Name: Glazed Freeze-Dried Strawberry Shortbread Cookies
Prep time: 25 min
Cook time: 18 min
Total time: 1 h 43 min
Yield: 18
Cuisine: American
Ingredients: 1 oz Freeze-Dried Strawberries, processed into a powder; 2 cups All-Purpose Flour; 1 tsp Baking Powder; 1/4 tsp Salt; 1 cup Unsalted Butter, room temperature; 1/2 cup Powdered Sugar; 2 tsp Vanilla Extract; 1 cup Powdered Sugar; 2 tbsp Whole Milk; 1/4 cup Freeze-Dried Strawberry Bits, semi-processed into bits and powder for topping

These melt-in-your-mouth Strawberry Shortbread Cookies are buttery, tender, and full of flavor! Glazed with a simple powdered sugar icing and topped with freeze-dried strawberries, they're sure to please a crowd at any gathering!

Strawberry shortbread cookies topped with glaze and freeze-dried strawberry bits randomly placed in a vintage baking tin.

With spring only a few weeks away, now felt like the right time to share this strawberry shortbread cookie recipe. I adapted it from my Lemon Shortbread Cookies and Chocolate Chip Shortbread Cookies!

They're loaded with strawberry flavor thanks to freeze-dried strawberries ground into a powder. They're simple to make, need eight ingredients (no eggs required!), and are a lovely treat to welcome warmer weather! I hope you enjoy them as much as I do!

Looking for more recipes with freeze-dried strawberries? Try my Mini Strawberry Sheet Cake and Strawberry Glazed French Crullers!

Rows of strawberry shortbread cookies topped with a powdered sugar glaze and freeze-dried strawberry bits on a parchment paper and black background.

Shopping List

The ingredients shown in the image below go into these melt-in-your-mouth strawberry shortbread cookies. The items in the bulleted list are the key ingredients that need more explanation.

Ingredients in various size bowls and plates labeled as all purpose flour, salt, baking powder, whole milk, freeze dried strawberries, vanilla extract, unsalted butter, and powdered sugar on a white marbled background.

Freeze-Dried Strawberries. I used ALDI's freeze-dried strawberries, which come in a one-ounce package. Trader Joe's also sells them in 1.2-ounce packages, which work well for this recipe too. I suggest buying two packages, since you'll need extra for the topping.
Powdered Sugar. This gives the cookies a tender, melt-in-your-mouth texture and is also used to make the glaze.
Whole Milk. This is used along with the powdered sugar to make the glaze.

Quantities and full instructions are in the recipe card below.

Swaps

Below are a few 1:1 swaps you can make in this strawberry shortbread cookie recipe.

Powdered Sugar. For the shortbread cookie dough, you can use 1/2 cup of granulated sugar, or 1/4 cup of granulated sugar plus 1/4 cup of light brown sugar, in place of the 1/2 cup of powdered sugar.
Whole Milk. For the glaze, and to cut the sweetness and balance the strawberry flavor, you can use lemon juice (fresh or bottled) in place of whole milk. You can also add one tablespoon of lemon juice to the cookie dough if you like.

Please note that I did not test this recipe with any additional flour or sugar substitutions.

How to Make It

Here's a brief overview of how to make these strawberry shortbread cookies. For the complete printable recipe, which can be made with US customary or metric measurements using the toggle switch, see the recipe card below.

Quick Tip: You can use either a hand mixer or a stand mixer for this recipe.

Processing freeze dried strawberries into a fine powder in a small food processor on a white background.

Step 1. Process the freeze-dried strawberries. Add the freeze-dried strawberries to a food processor (Image 1) and pulse until the texture is close to a fine powder (Image 2). A few small bits of freeze-dried strawberry are fine! Set aside.

Whisking flour, salt, and baking powder together in a large glass bowl on a white marbled background.

Step 2. Whisk the dry ingredients together. This includes the all-purpose flour, baking powder, and salt. Whisk until well blended, then set aside (Images 3 and 4).

First image shows beaten butter and powdered sugar together in a stainless steel mixing bowl. Second image shows the mixture with freeze dried strawberry powder and vanilla extract mixed in.

Step 3. Beat the butter and powdered sugar. Start by beating these two together on low speed, then increase to medium-high speed once the powdered sugar is blended into the butter (Image 5). It should be thick and creamy, like frosting. Add the vanilla extract and processed freeze-dried strawberries, and mix until well combined (Image 6).

Adding flour mixture to wet ingredients in a stainless steel mixing bowl on a white marbled background.

Step 4. Add the dry ingredients to the wet mixture (Image 7). Mix on low speed just until it comes together (Image 8).

First image shows rolled out strawberry shortbread cookie dough between two sheets of wax paper on a baking sheet. Second image shows cut out square cookies on a parchment paper lined baking sheet.

Step 5. Roll out the cookie dough. Roll the dough to a 1/4-inch thickness between two sheets of wax paper (Image 9). Place it on a cookie sheet and chill in the freezer for 30 minutes. Cut out the cookies with your favorite cookie cutter (Image 10). For reference, I used a 2-inch square cookie cutter.

First image shows plain strawberry shortbread cookies on a parchment paper lined baking sheet. Second image shows the same cookies topped with powdered sugar glaze and bits of freeze dried strawberries.

Step 6. Bake the cookies for 15-18 minutes at 300ºF. When they're done, let them cool on the baking sheet for 5 minutes before moving them to a cooling rack or a parchment-lined baking sheet (Image 11). Dip the top of each cookie into the powdered sugar glaze, then set it on the cooling rack. Right away, sprinkle on freeze-dried strawberry bits (Image 12). Let the glaze set before storing them in a container.

Quick Tip: If you use a cooling rack for this step, I highly recommend placing a few paper towels or parchment paper underneath to catch any drips of glaze and freeze-dried strawberry bits.

Other Ways to Make Them

If you would rather skip rolling out the dough and using a cookie cutter (chilling the dough first still matters!), follow the same method I used for my Lemon Shortbread Cookies and Chocolate Chip Shortbread Cookies!

Scoop out the dough with a spoon or a one-tablespoon cookie scoop, then roll it into balls.
Place each ball on the prepared cookie sheet, then gently press down on the tops to flatten them slightly.

For more tips on this method, visit either of these recipes!

Strawberry shortbread cookies topped with a powdered sugar glaze and freeze dried strawberry bits randomly placed in a vintage baking tin.

Frequently Asked Questions

What is the best way to store strawberry shortbread cookies?

Store the strawberry shortbread cookies in an airtight container at room temperature for up to 5 days, placing wax paper or parchment between each layer. They can also be frozen using the same method.

Can I substitute the whole milk in the glaze?

Yes, you can swap the whole milk for lemon juice (fresh or bottled). It can help reduce the sweetness and balance out the strawberry flavor. One tablespoon of lemon juice can also be added to the cookie dough.

Can I use fresh strawberries in place of freeze-dried strawberries?

No. Only freeze-dried strawberries work well in this recipe.

If you tried this Strawberry Shortbread Cookies Recipe or any other recipe on my website, please leave a star rating and let me know your thoughts in the comments below. Thanks for visiting!