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Strawberry Shortbread Cookies Recipe

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★★★★★

4.8 from 109 reviews

Delight in these Strawberry Shortcake Cookies featuring buttery shortbread crumbs and a luscious strawberry-infused dough. These cookies combine the crumbly texture of classic shortbread with the fresh, juicy burst of ripe strawberries, making a perfect sweet treat for any occasion.

Ingredients

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Shortbread Cookie Crumbs

  • ⅓ cup (40 g) all purpose flour
  • ¼ cup (50 g) granulated sugar
  • 1 tablespoon light brown sugar
  • ¼ teaspoon baking powder
  • 3 tablespoons (46 ml) melted butter, cooled slightly

Strawberry Shortbread Cookies

  • 2½ cups (300 g) all purpose flour
  • ½ teaspoon baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • ¾ cup (150 g) unsalted butter, room temperature (still cool to the touch)
  • ¾ cup (150 g) light brown sugar
  • ½ cup (100 g) granulated sugar
  • 1 large egg, room temperature
  • 1 large egg yolk, room temperature
  • 2 teaspoons (10 ml) vanilla extract
  • ¾ cup diced fresh strawberries (about 5 – 7 strawberries)

Instructions

  1. Prepare Shortbread Crumb Mixture: In a bowl, whisk together flour, granulated sugar, light brown sugar, and baking powder. Add melted butter and stir until mixture forms a crumbly texture. Set aside.
  2. Mix Dry Ingredients for Cookies: In a separate large bowl, combine all purpose flour, baking powder, baking soda, and salt. Whisk to blend.
  3. Cream Butter and Sugars: Using an electric mixer, beat the room temperature unsalted butter with light brown sugar and granulated sugar until fluffy and pale in color, about 3-4 minutes.
  4. Add Eggs and Vanilla: Beat in the large egg and egg yolk one at a time, followed by the vanilla extract, mixing well after each addition.
  5. Combine Dry and Wet Ingredients: Gradually add the dry ingredients into the butter mixture, mixing on low speed just until incorporated to avoid over mixing.
  6. Fold in Strawberries: Gently fold in the diced fresh strawberries, being careful not to crush them to maintain their texture within the dough.
  7. Assemble Cookies: Take portions of the cookie dough and roll them in the prepared shortbread crumb mixture to coat completely.
  8. Chill Dough: Place the coated dough balls onto a baking sheet lined with parchment paper and chill in the refrigerator for at least 30 minutes to firm up.
  9. Bake: Preheat oven to 350°F (175°C). Bake the chilled cookies for 12-15 minutes or until edges are lightly golden but centers still look soft.
  10. Cool and Serve: Allow cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely. Enjoy your strawberry shortcake cookies!

Notes

  • Ensure all wet ingredients are at room temperature for optimal mixing and texture.
  • Handle strawberries gently when folding to prevent excess moisture in the dough.
  • Use fresh, ripe strawberries for the best flavor.
  • Chilling the dough helps maintain the cookie shape during baking.
  • Store cookies in an airtight container at room temperature for up to 3 days.
  • For a gluten-free version, substitute with gluten-free all-purpose flour blend.

Keywords: strawberry shortcake cookies, shortbread cookies, fresh strawberry cookies, berry cookies, dessert cookies, homemade cookies

Find it online: https://busyrecipe.com/strawberry-shortbread-cookies-recipe/