These strawberry shortbread cookies are the cutest pink cookies, making them perfect for themed parties and Valentine's Day. And don't even get me started on the taste! They're everything you'd want in a buttery shortbread cookie – melt-in-your-mouth goodness. Plus, they're not just gluten-free; they're also dairy-free and vegan, so everyone can enjoy them.
You're going to love these strawberry cookies, because they are so easy to make. The cookie dough comes together in less than 5 minutes in a food processor. The pretty pink icing adds more fruity flavor to every bite - it's the perfect finishing touch!
If you’re looking for more shortbread recipes, check out my strawberry cheesecake cookies of these fan favorite pecan sandies, that might even be better than the original.
Ingredient Notes
These shortbread cookies require just a handful of simple ingredients to achieve their perfect texture and flavor!
- Freeze-Dried Strawberries - Freeze dried strawberries provide loads of strawberry flavor and natural color without adding moisture that would ruin the crispy shortbread texture. They can be found at most grocery stores in the snack aisle. Definitely do NOT attempt this recipe with fresh strawberries.
- Gluten-Free Flour Blend - I used Bob's Red Mill 1-to-1 flour in this recipe. You can substitute with your favorite brand, but the outcome may change. Ensure your flour blend contains xanthan gum or a similar binder. I have not tested this recipe with any other flour brands, so your results may vary.
- Vegan Butter - I used Country Crock plant butter for this recipe. However, any vegan stick butter will work. If you’re not dairy free, you can use unsalted butter in the same measure.
See recipe card below for ingredient list with measurements.
Substitutions & Variations
- Not Dairy Free / Vegan - Replace the vegan butter with unsalted butter in the same measure.
- Berry Mix-Up - While strawberries are fantastic, don't hesitate to experiment with other berries like raspberries, blueberries, or blackberries. You can use the same fruit-flavored icing, creating a medley of berry shortbread cookies for a colorful and flavorful assortment.
- Chocolate-Dipped Delight - If you're a chocolate lover, dip the edges of your strawberry shortbread cookies in dairy-free chocolate. The combination of fruity strawberry and rich chocolate is pure indulgence.
- Make Strawberry Lemon Cookies - Add a bit of lemon zest to your cookie dough to compliment the strawberry flavor.
How to Make Strawberry Shortbread Cookies
This easy strawberry cookie recipe is made entirely in the food processor and just takes a few minutes to prepare. Cut the cookie dough out in your favorite shape - a heart-shaped cookie cutter would be perfect for Valentine's day!
STEP 1: Add the freeze dried strawberries and ¼ cup of sugar to the bowl of a food processor. Process until the strawberries are a fine powder. It’s okay if there are a few small pieces remaining.
STEP 2: Scoop out a heaping tablespoon of the freeze-dried strawberry powder and set it aside for the icing.
STEP 3: Add the remaining sugar, gluten free flour and salt to the food processor bowl. Pulse a few times to mix.
STEP 4: Add in the vegan butter and vanilla extract to the dry ingredients and process until it turns into a dough ball.
STEP 5: Dump the shortbread dough onto a clean work surface. Use your hands to smoosh it together into a disc.
STEP 6: Roll the strawberry cookie dough out into a sheet about ¼” thick. Place the dough sheet into the freezer for about 15 minutes.
STEP 7: Once the dough has chilled, use a circle cutter (or your desired shape) to cut out the cookies.
STEP 8: Place the cookie shapes on your prepared baking sheet. You can bake them right away or for really crisp shapes, stick them in the freezer for another 10-15 minutes then go directly into the oven while cold.
Expert Tip
These cookies do spread a little bit during baking, so really intricate cookie cutter shapes will not turn out very well. For best results, stick to simple shapes like circles, squares, hearts, diamonds, etc.
How to Make the Strawberry Glaze Icing
STEP 1: Combine the powdered sugar, the reserved strawberry powder and 2-3 tablespoons of water in a small bowl.
STEP 2: Stir well until it reaches a consistency that drizzles from the spoon in an even stream. Spoon the powdered sugar glaze on top of the cookies and spread it around with the bottom side of the spoon.
Storage
Store leftover cookies in an airtight container for up to 5 days. Because of the icing and the freeze dried fruit, these cookies do tend to absorb moisture from the air while sitting, so they may become softer over time. If you are looking for long storage or to ship these cookies, I would recommend skipping the icing and sprinkling them with a bit of sanding sugar instead.
Recipe FAQs
While they share a lot of the same ingredients, shortbread cookies are more butter-forward in flavor and they tend to have a crisp, crumbly texture. Sugar cookies can run the gamut from soft to crispy, but their main flavor is sugar not butter.
You will apply the glaze/icing after cookies are baked and cooled completely.
Use good quality ingredients - Because there are so few ingredients in shortbread you will be able to taste each one.
Work the dough as little as possible - Overworking the shortbread dough will result in hard cookies.
Chill the dough before baking - Putting cold dough into the oven will help the cookies keep their shape.
More cookie recipes to consider:
If you try this recipe, please leave a 🌟🌟🌟🌟🌟 star rating and let me know how you liked it in the comments below.
Recipe
Strawberry Shortbread Cookies
Equipment
Ingredients
For the cookies
- 1 ½ Cup Freeze Dried Strawberries
- ¾ Cup Sugar divided
- 2 Cups Gluten Free 1-to-1 Flour Blend
- ¼ teaspoon Salt
- 14 Tablespoons Vegan Butter
- 1 teaspoon Vanilla
For the icing
- 1 ½ Cup Powdered Sugar
- 2 Tablespoons Water
Instructions
For the cookies
- Preheat the oven to 325 degrees. Line two baking sheets with parchment paper.
- Add the freeze dried strawberries and ¼ cup of sugar to your food processor. Process until the strawberries are reduced to powder. It's okay if some small pieces remain.1 ½ Cup Freeze Dried Strawberries, ¾ Cup Sugar
- Remove 1 tablespoon of the strawberry powder and set it aside for the icing.
- Add the remaining sugar, gluten free flour and salt to the food processor. Pulse a few times to mix well.2 Cups Gluten Free 1-to-1 Flour Blend, ¼ teaspoon Salt
- Add the butter and vanilla to the food processor. Process until a dough forms.14 Tablespoons Vegan Butter, 1 teaspoon Vanilla
- Turn the dough out onto a clean work surface. Form it into a large circle with your hands. Then use a rolling pin to roll the dough to ¼ inch thickness. Transfer the dough to the freezer for 15 minutes.
- Remove the chilled dough and cut it into circles using a 2 ½" round cookie cutter. Place the dough circles on your prepared baking sheet.
- Bake the cookies in the preheated oven for 20 minutes.
- Remove from the oven and cool for 15 minutes on the baking sheet. Then remove to a wire rack to cool completely before icing.
For the icing
- Combine the 1 tablespoon of reserved strawberry powder with powdered sugar and water. Mix well.1 ½ Cup Powdered Sugar, 2 Tablespoons Water
- Drop a teaspoonful of icing on top of each cookie and use the back of the spoon to spread it around to cover the top of the cookie.
Notes
Tiffany is the recipe developer, stylist and food photographer behind Well Fed Baker. As a lifelong baker who had to go gluten free and dairy free in 2016, Tiffany strives to share allergen friendly recipes that never feel like they are free from anything.
Maria says
My daughter would love these. Can I sub regular AP flour ? Thanks
I haven't tried making them with AP flour, but I think it should work fine. I would use about 2 1/4-2 1/3 cups of all purpose flour in place of the GF flour.
Maria says
Thank you, I’ll report back when I try them.