These Strawberry Shortbread Cookies are such a pretty, bright twist on a classic shortbread cookie. They have a traditional shortbread base with the addition of freeze dried strawberries which gives the cookies a fruity tang an a beautiful pink hue and a coating of sparkling sugar to top it all off. And best of all, they are really easy to make!
These freeze dried strawberry cookies would be perfect for so many different occasions from Holiday cookie exchanges to an afternoon snack, baby showers to birthday parties!
Why You'll Love This Recipe
- This slice and bake strawberry cookie recipe is really easy to make with only 7 basic ingredients needed.
- This shortbread cookie recipe is filled with strawberry flavor!
- You can make the dough ahead and bake the strawberry butter cookies whenever you're ready.
- The sparkling sugar and white chocolate drizzle give them an extra special touch.
- It makes a great, fruity addition to holiday and Christmas cookie boxes!
- They're like a strawberry cookie version of my popular Raspberry and White Chocolate Blondies recipe!
- Unsalted butter at room temperature allows it to easily mix into the dough.
- This strawberry cookie recipe uses granulated and powdered sugar.
- Strawberry powder is the secret ingredient that flavors and colors these strawberry sugar cookies. You can find freeze dried strawberries to make the powder near the dried fruit at your local grocery store or you can order strawberry powder online.
- Sparkling sugar is optional but gives the strawberry cookies an extra special touch.
See recipe card below for a full list of ingredients and measurements.
Substitutions & Variations
- It's really easy to make different fruit flavored shortbread cookies by swapping out the strawberry powder for other freeze dried fruit powders like raspberry or blueberry.
- For a traditional variation, leave out the strawberry powder and substitute equal amounts of all purpose flour.
This recipe has not been tested with other substitutions or variations. If you replace or add any ingredients, please let us know how it turned out in the comments below!
How To Make Strawberry Shortbread Cookies
Step 1: In a large mixing bowl or a stand mixer, cream the room temperature butter, granulated sugar, powdered sugar, and freeze dried strawberry powder until light and fluffy.
Step 2: Mix in the vanilla extract, flour, and salt until a cohesive dough forms.
Step 3: Roll the shortbread dough into a cylinder and chill until firm.
Step 4: Roll the chilled dough log in the sparkling sugar, pressing gently, so the outside is completely coated. The dough may need to soften a bit to hold the sugar. This step can be skipped if you don't want to add the extra sugar!
Step 5: Slice into individual strawberry shortbread cookies and place on a parchment paper lined cookie sheet.
Step 6: Bake at 300°F for 11-15 minutes. Chill completely on a wire rack. Drizzle melted white chocolate on the strawberry cookies if you desire!
Expert Baking Tips
- Chilling your dough until it is cold all the way through helps your cookies hold their circular shape when cut.
- The sparkling sugar will stick to the dough better before it's chilled, but it may be harder to roll into a nice log this way.
- Using a really sharp knife also helps your cookies keep their shape. A dull knife requires more pressure which can result in mis-shapen cookies (which will still taste delicious!).
- Don't be tempted to over bake these strawberry butter cookies. Take them out of the oven as soon as the surface looks dry and before the cookies start to brown.
Place freeze-dried strawberries into a food processor and pulse until you have a fine powder.
Shortbread has a delicate, melt-in your mouth texture and is slightly crumbly when you bite into it.
Yes! If the dough isn't firm it will not hold its shape when you slice it into individual cookies.
Store berry shortbread cookies in an airtight container for up to 5 days.
Store fully cooled cookies in a freezer bag or airtight container for up to 3 months.
Easy Strawberry Shortbread Cookies
- Baking sheet
- Mixing bowls
- Measuring spoons
- Hand mixer or stand mixer with paddle recommended
- Wire cooling rack
- 14 tablespoons unsalted butter room temperature
- ¼ cup granulated sugar
- ⅓ cup powdered sugar
- 2 tablespoons strawberry powder
- ½ teaspoon vanilla extract
- 2 cups all-purpose flour weighed in grams or spooned and leveled
- ⅛ teaspoon salt
- ¼ cup sparkling sugar optional, for rolling
- ¼ cup white chocolate optional, melted for topping
- In a large bowl, cream together the softened butter, sugars, and strawberry powder until light and fluffy (2-3 minutes on medium speed). Mix in the vanilla extract.
- Stir the flour and salt into the wet ingredients until the dough comes together and is combined well.
- Place the dough on a sheet of parchment paper and roll it into a log (about 2 inch diameter). Refrigerate for 1 hour up to overnight.
- Preheat oven to 300°F.
- Optional: let the dough soften at room temperature just enough to hold sparkling sugar. Roll in sparkling sugar.
- Cut the chilled cookie dough log into slices (about ¼ inch thick). Place on a baking sheet 1 inch apart.
- Bake on the middle rack until the cookies look dry with edges (11-15 minutes). Transfer to a wire rack to cool after a few minutes. Drizzle with melted white chocolate (optional).