If you’re craving strawberry shortbread cookies, these little treats are a breeze to whip up. They’re buttery with the sweetness of strawberries, making them perfect for any occasion, even a busy weeknight when my kids need a sweet pick-me-up!
This recipe provides solutions for achieving the perfect texture and flavor balance in shortbread cookies while highlighting the strawberry and cardamom combination.
I remember the first time I tried to bake shortbread; it turned into a crumbly mess! After some practice, I found this method, which avoids the typical dry or tough texture. The addition of cardamom gives these cookies a unique twist that keeps everyone guessing.
These cookies come together in just 20 minutes, 10 minutes of prep and 10 minutes in the oven. They bake up delightfully tender and are a great way to use freeze-dried strawberries, ensuring you have that fruity flavor without the extra moisture. If you love easy treats, check out my Strawberry Biscuits for another delicious way to enjoy strawberries!
Table of contents
Why You Will Love This Recipe
- Unique Flavor Profile Strawberry shortbread cookies get a refreshing twist with freeze-dried strawberries, providing vibrant color and intense strawberry flavor, while the buttery base adds richness that’s hard to resist.
- Crisp and Crumbly Texture The combination of all-purpose flour and corn starch creates a light, crumbly texture, making these cookies satisfyingly crisp yet tender, melting in your mouth with every bite.
- Quick to Prepare With just 10 minutes of prep time followed by 10 minutes of baking, you can whip these cookies up in no time. Ideal for spontaneous cravings or when friends drop by!
- Endless Versatility These cookies can easily adapt to suit mood or occasion. Swap in different freeze-dried fruits or spices for a quick flavor change that keeps your treats exciting and fresh.
Easy Strawberry Shortbread Cookies Recipe
- Prep Time: 10 minutes
- Cool Time:
- Cook Time: 10 minutes
- Total Time: 20 minutes
- Yield: Approximately 32 small cookies 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
Delicious strawberry cardamom shortbread cookies, perfect for tea time or as a sweet treat.
Ingredients
- 4 oz (113 g) unsalted butter, softened
- ¼ cup (50 g) granulated sugar
- 1 cup (120 g) all-purpose flour
- 2 tablespoon (16 g) corn starch
- ½ oz (14 g) freeze dried strawberries
- ¾ teaspoon ground cardamom
- ½ cup (60 g) confectioner’s sugar (for icing)
- 1 teaspoon freeze dried strawberries (for icing)
- ½ tablespoon (7 ml) lemon juice
Instructions
- Step 1: Place the oven rack in the middle position for even baking. Preheat the oven to 350°F (180°C). This prevents edges from browning too quickly and promotes uniform cookie baking.
- Step 2: Using a small blender or a mortar and pestle, crush the freeze-dried strawberries into a fine powder. The finer the powder, the better the strawberry flavor will disperse throughout the dough.
- Step 3: In a bowl, combine the softened butter and granulated sugar. Mix until fluffy but not glossy or pale. Avoid over-creaming to retain the crumbly characteristic of shortbread.
- Step 4: Measure 3 tablespoons of your strawberry powder and mix into the butter-sugar blend. Add the all-purpose flour and corn starch, stirring to fully incorporate. Adjust strawberry powder to taste if desired.
- Step 5: Gather the dough into a ball. Chill briefly if sticky. Roll out on a surface dusted lightly with corn starch to prevent sticking. A slight chill in the refrigerator for 15 minutes makes rolling easier and helps maintain dough shape.
- Step 6: Place cut cookies on a baking sheet. Bake for approximately 8 to 10 minutes until edges just begin to turn light golden. Do not overbake; cookies should remain tender with a slightly soft center. If cookies spread too much, increase cornstarch by 1 tablespoon in future batches. If not browning enough, move the tray to the upper rack near the end of baking.
- Step 7: Mix confectioner’s sugar and lemon juice to a smooth consistency. Add more lemon juice if needed for thinning. Sprinkle in 1 teaspoon freeze-dried strawberry powder to reinforce strawberry flavor in the icing. Apply to cooled cookies as desired.
Notes
- Room Temperature: Store cookies in an airtight container away from direct sunlight and heat, up to 3 days.
- Refrigeration: Store in an airtight container in the fridge for up to 7 days, allowing cookies to return to room temperature before serving.
- Freezing: Wrap cookies individually in plastic wrap, place in a freezer-safe container, and freeze up to 2 months. Thaw at room temperature before use.
- Adjust oven rack to middle position to promote uniform baking.
- The finer the strawberry powder, the more even the flavor distribution.
- Mixing butter and sugar until fluffy but not glossy helps maintain the signature crumbly texture.
- If dough is sticky and hard to handle, chill for 15 minutes to make rolling easier.
- Adding an extra tablespoon of cornstarch reduces spreading during baking.
- To achieve a more golden color, reposition cookies on the upper rack near the end of baking.
- Thin icing with lemon juice in small increments to achieve the desired consistency.
- Increase freeze-dried strawberry powder by tablespoon increments for more intense strawberry flavor.
Nutrition
- Serving Size: 1 cookie
- Calories: 350
- Sugar: 1g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 7g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 1g
- Protein: 30g
- Cholesterol: 90mg
Ingredient Notes
- Strawberries: Choose fresh, ripe strawberries for the best flavor. Look for bright red ones that feel firm, not mushy. Frozen strawberries can work in a pinch, but fresh is better!
- All-purpose flour: Use good quality all-purpose flour for a nice texture. Fine flour helps create a tender cookie, and make sure to spoon it into your measuring cup to avoid packing.
- Powdered sugar: Pick a brand without additives for a smooth finish. This sweetener is key for achieving the right sweetness and that melt-in-your-mouth texture.
- Butter: I like to use unsalted butter, so you can control the salt level. Chill the butter for easier creaming with sugar, which helps achieve a light and airy dough.
- Vanilla extract: Opt for pure vanilla extract over artificial for better flavor. Just a little adds depth to the cookies and enhances the sweetness.
- Milk: Use whole milk for richness, but you can swap in a dairy-free alternative if needed. Milk adds moisture and helps bind the ingredients together for a softer cookie.
- Strawberries: Choose fresh, ripe strawberries for the best flavor. Look for bright red ones that feel firm, not mushy. Frozen strawberries can work in a pinch, but fresh is better!
- All-purpose flour: Use good quality all-purpose flour for a nice texture. Fine flour helps create a tender cookie, and make sure to spoon it into your measuring cup to avoid packing.
- Powdered sugar: Pick a brand without additives for a smooth finish. This sweetener is key for achieving the right sweetness and that melt-in-your-mouth texture.
- Butter: I like to use unsalted butter, so you can control the salt level. Chill the butter for easier creaming with sugar, which helps achieve a light and airy dough.
- Vanilla extract: Opt for pure vanilla extract over artificial for better flavor. Just a little adds depth to the cookies and enhances the sweetness.
- Milk: Use whole milk for richness, but you can swap in a dairy-free alternative if needed. Milk adds moisture and helps bind the ingredients together for a softer cookie.
Recipe Tips
- If you notice the dough is too sticky to handle, chill it in the refrigerator for 15 minutes. This makes rolling and cutting much easier.
- When cookies spread too much while baking, add an extra tablespoon of cornstarch next time for better structure. This helps maintain their shape while baking.
- If your cookies are not browning enough, reposition the baking sheet to the upper rack near the end of baking. This should help them achieve a nice golden color.
- For a smoother icing consistency, mix the confectioner’s sugar and lemon juice until fully combined, adding more juice if needed. This keeps your icing from being too thick.
- If the strawberry flavor isn’t strong enough, sprinkle in more freeze-dried strawberry powder one tablespoon at a time before baking. Adjust based on your taste preference.
Serving Suggestions
Serve strawberry shortbread cookies alongside a cup of herbal tea or coffee for a delightful pairing. I often enjoy them with fresh fruit salad or a scoop of dairy-free ice cream.
Add to lemon tart or use in strawberry shortcake for a delicious twist. These cookies also work well crumbled on top of yogurt or added to a parfait.
Top with icing made from confectioner’s sugar and lemon juice for a sweet touch. A sprinkle of freeze-dried strawberry powder adds an extra boost of flavor.
Recipe variations
- You can use freeze dried raspberries instead of freeze dried strawberries for a tart variation, keeping the same amount of ½ oz for the dough mixture.
- Add 1 teaspoon of ground cardamom to the cookie dough to highlight the warm spice notes that enhance the strawberry flavor in this shortbread recipe.
- Either all-purpose flour or a gluten-free flour blend can be used; ensure to measure 1 cup for the dough to maintain the correct texture.
- If making a larger batch, double all ingredients to yield about 64 small cookies. Bake in two batches at 350°F (180°C) for 8 to 10 minutes each.
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How to Store?
To keep your strawberry shortbread cookies fresh and delicious, follow these storage tips:
Room Temperature: Place cookies in an airtight container at room temperature for up to 3 days. Keep away from direct sunlight and heat.
Refrigeration: Store in an airtight container in the refrigerator for up to 7 days. Allow cookies to come to room temperature before serving.
Freezing: Wrap cookies individually in plastic wrap, then place them in a freezer-safe container. Freeze up to 2 months. Thaw at room temperature.
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