Easy Strawberry Shortbread Cookies- Deliciously Sweet Bites

I love a cookie that tastes like a summer picnic but refuses to crumble under pressure. These Easy Strawberry Shortbread Cookies give you buttery crumb, a gentle strawberry kiss, and that perfect sweet bite every time. I made them for a chaotic brunch and everyone stopped talking, which I call a win. You’ll get an easy ingredient list, a straightforward method, and a glaze that transforms these from cute to dangerously snackable. If you want more strawberry inspiration, see my collection of best strawberry dessert recipes for ideas.

 

Why You’ll Love This Recipe

• Simple ingredients that you probably already have in your pantry.
• Buttery texture with a delicate melt-in-your-mouth crumb.
• Bright strawberry flavor without fresh berries—thanks to freeze-dried strawberry powder.
• Customizable glaze that you can tint, flavor, or skip entirely.
• Kid and party friendly because who doesn’t like easy bite-sized sweets?

Ingredients You’ll Need

• 1 ounce freeze-dried strawberries
• 2 cups all-purpose flour
• 1 cup (2 sticks) butter, softened
• 1/2 cup powdered sugar
• 1 teaspoon vanilla extract
• 1 cup powdered sugar for glaze
• 2 tablespoons milk for glaze

How to Make (Step-by-Step)

Step 1: Cream Butter and Sugar

Cream together softened butter and 1/2 cup powdered sugar until light and fluffy. Beat in vanilla extract.

Step 2: Add Flour

Gradually add all-purpose flour to the creamed mixture, mixing on low speed until just combined. Avoid overmixing.

Step 3: Fold in Strawberry Powder

Crush freeze-dried strawberries into a fine powder. Gently fold the strawberry powder into the cookie dough until evenly distributed, creating a pink hue.

Step 4: Shape the Dough

Turn dough onto a lightly floured surface and knead gently. Shape dough into a log or roll out to 1/2 inch thickness and cut shapes. Refrigerate log for at least 30 minutes if using that method.

Step 5: Bake

Preheat oven to 325°F (160°C). Slice log into 1/2-inch rounds or use cut shapes. Bake on a parchment-lined baking sheet for 18-22 minutes, until edges are lightly golden.

Step 6: Cool

Cool cookies on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.

Step 7: Make the Glaze

Prepare glaze by whisking 1 cup powdered sugar with 2 tablespoons milk until smooth. Adjust consistency with more milk or powdered sugar as needed.

Step 8: Glaze and Serve

Drizzle or dip cooled cookies into the glaze. Allow glaze to set completely before serving or storing.

Pro Tips for the Best Results

• Use room temperature butter for the best texture.
• Pulse freeze-dried strawberries in a spice grinder for a super fine powder.
• Chill the dough if you want clean cut shapes; I always skip it when I want fast cookies.
• Watch oven time; shortbread can go from golden to overbaked fast.
• Use a light hand with the glaze so the strawberry flavor still shines.
• Freeze dough logs wrapped tightly; slice and bake directly from frozen if you’re short on time.

I tested this recipe three times before I felt brave enough to share it, and each test taught me something useful. The first batch spread more than I liked, so I chilled the dough and fixed it. The second batch tasted great but lacked color, so I ground the freeze-dried strawberries finer. The third batch hit the sweet spot and I photographed quickly before the neighbors stole half the plate.

Compared to store-bought shortbread, homemade cookies taste fresher and contain real butter instead of mystery fats. You control sweetness, add real strawberry flavor, and avoid preservatives. Don’t get me wrong; I buy cookies sometimes, but for gifting or a little celebration these homemade bites win hands down.

Freeze-dried strawberries deserve a mini ode. They deliver concentrated flavor without water, so your shortbread stays crisp. You get vibrant taste and a pink tint with minimal fuss. If you shop online you can buy big bags and stay stocked for months.

If your dough feels dry, add a teaspoon of milk at a time until it holds. If the dough becomes greasy, add a tablespoon of flour and chill longer. If the glaze runs, add more powdered sugar gradually.

Serve these with tea, coffee, or a scoop of vanilla ice cream for grown-up dessert vibes. For parties, stack them on a platter and dust extra powdered sugar. For lunchboxes, pack in a small container with parchment to keep layers separate.

IMO you can swap the vanilla for almond extract for a nutty twist, but reduce the amount because it packs a punch. You can also use vegan butter and a gluten-free flour blend to adapt this for dietary needs. Taste as you go and adjust small amounts until you like the result.

Storing and Reheating

Store cookies in an airtight container at room temperature for up to five days. If you live somewhere humid, refrigerate them and bring to room temperature before serving to revive texture. Reheat gently in a low oven or toaster oven for a few minutes; microwave makes them soft but workable if you’re impatient.

Frequently Asked Questions (FAQ)

Can I use fresh strawberries instead?

You can, but fresh strawberries add moisture and complicate texture. I prefer freeze-dried powder for concentrated flavor and no sogginess.

How do I make these gluten-free?

Swap the all-purpose flour for a cup-for-cup gluten-free blend and chill the dough a bit longer to help binding. Expect slightly different texture but still tasty.

Can I make the dough ahead of time?

Yes. Freeze shaped logs or dough balls for up to three months and bake from frozen with a minute or two extra time.

How do I keep the pink color bright?

Use finely ground freeze-dried strawberries and don’t overbake. A touch of natural beet powder also helps if you want a stronger tint.

Conclusion:

These Easy Strawberry Shortbread Cookies give you buttery crumbs, real strawberry brightness, and a glaze that feels special without fuss. I still make them when I want a small celebration or a thoughtful gift. They come together fast and reward you with consistent flavor. Honestly, they beat many store-bought options in pure taste.

Want a slightly different strawberry dessert idea? Check out this lovely shortcake option for another take on bright berry flavor: Delicious Strawberry Shortcake Recipe to Savor. It adds layers and cream if you want more drama.

Please leave a comment and a rating if you try these; feedback helps me tweak and helps other bakers decide. Tell me if you used fresh berries, a different extract, or a glaze twist. I read every comment and I reply when I can.

Thanks for baking along. If you recreate these, post a photo and tag me in comments — I love seeing your spins. Also, FYI I still ate three during testing and I recommend the same responsibly. Happy baking and do treat yourself.

If you bake these for a crowd, double the recipe and keep dough chilled in two logs so you can bake fresh trays easily. I usually bake multiple sheets at once but rotate pans halfway for even color. Let cookies cool fully before glazing to avoid a melty mess.

Try them once and you will keep this recipe in your rotation, I promise truly no regrets.