If you’re looking for a gorgeous, Instagram-worthy cookie that tastes as incredible as it looks, these Viral Strawberry Shortbread Cookies are exactly what you need. These buttery, melt-in-your-mouth shortbread cookies get their beautiful pink color and intense strawberry flavor from freeze-dried strawberries, then they’re topped with a simple strawberry glaze and extra crushed strawberries for a stunning finish. They’re perfect for Valentine’s Day, Mother’s Day, bridal showers, or anytime you want to make something special that will have everyone asking for the recipe.
These cookies are surprisingly easy to make despite looking so fancy. The dough comes together in minutes, and the freeze-dried strawberries give you real fruit flavor without adding any moisture that would make the cookies soggy. The result is a tender, crumbly shortbread with bright strawberry flavor throughout and a pretty pink hue that makes them absolutely irresistible.
Complete Ingredient List (Makes 24-30 cookies)
This version is easy to scale up for gift-giving or parties.
For the Strawberry Shortbread Cookies
- 1 ounce (about ½ cup) freeze-dried strawberries, plus more for topping
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- ¼ teaspoon salt
- 1 cup unsalted butter, room temperature
- ½ cup powdered sugar
- 2 teaspoons vanilla extract
For the Strawberry Glaze (Optional)
- 1 cup powdered sugar
- 1 tablespoon freeze-dried strawberry powder
- 2-4 tablespoons whole milk
For Topping (Optional)
- ¼ cup freeze-dried strawberry bits, crushed
- Sparkling sugar
Step-By-Step Instructions
Prep time: 25 minutes (plus 30 minutes chilling)
Cook time: 12-18 minutes
Total time: About 1 hour 15 minutes
Servings: 24-30 cookies
Make Strawberry Powder
Place the freeze-dried strawberries in a food processor or blender and pulse until they become a fine powder. If you don’t have a food processor, you can place the strawberries in a zip-top bag and crush them with a rolling pin until powdery. Set aside.
Mix Dry Ingredients
In a medium bowl, whisk together the all-purpose flour, baking powder, and salt. Set aside.
Cream Butter and Sugar
Using a stand mixer fitted with the paddle attachment, beat the room temperature butter and powdered sugar on low speed until combined, then increase to medium-high speed and beat until light, fluffy, and creamy, about 2-3 minutes. The mixture should look like thick frosting.
Add the vanilla extract and the freeze-dried strawberry powder and mix until well combined and the mixture turns a pretty pink color.
Add Dry Ingredients
Add the flour mixture to the butter mixture and mix on low speed until just combined. The dough will be crumbly at first but will come together into a soft, cohesive dough. Don’t overmix or the cookies will be tough.
Roll and Chill the Dough
Place the dough between two sheets of wax paper or parchment paper and roll it out to about ¼-inch thickness. Transfer the rolled dough (still between the paper) to a baking sheet and chill in the freezer for 30 minutes. This makes the dough much easier to cut and prevents the cookies from spreading too much during baking.
Alternatively, you can form the dough into one or two logs about 1½ inches in diameter, wrap tightly in parchment paper, and chill in the refrigerator for at least 3 hours or up to 24 hours. Then slice into rounds slightly thinner than ½ inch.
Cut Out Cookies
Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper.
Remove the chilled dough from the freezer and use cookie cutters to cut out your desired shapes. Heart shapes are perfect for Valentine’s Day. Place the cut cookies on the prepared baking sheets, spacing them about 1 inch apart.
Bake
Bake for 12-18 minutes, until the cookies are just starting to turn golden brown on the bottom edges. The tops should look set but not browned. Let the cookies cool on the baking sheet for 1-2 minutes, then transfer to a wire rack to cool completely before glazing.
Make the Glaze (Optional)
While the cookies cool, make the strawberry glaze. In a small bowl, whisk together the powdered sugar, freeze-dried strawberry powder, and 2 tablespoons of milk. Add more milk, one teaspoon at a time, until the glaze reaches your desired consistency. It should be thick enough to coat the cookies but thin enough to drizzle.
Decorate
Once the cookies are completely cool, drizzle or spread the strawberry glaze over the top of each cookie. Immediately sprinkle with crushed freeze-dried strawberry bits and/or sparkling sugar while the glaze is still wet. Let the glaze set for about 15-20 minutes before serving or storing.
Tips for the Best Strawberry Shortbread Cookies
Make sure your butter is at room temperature (65-68°F) so it creams properly with the sugar. Don’t skip the chilling step—it prevents the cookies from spreading and makes them easier to cut. For more intense strawberry flavor, add an extra tablespoon of freeze-dried strawberry powder to the dough. Store baked cookies in an airtight container at room temperature for up to 5 days, or freeze unfrosted cookies for up to 3 months. If making slice-and-bake cookies, the dough can be chilled for up to 24 hours or frozen for up to 3 months.
Variations and Customizations
For a thumbprint version, roll the dough into small balls, flatten slightly, make an indentation with your thumb, and fill with strawberry jam before baking. Add lemon zest to the dough for a strawberry-lemon flavor combination. Use different cookie cutter shapes for various occasions—hearts for Valentine’s Day, flowers for spring, or circles for year-round treats. For a simpler version, skip the glaze and just dust the baked cookies with powdered sugar. Make them extra fancy by dipping half of each cookie in melted white chocolate and sprinkling with freeze-dried strawberries.
Nutrition Snapshot (Per Cookie)
These cookies provide energy from butter and flour, with a touch of natural fruit flavor from the freeze-dried strawberries. The freeze-dried strawberries retain most of their vitamin C and add fiber. You can lighten them slightly by using less butter or making smaller cookies, though traditional shortbread is meant to be rich and buttery.
Why This Works So Well for TikTok and Pinterest
The Viral Strawberry Shortbread Cookies are incredibly photogenic with their beautiful pink color, heart shapes, and sparkly toppings. The transformation from white dough to pink cookies is perfect for time-lapse videos, and the drizzling glaze and sprinkling of crushed strawberries create satisfying visual moments. The “Valentine’s Day favorite” and “viral” angles tap into trending content that people are actively searching for. For Pinterest, focus on bright, well-lit overhead shots showing the pretty pink cookies with the glaze dripping down the sides, or flat-lay arrangements with fresh strawberries and Valentine’s decorations in the background. Close-ups showing the tender, crumbly texture and pink color throughout the cookie also perform well.
Serve these gorgeous cookies on a pretty plate for Valentine’s Day, package them in clear bags tied with ribbon for gifts, or arrange them on a dessert table for a bridal or baby shower. Once you try them, you’ll understand why these beautiful, buttery cookies have gone viral and become such a beloved treat for special occasions.
