If you adore buttery, melt-in-your-mouth treats bursting with fruity sweetness, then the Strawberry White Chocolate Shortbread Cookies Recipe is about to become your new obsession. These delightful cookies bring together the rich creaminess of white chocolate with the bright, tangy pop of dried strawberries, all nestled in a tender, crumbly shortbread base. Whether you’re treating yourself at teatime or preparing a batch to impress friends, this recipe offers a perfect balance of flavor and texture that’s simply irresistible.
Ingredients You’ll Need
Getting the ingredients right is the secret to achieving that perfect crumbly texture and luscious flavor in this recipe. Each element plays a key role: from the creamy butter that gives richness, to the dried strawberries that add bursts of natural sweetness and a beautiful blush of color.
- 227 grams unsalted butter, softened: Provides rich moisture and tenderness; using unsalted lets you control the saltiness.
- 75 grams confectioners’ sugar: Adds smooth sweetness and helps keep the cookies delicate.
- 16 grams (2 tablespoons) confectioners’ sugar: For dusting or slight extra sweetness in the batter, enhancing texture.
- 1 teaspoon vanilla extract: Boosts the overall flavor with warm, fragrant notes.
- 0.5 teaspoon salt: Balances sweetness and intensifies the cookie’s buttery flavor.
- 250 grams all-purpose flour: The base that gives the cookies structure but keeps them tender.
- 75 grams dried strawberries, finely chopped: Adds chewy bursts of fruity goodness and pretty pink flecks throughout.
- 110 grams white chocolate chips or finely chopped white chocolate: Melts slightly while baking, lending creamy, sweet pockets in every bite.
How to Make Strawberry White Chocolate Shortbread Cookies Recipe
Step 1: Cream the Butter and Sugar
Start by beating the softened butter, 75 grams of confectioners’ sugar, vanilla extract, and salt in a large bowl until the mixture turns smooth, creamy, and perfectly combined. This step is crucial for developing a light, fluffy base for your shortbread that will melt on your tongue.
Step 2: Add the Flour
Switch your mixer to low and gradually add the flour. Mix just until everything comes together — don’t overwork it, as maintaining a tender texture is key. You want to see a soft, slightly crumbly dough that’s ready for some fruity and chocolaty magic.
Step 3: Fold in the Strawberries and White Chocolate
Gently fold in the finely chopped dried strawberries and white chocolate, making sure they’re evenly distributed throughout the dough. These delightful additions will make every bite a little celebration of flavor and texture.
Step 4: Shape the Dough Log
Transfer the dough onto a piece of parchment paper, then shape and roll it into a firm log about 5 centimeters in diameter. Press gently to form an even cylinder before wrapping it tightly in parchment to hold its shape in the fridge.
Step 5: Chill Until Firm
Refrigerate your dough log for at least 2 hours so it can firm up, making it easier to slice into perfect rounds. If you want to prep ahead, you can store it refrigerated for up to 4 days (well wrapped) or freeze it for up to 3 months.
Step 6: Prepare to Bake
Preheat your oven to 160°C and line your baking trays with parchment paper. This ensures your cookies bake evenly and come off with ease after they’re done.
Step 7: Slice the Cookies
Unwrap your chilled dough and slice it into discs roughly 8 millimeters thick. If you notice the dough crumbles, let it sit at room temperature for 5 to 8 minutes to soften slightly, then press the edges back together. Arrange each slice on the trays, spaced about 2.5 centimeters apart for even baking.
Step 8: Bake to Perfection
Bake the cookies for 15 to 20 minutes until their edges turn a delicate golden color. The shortbread will still be soft while warm but will firm up beautifully as it cools.
Step 9: Cool and Enjoy
Allow the cookies to cool right on the trays for 5 minutes before moving them to a wire rack to cool completely. This final step ensures the perfect texture and lets you get ready for that first divine bite.
How to Serve Strawberry White Chocolate Shortbread Cookies Recipe
Garnishes
A light dusting of additional confectioners’ sugar right before serving adds a festive touch and a gentle sweetness that complements the berries perfectly. Fresh strawberry slices or a drizzle of melted white chocolate can elevate presentation for a special occasion.
Side Dishes
Pair these cookies with a cup of hot tea or a frothy cappuccino to balance their sweetness. For a cool contrast, a scoop of vanilla bean ice cream or a refreshing dollop of whipped cream is absolute perfection.
Creative Ways to Present
Try stacking the cookies and tying them with a ribbon as charming handmade gifts. Alternatively, serve them alongside small bowls of berry jam or white chocolate sauce for dipping—this adds an interactive and indulgent element to your dessert table.
Make Ahead and Storage
Storing Leftovers
Keep your strawberry white chocolate shortbread cookies fresh by storing them in an airtight container at room temperature for up to a week. This keeps them crisp and preserves their flavor wonderfully.
Freezing
You can freeze the dough log wrapped tightly in plastic wrap and parchment paper for up to 3 months. When ready to bake, thaw overnight in the fridge before slicing and baking as usual. Finished cookies also freeze well—just place them between sheets of parchment in a sealed container.
Reheating
If you want to revisit that just-baked warmth, briefly reheat cookies in a 160°C oven for 3 to 5 minutes. This refreshes their softness without melting the white chocolate completely.
FAQs
Can I use fresh strawberries instead of dried?
Fresh strawberries have too much moisture, which can make the dough soggy and affect the texture. Dried strawberries add intense flavor and keep the dough firm and easy to handle.
What type of white chocolate works best?
Use high-quality white chocolate chips or finely chopped bars that melt well and have a creamy, buttery taste. Cheaper options might be overly sweet and affect the texture.
Is it necessary to chill the dough?
Yes! Chilling helps firm the dough for clean slicing, prevents spreading during baking, and intensifies the flavors as they meld together.
How can I make these cookies look more decorative?
Sprinkle a few extra dried strawberry bits or white chocolate chips on top of each cookie before baking. You can also drizzle some melted white chocolate over cooled cookies for a beautiful finish.
Can I substitute all-purpose flour with gluten-free flour?
Yes, you can try a gluten-free all-purpose blend, but results may vary. The texture might be slightly different, so consider adding a binder like xanthan gum if your blend doesn’t include it.
Final Thoughts
These Strawberry White Chocolate Shortbread Cookies Recipe truly bring a special kind of joy to the kitchen and the table. They’re the perfect combination of buttery, sweet, and fruity, easy to make, and endlessly delightful to share. Once you try them, I’m sure they’ll become a staple in your cookie rotation, bringing smiles with every bite. So go ahead, gather your ingredients, and dive into the deliciousness!
Print
Strawberry White Chocolate Shortbread Cookies Recipe
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Total Time: 2 hours 40 minutes
- Yield: Approximately 20 cookies
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
Delight in these buttery Strawberry White Chocolate Shortbread cookies, featuring a tender crumb enriched with dried strawberries and creamy white chocolate chunks. Perfectly crisped on the edges with a melt-in-your-mouth texture, these shortbread cookies make a wonderful treat for any occasion.
Ingredients
Shortbread Dough
- 227 grams unsalted butter, softened
- 75 grams confectioners’ sugar
- 1 teaspoon vanilla extract
- 0.5 teaspoon salt
- 250 grams all-purpose flour
Additional Ingredients
- 16 grams (2 tablespoons) confectioners’ sugar (for dusting or optional)
- 75 grams dried strawberries, finely chopped
- 110 grams white chocolate chips or finely chopped white chocolate
Instructions
- Prepare the Butter Mixture: In a large mixing bowl, beat together softened butter, 75 grams confectioners’ sugar, vanilla extract, and salt until the mixture is smooth and creamy, ensuring a light texture for the dough.
- Add the Flour: With your mixer on low speed, gradually add the all-purpose flour and blend just until combined, taking care not to overmix to maintain the cookie’s tender texture.
- Incorporate Add-ins: Fold in the finely chopped dried strawberries and white chocolate chips or chopped white chocolate evenly throughout the dough to distribute flavor and texture.
- Shape the Dough: Transfer the dough onto parchment paper and shape it into a cylindrical log about 5 centimeters in diameter. Wrap it tightly with the parchment paper to keep its shape intact.
- Chill the Dough: Refrigerate the dough log for at least 2 hours until it is firm enough to slice. For extended storage, wrap the log additionally in plastic wrap and refrigerate up to 4 days or freeze up to 3 months.
- Preheat the Oven: Preheat your oven to 160°C (320°F) and line baking trays with parchment paper to prepare for baking.
- Slice the Cookies: Unwrap the chilled dough log and, using a serrated knife, slice into discs approximately 8 millimeters thick. If the dough crumbles, let it rest at room temperature for 5 to 8 minutes before slicing. Press together any loose edges and place each round on the baking tray, spacing them about 2.5 centimeters apart.
- Bake: Bake the cookies for 15 to 20 minutes or until the edges turn lightly golden, ensuring a perfectly crisp finish without overbaking.
- Cool: Allow the cookies to cool on the baking trays for 5 minutes before transferring them to a wire rack to cool completely, which helps them set and retain their shape.
Notes
- Dried strawberries add a concentrated fruity flavor and chewiness that pairs beautifully with the sweetness of white chocolate.
- Be careful not to overmix the dough once the flour is added to avoid tough cookies.
- Chilling the dough is essential for clean slicing and helps the cookies maintain their shape during baking.
- If you prefer, you can dust the cooled cookies lightly with the remaining 16 grams of confectioners’ sugar for an elegant finish.
- Store cooled cookies in an airtight container at room temperature for up to one week or freeze them for longer storage.
