There’s nothing better than a soft, buttery cookie with a hint of fruity sweetness on a warm summer day! My strawberry shortbread cookies are melt-in-your-mouth delicious and topped with a creamy strawberry icing that brings all the flavors together beautifully. Whether you’re making these for a picnic, a special occasion, or just a treat for yourself, they are sure to impress. Plus, they are super easy to make!
Method
Prepare the Dough
To begin, preheat your oven to 350°C so that it is ready when you need to bake the cookies. In a large mixing bowl, combine the cold butter and brown sugar. It is important to use cold butter, as this helps create the signature crumbly texture of shortbread. Using a hand or stand mixer, mix until the butter and sugar come together in small clumps rather than a smooth batter. This step ensures that the shortbread remains tender and not overly dense. Next, add the egg and vanilla extract, mixing until just incorporated. Slowly, start adding the flour in increments, continuing to mix. As you do this, the dough will start to come together, forming a soft ball. If using a stand mixer, you will notice the dough pulling away from the sides of the bowl after about 2 3 minutes this is exactly the consistency you want. The dough should be well blended but not over mixed, ensuring the cookies stay light and delicate.
Shape and Bake
Once the dough is ready, lightly flour a clean surface and place the dough onto it. Using a rolling pin, roll out the dough to about 1 inch thick. This thickness helps maintain the soft texture of the cookies while ensuring they hold their shape. If the dough feels sticky, dust your rolling pin lightly with flour to prevent sticking. Next, take a wide rimmed cup or a round cookie cutter and cut out 12 large cookies from the dough. If you have scraps of dough left, press them back together and roll them out again to cut additional cookies.
Prepare a baking sheet by lining it with parchment paper, which helps prevent the cookies from sticking and makes cleanup easier. Carefully place the cookies onto the sheet, making sure to leave a little space between each one. Since these cookies do not spread much while baking, you can fit around 8 cookies per sheet without them touching. Place the baking sheet into the preheated oven and bake for 9 minutes. You’ll know they are done when the edges are set but not overly browned. Be careful not to overbake them, as this can make the cookies dry rather than soft and buttery. Once baked, remove the cookies from the oven and transfer them to a wire rack to cool completely before icing.
Make the Icing
While the cookies are cooling, you can start preparing the icing. In a blender, blend the fresh strawberries and milk until you have a smooth puree. This step helps ensure that the strawberry flavor is evenly distributed throughout the icing. In your mixer, combine the strawberry puree with room temperature butter, mixing until fully incorporated. The butter should be soft but not melted, allowing it to blend smoothly. Gradually, start adding icing sugar, one cup at a time, while continuing to mix. The icing will first appear thin, but as more icing sugar is added, it will thicken into a creamy, smooth consistency. If the icing becomes too thick, add a tiny splash of milk to adjust the texture. Once the cookies are completely cool to the touch, use a spoon or piping bag to generously spread the icing on top. If you apply icing while the cookies are still warm, it will melt and run off, so patience is key. Decorate as desired and enjoy!
Necessary Tools
- Mixing bowl
- Hand or stand mixer
- Rolling pin
- Wide rim cup (or a round cookie cutter)
- Baking sheet
- Blender
- Parchment paper
- Wire rack
Strawberry Shortbread Cookies: A Perfect Summer Treat!
Cuisine: American, ScottishDifficulty: Easy12
servings15
minutes9
minutes24
minutesIngredients
For the Dough
1 cup cold butter, cut into cubes
1 cup brown sugar
2 cups flour
1 egg
1 tsp vanilla extract
For the Icing
2 large fresh strawberries
1/4 cup whole milk
1/4 cup room temperature butter
4 cups icing sugar
Directions
- Prepare the Dough
Preheat your oven to 350°C (yes, we need it hot!). In a large bowl, combine cold butter and brown sugar until the mixture forms small clumps. Next, mix in the egg and vanilla extract. Gradually add the flour, mixing until the dough becomes well blended. It should form a ball on its own in the mixer after a couple of minutes. This is exactly what we want! - Shape and Bake
Roll the dough out to about 1 inch thick using a rolling pin. Use a wide-rimmed cup or cookie cutter to cut 12 large cookies. Place them on a baking sheet lined with parchment paper, leaving a little space between each. Since these cookies don’t spread much, you can fit 8 per sheet. Bake for 9 minutes, then let them cool completely on a wire rack. - Make the Icing
In a blender, blend fresh strawberries with milk until smooth. In your mixer, combine the strawberry mixture with room temperature butter. Gradually add icing sugar, mixing until you get a thick, creamy icing. Once the cookies have completely cooled, ice them generously!
Notes
- Cold Butter is Key! Using cold butter keeps the shortbread texture perfect. If your butter is too warm, the dough will be too soft.
- Don’t Overwork the Dough! Over-mixing can make the cookies tough instead of crumbly and tender.
- Let the Cookies Cool Completely Before Icing. If you rush and ice them while warm, the icing will melt and slide off.
- Taste Your Icing Before Finishing! If you like it sweeter, add more icing sugar. If it’s too thick, add a tiny bit more milk.
Serving Suggestions
- These cookies are best enjoyed with a cold glass of milk or a cup of hot tea.
- Want a fancy dessert? Stack two cookies with icing in between for a delicious cookie sandwich!
- For extra indulgence, serve with a scoop of vanilla ice cream.
- Sprinkle some freeze-dried strawberries on top for extra flair!
Fun Fact
Did you know that shortbread cookies originated in Scotland? The traditional recipe used just three ingredients: butter, sugar, and flour. Our strawberry twist adds a fresh, summery flavor while keeping that classic buttery goodness!
Conclusion
There you have it, the perfect strawberry shortbread cookies! They’re buttery, sweet, and filled with a fresh strawberry flavor that makes them an absolute summer delight. Whether you’re sharing them with friends or keeping them all to yourself (I won’t judge!), they’re sure to become a favorite. Enjoy every bite!
