It’s strawberry season, and I’m beyond excited to share my go-to recipe: Strawberry Shortbread Cookies! These cookies are quick to make, surprisingly healthy, and bursting with fresh strawberry flavor. They're perfect for a summer treat, a tea party, or just because you deserve something delicious. Honestly, there’s something incredibly comforting about biting into a buttery shortbread cookie studded with sweet strawberries. They’re my current obsession, and I think they'll be yours too!
Why You Will Love This Recipe
My grandmother, bless her heart, always baked the most amazing shortbread during strawberry season. I remember sneaking into the kitchen, the air thick with the aroma of butter and baking fruit, to steal a warm cookie fresh from the oven. These Strawberry Shortbread Cookies are my attempt to capture that same magic, that same feeling of warmth and home. They’re simple, yes, but the combination of buttery shortbread and sweet strawberries is just pure joy.
Ingredients
For the Shortbread:
- 1 cup (2 sticks) unsalted butter, softened
- 1/2 cup granulated sugar
- 1/4 teaspoon salt
- 2 cups all-purpose flour
For the Strawberry Filling:
- 1 pound fresh strawberries, hulled and sliced
- 1/4 cup granulated sugar
- 1 tablespoon lemon juice
- 1 tablespoon cornstarch
Step-by-Step Instructions for Making the Recipe
- Prepare the Strawberries: In a medium bowl, gently mix the sliced strawberries with sugar, lemon juice, and cornstarch. Let it sit for 10 minutes.
- Make the Shortbread Dough: In a large bowl, cream together the softened butter, sugar, and salt until light and fluffy.
- Add Flour: Gradually add the flour to the butter mixture, mixing until just combined. Be careful not to overmix.
- Chill Dough: Wrap the dough in plastic wrap and chill in the refrigerator for at least 30 minutes.
- Preheat Oven: Preheat your oven to 350°F (175°C).
- Assemble Cookies: On a lightly floured surface, roll out the shortbread dough to about 1/4 inch thickness. Use a cookie cutter to cut out circles or any shape you prefer. Place half of the cookies on a baking sheet lined with parchment paper.
- Fill Cookies: Spoon a small amount of the strawberry filling onto the center of each cookie on the baking sheet.
- Top the Cookies: Place the second half of the cookies on top of the filled ones to create a "sandwich". You can gently press the edges to seal them.
- Bake: Bake for 15-20 minutes, or until the edges are lightly golden brown.
- Cool and Serve: Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely. Dust with powdered sugar (optional) and serve. Enjoy those Strawberry Shortbread Cookies!
Strawberry Shortbread Cookies
Ingredients
Equipment
Method
- In a medium bowl, gently mix the sliced strawberries with sugar, lemon juice, and cornstarch. Let it sit for 10 minutes.1 pound fresh strawberries, 1/4 cup granulated sugar, 1 tablespoon lemon juice, 1 tablespoon cornstarch
- In a large bowl, cream together the softened butter, sugar, and salt until light and fluffy.1 cup unsalted butter, 1/2 cup granulated sugar, 1/4 teaspoon salt
- Gradually add the flour to the butter mixture, mixing until just combined. Be careful not to overmix.2 cups all-purpose flour
- Wrap the dough in plastic wrap and chill in the refrigerator for at least 30 minutes.
- Preheat your oven to 350°F (175°C).
- On a lightly floured surface, roll out the shortbread dough to about 1/4 inch thickness. Use a cookie cutter to cut out circles or any shape you prefer. Place half of the cookies on a baking sheet lined with parchment paper.
- Spoon a small amount of the strawberry filling onto the center of each cookie on the baking sheet.1 pound fresh strawberries, 1/4 cup granulated sugar, 1 tablespoon lemon juice, 1 tablespoon cornstarch
- Place the second half of the cookies on top of the filled ones to create a “sandwich”. You can gently press the edges to seal them.
- Bake for 15-20 minutes, or until the edges are lightly golden brown.
- Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely. Dust with powdered sugar (optional) and serve. Enjoy those Strawberry Shortbread Cookies!