolate over the top before serving.
Servings and Timing
This recipe makes about 24 cookies, depending on the size you roll them. The prep time is around 15 minutes, and baking will take about 12-15 minutes. Total time: approximately 30 minutes.
Variations
Lemon Zest: For a refreshing twist, I love adding lemon zest to the dough along with the freeze-dried strawberries. It adds a nice citrus kick!
Dark Chocolate Chips: If you’re a fan of dark chocolate, swap out the white chocolate chips for dark chocolate chips to create a rich contrast with the sweet strawberries.
Coconut: For a tropical touch, add a bit of shredded coconut to the dough. It pairs wonderfully with the strawberries and butter flavor.
Storage/Reheating
These Strawberry Shortbread Cookies can be stored in an airtight container for up to a week, so they’re perfect for meal prep or enjoying over several days. If you want to keep them fresh longer, you can freeze the dough for up to 2 months before baking. To reheat, just place them on a baking sheet at 300°F (150°C) for about 5 minutes to bring back that fresh-baked warmth.
FAQs
How can I make these cookies gluten-free?
To make gluten-free Strawberry Shortbread Cookies, I recommend using a gluten-free all-purpose flour blend in place of the regular flour. Be sure to check that your freeze-dried strawberries don’t contain any gluten-containing additives.
Can I use fresh strawberries instead of freeze-dried?
I don’t recommend using fresh strawberries in this recipe, as they contain too much moisture and will make the dough soggy. Freeze-dried strawberries maintain the flavor without affecting the texture of the cookies.
Can I freeze the cookies?
Yes! After baking, let the cookies cool completely and then store them in an airtight container or freezer bag. You can freeze them for up to 2 months. When you’re ready to eat them, just thaw them at room temperature.
How do I prevent the cookies from spreading too much during baking?
Make sure the dough is chilled for about 15-20 minutes before baking. This will help the cookies hold their shape and prevent them from spreading too much. Also, make sure the oven is fully preheated before baking.
Can I skip the white chocolate chips?
Of course! The white chocolate chips add extra sweetness and flavor, but the cookies are just as delicious without them. Feel free to leave them out or substitute them with another type of chocolate, like dark or milk chocolate chips.
Conclusion
These Strawberry Shortbread Cookies are the perfect combination of buttery richness and fruity sweetness. With their melt-in-your-mouth texture and beautiful flavor from freeze-dried strawberries, they’re a simple yet irresistible treat. Whether you’re baking them for a special occasion or just because, I’m sure these cookies will become a favorite in your home. Enjoy.
Recipe:
Strawberry Shortbread Cookies
- Total Time: 30 minutes
- Yield: Approximately 24 cookies (depending on size)
- Diet: Vegetarian
Description
These Strawberry Shortbread Cookies are buttery, melt-in-your-mouth treats that combine fresh strawberry flavor with a delicate shortbread texture. Enhanced with freeze-dried strawberries and optional white chocolate chips, they are perfect for any occasion, from family gatherings to afternoon tea.
Ingredients
1 cup (2 sticks) unsalted butter, softened
½ cup powdered sugar
1 tsp vanilla extract
2 cups all-purpose flour
¼ tsp salt
½ cup freeze-dried strawberries, finely crushed
½ cup white chocolate chips (optional)
Instructions
- Preheat Oven: Set your oven to 350°F (175°C) and line a baking sheet with parchment paper to prevent sticking.
- Make the Dough: Cream together the softened butter and powdered sugar in a mixing bowl until fluffy. Stir in the vanilla extract. Gradually add the all-purpose flour, salt, and crushed freeze-dried strawberries, mixing until a soft dough forms. If desired, fold in white chocolate chips.
- Shape the Cookies: Roll the dough into 1-inch balls or flatten slightly for a traditional shortbread look. Place the cookies on the prepared baking sheet, leaving space between them for spreading.
- Bake: Bake for 12-15 minutes or until the edges are lightly golden. Keep an eye on them to prevent overbaking.
- Cool & Enjoy: Allow the cookies to cool on a wire rack. Optionally, drizzle melted white chocolate over the cookies before serving.
Notes
For added flavor, try adding lemon zest or coconut to the dough.
These cookies can be stored in an airtight container for up to a week or frozen for up to 2 months.
If you prefer a gluten-free version, swap out the all-purpose flour for a gluten-free flour blend.
- Prep Time: 15 minutes
- Cook Time: 12-15 minutes
- Category: Dessert, Cookies, Snack
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: Approximately 24 cookies (depending on size)
