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Strawberry Shortbread Cookies

strawberry shortbread cookies with freeze-dried strawberries
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These strawberry shortbread cookies are such an easy way to breathe life into basic shortbread, which is delicious of course, but sometimes you just need a little something more! Freeze-dried strawberries make it super easy to make these cookies burst with fresh strawberry flavor.

  • Author: Becky Schmieg
  • Prep Time: 20 minutes
  • Cook Time: 15 minutes
  • Total Time: 35 minutes
  • Yield: 12 cookies 1x
  • Category: Dessert
  • Cuisine: American, English

Ingredients

Units Scale
  • 1 cup salted butter (softened *see notes)
  • 1/2 cup powdered sugar
  • 1 1/2 cup freeze-dried strawberries (measured, then blended)
  • 1/2 tsp vanilla
  • 2 cup all-purpose flour

Instructions

  1. Pulse the freeze-dried strawberries in a blender and pulse until a powder is achieved.
    strawberry dust made from freeze-dried strawberries
  2. In a mixing bowl, combine butter, powdered sugar, vanilla and strawberry powder using an electric mixer on medium speed. Beat until combined, scraping down the edges of the bowl as necessary.
    softened butter, powdered sugar and strawberry dust beaten until creamy
  3. Add the flour and continue to beat (start out on low and gradually increase to medium) until a dough begins to form.
    strawberry shortbread cookie dough
  4. Shape the dough into a log and wrap it with plastic wrap. The log should be about 2 inches in diameter and about 6-7 inches long. Refrigerate for at least 1 hour.
    strawberry shortbread dough shaped into a log
  5. Preheat oven to 350F.
  6. Slice log into slices about 1/2 inch thick. Arrange cookies on a parchment-lined baking sheet. They will not spread too much, but still leave at least an inch in between each cookie.
    strawberry shortbread cookie dough log cut into 1/2 inch thick slices
  7. Bake for about 15 minutes, until the edges start to turn slightly golden.
  8. Allow cookies to cool on the baking sheet for 5-10 minutes before transferring to a wire cooling rack.
  9. Sprinkle with sea salt. You can of course eat these warm, but I recommend allowing them to cool fully before enjoying.

Notes

*Butter should be soft but not so soft that it completely gives when you press on it. It’s better if it still has a bit of firmness to it. Otherwise, the dough will be very wet. It should still hold together but it’s not as easy to work with. 

Find it online: https://www.figjar.com/strawberry-shortbread-cookies/