1-First Step: Prepare the strawberry powder and dry ingredients Start by measuring out the freeze-dried strawberries for the dough, 21 grams, and the freeze-dried strawberries for the glaze, 14 grams. Place the dough portion into a food processor or blender and pulse until it becomes a fine powder. This is important because small bits can keep the dough from mixing evenly. In a medium bowl, whisk together the flour, strawberry powder for the dough, and kosher salt. Mixing these dry ingredients first helps spread the strawberry flavor through the cookies. If you are baking gluten-free, use your preferred 1:1 gluten-free flour blend at this stage.

2-Second Step: Cream the butter and sugar In a large mixing bowl, beat the room-temperature unsalted butter and granulated sugar until the mixture looks pale and fluffy. This usually takes about 2 to 3 minutes with a hand mixer or stand mixer. The butter should be soft enough to press with your finger, but not melted. Add the vanilla extract and mix again just until combined. This is the moment when the dough starts to smell amazing. If you are using a plant butter for a vegan version, keep the same mixing method, but stop once the mixture looks smooth and creamy.

3-Third Step: Mix in the flour and strawberry powder Add the dry ingredients to the butter mixture in two additions. Mix on low speed until a soft dough forms. The dough should look crumbly at first, then come together as you continue mixing. Stop as soon as it holds when pressed. Try not to overwork the dough. Shortbread gets tough when it is mixed too long. If the dough seems dry, keep mixing in short bursts instead of adding extra liquid. That keeps the cookies tender and helps the strawberry flavor stay clean and bright.

4-Fourth Step: Chill the dough Shape the dough into a disk or a log, depending on whether you want round, sliced cookies or cutout-style cookies. Wrap it tightly and chill for at least 30 minutes. You can chill it longer if you want a firmer dough and a deeper flavor. Chilling is one of the most important parts of making Strawberry Shortbread Cookies. It helps the butter firm up, which means less spreading in the oven. If you are planning ahead for a holiday tray or busy week, the dough can be made the day before and baked later.

5-Fifth Step: Shape and bake Preheat the oven to 325°F. Line two baking sheets with parchment paper. If you formed a log, slice it into even rounds. If you chilled a disk, roll it out lightly on a floured surface and cut your shapes. Place the cookies about 1 inch apart on the baking sheets. Bake for 12 to 15 minutes, or until the edges are just starting to turn golden. The centers should still look pale. That is how you get the soft, tender texture that makes this recipe so good. Let the cookies rest on the baking sheet for a few minutes before moving them to a wire rack.

6-Sixth Step: Make the strawberry glaze While the cookies cool, make the glaze. Grind the remaining 14 grams of freeze-dried strawberries into a powder, then whisk it together with the powdered sugar in a small bowl. Add the whole milk 1 tablespoon at a time until the glaze is smooth and easy to drizzle. Most batches need between 3 and 5 tablespoons. The glaze should be thick enough to stay on the cookie, but thin enough to flow slowly off a spoon. If it gets too thin, whisk in more powdered sugar. If it is too thick, add a small splash more milk. This simple glaze adds a sweet finish and boosts the berry flavor without making the cookies heavy.

7-Final Step: Glaze and serve Once the cookies are fully cool, drizzle or spread the strawberry glaze over the top. Let the glaze set for 15 to 20 minutes before stacking or storing. This is a lovely finishing touch for birthdays, brunches, bake sales, or simple afternoon treats. Serve the cookies with tea, coffee, milk, or hot cocoa. They also make a sweet gift packed in a tin or wrapped in parchment. For more ideas on strawberry nutrition and everyday fruit benefits, you can also read WebMD’s guide to the health benefits of strawberries.