Strawberry Shortbread Cookies
These strawberry shortbread cookies are buttery, tender, and lightly crisp, finished with a sweet strawberry glaze that makes them feel both nostalgic and special. Perfect for holidays, gifting, or weekend baking, they look bakery worthy while staying simple and approachable.
Ingredients
Shortbread Cookies
- 1 cup unsalted butter, softened
- 2/3 cup powdered sugar
- 1 tsp vanilla extract
- 2 cups all-purpose flour
- 1/4 tsp salt
Strawberry Filling and Glaze
- 1/3 cup strawberry jam or preserves
- 1/4 cup freeze-dried strawberries, finely crushed
- 1 cup powdered sugar
- 1–2 tbsp milk or lemon juice adjust for glaze consistency
Instructions
- Cream the softened butter and powdered sugar together until light and smooth. Mix in the vanilla extract.
- Add the flour and salt and mix just until a soft dough forms. Wrap the dough and refrigerate for at least 30 minutes.
- Preheat the oven to 350°F (175°C). Roll the chilled dough on a lightly floured surface and cut into shapes. Place on a lined baking sheet.
- Bake for 10–12 minutes, until edges are just lightly golden. Cool completely on a wire rack.
- Spread a small amount of strawberry jam on half of the cookies and sandwich with the remaining cookies.
- Mix powdered sugar, crushed freeze-dried strawberries, and milk or lemon juice to form a thick glaze. Drizzle over cookies and allow to set.
Notes
Chilling the dough helps the cookies hold their shape. Use thick strawberry preserves to prevent leaking, and allow cookies to cool fully before glazing.