“These cookies are SO delicious! They became an instant family favorite.” ~Tim
strawberry cookies are the IT cookie of the season.
Sparkly Strawberry Shortbread Cookies are pretty in pink cookies that might look demure, but pack a burst of berry flavor. The frilly edge of sparkling sugar gives a nice crunchy contrast to the buttery shortbread, too. This might be the ultimate strawberry cookie!
When was the last time you had a strawberry cookie? Probably never, right? That’s because it’s incredibly difficult to incorporate juicy strawberries into a crunchy cookie recipe. Right up until my first bite I wasn’t sure this one was going to work. And frankly, it’s almost unbelievable that it does, but omg, these cookies actually taste like fresh strawberries. I think I’ve made the quintessential spring cookie!
the secret to the fresh berry flavor in these strawberry cookies?
It’s freeze dried strawberries. That’s right. Freeze drying removes all the moisture, and I can process the dried berries into a fine strawberry rich powder in my blender. That way I can add it to shortbread without any extra liquid, which would ruin the texture of the cookie. (You can also buy strawberry powder ready made, if you prefer.)
The strawberry powder mixes right into my regular shortbread dough making a soft pink color and a bright juicy flavor. You know what’s even better? Freeze dried strawberries are simply strawberries, so there’s none of that artificial flavor we’re used to in commercial products. These strawberry cookies taste like fresh strawberries!
how to make freeze dried strawberry powder
- Start with freeze dried strawberries. I used Trader Joe’s.
- Put them in a high speed blender and blitz until they become a fine powder. This will happen almost instantly. You can use a food processor, too, but the powder won’t be as fine.
- A 1.2 ounce bag makes about 3-4 tablespoons of delicious strawberry ‘dust’.
- Find freeze dried strawberries in the dried fruit section of your market, or find them online.
sparkle and crunch!
I rim them with a little sparkling sugar for a little pizazz. Sparkling sugar is a coarse sugar with a super shine, I’ve used it before on my raspberry rugelach bars, and my cranberry breakfast cake. Its not just for looks, either, it adds an appealing sweet crunch.
if you loved my pansy topped shortbread cookies
You might be wondering if you could do the same thing with these cookies and the answer is yes! This is so nice for special occasions…simply flatten fresh flowers between sheets of parchment paper, and then gently press them onto hot cookies, just out of the oven. Read all the details in my how to make pansy topped shortbread post.
Frankly I don’t think these strawberry cookies need any embellishment other than the sprinkle of sugar. I’m sampling another cookie as I write this, and I’m struck by the unique flavor…I think you’re really going to love these cookies, please let me know what you think if you try them…
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Strawberry Shortbread Cookies
Ingredients
- 1 cup unsalted butter, at room temperature
- 1/2 cup granulated sugar
- 1/2 tsp vanilla extract (optional)
- 2 Tbsp freeze dried strawberry powder Note: see instructions in the cook's notes below for making your own.
- 2 cups all purpose flour
sugar edging
- sparkling sugar
- 1 egg white, beaten. I use a pasteruized egg.
Instructions
- Line baking sheets with parchment paper.
- Put the butter, sugar, and extract, if using, in the bowl of a food processor or stand mixer. Sift in the strawberry powder to avoid lumps. Cream well. Make sure your strawberry powder is well incorporated and the mixture is streak free.
- Add the flour and pulse about 10 times, then run the machine briefly, just until the dough comes together into a lump or lumps. If using a stand mixer, add the flour on low and mix until the dough comes together.
- Turn the dough out onto a floured surface and finish bringing it together, if necessary, with your hands. When it is smooth with no crumbly spots remaining, form it into a disk. Wrap in plastic and refrigerate until firm, about 2 hours.
- Preheat oven to 350F
- Roll out the dough on a lightly floured surface to a 1/4 inch thickness and cut out with a cookie cutter. I used a 2 inch cookie cutter for about 20 cookies. I like to refrigerate the cut cookies for 15-20 minutes before baking.
- Bake the cookies for 8 to 10 minutes, depending on the thickness of your cookies. I like my shortbread on the softer side, but if you prefer it crunchy, bake a little longer. Don't let them get browned.
- Cool on the pan for about 15 minutes, until the cookies are firm enough to handle, and then lightly brush the edges with egg white, and roll in sparkling sugar. Let dry before eating. Note: you can also brush the edges and roll in sugar before baking, if you prefer.
Notes
- Start with freeze dried strawberries. I used Trader Joe’s.
- Put them in a high speed blender and blitz until they become a fine powder. This will happen almost instantly. You can use a food processor, too, but the powder won’t be as fine.
- A 1.2 ounce bag makes about 3-4 tablespoons of delicious strawberry ‘dust’.
- Find freeze dried strawberries in the dried fruit section of your market, or find them online.
Nutrition
These were really, really tasty. BUT they were not nearly as pink as your image. Even baking for 7 minutes, the pink started turning a sand color. Any shorter time and they were raw (uncooked flour taste). I am going to make these again but I’ll be adding a drop or two of red food coloring to amp up the pink color. And I also added more strawberry powder. Thank you!!
Could I replace the 1/2 teaspoon of vanilla with strawberry liquor? If so would the taste be strong?
Thanks
No you could certainly do that.
This recipe intrigue me as I love shortbread and have a d-i-l with egg allergy and a birthday. I needed a sweet treat for her and strawberries are her favorite! I found freeze dried strawberries at Target and they blended up well in my blender. Because these do not contain leavening, I made cookie drop balls and pressed them with a cookie mold rather than roll-refrigerate and slice. They turned out pretty with a candy cane mold imprint intact after baking. The mold was dipped in sugar before pressing. Even with doing this, the baked cookies had barely a hint of strawberry flavor and very little sweetness. I took another tbsp of the powder and made a glaze to go over the top which made it sweeter and tasted more strawberry-ish. I think with a little tweaking this is a 5 star cookie. Thank you! Next, I’ll try dehydrated blueberry.
Can you bake these and then freeze them (for maybe 3 weeks or so), then let them thaw out before serving at a party?
Yes, shortbread freezes beautifully.
Could I use matcha green tea powder instead of strawberry powder? If so, would I need to change the sugar levels as matcha tends to not be sweet at all. What measurements would you suggest?
I think you could do an even swap Shaleen.
I refrigerated the dough as per the instructions. Then I couldn’t roll the dough out. Am I missing something?
You’ll need to let the dough rest and warm up a little bit before rolling, that’s normal Michael. Some chefs like to whack the chilled dough with their rolling pin to loosen it up.
I just came across your recipe. I’m a Newby at baking, so I noticed you had no baking powder in your recipe. I am wanting to make cookies and use the royal icing on them. I was wondering if this recipe will spread the cookies or not.
Not sure what you’re asking Lesa, but you could use royal icing on these cookies, and they don’t spread at all.
I used a rolling pin and parchment paper to pulverize my dehydrated strawberries, then put them through the strainer. Worked great! I usually make my shortbread by just pressing the dough into an even layer in a pan. Granted, the cookies won’t end up as pretty, but, what do you think? My dough is chilling now. So far, I’ve tried 3 of your recipes and passed them on to my mom and sister! Yum and thanks!
Great recipe! I had some passion fruit powder and used that, next time I’ll try the strawberry. Before I read the comments I tried rolling it in a log instead of cutting them out. They were fine but just like you said, a bit misshapen. Still delicious though,!
Like this, but would like more strawberry powder next time. I made the powder then left the residue in the blender and made your rhubarb butter using the blender. The cookies are good dipped in the rhubarb butter! Can’t wait to try other fruit powders in this recipe.
yum!!