“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
Great taste.
Problem: they fall apart into pieces and do not stay together.
What did I do wrong? Even after 30 minutes cooling rack. Fall into pieces.
Hard to know what might have happened. I’m thinking maybe under-baking? It can be hard to tell when shortbread is done because it doesn’t brown like regular cookies.
Don’t understand, followed recipe exactly it came together well and firmed up after 2 hours in fridge but almost immediately after started rolling out it became sticky and unworkable Even with house cold. Should I have kept it in fridge longer?
Always looking for a new cookie to add to the holiday repertoire. This one is another winner, Sue! I rolled the edges in pink and white sprinkles, just because I had a container laying around. Next time, I will use an additional tablespoon of powdered freeze dried strawberries because mine weren’t as pink as yours, and were very lightly flavored. But overall so delicious, well worth the effort 🙂
These cookies are delicious and beautiful. By chance have you tested any other dried fruit varieties in place of the strawberries? I think a cookie platter of several different flavors would be colorful and inventive. A fruit plate made of fruit flavored shortbread cookies instead of fresh fruit.
I haven’t tested the other fruits but I’m assuming they will work as well. Thinking raspberry and blueberry in particular.
Hi, Sue! Can the cookie dough be rolled into a roll with flat sides, then wrapped in plastic and refrigerated for a while to firm it up, then unwrapped, rolled in sugar, and cut into slices before baking? That way I wouldn’t have to roll out the dough like pie crust and squeeze together remnant dough to try and make more cookies.
Yes, absolutely!
Overall pretty good recipe. It’s very short and I’m not sure I would bother with the egg white next time. It made the cookies sticky and took a long time to dry. Did come out nice and pink like the photos. Some did spread a little in the oven. Will be serving with strawberry buttermilk ice cream.
What a great pairing!
can I make the dough in advance? It looks great but I don’t want to make the cookies until next week. It is wrapped tightly in saran wrap. The color looks great. Will that work?
Yes, that will work. If you need to save it for more than a week, you should freeze it.
Question about using pasteurized eggs…if I brush the edges and roll in sugar BEFORE baking, do I still need to use pasteurized eggs? Or would “normal” eggs be ok? Thank in advance! Can’t wait to make these!!!!!
In that case regular eggs will work fine, enjoy!
I want to make these beautiful cookies for a bridal shower, can they be made ahead and frozen? What about the sugar around the edge, should I roll them in the sugar when I take them out if the freezer?
Yes, they freeze well. I think you could do the sugar before or after. If before, just be very careful wrapping for the freezer.
Thanks for this great recipe! I made Stars and Stripes Shortbread for the Fourth of July with different size star shaped cookie cutters, half strawberries and half blueberries, and a white chocolate drizzle. The flavor is very fresh.
Great idea, wish I could have seen them!