There’s something incredibly charming about the combination of buttery shortbread and sweet, juicy strawberries. These Strawberry Shortbread Cookies offer the perfect balance of rich, melt-in-your-mouth texture with the bright, tart flavor of fresh strawberries. If you’re looking for a new cookie recipe that will delight your family and friends, this one is a guaranteed crowd-pleaser.

Shortbread cookies are timeless, known for their crisp texture and buttery richness. But when you add fresh strawberries to the mix, the result is a flavor-packed treat that’s both nostalgic and refreshing. The slight sweetness of the strawberries combined with the buttery crumb of the shortbread creates a harmonious flavor that is hard to resist.

These cookies are also incredibly versatile. Whether you’re serving them for afternoon tea, holiday gatherings, or just as a snack with your coffee, they are sure to be a hit. Plus, their elegant look makes them a great addition to any dessert platter or as a sweet gift to friends and family.

These Strawberry Shortbread Cookies are the perfect combination of buttery shortbread and fresh strawberries, making them an irresistible treat. Whether you’re baking for a special occasion or simply want a sweet snack, this recipe is sure to be a favorite. With simple ingredients and easy instructions, you’ll have a batch of delicious cookies ready to share (or enjoy all by yourself!).

WHY YOU’LL LOVE THIS STRAWBERRY SHORTBREAD COOKIES

These strawberry shortbread cookies are the perfect balance of buttery richness and fruity sweetness. With their melt-in-your-mouth texture and vibrant strawberry flavor, they’re a treat for all the senses. The delicate shortbread base holds up beautifully to the fresh fruit, making them an ideal addition to any occasion. Plus, they’re simple to make, requiring just a handful of ingredients! Whether you’re enjoying them with a cup of tea or serving them at your next gathering, these cookies are sure to impress!

INGREDIENTS FOR STRAWBERRY SHORTBREAD COOKIES

For the cookies:

• Freeze Dried Strawberries: These are essential for giving the cookies a fruity flavor. When processed, they create a powder that infuses the dough with a natural strawberry taste.
• Sugar: Used to sweeten the cookies and balance the tartness of the strawberries. It is divided into two portions, one for the cookies and one for the icing.
• Gluten Free 1-to-1 Flour Blend: A gluten-free flour mix that ensures the cookies maintain the right texture and structure without the use of wheat flour.
• Salt: A small amount of salt enhances the sweetness and overall flavor of the cookies.
• Vegan Butter: A plant-based alternative to regular butter, keeping the cookies dairy-free.
• Vanilla: Adds a warm, aromatic flavor to the dough, complementing the strawberries.

For the icing:

• Powdered Sugar: Used to create a smooth and sweet icing that coats the cookies.
• Water: Helps dissolve the powdered sugar and adjust the icing’s consistency.

HOW TO MAKE THIS STRAWBERRY SHORTBREAD COOKIES

First Step:
Preheat the oven to 325°F. Line two baking sheets with parchment paper to prevent the cookies from sticking.

Second Step:
Add the freeze-dried strawberries and ¼ cup of sugar to your food processor. Process until the strawberries turn into a fine powder, leaving a few small pieces if desired.

Third Step:
Remove 1 tablespoon of the strawberry powder and set it aside for the icing. Add the remaining sugar, gluten-free flour blend, and salt to the food processor. Pulse a few times to mix them well.

Fourth Step:
Add the vegan butter and vanilla extract to the food processor. Process until a dough forms.

Fifth Step:
Turn the dough out onto a clean surface. Form it into a large circle using your hands. Then, roll the dough out to ¼-inch thickness with a rolling pin. Place the dough in the freezer for 15 minutes to chill.

Sixth Step:
After the dough has chilled, remove it from the freezer and cut it into circles using a 2 ½-inch round cookie cutter. Arrange the dough circles on the prepared baking sheets.

Seventh Step:
Bake the cookies in the preheated oven for 20 minutes, or until lightly golden.

Eighth Step:
Remove the cookies from the oven and cool for 15 minutes on the baking sheet. Afterward, transfer them to a wire rack to cool completely.

For the Icing:
Combine the 1 tablespoon of reserved strawberry powder with powdered sugar and water in a bowl. Mix well to form a smooth icing.

Final Step:
Drop a teaspoonful of the icing onto each cookie and use the back of the spoon to spread it evenly over the top.

STORAGE OPTIONS

When it comes to storing your delicious Strawberry Shortbread Cookies, it’s important to preserve their flavor and texture. Here’s how to do it:

Freezer Storage

For longer-term storage, the freezer is your best friend! After baking and cooling your Strawberry Shortbread Cookies, simply place them in an airtight container or zip-top bag. Make sure the cookies are spaced out or layered with parchment paper to avoid sticking. You can store them in the freezer for up to 3 months. When you’re ready to enjoy, let them thaw at room temperature for about 30 minutes to an hour—perfectly soft and just like fresh-baked!

Refrigerator Storage

If you plan to eat the cookies within a week, storing them in the fridge works just fine! Place your cooled cookies in an airtight container to keep them fresh, and store them in the refrigerator for up to 1 week. You can also wrap individual cookies in plastic wrap before placing them in the container to prevent them from drying out. You’re ready to savor your Strawberry Shortbread Cookies any time—whether fresh or from the freezer! Enjoy!

VARIATIONS AND SUBSTITUTIONS

• Flour Swap: Use almond flour for a gluten-free version or oat flour for a heartier texture.
• Sweeteners: Swap granulated sugar with coconut sugar or honey for a healthier twist.
• Berries: Fresh raspberries or blueberries can replace strawberries for a different fruity flavor.
• Butter: Coconut oil or plant-based butter works for a dairy-free option.
• Add-ins: For a nutty crunch, try adding chopped pistachios or slivered almonds to the dough.
• Zest: Enhance the flavor with a hint of lemon or orange zest in the dough.
• Coating: Roll the cookies in a mix of coarse sugar for extra crunch or powdered sugar for a sweeter finish.

So next time you’re in the mood for a homemade cookie that’s both elegant and delicious, whip up a batch of these Strawberry Shortbread Cookies, and savor the sweet combination of strawberry and shortbread perfection.

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Strawberry Shortbread Cookies

Print Pin Rate

Prep Time: 15 minutes minutes

Cook Time: 20 minutes minutes

Servings: 6

Ingredients

• For the Cookies
• 1 ½ cups freeze-dried strawberries
• ¾ cup sugar divided
• 2 cups gluten-free 1-to-1 flour blend
• ¼ teaspoon salt
• 14 tablespoons vegan butter
• 1 teaspoon vanilla extract
• For the Icing
• 1 ½ cups powdered sugar
• 2 tablespoons water

Instructions

• For the Cookies:
• Preheat the oven to 325°F (163°C) and line two baking sheets with parchment paper.
• Place the freeze-dried strawberries and ¼ cup of sugar into a food processor. Process until the strawberries turn into a powder (a few small pieces are fine).
• Set aside 1 tablespoon of the strawberry powder for the icing.
• To the remaining strawberry powder, add the rest of the sugar, gluten-free flour blend, and salt. Pulse a few times to combine.
• Add the vegan butter and vanilla extract to the processor and blend until a dough forms.
• Turn the dough onto a clean surface and shape it into a large circle. Roll the dough out to ¼ inch thickness using a rolling pin.
• Place the dough in the freezer for 15 minutes to chill.
• After chilling, cut the dough into circles using a 2 ½-inch round cookie cutter and transfer them to the prepared baking sheet.
• Bake for 20 minutes in the preheated oven.
• Remove from the oven and let the cookies cool on the baking sheet for 15 minutes before transferring them to a wire rack to cool completely.
• For the Icing:
• In a small bowl, combine the reserved 1 tablespoon of strawberry powder with powdered sugar and water. Stir until smooth.
• Drop a teaspoon of icing on top of each cookie, then use the back of the spoon to spread it evenly over the cookie’s surface.