Name: Strawberry Shortbread Cookies Recipe
Prep time: 25 min
Cook time: 12 min
Total time: 1 h 22 min
Cuisine: American
Ingredients: 1 3/4 cups sliced strawberries (frozen); 3/4 cup granulated sugar; 2 1/2 cups multipurpose gluten free flour (with xanthan gum); 1/4 cup confectioners’ sugar; 1/2 teaspoon kosher salt; 1 cup unsalted butter (or vegan baking sticks, room temperature); 1/2 cup confectioners’ sugar; 3 tablespoons strawberry syrup; 1 teaspoon pure vanilla extract; 1/4 teaspoon liquid red food coloring; 3 tablespoons granulated sugar (for rolling dough balls); 2 1/2 cups confectioners’ sugar; 3 tablespoons strawberry syrup; 3 tablespoons plus 2 teaspoons water (room temperature); 1/4 cup plus 2 tablespoons semi sweet chocolate chips; 3 tablespoons unsalted butter (or vegan baking sticks)

Jump to Recipe

Picture this: the sweet, inviting scent of fresh strawberries mingling with warm, buttery shortbread baking gently in your oven. Your kitchen fills with an irresistible aroma, and the sight of those golden cookies dipped in luscious strawberry glaze and drizzled with rich chocolate is enough to make anyone’s mouth water. These Strawberry Shortbread Cookies aren’t just any cookie—they’re a delightful harmony of crisp crumbly texture and juicy strawberry sweetness, perfect for impressing guests or savoring with your favorite cup of tea.

What makes this recipe truly special is how it manages to be both comforting and elegant, while still being surprisingly straightforward to make. You’ll fall in love with the burst of natural strawberry flavor combined with the melt-in-your-mouth shortbread base. Ready to create a batch of unforgettable cookies? Let’s dive in!

Why You’ll Love This Strawberry Shortbread Cookies Recipe

Ready in 1 hour and 22 minutes: From start to finish, this recipe fits perfectly into your afternoon or weekend baking session.
Uses simple ingredients: You probably already have most of these pantry staples on hand, plus fresh strawberries for that pop of flavor.
Perfect for beginners: Easy-to-follow steps and clear instructions make this a breeze, even if you’re new to baking cookies.
Impressive presentation: The glossy strawberry glaze and delicate chocolate drizzle transform simple cookies into showstoppers.
Customizable: Whether you’re gluten-free or vegan, there are flexible ingredient swaps to suit your dietary needs without sacrificing flavor.

Why This Strawberry Shortbread Cookies Recipe Works

This Strawberry Shortbread Cookies Recipe thrives thanks to a few key magic moments. First, straining the strawberry syrup captures that pure, intense fruit essence without pesky seeds, giving the glaze and dough a naturally sweet, vibrant flavor. Secondly, chilling the dough is essential—it firms up the butter for that classic crumbly but tender shortbread texture. Lastly, the slow incorporation of gluten-free flour paired with xanthan gum ensures the cookies hold together beautifully without becoming tough or dry. It’s a perfect blend of science and deliciousness!

White cooling rack filled with a full batch of round pink cookies coated evenly with glossy pink icing, each cookie generously drizzled with rich dark chocolate in elegant patterns, arranged neatly on the rack with chocolate drops scattered artistically around on pristine white parchment, whole display photographed from a 3/4 angle on a white marble surface in natural light, professional food magazine hero shot photo taken with an iphone --ar 4:5 --v 7

Ingredients You’ll Need

Every ingredient in this recipe plays a simple but vital role. Together, they create a cookie that’s buttery, subtly sweet, and bursting with strawberry goodness.

Sliced strawberries: Fresh or frozen, they provide the base for that luscious strawberry syrup.
Granulated sugar: For sweetness and to help macerate the strawberries into syrup.
Multipurpose gluten-free flour: The foundation of the dough, adding structure without gluten.
Confectioners’ sugar: Adds delicate sweetness in both the dough and glaze.
Kosher salt: Balances the sweetness and enhances flavor.
Unsalted butter or vegan baking sticks: Brings richness and that signature shortbread tenderness.
Strawberry syrup: The heart of strawberry flavor infused into the dough and glaze.
Pure vanilla extract: Adds a warm, fragrant depth.
Liquid red food coloring: Optional for that lovely pink hue that delights the eye.
Semi-sweet chocolate chips: For a rich, elegant drizzle finish.

Ingredient Substitutions & Tips

Strawberries: Use frozen if fresh aren’t available—just thaw before cooking, or try raspberries for a tart twist.
Butter: Vegan baking sticks work beautifully here to keep the cookies dairy-free without sacrificing texture.
Gluten-free flour: Make sure your blend includes xanthan gum, or add it separately, to maintain dough cohesiveness.
Strawberry syrup: Can be replaced with raspberry or cherry syrup to create a new fruity profile.

👨‍🍳 Pro Tips for Perfect Results

Chill the dough properly: This prevents spreading and helps achieve that crumbly texture.
Strain the strawberry syrup thoroughly: To avoid seeds that can disrupt the dough’s smoothness.
Use room temperature butter: It blends more easily with sugar for a creamy dough base.
Don’t overmix the dough: Mix just until it comes together to keep those tender shortbread layers.
Patience with glaze and drizzle: Let each layer set in the fridge for cleaner, more elegant finishes.

How to Make Strawberry Shortbread Cookies Recipe

Step 1: Make the Strawberry Syrup

Start by gently heating sliced strawberries and granulated sugar in a small saucepan over medium heat. Stir constantly and press down the strawberries with your spoon to release their juices. After about 5 to 8 minutes, once it’s thick and syrupy, strain the liquid through a fine mesh to remove seeds. Set aside the syrup to cool completely, then refrigerate—it will thicken and intensify in flavor.

💡 Pro Tip: Don’t skip straining; a smooth syrup means smooth dough and glaze!

Step 2: Prepare the Dry Ingredients

In a large bowl, whisk together gluten-free flour, confectioners’ sugar, and kosher salt. This dry mix forms the base of your shortbread, ensuring even distribution of sweetness and seasoning.

💡 Pro Tip: Whisking breaks up any lumps and aerates the flour for a lighter cookie texture.

Step 3: Cream Butter and Sugar

Using an electric mixer with a paddle attachment, beat the butter until soft and creamy. Add in the remaining confectioners’ sugar and mix until light and fluffy—this step creates that melt-in-your-mouth shortbread texture.

💡 Pro Tip: Don’t rush this step; a well-creamed base means better flavor and texture.

Step 4: Incorporate Strawberry Syrup and Vanilla

Slowly beat in the cooled strawberry syrup and vanilla extract. The mixture may look a little separated at first, but keep mixing on low speed. You’ll soon get a smooth, creamy, and beautifully pink dough base.

💡 Pro Tip: Adding syrup slowly helps keep the dough smooth and moist, rather than runny.

Step 5: Add the Dry Ingredients and Color

Gradually add the dry flour mixture to the wet ingredients, beating until the dough becomes dry and crumbly. Once it’s just combined, add the red food coloring for that charming rosy tone. Increase the mixer speed briefly to fully incorporate the color and bring the dough together.

💡 Pro Tip: Stop mixing as soon as the dough forms to keep it tender and crumbly.

Step 6: Chill the Dough

Form the dough into a thick disc, wrap in plastic wrap, and refrigerate for about 30 minutes. Chilling firms up the butter and makes the dough easier to roll into balls.

💡 Pro Tip: Don’t skip this step; it’s key for maintaining the cookies’ shape.

Step 7: Shape and Sugar-Coat the Cookies

Break off one-inch pieces of chilled dough, roll each into smooth balls by warming slightly in your hands, then roll each in granulated sugar until fully coated. Space the cookies 2 inches apart on parchment-lined baking sheets. Chill any unbaked dough while baking in batches.

💡 Pro Tip: Rolling in sugar gives a delightful crunch and sparkle!

Step 8: Bake to Perfection

Bake the cookies at 325°F for 12 minutes until they’re lightly golden on the bottom. Once out of the oven, let them rest on the baking sheet for 5 minutes to firm up before transferring to a cooling rack lined with parchment paper.

💡 Pro Tip: Letting them rest avoids breakage and helps cookies set beautifully.

Step 9: Prepare the Strawberry Glaze

Whisk confectioners’ sugar with strawberry syrup, then slowly add water until smooth and glossy. Dip the rounded top of each cookie into the glaze, gently wiping excess with the side of the bowl. Chill the glazed cookies to set the coating.

💡 Pro Tip: The glaze should be thick but pourable for perfect coverage.

Step 10: Drizzle with Chocolate

Melt chocolate chips and butter in short bursts in the microwave until creamy. Using a spoon, drizzle the melted chocolate back and forth over the chilled cookies in horizontal and vertical lines. Return to fridge to set the chocolate.

💡 Pro Tip: Keep your hand steady and wrist loose to create lovely drizzle patterns!

Common Mistakes to Avoid

Learn from these common pitfalls:

Overmixing the dough: Leads to tough cookies instead of tender shortbread.
Skipping chilling: Dough that’s too warm spreads too much and loses shape.
Not straining the syrup: Seeds can cause gritty texture and unpleasant bits in dough and glaze.
Baking too long: The cookies can dry out quickly—stick to 12 minutes.
Using warm glaze: Can cause the cookies to become soggy; always chill glaze before dipping.
Drizzling chocolate before glaze sets: Causes messy mixing of toppings instead of distinct layers.

Delicious Variations to Try

Once you’ve mastered the classic Strawberry Shortbread Cookies Recipe, unleash your creativity with these tasty twists:

Lemon-Infused Shortbread

Add lemon zest and a splash of lemon juice to the dough and glaze for a bright, citrusy counterpart to the strawberry flavor.

Almond Crusted Cookies

Roll the dough balls in finely chopped toasted almonds instead of sugar for a lovely nutty crunch.

Chocolate-Cherry Delight

Swap strawberry syrup with cherry syrup and add dark chocolate chips into the dough for a rich, festive version.

Vegan Coconut Twist

Use coconut oil instead of butter and sprinkle shredded coconut over the glaze for tropical flavor.

Herb-Infused Magic

Add finely chopped fresh basil or mint to the dough for an intriguing herbal aroma that complements the strawberries beautifully.

How to Serve Strawberry Shortbread Cookies Recipe

Single white plate holding one pink glazed cookie with a bite taken out, showcasing the soft and crumbly interior texture, topped with delicate drizzles of dark chocolate, natural light highlighting the smooth glaze and moist inside, styled close-up on a white marble surface, intimate food blog style photo taken with an iphone --ar 4:5 --v 7

Garnishes

Fresh strawberry slices, a dusting of powdered sugar, or a few edible flower petals add a charming final flourish.

Side Dishes

Pair these cookies with a cup of black tea, chamomile, or a chilled glass of sparkling rosé for a delightful treat.

Creative Ways to Present

Arrange cookies on a tiered cake stand for a dainty tea party vibe, or package them in cellophane bags tied with a pink ribbon as thoughtful gifts.

Make Ahead and Storage

Storing Leftovers

Store cooled cookies in an airtight container at room temperature for up to 4 days to maintain crispness and flavor.

Freezing

Freeze unbaked dough balls on a parchment-lined tray then transfer to a freezer bag. Bake straight from frozen, adding a couple extra minutes to baking time.

Reheating

Warm cookies slightly in a low oven (250°F for 5 minutes) before serving to revive their fresh-baked charm.

FAQs

Can I use fresh strawberries instead of frozen?

Absolutely! Fresh strawberries work wonderfully and will give your syrup even brighter, fresher flavor.

Is this recipe gluten-free?

Yes, as long as you use a gluten-free multipurpose flour blend with xanthan gum included or added separately.

Can I make these cookies vegan?

Definitely. Swap butter for vegan baking sticks to keep cookies rich and tender without dairy.

Can I skip the red food coloring?

Yes, it’s optional and only adds visual color. The cookies will still taste scrumptious without it.

What if I don’t have vanilla extract?

You can omit it or replace it with almond extract for a different but delicious flavor.

How long do the cookies keep fresh?

Stored properly, they stay fresh at room temperature up to 4 days, or freeze dough for longer storage.

Can I make the glaze ahead of time?

Yes, but keep it refrigerated and give it a good stir before using, as it may thicken.

What’s the best way to melt the chocolate chips without burning?

Microwave in short bursts of 10-15 seconds, stirring thoroughly between each to ensure smooth, melted chocolate.

Final Thoughts

Baking these Strawberry Shortbread Cookies feels like weaving a little bit of magic—you get that perfect bite of buttery shortbread complemented by juicy, sweet strawberry notes and a decadent chocolate finish. Whether you’re making these for a special occasion or simply because you want to treat yourself, they feel like a warm hug on a plate.

Have you tried this Strawberry Shortbread Cookies Recipe? I’d love to hear how it turned out! Leave a comment below. If you loved this recipe, please share it with friends and family. Happy cooking! 🍓