Strawberry Shortbread Cookies (Simple & Sweet)

There are some recipes that feel like a little black dress; they’re simple, elegant, and perfect for almost any occasion. These strawberry shortbread cookies are exactly that. They started as a last-minute idea for a Valentine’s Day get-together and instantly became one of my most requested treats. There’s something magical about their buttery, melt-in-your-mouth texture combined with a bright, surprising burst of real strawberry flavor. They’re the perfect little bite to share with friends, pack as a work snack idea, or just to have on hand when you need a moment of simple, sweet joy.

Forget artificial flavorings or sticky jams that make a mess of your dough. The real star, the secret to that intense, authentic strawberry taste, is a humble ingredient you might have overlooked in the snack aisle: freeze-dried strawberries. This is one of my favorite valentine baking ideas because it gives you that gorgeous pink hue and vibrant flavor without adding any extra moisture to the dough. This is critical for achieving that classic, crumbly shortbread texture. When you crush them into a fine powder, they blend seamlessly into the dough, creating a flavor that’s pure, concentrated strawberry.

Tips for Perfect, Buttery Shortbread

Shortbread is a simple art, but a few small details make all the difference between a good cookie and a truly fantastic one. First, your butter must be softened, but not melty. You should be able to press a finger into it and leave an indent easily, but it should still hold its shape. This allows it to cream properly with the sugar, creating tiny air pockets that give the cookies their light texture. Melted butter will just lead to greasy, flat cookies.

My next tip is perhaps the most important. When you add the flour, mix it on the lowest speed and stop the moment it’s just combined. Do not overmix the dough! Overworking the flour develops gluten, which will make your shortbread tough instead of tender and crumbly. And finally, don’t skip the chill time. Refrigerating the dough log before slicing and baking is essential. It solidifies the butter, which prevents the cookies from spreading into thin crisps in the oven. It also gives the flavors time to meld together beautifully.

From My Kitchen to Yours: A Simple Strawberry Cookies Recipe

This is one of those fun cookies to make because the process is so straightforward and the results are so rewarding. The smell of buttery dough and sweet strawberries filling your kitchen is just heavenly. Here’s what you’ll need.

Ingredients

• Freeze-Dried Strawberries: About 1 ounce, which is usually one standard-sized bag. This is our flavor powerhouse.
• All-Purpose Flour: 2 cups provide the structure for our cookies.
• Butter: 1 cup (that’s 2 sticks) of good quality, salted butter, softened to room temperature.
• Powdered Sugar: 1/2 cup for the dough, which gives it that signature melt-in-your-mouth feel, plus 1 cup for the glaze.
• Vanilla Extract: 1 teaspoon to round out the flavors.
• Milk: Around 2 tablespoons for the simple glaze. Any kind will do.

Instructions

1. Cream Your Base: In a large bowl, beat the softened butter and 1/2 cup of powdered sugar together with a hand mixer or stand mixer until the mixture is light, pale, and fluffy. Scrape down the sides of the bowl and beat in the teaspoon of vanilla extract.
2. Combine the Dry Ingredients: Gradually add the 2 cups of all-purpose flour to your creamed butter mixture. Mix on the absolute lowest speed until it’s just barely combined. Remember, we want tender cookies, not tough ones.
3. Add the Strawberry Magic: Crush your freeze-dried strawberries into a fine powder. You can do this in a small food processor or by placing them in a zip-top bag and crushing them with a rolling pin. Gently fold this vibrant pink powder into the cookie dough until it’s evenly distributed.
4. Shape and Chill: Turn the dough out onto a lightly floured surface and gently bring it together. Shape it into a log about 2 inches in diameter. Wrap it tightly in plastic wrap and refrigerate for at least 30 minutes. You can also roll the dough to 1/2 inch thickness and cut out shapes if you prefer.
5. Bake the Cookies: Preheat your oven to 325°F (160°C). Line a baking sheet with parchment paper. Slice your chilled log into 1/2-inch thick rounds and place them on the prepared sheet. Bake for 18-22 minutes. The cookies are done when they are firm to the touch and the edges are just beginning to turn a very light golden brown.
6. Cool Completely: Let the cookies cool on the baking sheet for about 5 minutes before carefully transferring them to a wire rack to cool completely. They need to be fully cool before you glaze them.
7. Glaze and Set: In a small bowl, whisk together the remaining 1 cup of powdered sugar and 2 tablespoons of milk until you have a smooth, drizzly glaze. If it’s too thick, add a tiny bit more milk. If it’s too thin, add a bit more sugar. Drizzle the glaze over the cooled cookies or dip the tops. Let them sit until the glaze is completely set.

Make Them Your Own: Fun Twists & Variations

While this short bread cookies recipe is fantastic as is, it’s also a wonderful canvas for creativity. If you want to elevate them even further, here is my absolute favorite twist.

Chef’s Secret: The White Chocolate Drizzle. Instead of the simple milk glaze, melt about a half cup of good quality white chocolate chips. Drizzle the melted white chocolate over the cooled cookies. The creamy sweetness of the white chocolate is a perfect match for the tart strawberry, making these cookies taste like they came straight from a Valentines Day bakery.

A few other ideas include adding the zest of one lemon to the dough for a strawberry-lemonade vibe, or mixing some finely chopped pistachios into the dough for a bit of color and crunch.

Keeping Your Cookies Crisp and Fresh

Once the glaze has fully set, you can store these cookies in an airtight container at room temperature. They should stay wonderfully crisp and delicious for up to five days. I don’t recommend refrigerating them, as the moisture in the fridge can soften that perfect shortbread texture you worked to create. They are sturdy enough to be packed in lunchboxes or mailed in care packages, making them a truly versatile and simple dessert recipe.