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Halfway covered with dark chocolate strawberry shortbread cookies decorated with crushed freeze-dried strawberries are lying on a wire rack.

Strawberry shortbread cookies

Buttery, with a tender texture and fantastic strawberry flavor, these strawberry shortbread cookies are small delicious, and not overly sweet treats you can make at home in no time.
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Prep Time: 5 minutes
Cook Time: 25 minutes
Chilling: 20 minutes
Total Time: 50 minutes
Servings: 16 cookies
Calories: 207kcal
Author: Anna

Equipment

  • Digital kitchen scale
  • Stand mixer with a paddle attachment or hand mixer and a large mixing bowl
  • Parchment paper

Ingredients

  • 250 g all-purpose flour
  • 2 tablespoon freeze-dried strawberries
  • ½ teaspoon salt
  • 190 g unsalted butter at room temperature
  • 90 g white granulated sugar softened
  • ½ teaspoon vanilla extract

Decoration (optional)

  • 100 g semi-sweet chocolate chips
  • Freeze-dried strawberry crushed

Instructions

For the cookies

  • In a bowl of a stand mixer fitted with a paddle attachment (or use a bowl and a hand mixer), add the flour, freeze-dried strawberry powder, salt and sugar. Mix well.
  • Add the butter and vanilla and mix until the butter has incorporated completely into the dry ingredients and the dough has formed.
  • Shape the dough into a 2 ½“ (6cm) thick log and wrap it with plastic wrap. Let it chill in the freezer for 20 minutes or in the fridge for one hour. You can also store the dough in the fridge overnight.
  • Preheat the oven to 355F (180C) and line a baking sheet with parchment paper.
  • When the dough is hard enough to cut with a knife, remove from the freezer and slice it into 14-16 slices approximately ¼” ( ½ cm) thick.
  • Place the cookies on the baking sheet leaving 1” in between (bake in two batches if needed) and bake for 10 -12 minutes or until the cookies are not shiny anymore, puffy, a bit spread out and golden around the edges.
  • Remove the cookies from the oven and let them cool down for 10 minutes on a baking sheet before transferring to a cooling rack to cool completely.

Decoration (optional)

  • Place ⅔ of the chocolate in a microwave-safe bowl. Heat in short increments, mixing well in between, until 90% of the chocolate has melted.
  • Fold the rest of the chocolate and leave it to sit on the kitchen counter for 1 minute. Then, mix until all chocolate has melted and the mixture looks homogenous.
  • Dip each cookie halfway in the chocolate and shake off the excess. Place them on the parchment paper and sprinkle with freeze-dried strawberries. Let the chocolate set at room temperature.

Video

Notes

Store completely cooled cookies on a plate loosely covered with plastic wrap at room temperature for up to 10 days. 
Store the dough in the fridge for 4 days.
Freeze the dough for 2 months.
Freeze the cookies for 2 months.
 

Nutrition

Nutrition Facts
Strawberry shortbread cookies
Serving Size
 
1 cookie
Amount per Serving
Calories
207
% Daily Value*
Fat
 
12
g
18
%
Saturated Fat
 
8
g
50
%
Trans Fat
 
0.4
g
Polyunsaturated Fat
 
1
g
Monounsaturated Fat
 
3
g
Cholesterol
 
26
mg
9
%
Sodium
 
75
mg
3
%
Potassium
 
80
mg
2
%
Carbohydrates
 
22
g
7
%
Fiber
 
1
g
4
%
Sugar
 
9
g
10
%
Protein
 
2
g
4
%
Vitamin A
 
300
IU
6
%
Vitamin C
 
23
mg
28
%
Calcium
 
10
mg
1
%
Iron
 
2
mg
11
%
* Percent Daily Values are based on a 2000 calorie diet.
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