Strawberry Shortbread Cookies with Strawberry Glaze Recipe

If you’re looking to impress with a sweet treat that’s bursting with fresh strawberry flavor and buttery goodness, you’re going to adore this Strawberry Shortbread Cookies with Strawberry Glaze Recipe. I absolutely love how these cookies come together with a delicate crumb and a vibrant pink hue that screams spring—and that strawberry glaze? It’s pure magic. Stick around, and I’ll walk you through every step so your batch turns out just right, whether it’s your first time or your tenth.

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Ingredients You’ll Need

All these ingredients come together to create a cookie that’s both pretty and delicious. The key is those freeze dried strawberries—they’re what give the dough and glaze that authentic strawberry burst without adding moisture or sacrificing texture.

• Freeze Dried Strawberries: They pack intense strawberry flavor without water, so your shortbread stays crisp.
• Unsalted Butter: Softened but still cool gives the dough perfect texture and richness.
• Granulated Sugar: For just the right amount of sweetness and crunch.
• Vanilla Extract: A little vanilla enhances the strawberry and buttery notes.
• Salt: Balances flavors and prevents the cookie from tasting flat.
• All Purpose Flour: The foundation of those tender cookies.
• Powdered Sugar: Smooth sweetness for the strawberry glaze topping.
• Milk: To thin the glaze to just the right pourable consistency.

Variations

I love making this recipe my own depending on the occasion, and you absolutely should too! Whether you want to dial up the strawberry flavor or try a gluten-free twist, these cookies can adapt beautifully.

• Use Freeze Dried Raspberry Powder: I once swapped in raspberries and loved the slightly tart spin it gave to the glaze and dough.
• Gluten-Free Flour Blend: If you need gluten-free, a trusted all-purpose gluten-free flour works well. Just watch that the texture stays tender, so you might chill the dough a bit longer.
• Lemon Zest Addition: Adding a teaspoon of lemon zest to the dough brightens the flavor and adds a little zing I’m obsessed with.
• Dairy-Free Butter Substitute: I’ve tried vegan butter and while it changes the texture slightly, the flavor still shines through beautifully.

How to Make Strawberry Shortbread Cookies with Strawberry Glaze Recipe

Step 1: Powder Up Those Freeze Dried Strawberries

Start by setting aside 6 to 8 whole slices of freeze dried strawberries for garnish if you want a pretty crunch on top later. Then toss the rest in a food processor and pulse until you get a fine strawberry powder. This step is how you infuse that strawberry flavor throughout the dough and glaze without adding moisture. Pro tip: Process just until powdery so it doesn’t get mushy.

Step 2: Cream the Butter and Sugar

Use softened but still cool butter here for a smooth mix. Cream it with granulated sugar on medium speed for about 3–4 minutes until it’s light and fluffy. This step makes the cookies tender and crumbly, so don’t rush it! Then add vanilla and salt on low speed, followed by 4 tablespoons of your strawberry powder and mix on the lowest speed while gradually incorporating the flour until just combined to avoid tough cookies.

Step 3: Chill and Cut the Dough

Transfer your pretty pink dough onto parchment paper and cover with plastic wrap. Roll it out into a roughly ¼ inch thick sheet—don’t stress over shape here since you’ll be cutting perfect rounds next. Pop the dough in the fridge to chill for 1 to 2 hours. Chilling is key; it helps the cookies keep their shape when baking and prevents spreading.

Step 4: Cut and Bake

Preheat your oven to 350°F (177°C) about 30 minutes before baking. Line a baking sheet with parchment paper. Use a 2-inch biscuit cutter to cut rounds from your chilled dough, placing them about 2 inches apart on the baking sheet. Re-roll any scraps, chill again, and cut out more cookies until all the dough’s used. Bake the cookies for 10–12 minutes, until edges are set and lightly golden but centers are still slightly puffed—that’s how you know they’re perfectly tender but not undercooked.

Step 5: Make the Strawberry Glaze and Finish

While your cookies cool on a rack, whisk together powdered sugar and the reserved 2 tablespoons of strawberry powder. Add milk, a tablespoon at a time, until you get your desired glaze consistency—it should be thick enough to coat a spoon but still pourable. Drizzle or spoon the glaze over cooled cookies. If you love an extra strawberry crunch like I do, sprinkle some of those whole freeze dried strawberry slices you saved on top right after glazing.

How to Serve Strawberry Shortbread Cookies with Strawberry Glaze Recipe

Garnishes

I love adding those reserved whole freeze dried strawberry slices on top for a beautiful pop of color and a touch of crunch. Sometimes, I also dust a little extra powdered sugar for that classic bakery look. Fresh mint leaves or a tiny edible flower on a cookie platter adds a sweet, elegant vibe if you’re serving for guests.

Side Dishes

These cookies pair wonderfully with a hot cup of tea or coffee—I often serve them alongside a light fruit salad or even a scoop of vanilla ice cream for a dessert that feels special but not heavy. For brunch gatherings, they’re a great complement to fresh berries and whipped cream.

Creative Ways to Present

For birthdays or baby showers, I like stacking the cookies in pretty glass jars or arranging them on tiered cake stands. You can dip one edge of the cookie in white chocolate and sprinkle freeze dried strawberry powder for extra flair. Or package a few in clear cellophane bags tied with a ribbon for charming homemade gifts.

Make Ahead and Storage

Storing Leftovers

I keep leftover cookies in a single layer inside an airtight container at room temperature, which keeps them fresh for up to 5 days. If I have to stack them, I just pop a piece of wax paper between the layers to keep the glaze from sticking. This method keeps the cookies crisp and the glaze intact.

Freezing

Freezing strawberry shortbread cookies with glaze is totally doable! I freeze them unglazed—either the dough cut into shapes or baked cookies without the glaze—to prevent sogginess. When ready to enjoy, I thaw overnight and add the glaze fresh. This way, they taste just like homemade.

Reheating

These cookies don’t really need reheating, but if you want to restore a bit of fresh-baked warmth, a quick 5-second zap in the microwave works. It softens the butter slightly and makes the strawberry aroma bloom again—but be careful not to overheat or the glaze may melt too much.

FAQs

Final Thoughts

I’m genuinely so excited for you to try these Strawberry Shortbread Cookies with Strawberry Glaze Recipe because they’re a total crowd-pleaser—one of those recipes that feels fancy but is really simple to nail. Every bite is buttery, sweet, and bursting with real strawberry flavor that’s hard to beat. Whether you’re baking for a special occasion or just because, these cookies will bring plenty of smiles. Trust me, once you make them, they’ll be a recipe you come back to again and again.

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