These Strawberry Shortbread Cookies are made easy by using freeze-dried strawberries. They are dense, buttery, and have the sweet taste of real strawberries. They are great with an afternoon coffee or tea or for a special occasion like a bridal or baby shower. With a hint of pink, they’d be great for Valentine’s Day, or anytime you’re in the mood for a fun, but simple strawberry treat.
Shortbread cookies originated in Scotland. They are made without a leavening agent like baking powder or baking soda. They are dense and the main ingredients are butter, sugar, and flour. With the popularity of freeze-dried fruits rising, it’s easy to find freeze-dried strawberries and make a fun strawberry twist on classic shortbread cookies.
There are so many variations of strawberry cookies, and having dehydrated strawberries makes it so much easier. You may also like this recipe for Strawberry Cheesecake Cookies which also uses dehydrated strawberries, or this recipe for Strawberry Jam Cookies that have streaks of strawberry jam throughout.
How To Shape Strawberry Shortbread Cookies
I have made these a dozen times and I’ve found that my favorite way to bake these cookies is in an 8x8 aluminum baking dish. This is because you press the dense dough into the dish to create a thick, dense, and super satisfying cookie. It also gives you the added benefit of cutting a precise rectangle (or other preferred shape).
Cookies that are cut before baking will spread on the baking sheet as it bakes. This changes the shape of the cookie. This is of course fine, but the cookies will look different and have a slightly different texture.
It's easier to press the dough into a square baking dish, and then cut the cookies after it's baked than to cut out shapes and bake them on a baking sheet.
Where to Find Freeze Dried Strawberries
Freeze-dried strawberries and other freeze-dried fruit have become increasingly easy to find at grocery stores. I have been able to find them at several grocery stores in different states across the country, as well as at Trader Joe's and Whole Foods. The freeze-dried strawberries at Trader Joe's are by far the least expensive ($2.99 for 1.2 oz bag). At Whole Foods and other grocery stores they can be quite expensive, double the cost of Trader Joe's or more.
Ingredients
Strawberry shortbread cookies require only 7 simple ingredients.
- Butter: I use salted butter. Either salted or unsalted will work.
- Sugar: granulated sugar.
- Dehydrated Strawberries: These can be found at many grocery stores but they tend to be expensive depending on where you go. They are fairly inexpensive at Trader Joe's.
- Egg Yolks: This recipe calls for 2 egg yolks only, no egg whites.
- Vanilla Extract: If you bake somewhat regularly, look for a large bottle of vanilla extract (not imitation vanilla) at Costco. It will last you at least a year.
- Salt: Brings out and balances flavor.
- Flour: Use all-purpose unbleached flour.
To learn more about these cookie ingredients, see my Guide to Cookie Ingredients.
See the recipe card for full information on ingredients and quantities.
How to Make Strawberry Shortbread Cookies
Below are the instructions as well as step-by-step photos for how to make Strawberry Shortbread Cookies. The process is simple, requires very few ingredients, and can be made relatively quickly.
Note: Please see the full instructions and ingredient list with quantities in the recipe card further below.
Step 1. Preheat the oven to 350℉.
Butter and flour an 8x8 metal baking dish or line with parchment paper.
Add the dehydrated strawberries to a blender and blend until it forms a fine powder.
Step 2. In a large mixing bowl combine the butter and granulated sugar. Add the powdered strawberries and combine.
Step 3. Add the egg yolks, vanilla, and salt and combine. Add the flour and combine.
Step 4. Add the dough to the baking dish and press into the corners with the back of a spoon or your hands to create an even surface.
Step 5. Bake for 20-22 minutes. Allow to cool and cut into 16 rectangles 1-inch wide x 4 inches long.
Expert Tips
- To prevent the cookies from sticking, butter the baking dish, or line it with parchment paper, then butter the dish and parchment paper.
- To flatten the cookie dough in the baking dish, place your hand into an empty baggie and press down on the cookie dough for a nice even layer.
- The cookie dough is a bright pink color before it is baked, but the color fades in the oven. To add color you can sprinkle the cookies in red or pink sugar, coat them with a pink icing, or even dust them with extra powdered dehydrated strawberries.
How Long Do These Cookies Last
Strawberry Shortbread Cookies last quite a long time. They keep well wrapped in plastic on the counter for at least a week. This makes them an excellent cookie for bringing or mailing to friends because they are just as good on day 7 as they are on day 1.
Toppings
Here are a few ideas for toppings and cookie decorations:
- Add a sprinkle of granulated sugar
- Reserve a small amount of the powdered strawberries and sprinkle on top
- Dip in white or dark chocolate
- Add sprinkles or colored sugar
Strawberry Shortbread Cookie FAQs
These strawberry shortbread cookies are done after 20 minutes at 350℉. You can tell when they are done because the edges will be very slightly browned and the center is firm. The cooking time and temperature will change depending on what size and type of baking dish you use. This recipe is based on using an 8x8 aluminum square baking dish.
If you are cutting individual cookies before baking and baking on a baking sheet the time in the oven will be significantly shorter.
The best place to buy freeze-dried strawberries is at Trader Joe's. It is the least expensive and the quality is good. Otherwise, freeze-dried strawberries tend to be widely available in many large grocery stores as well as Target and Whole Foods. Though sometimes you have to dig around at the store to find them.
These strawberry shortbread cookies are soft but dense. They are not crunchy or hard.
Your cookies may be crumbly if the liquid-to-solid ingredient ratio is unbalanced. The dough should be fairly firm when pressed into the 8x8 baking dish. If your cookies are crumbly, there's likely too much flour (or on the flipside too little liquid i.e. butter or egg yolks).
Shortbread cookies are generally more crumbly than other cookies.
To make Strawberry Shortbread Cookies, in a large bowl combine the butter, sugar, crushed freeze-dried strawberries, egg yolks, vanilla, salt, and flour. Press into a prepared 8x8 baking dish and bake at 350℉ for 20 minutes. Allow to cool and slice into rectangles.
If you're looking for other cookie recipes, you might love these:
Vanilla Bean Sugar Cookies: Super soft sugar cookies made with vanilla bean, vanilla extract, and easy vanilla sugar.
Crispy Salted Caramel Cookies: Crispy cookies with a puddle of gooey caramel in the middle and sprinkled with flaky sea salt.
Bakery Style Chocolate Chip Cookies: Extra large and thick melty chocolate chip cookies with shards of chopped chocolate.
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Strawberry Shortbread Cookies
Ingredients
- 1 cup butter, softened
- ¾ cup granulated sugar
- 2 cups freeze dried strawberries or ¾ cup when crushed
- 2 large egg yolks
- 1 teaspoon vanilla extract
- ½ teaspoon salt
- 2 cups all-purpose flour
Instructions
- Preheat the oven to 350℉.
- Butter and flour an 8x8 metal baking dish or line with parchment paper.
- Add the dehydrated strawberries to a blender and blend until it forms a fine powder.
- In a large mixing bowl combine the butter and granulated sugar. Add the powdered strawberries and combine.
- Add the egg yolks, vanilla, and salt and combine. Add the flour and combine.
- Add the dough to the baking dish and press into the corners with the back of a spoon or your hands to create an even surface.
- Bake for 20-22 minutes. Allow to cool and cut into 16 rectangles 1 inch wide x 4 inches long.
Notes
-
- To prevent the cookies from sticking, butter the baking dish, or line it with parchment paper, then butter the dish and parchment paper.
-
- To flatten the cookie dough in the baking dish, place your hand into an empty baggie and press down on the cookie dough for a nice even layer.
-
- The cookie dough is a bright pink color before it is baked, but the color fades in the oven. To add color you can sprinkle the cookies in red or pink sugar, coat them with a pink icing, or even dust them with extra powdered dehydrated strawberries.
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