“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.
HI, I’ am going to make these but I am confused by “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.”
Does this mean using raw egg white without cooking it? I’m am making and serving these to an elementary school class for Valentine’s Day and don’t want to give anyone food poisoning with raw egg. Please help! Thank you!
You can use a pasteurized egg, you’ll find them right in the regular egg section and you can use them the same as normal eggs.
I have some strawberry extract that I used in a cake recipe. Is the vanilla extract necessary for the taste of the cookie or do you think I should substitute the Strawberry, please. Thanks for this delicious looking cookie recipe!
I think it would be fun to try the strawberry extract, I’ve never tasted that! Let us know how it turns out.
Do you think I could add white chocolate chips in this Strawberry cookie recipe?
I don’t see why not, it would be nice, I think.
These are my new favorite cookies. The freeze dried strawberries are an inspired idea.!
Thanks Elle ๐
I made these for a couple friends and I decided to add the sugar to the top of the cookies as well. I didnโt get a chance to try them but I was told they were gone within two days!!
Hey. Can I substitute strawberry powder for lemon powder to make lemon shortbread cookies? If yes, then will I have to add anything else like lemon juice or something with lemon powder?
I’ve never worked with lemon powder so I’m not sure, but I assume you could just substitute it for the strawberry powder. Sounds nice Vidhi! If you like you could add some lemon zest.
The dough is very easy to work with and such a pretty color- next time I will add even more strawberry powder as they didnโt have as much punch as I had hoped. These are delicious though! I made them to mail for Motherโs Day but would be great for anything spring or even a baby shower ??
I know it was almost a year ago when you posted this but wondering if you shipped these and if they held up with careful packing.
I canโt wait to make the strawberry shortbread cookies. They look delicious! Thanks for the recipes.
Enjoy, Beth!
I bought three different fruit flavors: strawberry, raspberry, and blueberry (from Trader Joeโs) can I half this recipe so I am not using 6 sticks of butter total just to make each flavor?
Thinking
1 stick of butter, 1 cup flour, 1 TBSP of fruit powder, etc.
Yes, for sure. Have fun!
So happy I found this recipe. I have several types of freeze dried berries in my cupboard. I plan to use this to make hearts for Valentine’s. After reading the comments I also plan to add more powder and a tiny dip of red coloring into the dough. I’ve used freeze dried berries to flavor a SMBC, cream cheese and marshmallow frosting. I make a cake were I use a reduced strawberry puree in the batter to get that flavor in there then frost it with one or 2 in my case (I love cream cheese hubby doesn’t and our son is lactose intolerant) of the frosting I mentioned. I kid you not. It taste like you’re eating a strawberry milkshake!! SO GOOD!! I’ll come back to let you know how the bake turned out…