Strawberry Shortbread Cookies (Edit recipe)

Beautiful pink strawberry shortbread cookies are crispy and buttery with a melt-in-your-mouth texture. It's an easy-to-make treat made with freeze-dried strawberries for a fresh berry flavor.
15 minutes
10 minutes
Show nutritional information
This is our estimate based on online research.
Fat:8 g
Carbohydrates:9 g
Protein:4 g
Cholesterol:19 g
Sodium:1 mg
Fiber:0 g
Sugars:4 g
Calculated per serving.

Serves: 24

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Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results
  1. Line a baking sheet with parchment paper.
  2. In the bowl of a stand mixer fitted with the paddle attachment, beat the butter, sugar, vanilla, and strawberry powder on medium-high speed until smooth and creamy, 1-2 minutes. Scrape down the sides of the bowl as needed.
  3. Add the flour and mix on low speed until a dough forms. Turn the dough onto a lightly floured surface and lightly dust with flour, just enough so a rolling pin doesn't stick to the dough (too much flour will dry out the dough).
  4. Using a rolling pin, roll the dough to a 3/8-inch thickness. Cut into rounds using a 2-inch round cookie cutter. Arrange the cookies on the prepared baking sheet allowing 1-inch between each cookie. Refrigerate for 30 minutes.
  5. Meanwhile, preheat the oven to 350°F/177°C.
  6. Bake the cookies for 10-12 minutes or until the edges begin to lightly brown.
  7. Cool for 5 minutes on the hot sheet pan, then transfer to a wire rack to cool completely.


Freeze-dried strawberry powder*: In a food processor, process freeze-dried strawberries until a powder forms and sift to remove the seeds. You can also purchase freeze-dried strawberry powder. // Storage: Keep the cookies stored in an airtight container at room temperature for up to 2 weeks. // Freeze: Store the cookies in a freezer-safe container and freeze them for up to 3 months. Make sure the cookies are completely cooled before freezing.

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