Name: Easy Strawberry Shortbread Cookies
Prep time: 45 min
Cook time: 15 min
Total time: 1 h
Cuisine: American
Ingredients: 1 cup unsalted butter, softened; 1/2 cup powdered sugar (for dough); 1 teaspoon vanilla extract; 2 cups all-purpose flour; 1/2 cup freeze-dried strawberries, finely crushed to powder; 1 cup powdered sugar (for glaze); 2-3 tablespoons milk (for glaze)

Why You’ll Love Easy Strawberry Shortbread Cookies Recipe

These cookies combine classic shortbread richness with bright strawberry flavor for a dessert that feels both nostalgic and fresh.

They have a delicate, crumbly texture that practically melts as you take a bite.

The natural strawberry powder gives them a beautiful pink hue without artificial coloring.

They’re simple to prepare with basic pantry ingredients.

You can customize them with glaze, citrus zest, or enjoy them plain for a traditional shortbread finish.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

1 cup unsalted butter, softened
1/2 cup powdered sugar (for dough)
1 teaspoon vanilla extract
2 cups all-purpose flour
1/2 cup freeze-dried strawberries, finely crushed to powder
1 cup powdered sugar (for glaze)
2–3 tablespoons milk (for glaze)

Directions

Preheat your oven to 325°F (160°C) and line a baking sheet with parchment paper.
Crush the freeze-dried strawberries into a very fine powder using a blender or by hand.
In a large mixing bowl, cream the softened butter and powdered sugar together until light and fluffy.
Mix in the vanilla extract until fully incorporated.
Gradually add the flour and strawberry powder, mixing gently until just combined. The dough will appear slightly crumbly but should hold together when pressed.
Shape the dough into a log for slice-and-bake cookies or roll it out to about 1/4-inch thickness. Chill the dough for 20–30 minutes if it feels too soft to handle.
Slice or cut into your desired shapes and place them on the prepared baking sheet.
Bake for 12–15 minutes, or until the edges are lightly golden.
Allow the cookies to cool completely on a wire rack.
Prepare the glaze by whisking powdered sugar and milk until smooth. Drizzle or dip the cooled cookies and allow the glaze to set before serving.

Servings and timing

Yield: 24 cookies

Prep time: 45 minutes
Cook time: 15 minutes
Total time: 1 hour

Category: Dessert
Method: Baking
Cuisine: American
Diet: Vegetarian

Variations

Add 1/2 teaspoon lemon zest to the dough for a brighter, citrusy flavor.

Dip half of each cookie in melted white chocolate instead of glaze for a decorative finish.

Leave the cookies unglazed for a classic shortbread texture and appearance.

Shape the dough into hearts or festive shapes for holidays and special occasions.

Mix in a small handful of mini white chocolate chips for added sweetness and texture.

Storage/Reheating

Store the cookies in an airtight container at room temperature for up to 5 days. Keep layers separated with parchment paper to protect the glaze.

For longer storage, freeze unglazed cookies in a sealed container for up to 3 months. Thaw at room temperature and glaze after defrosting if desired.

These cookies do not require reheating, but you can let chilled cookies sit at room temperature for a few minutes before serving for the best texture.

FAQs

Can I use fresh strawberries instead of freeze-dried?

No, fresh strawberries add too much moisture and will affect the texture of the shortbread.

Why is my dough crumbly?

Shortbread dough is naturally crumbly. It should hold together when pressed. If it’s too dry, ensure the butter was properly softened.

Do I have to chill the dough?

Chilling helps the cookies maintain their shape during baking, especially if the dough feels soft.

Can I skip the glaze?

Yes, the cookies are delicious on their own and have a classic shortbread finish without glaze.

How do I crush freeze-dried strawberries?

Use a blender, food processor, or place them in a sealed bag and crush with a rolling pin until powdered.

Can I make the dough ahead of time?

Yes, the dough can be refrigerated for up to 2 days before baking.

How do I know when the cookies are done?

The edges should be lightly golden while the centers remain pale.

Can I double the recipe?

Yes, simply double all ingredients and bake in batches as needed.

Why are my cookies spreading too much?

The butter may have been too soft. Chilling the dough before baking helps prevent spreading.

Can I freeze the baked cookies?

Yes, freeze unglazed cookies in an airtight container for up to 3 months and thaw at room temperature before serving.

Conclusion

Easy Strawberry Shortbread Cookies bring together buttery richness and real strawberry flavor in a beautifully simple dessert. Whether glazed for a sweet finish or served plain for classic charm, these cookies are perfect for sharing, gifting, or enjoying with a warm cup of tea.