Made with simple ingredients, my strawberry shortbread cookies are a yummy treat! This unique cookie recipe is easy to prepare and topped with a special glaze for a bit of added sweetness.
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I’m definitely a fan of classic cookie recipes like these chocolate chip cookies (without baking soda!), these vanilla crinkle cookies, and my personal favorite, these Hershey Kiss cookies without peanut butter. But, as much as I love these recipes, sometimes I like to whip up something a little more unique.
That’s why I’m sharing this strawberry shortcake cookie recipe! I’ve always loved strawberry shortcake, and when I figured out that I could use the same flavors in a cookie, I decided to go for it. The results are delicious and too cute. The best part? There are minimal ingredients involved, and they come together in just over an hour.
I love the idea of making my strawberry cookies for a bake sale or even as a fun birthday party treat. You can also make some to have on hand at home for snack time. Whatever you decide, I bet you won’t be able to eat just one!
Here’s what I’m going to teach you in this post:
- All of the ingredients you’ll need to make my easy shortbread cookies, and step-by-step instructions on how to do it!
- How to make a homemade glaze to top your strawberry cookies
- Answers to the most frequently asked questions that come up when making strawberry shortbread cookies
Fresh, buttery, and oh-so-sweet, this strawberry cookie recipe is about to become your go-to! Head to your kitchen, grab your apron, and let’s get started.
How to Make Strawberry Shortbread Cookies
A full printable version of this recipe with ingredient measurements is available at the bottom of this post.
STEP ONE: Blend your freeze-dried strawberries in a blender or food processor until they become a fine powder. It should look like powdered sugar! If you’d like, remove 1 teaspoon of the powder and set it aside to add to your glaze.
STEP TWO: In a medium bowl, whisk the strawberry powder and flour together to combine. In a separate bowl, add your butter, powdered sugar, and vanilla. Mix with a stand mixer or a hand mixer.
Beat on medium until the mixture is light and fluffy. Lower the speed, then add in the flour and strawberry mixture. Make sure it’s well mixed!
STEP THREE: Shape your strawberry cookie dough into a disc and wrap it in plastic wrap before placing it in the fridge to chill for 15 minutes.
Once it’s chilled, roll out the dough onto a flat surface with a bit of flour until it is ¼-inch thick. Cut your cookies into your desired shape and place them on a baking sheet lined with parchment paper. Let them chill in the fridge for 15 more minutes.
STEP FOUR: While you wait, preheat your oven to 350 degrees F. You can also use this time to prepare your glaze! Whisk the powdered sugar and milk together. You can add the strawberry powder here if you’re using it. Set aside.
STEP FIVE: Bake your strawberry shortbread cookies for 15 to 17 minutes. Let them cool completely before adding your glaze. Enjoy!
What Are Freeze Dried Strawberries?
You may be turned off by the idea of using freeze-dried food. Don’t let the name fool you!
Freeze-dried strawberries are simply strawberries with all of the moisture taken out. No added chemicals or anything yucky like that! The flavor is a lot more intense and concentrated thanks to the freeze-drying process. It’s the perfect addition to this easy shortbread cookie recipe!
If you’re looking to use fresh strawberries, try our Strawberry Cheesecake Cookies!
What is the Difference Between Shortbread and Sugar Cookies?
While shortbread and sugar cookies look the same on the outside, they are a bit different.
Shortbread tends to have a more prominent butter flavor, while sugar cookies are, well, sugary. There’s also a difference in their ingredients. Shortbread doesn’t involve any eggs, while sugar cookies do. Shortbread cookies tend to be more crumbly as well.
How Do I Make Sure My Strawberry Cookies Don’t Fall Apart?
It’s all about how you prepare them and what ingredients you use.
I recommend that you start with softened butter with this strawberry cookie recipe, as this will help give your dough more structure (and more delicious, buttery flavor). If you don’t soften your butter first, it leaves lumps!
The same goes with your flour: measure it carefully so your dough isn’t too wet or too crumbly.
Do I Glaze Cookies Before or After Baking?
When making this strawberry cookie recipe, it’s important to bake your treats without the glaze. Also, let the cookies cool completely before glazing so it doesn’t melt off or absorb into the treats!
Other Cookie Recipes You’ll Love:
- Lemon Shortbread Cookies
- Snowball Cookies Without Nuts
- 35 Easy Christmas Cookies
- Easy Iced Thumbprint Cookies
- Chocolate Toffee Cookies
And if you love Strawberries, try out these recipes:
- Strawberry Shortcake Crumble
- Strawberry Jam Cookies
- Best Strawberry Shortcake Recipe
- Strawberry Crunch
- Instant Pot Strawberry Applesauce
- Cool Whip Fruit Dip
Strawberry Shortbread Cookies
Ingredients
For the Cookies
- 1 1 ounce package freeze dried strawberries
- 2 cups all-purpose flour
- 1 cup 2 sticks butter, softened
- ½ cup powdered sugar
- 1 teaspoon pure vanilla extract
For the Glaze
- 1 cup powdered sugar
- 2 tablespoons milk
Instructions
- Place the freeze dried strawberries in a high speed blender or food processor and pulse until they are a fine crumb — similar to the texture of powdered sugar.
- (Optional) Remove 1 teaspoon of the strawberry powder and set it aside for the glaze later. Feel free to skip this step if you would prefer a plain glaze.
- Place the remaining strawberry powder in a medium bowl. Add the flour and whisk to combine.
- Add the butter, powdered sugar, and vanilla to the bowl of a stand mixer fitted with the paddle attachment (or to a large bowl if using a hand mixer). Beat on medium speed until the mixture is light and fluffy — about 1 minute.
- With the mixer on low speed, slowly add the flour-strawberry mixture.
- Once fully combined, scrape down the sides of the bowl and mix for just a little bit longer to make sure no large lumps of flour remain.
- Shape the dough into a disc and wrap it tightly with plastic wrap. Place it in the fridge to chill for 15 minutes.
- Turn the dough out onto a lightly floured surface and roll it to ¼ inch thick. Cut out your desired shapes and sizes and place them on a baking sheet lined with parchment paper.
- Place the baking sheet in the fridge to chill for an additional 15 minutes. While the cookie dough chills, preheat the oven to 350 degrees F.
- Bake the cookies for 15 to 17 minutes, or just until the centers are set. You don’t want them to brown too much!
- While cookies are baking, prepare the glaze by whisking together the powdered sugar and milk. Add the optional reserved teaspoon of freeze dried strawberry powder, if using.
- Drizzle the glaze over the cooled cookies (or dip the cookies into the glaze) and garnish with additional freeze dried strawberry crumbs, if desired. Allow the glaze to set completely before storing — about 15 minutes.
- Store these cookies in an airtight container at room temperature for up to 3 days.
These sound delicious. But I’m curious about your nutritional info: how do cookies with 1 cup of butter have 0 grams of fat? Not possible?
Hi Amy, thanks for noticing that! It looks like the nutrition calculator didn’t calculate things correctly. I went back through it and updated it to more closely represent the recipe, but please remember the nutrition can changed based on your specific products you use!
These look so yummy!
I’ll certainly be baking these very soon.
I love baking & have been baking for many, many years, so these will be my next “go to” biscuit recipe.
Thanks for sharing.
You use powdered sugar for the cookies and not granulated sugar?
Hi Lizzie,
For this recipe, yes powdered sugar is used over granulated sugar. This is because powdered sugar is super fine and will mix easily with the flour and dried strawberries powder without giving a grainy texture to the cookie.
Thanks 🙂
Hi can I freeze the pre rolled cookie dough and bake at a later time if so how should I change the baking time?
Hi Rebecca, yes you can! I recommend thawing the dough in the fridge overnight and placing it on the counter while the oven preheats. I do not recommend cooking the dough while frozen.