Strawberry Shortbread Cookies

These strawberry shortbread cookies are made with just 6 ingredients! They're topped off with a homemade strawberry glaze that is out of this world! These strawberry cookies are baked to perfection with a buttery and crumbly texture!

5 from 3 votes

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Keyword: strawberry shortbread cookies, strawberry butter cookies, strawberry shortbread recipe, glazed strawberry cookies, easy strawberry shortbread cookies

Prep Time: 15

Cook Time: 12

Chilling Time: 1

Total Time: 1 27

Servings: cookies

Calories: 120kcal

Ingredients

1 cup unsalted butter 2 sticks
1/2 cup white granulated sugar
1 tsp vanilla extract
2 1/2 cups flour
1/4 cup + 3 tbsp strawberry puree 1/4 cup for the cookie dough and 3 tbsp for the strawberry glaze
3/4 cup powdered sugar for the strawberry glaze

Instructions

How To Make Strawberry Shortbread Cookies

First, start by creaming together the softened butter and white granulated sugar in a stand mixer or in a mixing bowl if using a hand mixer.
Next, add in the strawberry puree and vanilla extract while continuing to mix.
Add in the flour about 1/4 cup at a time so you don’t end up in a cloud of flour dust. Continue to mix until all of the flour is incorporated into the other ingredients. Stop to scrape the sides of the bowl as needed.
Shape the finished cookie dough into a disc and wrap tightly with plastic wrap. Freeze the cookie dough for at least 1 hour or until firm.
Add a bit of flour to a clean counter top and knead the dough to smooth it out.
Roll the strawberry cookie dough out to about 1/4 of an inch thick. Use a 2 inch round (or your shape of choice) cookie cutter. Bring the dough scraps together and roll them out once again to repeat the process until all of your cookies are complete.
Preheat the oven to 325 degrees F and prepare your baking sheets by lining them with parchment paper.
Place your strawberry shortbread cookie dough on the baking sheets and bake in a preheated oven at 325 degrees F for 12-15 minutes or until the edges turn a golden color.
Remove the finished strawberry shortbread cookies from the oven and let them cool down for about 15 minutes before transferring them to a cooling rack to finish cooling. In the meantime, prepare your homemade strawberry glaze.

How To Make Homemade Strawberry Glaze

First, start by adding your powdered sugar to a bowl.
Next, add in the strawberry puree and whisk together to remove any lumps from the powdered sugar.
Use the glaze to drizzle over your strawberry shortbread cookies and enjoy!

Notes

I used about 1/2 lb of strawberries for the puree used in the cookies and the glaze.
I prefer to make my own strawberry puree but you can certainly purchase a store bought strawberry puree. Most grocery stores sell frozen strawberry puree but if you decide to purchase it, check the label for added sugars. I puree my own because I can easily control the sugar quantity in the cookie recipe. The easiest way to puree strawberries is to add them to a blender or food processor and blend on high speed until smooth.
You can certainly skip freezing the cookie dough before baking if you’re in a time pinch. The reason I like freezing the strawberry shortbread cookie dough before baking is because it gives the butter a chance to firm up which results in less spreading when baking.
Omit the strawberry glaze if you like the cookies just the way they are. I love a good strawberry shortbread cookie with lots of glaze on top but it is optional.

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