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strawberry shortbread cookies on cooling rack

Strawberry Shortbread Cookies

Buttery, crumbly strawberry shortbread cookies drizzled with pink strawberry white chocolate drizzle and topped with crushed freeze dried strawberries.
4.72 from 14 votes
Prep Time 15 minutes
Cook Time 20 minutes
Chilling time 1 hour 10 minutes
Total Time 35 minutes
Course Dessert
Cuisine American
Servings 12 large cookies
Calories 293 kcal

Ingredients
 
 

For the strawberry shortbread cookies:

  • 2 ¼ cup all purpose flour
  • ¼ teaspoon fine sea salt
  • 1 cup unsalted butter, softened
  • ½ cup confectioners sugar
  • 1 teaspoon vanilla extract
  • cup freeze dried strawberries, crushed

For the strawberry white chocolate:

  • ½ cup white chocolate ( I recommend bars or wafers)
  • 1 tablespoon freeze dried strawberries, pulverized to a fine powder

Instructions
 

  • Line two baking sheets with parchment paper, and set aside.
  • In a medium bowl, whisk together the flour and salt.
    2 ¼ cup all purpose flour, ¼ teaspoon fine sea salt
  • In the bowl of a stand mixer fitted with the paddle attachment, combine the butter, confectioners' sugar, and vanilla and beat together on medium speed until smooth and creamy.
    1 cup unsalted butter, softened, ½ cup confectioners sugar, 1 teaspoon vanilla extract
  • With the mixer speed on low, beat in the flour until just combined.
  • Remove the bowl from the mixer. Stir in the freeze dried strawberries.
    ⅓ cup freeze dried strawberries, crushed
  • Turn the dough out onto a lightly floured surface. Press the dough together to form a disc shape and wrap tightly with plastic wrap. Chill the dough for 20 minutes.
  • Lightly dust your work surface with flour. Roll out cookie dough to about ¼ inch thick. 
  • With the a 3" heart cookie cutter, cut out the dough and place 2" apart on prepared cookie sheets. Re-roll the remaining dough and continue cutting until all is used.
  • Place the cookies into the refrigerator to chill for 45 minutes.
  • Preheat the oven to 350 F while the cookies are chilling.
  • Bake for 20-22 minutes or until the edges of the cookies start to turn a light golden brown, rotating the pans halfway through baking.
  • Let the cookies cool for 5 minutes on the cookie sheets before transferring to a cooling rack to cool completely.
  • Melt the white chocolate in 15 second increments, stirring after each, in the microwave until smooth and melted.
    ½ cup white chocolate ( I recommend bars or wafers)
  • Stir in the strawberry powder.
    1 tablespoon freeze dried strawberries, pulverized to a fine powder
  • Pour the strawberry white chocolate into a piping bag (or a zip top bag) and drizzle the chocolate over the cookies.
  • Sprinkle crushed strawberries over the cookies. Let the chocolate firm up for 10 minutes before serving.

Nutrition

Calories: 293kcalCarbohydrates: 35gProtein: 3gFat: 18gSaturated Fat: 11gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gTrans Fat: 1gCholesterol: 42mgSodium: 58mgPotassium: 156mgFiber: 2gSugar: 10gVitamin A: 475IUVitamin C: 95mgCalcium: 25mgIron: 3mg
Keyword Bakery Style Chocolate Chip Cookies, strawberries and cream, strawberry cookies, strawberry shortbread, strawberry white chocolate cookies
Tried this recipe?Let us know how it was!