These Strawberry Shortbread Cookies are buttery and sweet with a crumbly texture. They're rolled in granulated sugar prior to baking and are then topped with a delicious strawberry glaze and chocolate drizzle! These frosted shortbread cookies are gorgeous and only require 30 minutes of chill time! They're the perfect sweet treat for all you strawberry lovers! If that wasn't enough, they're gluten free, nut free, eggless and can easily be vegan!
These strawberry shortbread cookies are so pretty; they're sure to impress all your family and friends! They're like little snowball strawberry cookies with a sweet glaze and chocolate top. This strawberry shortbread recipe is naturally egg free, so no cornstarch slurry is needed! In addition, it makes 32 little cookies; the perfect amount for a party or even a bake sale!
For more strawberry and chocolate recipes, check out my Chocolate Strawberry Whoopie Pies, my Vegan Flourless Chocolate Cake, my Strawberry Red Velvet Cake and my Strawberry Chocolate Cookies!
Reasons to Love These Strawberry Shortbread Cookies
- Allergy Friendly- These cookies are gluten free, nut free, egg free and can easily be dairy free (vegan)!
- Crumbly Texture- The insides of these cookies are crumbly yet buttery and soft! They melt in your mouth!
- Covered in Granulated Sugar- The sugar coating gives the outside a nice crunch!
- Strawberry Syrup- The homemade strawberry syrup gives the cookies a lovely sweet strawberry taste in the cookie and the glaze.
- No Egg Replacer- No egg replacers are needed in this recipe!
Ingredient Notes
- Frozen Strawberries- I like to use frozen in this recipe because the frozen ones tend to create more liquid when they are cooked down. If using fresh, you may need more than 1 ¾ cups of sliced strawberries to create the needed 6 tablespoons of strained strawberry syrup.
- Gluten Free Flour- If you also have nut allergies, make sure to use a brand that’s made in a nut free facility. I really love to use this gluten free flour because it’s free of the top 9 allergens. It also contains xanthan gum which really helps give baked goods their bounce and prevents them from falling apart.
- Confectioners' Sugar- This recipe calls for confectioners' sugar instead of granulated because it helps to keep the shortbread super soft and light! Also, it prevents the cookies from spreading because we want them in a little snowball shape.
- Unsalted Butter or Vegan Baking Sticks- Only use room temperature. Do not use melted; the cookies will spread into a giant mess.
- Vanilla- Make sure to only use pure vanilla extract otherwise the cookies can have a chemical flavor.
- Red Food Coloring- Make sure to read the label to keep your food safe for your family. I use McCormick. You do not need to use this but keep in mind, the cookies will be a pale peach color.
- Water- This glaze uses room temperature water instead of milk! Add it in slowly; you may not need it all.
- Chocolate Chips- To keep allergy safe, make sure to use gluten free/vegan chocolate chips. I love these allergy friendly chocolate chips.
See my recipe card below for a complete list of the ingredients with measurements.
Substitutions and Variations
How to Make these Vegan Shortbread Cookies
- Use a gluten free flour that’s free from dairy.
- Make sure the brand of sugar you use is vegan.
- Use vegan baking sticks instead of butter.
- Make sure you get a vegan food coloring.
- Only use vegan chocolate chips.
How to Make this Recipe with All Purpose Flour
- Use 2 ½ packed cups of regular flour (420 grams).
- You still need to chill the dough due to the lack of eggs.
This recipe has not been tested with these substitutions and/or variations due to celiac disease and food allergies. If you change any of the ingredients, please let us know how the recipe turned out in the comments below!
How to Make Strawberry Shortbread Cookies
Here are the step by step instructions to make these gluten free shortbread cookies!
Step 1: Cook the Strawberries and Sugar
In a small saucepan set over medium heat, combine the sliced strawberries and granulated sugar. Stir constantly for about 5-8 minutes until the strawberries have liquified and broken apart.
Step 2: Strain the Strawberries
Strain the strawberry liquid through a mesh colander. You should have at least 6 tablespoons of liquid after straining.
Transfer to a heat safe bowl and set on the counter to cool. Once cool, transfer to the fridge as you are making the dough.
Step 3: Whisk Together the Dry Ingredients
In a large bowl, whisk together the gluten free flour, ¼ cup confectioners' sugar and the salt. Set aside.
Step 4: Cream the Butter and Sugar
In a large bowl of an electric mixer fitted with the paddle attachment, beat the butter and ½ cup confectioners' sugar until soft and creamy. About 2 minutes.
Step 5: Add in the Other Wet Ingredients
Slowly beat in 3 tablespoons strawberry syrup and pure vanilla extract. It may look separated at first; continue to mix on low speed until it starts to combine and then increase to whip it into a creamy consistency. About 1 minute.
Step 6: Add in the Dry Ingredients, Red Food Coloring and Chill
Slowly beat in the flour mixture a little at a time until the dough is dry and crumbly.
Add in the red food coloring if desired.
Beat until the dough comes together and the red is blended. As soon as it comes together and is no longer crumbly, turn the mixer off.
Form the dough into a thick disc, wrap in plastic wrap and pop in the fridge for 30 minutes.
Step 7: Roll the Dough into Balls and Coat with Sugar
Break off a 1 inch piece of dough. Work it back and forth in your hands until smooth. Then roll into a 1 inch ball.
This recipe should make 32 balls.
Roll each dough ball in granulated sugar and coat completely.
Step 8: Bake the Cookies and Cool
Place dough balls about 2 inches apart on the parchment lined baking sheet. Bake the cookies at 325 degrees Fahrenheit for 12 minutes.
Let cookies sit for 5 minutes and then transfer to a cooling rack with parchment paper or wax paper underneath. Continue to let the cookies cool.
Step 9: Mix The Glaze Ingredients
Whisk together the confectioners' sugar and 3 tablespoons of strawberry syrup. Slowly whisk in the water a little at a time until everything is combined and smooth.
Step 10: Dip the Cookies into the Glaze and Chill
Dip the top rounded half of each cookie into the strawberry glaze. Gently wipe the side of the cookie on the side of the bowl if there is an icing drip and then place the cookies onto the cooling rack.
Pop into the fridge while making the next step.
Step 11: Make the Chocolate Drizzle
Place the chocolate chips and butter in a heat safe bowl.
Heat them in the microwave in 10-15 second increments, stirring after each time until the chocolate chips and butter are fully melted and incorporated.
Step 12: Drizzle the Ganache
Take cookies out of the fridge. Hold your hand about 6 inches above the cookies and move your arm side to side while drizzling to create a horizontal pattern. Then get more glaze and move your arm from top to bottom to create a vertical pattern.
Expert Baking Tips
- You Can Make the Syrup Ahead of Time- You can make the strawberry syrup the night before. Store it in the fridge in an airtight container or in a bowl covered with plastic wrap.
- Use Packed Cups of Flour- Normally in baking we do not use packed cups however, when working with gluten free, I've found using packed cups works best to help the baked goods keep their shape. Or read the gram measurement.
- Use Room Temperature Butter- Do not use softened or melted butter/vegan baking sticks. The cookies will spread out when baking into a giant mess.
- Chill the Dough- If you don’t chill the dough for at least 30 minutes, the cookies will spread and not be cute round balls.
- Making The Glaze- If the glaze appears too watery, add more confectioners’ sugar 1 tablespoon at a time. If it appears too thick, add more water ¼ teaspoon at a time. You want the glaze thin enough to coat but thick enough to solidify on the cookies.
Recipe FAQs
Yes! You can make the dough the night before. Shape it into a thick disc, wrap it in plastic and keep it in the fridge.
If doing this, let the dough sit on the counter prior to baking until it is soft enough to roll into balls.
Or, wrap the dough in plastic and freeze the dough for up to 30 days. Or you can shape the dough balls without the granulated sugar and freeze them for up to 30 days. Thaw the dough in the fridge the night prior to using and then let come to almost room temperature prior to rolling in sugar and baking.
Yes. Make them no earlier than the night before. Once the glaze and drizzle harden, store them in a single layer in airtight container in the fridge.
Bring them to room temperature prior to serving or they will be hard.
Yes. The confectioners' sugar helps keep the shortbread super light and soft. It also helps to keep the cookies in the ball shape. Granulated sugar will cause the cookies to spread.
No you don't but keep in mind the cookie color will be a very pale peach instead of pink. The glaze will still be a light pink as we only use the food coloring in the dough.
Storing: Once the glaze and drizzle have hardened, store the cookies in an airtight container in the fridge for 3 days.
Bring the cookies to room temperature prior to eating otherwise they will be hard.
Freezing: You can wrap the dough in plastic and freeze the dough for up to 30 days. Or you can shape the dough balls without the granulated sugar and freeze them for up to 30 days. Thaw the dough in the fridge the night prior to using and let come to almost room temperature prior to rolling in granulated sugar and baking. You can also freeze the finished cookies for up to 30 days. Let come to room temperature on the counter prior to eating.
Other Strawberry Recipes You'll Love
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📖 Recipe
Strawberry Shortbread Cookies
Ingredients
For the Strawberry Syrup
- 1 ¾ cups sliced strawberries , frozen
- ¾ cup granulated sugar
For the Strawberry Shortbread
- 2.5 cups multipurpose gluten free flour (I use a gluten free multipurpose flour with xanthan gum already in it)
- ¾ cup confectioners' sugar (¼ cup for dry ingredients and ½ cup mixed with the butter)
- ½ teaspoon kosher salt
- 1 cup unsalted butter or vegan baking sticks, room temperature
- 3 tablespoons strawberry syrup
- 1 teaspoon pure vanilla extract
- ¼ teaspoon liquid red food coloring
- 3 tablespoons granulated sugar for rolling
For the Strawberry Glaze
- 2.5 cups confectioners' sugar
- 3 tablespoons strawberry syrup
- 3 tablespoons plus 2 teaspoons water , room temperature
For the Chocolate Drizzle
- 3 tablespoons unsalted butter or vegan baking sticks
- ¼ cup plus 2 tablespoons semi sweet chocolate chips
Instructions
For the Strawberry Syrup
- In a small saucepan set over medium heat, combine the 1 ¾ cups sliced strawberries and ¾ cup granulated sugar. Stir constantly for about 5-8 minutes until the strawberries have liquified and the sugar has dissolved. Use the back of your spoon to mash the strawberries apart.
- Set a strainer or a mesh colander over a bowl and strain the strawberry liquid. You don’t want any of the seeds, you just want the liquid. You should have at least 6 tablespoons of liquid.If you have more liquid that's ok...it just means you could have cooked it longer.
- Transfer the strawberry syrup to a heat safe bowl and set on the counter to cool. Once cool, transfer to the fridge as you are making the dough.It will thicken as it cools.
For the Strawberry Shortbread
- In a large bowl, whisk together the 2.5 cups gluten free flour, ¼ cup confectioners' sugar and the ½ teaspoon kosher salt. Set aside.
- In a large bowl of an electric mixer fitted with the paddle attachment, beat the 1 cup of butter or vegan baking stick until it is soft and creamy.Add in ½ cup confectioners' sugar and beat together until creamy. About 2 minutes.
- Slowly beat 3 tablespoons of strawberry syrup and the 1 teaspoon pure vanilla extract into the creamed butter and sugar. It may look separated at first. Mix on low speed until it starts to combine and then increase to whip it into a creamy consistency.
- Slowly beat in the gluten free flour mixture a little at a time until the dough is dry and crumbly. Once crumbly, add in the ¼ teaspoon red food coloring if desired.Increase the speed and beat until the dough comes together and the red is mixed throughout. As soon as the dough comes together, turn the mixer off.
- Form dough into a thick disc, wrap in plastic wrap and pop in the fridge for 30 minutes.
- Once the dough is done chilling, break off a 1 inch piece of dough. Work it back and forth in your hands until smooth. Then roll into a 1 inch ball. This recipe should make 32 balls.If you chilled more than 30 minutes, you may need to let the dough sit out a bit so you can work it in your hands into smooth balls.
- Roll each dough ball in the 3 tablespoons granulated sugar and coat completely.
- Place dough balls about 2 inches apart on the parchment lined baking sheet. I bake no more than 16 at a time. Put the rest of the dough back in the fridge and bake the cookies at 325 degrees Fahrenheit for 12 minutes. Once out of the oven, let the cookies sit for 5 minutes on the baking sheet and then transfer to a cooling rack with parchment paper or wax paper underneath. (The next part makes a bit of a mess).
For the Strawberry Glaze
- In a medium bowl, whisk together the 2.5 cups of confectioners' sugar and 3 tablespoons of strawberry syrup. Slowly add in the 3 tablespoons plus 2 teaspoons of water until combined and smooth.You may not need to use all the water.
- Dip the top rounded half of each cookie into the strawberry glaze. Gently wipe the side of the cookie on the side of the bowl if there is an icing drip and then place the cookies onto the cooling rack. Pop in the fridge while making the chocolate drizzle.
For the Chocolate Drizzle
- Place ¼ cup plus 2 tablespoons chocolate chips and 3 tablespoons butter together in a heat safe bowl. Microwave them together in 10-15 second increments, stirring after each time, until the chocolate chips and butter are fully melted and incorporated. This will take a few min.
- Take cookies out of the fridge. Hold your hand about 6 inches above the cookies and move your arm side to side while drizzling the chocolate on top of the cookies to create a horizontal pattern. Then get more glaze and move your arm from top to bottom to create a vertical pattern.
John
These cookies were a dream in cookie form.