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Strawberry Shortbread Cookies

These strawberry shortbread cookies are made by mixing butter and sugar into a tender dough, then folding in fresh, ripe strawberries for bursts of flavor. The dough is rolled and cut into shapes before baking until crisp and golden, resulting in a crumbly, melt-in-your-mouth texture with vibrant berry fragments visible throughout.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 12
Course: Main Course
Cuisine: American
Calories: 150
Ingredients Equipment Method Notes

Ingredients
  

  • 1 cup unsalted butter, softened at room temperature
  • 1/2 cup granulated sugar
  • 2 cups all-purpose flour plus extra for dusting
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon salt
  • 1 cup fresh strawberries hulled and chopped small

Equipment

  • Mixing bowl
  • Rolling pin
  • Baking Sheet
  • Parchment Paper
  • Cookie cutter or knife

Method
 

  1. Cream together softened butter and granulated sugar in a mixing bowl until the mixture is light, fluffy, and fragrant—about 2-3 minutes. This creates a smooth, pale mixture that forms the base of your dough.
  2. Mix in the vanilla extract and salt, ensuring they are evenly incorporated into the butter and sugar mixture. You should smell a sweet, fragrant aroma as you stir.
  3. Sift the all-purpose flour into the bowl to prevent lumps, then gradually add it into the wet ingredients, mixing gently until a soft dough begins to form—don’t overmix to keep it tender.
  4. Gently fold in the chopped strawberries, being careful not to crush them; this adds colorful bursts and fresh flavor throughout the cookies.
  5. Turn the dough onto a lightly floured surface, then gently knead it a few times just to bring it together. Pat the dough into a flat disc about 1/2 inch thick.
  6. Roll out the dough using a rolling pin until it’s about 1/4 inch thick, dusting with flour as needed to prevent sticking. Aim for even thickness for uniform baking.
  7. Use a cookie cutter or a knife to cut the dough into your preferred shapes or rectangles. Transfer the cut cookies onto a parchment-lined baking sheet, spacing them evenly.
  8. Preheat your oven to 350°F (175°C) and bake the cookies for 18-20 minutes, or until they edges turn a light golden brown and smell buttery and sweet.
  9. Remove the cookies from the oven and let them cool on the baking sheet for a few minutes before transferring to a wire rack. They will be crisp on the edges with a tender crumb inside.
  10. Enjoy these vibrant, crumbly shortbread cookies with a cup of tea or coffee, celebrating the fresh flavor of strawberries in every bite.

Notes

Store in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate or freeze.