There’s something undeniably special about shortbread cookies. Their melt-in-your-mouth texture and buttery richness make them a timeless classic. But sometimes, you want to take things up a notch. That’s where these Simple Strawberries & Cream Shortbread Cookies come in.
Shortbreads are one of my favorite types of cookie recipes to play around with and this version is the perfect example of that. So far from the traditional method because they are frosted, but still has the texture of a classic. They do very well with the added “icing” and it makes them extra pretty too.
Pretty in Pink!
Speaking of pretty…these pretty little treats are everything that you love about shortbread with a burst of fresh summer flavor ANY time of year thanks to the key ingredient. Freeze dried strawberries add a touch of pink and subtle berry flavor that takes these cookies to the next level. They’re just right for a backyard picnic, a bake sale, PERFECT for Valentine’s Day, or just a sweet treat anytime.
What You’ll Need:
Freeze Dried Strawberries- These are great for adding a natural strawberry flavor and pink tint to the dough and frosting. You can find them in small 1-ounce bags at the grocery store or if you want organic, you can purchase online. Just make sure they are ‘no sugar added’. One bag will make enough for this recipe, as written below.
Blender or Food Processor- Blend the dried strawberries to make the powder. I keep the powder in an air-tight jar.
Hand or Stand Mixer
Unsalted Butter
Powdered Sugar
Clear Vanilla Extract– It isn’t necessary, but I like to use it to help keep that pink color vibrant. There isn’t too much of a difference if you use regular vanilla extract.
Milk or Half & Half- This is the “cream” part of the strawberries and cream. Either one will work.
Small or Medium Cookie Scoop- A scoop helps you get the perfect size cookie. If you don’t have a scoop, no worries. Just use a spoon, about 1 tablespoon/1 ounce for SMALL or 2 tablespoons/2 ounces for a MEDIUM cookie. I don’t recommend the larger 3-ounce cookie scoop because they will take longer to bake and it will affect the color.
NOTE: If you are using a spoon and rolling this by hand, CHILL the dough again after you have rolled them and always bake in a PRE-HEATED oven, they tend to hold their shape and bake better this way.
Baking Sheets
Cooling Racks- You will need these to cool the cookies and to frost them and let it set.
Silicone Mats or Parchment Paper-
Tips & Tricks
Icing/Glaze: The powdered sugar glaze does take an hour or two before it fully sets, although you can eat them right away if you want and you could chill them in the fridge to speed up the process.
When I am making these cookies for gifts, it is best to let them set on the cooling racks for a few hours, then refrigerate overnight. This allows the frosting to harden completely so I can stack them if needed.
Decorating: I add a pop of pink to the frosting with more of the strawberry powder mixed in. If you want to decorate them further, just add your favorite sprinkles or more powder before they start to dry.
Storage: Because there is milk in the dough and the frosting, it is best to store them in an air-tight container in the refrigerator for up to 5 days.
Looking for more COOKIE recipes? Check these out!
Meyer Lemon Drop Shortbread Cookies
No-Fail Healthy-ish Thumbprint Cookies
The Perfect Oatmeal Raisin Cookies
Chocolate Dipped Peanut Butter Cookies
If you try these Strawberries and Cream Shortbread Cookies or any of my other recipes, comment & rate below.
You can also find me on Facebook & Pinterest!
Subscribe today for FREE weekly recipes sent directly to your inbox!
Be sure to check your email to confirm.
Strawberries and Cream Shortbread Cookies
Equipment
- 1 Hand or Stand Mixer
- 1 Cookie Sheet
- 1 Small or Medium Cookie Scoop see notes below.
- 1 Cooling Rack
Ingredients
Cookies:
- 1 cup butter, unsalted, softened
- 3/4 cup powdered sugar
- 1 teaspoon clear vanilla extract, regular will work too.
- 1 tablespoon freeze dried strawberries, powdered in the blender or the food processor. SEE NOTES BELOW
- 2 tablespoons whole milk, or half & half
- 2 1/4 cups all-purpose flour
- 1/4 teaspoon salt
Icing:
- 1 1/4 cup powdered sugar
- 2-3 tablespoons whole milk, or half & half
- 1 teaspoon freeze dried strawberries, powdered in the blender or the food processor. SEE NOTES BELOW
Instructions
- In a medium bowl or the bowl of your stand mixer, whip the butter with an for about 1-2 minutes until it is light and fluffy. It will change color and become a little lighter.
- Add the 3/4 cup powdered sugar and vanilla extract, mix well. Scrape down the sides if needed.
- Add 1 tablespoon of the powdered freeze dried strawberries, milk, flour, and salt. Mix well until it combines into a dough and is less crumbly.
- Cover the bowl with plastic wrap and refrigerate for 30 minutes.
- While you are waiting, pre-heat your oven to 350 F and prep your cookie sheet with the silicone mat or parchment paper.
- When the dough is chilled, scoop the dough onto the sheet pan. They don't spread too much, but leave a little bit of room in between just incase.
- Bake on the middle rack for 12-14 minutes, depending on the size of scoop you use. Check for browning at around 10 minutes. They should be VERY lightly golden around the bottom edges, not too brown or they won't be a pretty pale pink.
- Cool on the sheet pan for 10-15 minutes, then transfer to the cooling racks for another 30 minutes.
- While they are cooling mix together the powdered sugar, strawberries, and milk. It should be pourable, but not like water. Make adjustments as needed. Cover and set aside until needed.
- Dip the tops of the cookies in the icing an place on the cookie sheet until set. Sprinkle with more powdered strawberry or your favorite sprinkles. They are also pretty plain. Store them in an air-tight container up for to 5 days in the fridge.
Leave a Reply to joymakersandcoCancel reply